Daliang Stir-Fried Fresh Milk

Name: Daliang Stir-Fried Fresh Milk
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 250 g fresh milk; 250 g egg whites; 25 g chicken liver (cut into 2 cm squares); 3.5 g MSG; 25 g crab meat; 4 g fine salt; 25 g marinated shrimp; 2 g cornstarch (mixed with milk); 25 g fried olive nuts (added at the end); 500 g lard (for frying); 15 g cooked lean ham (cut into ~1.5 cm cubes)

A traditional dish from Shunde, Guangdong, made by stir-frying a base of milk and egg into a creamy white purée, typically finished with chicken liver, shrimp, and crab meat. The milk-thickened sauce is silky, tender, and delicately savory.

30 min

Easy

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Ingredients

fresh milk 250 g

egg whites 250 g

chicken liver (cut into 2 cm squares) 25 g

MSG 3.5 g

crab meat 25 g

fine salt 4 g

marinated shrimp 25 g

cornstarch (mixed with milk) 2 g

fried olive nuts (added at the end) 25 g

lard (for frying) 500 g

cooked lean ham (cut into ~1.5 cm cubes) 15 g

Instructions

Ingredient Preparation

Cut the ham into ~1.5 cm cubes. Cut the chicken liver into slices about 2 cm long and wide.

Blanching Chicken Liver and Shrimp

Place the chicken liver in a pot of boiling water and blanch until just cooked, then drain in a colander. Heat a wok over medium heat, add 250 g of oil, and heat until about 40% hot. Add the shrimp and chicken liver and pass through the oil until cooked, then drain in a strainer.

Mixing the Main Ingredients

Heat a wok over medium heat, add the milk, and heat until it just begins to simmer, then remove. Pour in the cornstarch (which has been mixed with milk), egg whites, chicken liver, shrimp, crab meat, and ham, and mix everything together.

Stir-Frying

Heat a wok over medium heat, add a little oil to coat the wok, then pour the oil back into the oil container. Add 25 g of oil, then pour in the milk mixture. Stir-fry while turning, adding oil twice more (20 g each time), until it becomes a thick paste. Add the olive nuts, drizzle a little oil over the top, stir to combine, and serve on a plate.

Notes

First mix the cornstarch with milk to avoid cornstarch lumps. When stir-frying the milk, stir in one consistent direction and add oil in moderate amounts, otherwise the dish will not remain glossy and smooth. 2. Use medium heat; if the fire is too high, the milk will separate and the dish should not be piled into a mountain shape on the plate, as this affects the appearance and texture.