Scrambled Milk

Scrambled Milk

　　Scrambled Milk

　　This dish has a history of over 70 years and is popular in Hong Kong, Macau, and southern China. It is a classic example of the soft-frying technique in Chinese cuisine. The dish is known for its glossy white color, tender and smooth texture, and rich milky flavor.

　　Ingredients: fresh water buffalo milk 400g, chicken liver pieces 100g, cornstarch 30g, wheat starch 25g, egg whites 200g, crab meat and shrimp 50g each, pine nuts, ham crumbs, salt, MSG, and sugar to taste.

　　Method:

　　1. Boil the milk and pour it into a pot to keep warm.

　　2. Blanch the chicken liver in boiling water until 80% cooked, then deep-fry it along with the shrimp until done. Mix a small amount of milk with cornstarch, wheat starch, salt, MSG, and sugar, then blend with 200g of egg whites. Add crab meat, chicken liver pieces, shrimp, and the milk.

　　3. Heat a wok over high heat with lard, pour in the mixed milk mixture, and stir-fry slowly in one direction. Add a little oil as you stir. Then add pine nuts, cook until done, plate the dish, shape it into a mountain, and sprinkle with ham crumbs.

　　Around 1976, a sister dish to Scrambled Milk was introduced—Deep-Fried Milk. The ingredients are steamed, cooled, then cut into domino-sized pieces, coated in batter, and slowly deep-fried in oil until lightly golden. The exterior is crispy and fragrant, while the inside is fluffy, soft, and smooth, with a pleasant milky aroma.

　　Method: Mix egg whites with milk, add fried ham and shredded barbecue pork, and stir-fry using premium peanut oil. Plate with deep-fried vermicelli on top. The dish is pure white in color and can be eaten with chopsticks or a spoon. It’s smooth and milky, suitable for all ages. “Deep-Fried Milk” can be served either savory or sweet, pairs well with alcohol, or can be enjoyed as a tea-time dessert.