Deep-Fried Milk Fan (Rushan)
A Yunnan specialty made from cow's milk, fried until golden and crispy, with rich milky aroma, sprinkled with sugar – a classic sweet snack for all ages.
Ingredients
3 items- Milk Fan (Rushan) 200g
- White sugar 2 tablespoons
- Cooking oil as needed
Nutrition
Steps （5 steps）
Place the milk fan on a cutting board and cut into diamond-shaped pieces about 4cm wide; set aside on a plate.
Heat oil in a deep pot over medium heat to 320°F (160°C); test with a small piece—it should sizzle and float.
Add milk fan pieces in batches, gently stir with a slotted spoon. Fry until both sides are golden and small transparent blisters appear, about 30 seconds.
Remove with a slotted spoon and drain on a plate lined with paper towels to absorb excess oil.
Sprinkle sugar evenly over the hot pieces, toss gently to coat. Let cool slightly before serving for a crisp, sweet treat.
Tips
Rushan has a natural salty tang, so no extra salt is needed. Keep oil temperature moderate to avoid burning; ensure pieces are dry before frying to prevent splattering.
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