Sandwiched Red Bean Milk Fan

Sandwiched Red Bean Milk Fan

　　Milk fan is a dairy product produced in Dali, with a rather unique shape. It is a thin, less-hydrated slice that comes in milky white or pale yellow hues, roughly resembling a bamboo fan shaped like a water caltrop — quite difficult to describe.

　　Milk fan is made by boiling fresh milk, mixing it with edible acid at a ratio of three to one, then coagulating and pressing it into thin slices, which are wound around thin sticks to dry. It is essentially a specially shaped type of cheese. Milk fan can be used in various dishes — served cold, pan-fried, or stir-fried. One of its signature dishes, the sandwiched red bean milk fan, is puffy and crispy, melting in the mouth. Other preparations like deep-frying in batter or seasoning with salt and pepper also offer unique flavors.

　　Milk fan can be stored for several months, making it convenient for long-distance transport. It is popular when exported to Southeast Asia and makes for a distinctive gift for friends and family.

　　Peach Kernel Sandwiched Red Bean Milk Fan is a signature dish of the Bai people. The milk fan is softened, the ear-like ends are removed, and it is spread out flat. Peach kernels are blanched in boiling water, skinned, and then deep-fried in oil until golden brown. They are then drained of excess oil. Sweetened lotus seed paste, sugar, rose candy, and diced ham are mixed together in a bowl. Egg mixture is combined with water starch to make an egg wash, which is then prepared into crisp fried egg threads. The milk fan is laid flat on a cutting board, and the sweetened lotus seed paste filling is spread on top. The pan is heated, oil is added, and when it reaches medium heat, the milk fan is clamped with chopsticks, rolled and fried until it forms a tube shape with a light yellow hue. The peach kernel sandwiched red bean milk fan is crispy, sweet, richly fragrant with milk, and highly nutritious.