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1 cup fresh whole milk
6 Tablespoons cornstarch
2 Tablespoons custard powder
2 egg whites, lightly beaten in a bowl
1 cup milk
2/3 cup chicken broth
dash of vegetable oil and one of salt
5 Tablespoons baking powder
1 Tablespoon yeast
3 Tablespoons oil
2 Tablespoons oyster sauce (optional)
2 Tablespoons super-fine sugar (optional)
1. Mix milk with half the cornstarch and half the custard
powder and set this aside.
2. Then, heat a wok or pot, add the broth, and when it
boils, reduce the heat and add the milk mixture and a
dash of vegetable oil and the salt. Keep the heat low,
mix in the egg whites and pour this mixture into a flat-bottomed
metal plate. Let it set in the refrigerator and
cool about half an hour, then mix in the baking powder
and yeast, and simmer this until golden, then chill
covered until totally set.
3. Now, add oil to a clean pot, and deep fry the milk
solids until golden, then refrigerate them until firm.
Serve with oyster sauce and the sugar, if desired.