Whole milk 1 bag (485g), 3 egg whites, 3 teaspoons of vanilla powder 1/2 (3ml), 2 teaspoons of sugar (30g) and 3 teaspoons of honey red beans (45g).

Practice:

1, milk into the pot to heat, don't boil;

2. Pour the heated milk into a small bowl and leave it at room temperature to form a milk skin;

3, protein separation, break up with chopsticks, try to break up;

4. Pour the cold milk in the small bowl back into the pot, slowly and carefully, and leave the formed milk skin in the bowl;

5. Add sugar and vanilla powder into the milk and stir evenly;

6. Add the egg whites into the milk and stir evenly;

7. Slowly pour the stirred milk mixture back into the bowl along the edge of the bowl through the screen, and the first layer of milk skin just left at the bottom of the bowl floats on it;

8. Cover with plastic wrap, steam in a pot with cold water, medium heat, and steam for 20 minutes after the water is boiled;

9, 15 minutes later, turn off the fire, don't open the lid, stuffy for 5 minutes;

10, take out and sprinkle with honey red beans, which can be eaten hot or chilled in the refrigerator.

Tips:

1, I have tried several kinds of milk. The milk made directly from the dairy farm is the easiest to form a milk skin, with the strongest milk flavor, followed by the extra-strong or ordinary milk from Mengniu and Yili, and the worst is the exquisite milk from Terunsu, which is the least likely to form a milk skin and the weakest milk flavor.

2. It doesn't matter if the first layer of milk skin doesn't work, or it is accidentally poured back into the pot. The taste and taste are the same.

3, be sure to steam in the middle fire, not in the fire, otherwise it is easy to steam out the honeycomb.

4. Vanilla powder is used to get rid of the fishy smell of eggs, and it is not necessary to add it. The fishy smell of red beans can also be reduced by adding more honey.

4. Honey red beans are bought with love, or you can make them yourself. For details, see Red Bean Iceberg.

5, lazy friends can try a simple method: milk+sugar is heated until the sugar melts, leaving the fire-the milk is warmed, adding the broken protein, pouring it into a bowl with a sieve, putting it on a pot with cold water, steaming for 20 minutes on medium fire, turning off the fire, and covering it for 5 minutes.