Air fried milk

FRY MILK IS A TRADITIONAL GUANGDONG SUN-DEE SNACK, WHICH LOOKS GOLDEN, IS WHITE AND HAS A SOFT TASTE AND TASTE. REMEMBER A FEW YEARS AGO, WHEN HE WENT TO SUNDH, HE ORDERED THIS SNACK, BITING IT DOWN, AND IT WAS FRAGRANCE, AND THEN HE WAS ABLE TO EAT THE SMOOTH AND TENDER MILK, THE DOUBLE TASTE, AND NEVER FORGET. I'VE BEEN SEARCHING ONLINE FOR THIS MILK-BUTTERING PRACTICE, ALL OF WHICH, WITHOUT EXCEPTION, HAVE TO BE USED FOR HIGH-TEMPERATURE FRIED. BECAUSE THE FIRST THING IS, THE PRICE OF PEANUT OIL IS NOT CHEAP, AND A BOILER OF OIL WILL FALL DOWN, UNLIKE WHAT IS SOLD OUTSIDE, AND THE HOT OIL IS REUSED. SECONDLY, THE OIL TEMPERATURE IS NOT WELL CONTROLLED, AND I TRIED TO BLOW UP THE BAR, AND AFTER THAT, THE WHOLE KITCHEN SMELLED LIKE GAS, AND I DIDN'T WANT TO EAT IT FROM HOME. NOW WELL, MANY MANUFACTURERS HAVE SEEN THE DOUBLE PURSUIT OF FOOD TASTES AND HEALTH, AND THE SUBSEQUENT INTRODUCTION OF AIR OVENS. I HAD AN OVEN, BUT I ALSO CHOSE AN ACA AIR OVEN. THE USE OF HIGH-SPEED AIR CYCLING TECHNOLOGIES, FIRE IN COMBINATION WITH WIND, HEAT STREAMING OF FOOD PRODUCTS IN ALL DIRECTIONS, MORE EVENLY HEATED, AND THE USE OF OIL TO PRODUCE FOODS THAT ARE SIMILAR TO FRIED FOODS. YOU DON'T HAVE TO ADD A DROP OF OIL TO THE FRIED MILK MADE OUT OF AN AIR OVEN, SO YOU EAT IT CLEAN, IT'S SOFT, IT'S SIMPLE, EVEN IF YOU'RE A KITCHEN WHITE。