牛奶乃液体，故牛奶本是炒不成的，必须配上一些不带骨的肉类和蛋白及鹰粟粉（或生粉）。在炒制时主要采用软炒法，其关键是要掌握好火候。因其配搭的原料都是“抢火”的，如火候不恰当，就很容易焦皮或出现“豆腐花”现象。现将炒牛奶的用料、制作及关键介绍如下，如有不妥之 Milk is a liquid, so the milk can not be fried, and must be accompanied by some boneless meat and protein and hawk corn flour (or raw flour). In the fry when the main use of soft fried method, the key is to master the heat. Because of their matching raw materials are “grab fire”, such as the heat is not appropriate, it is easy to Jiao Pi or “tofu flowers” phenomenon. Now fry milk materials, production and key introduction is as follows, if not properly