Milk and fruit soup

Cut the fruit into cubes, pour a little water, boil it in water, then pour the milk and cook it to your liking (the pulp is soft and rotten)

Be careful not to put acidic fruits such as oranges, which will cause colloid coagulation

Apples, bananas, peaches and kiwis are more suitable

Double-skin milk

1. When the milk is hot but not boiling, and the white sugar has been fully dissolved,

keep away from the fire (it can only be cooked, and the white sugar can be dissolved, but not boiled, otherwise, the protein in fresh milk will be denatured and solidified at high temperature

, and the milk skin cannot be made). Pour the milk into several rice bowls respectively, and let it stand and cool.

After a thin layer of milk fat is solidified on the milk surface of each bowl, use a thin bamboo stick to lift a corner of the milk skin along the bowl edge, and tilt the bowls.

Make the milk under the milk skin flow into another container, so that the milk skin remains at the bottom of the bowl. According to this method, all the milk in each bowl flows into another container

and is collected, leaving only the milk skin.

2. Put the egg white into a container, and beat it with five chopsticks tied together at high speed in one direction until the egg white is creamy and gelatinous.

Pour it into a container with concentrated milk, stir it evenly, filter it with gauze to remove impurities, scrape off bubbles on the surface, then put it in a drawer, stew it in medium heat for about 11 minutes, and get the stewed double-skin milk.

Phoenix milk paste

Material: 511ml of whole milk, 3 egg yolks and 2 tablespoons of sugar

Method: Beat the egg yolks and sugar evenly, first add a little milk and mix well, then slowly add the rest cow milk; Boil the milk liquid over medium heat until it just begins to boil, and whisk it evenly with an egg beater to avoid the separation of eggs and milk, and blend it into a paste.

ginger milk

materials-buy fresh buffalo milk in the market (2 yuan can make two and a half bowls per catty in my local market), freshly squeezed ginger juice (I don't have a machine, it is freshly ground and then separated) and sugar.

practice-boil milk and sugar, turn off the fire after boiling (be sure to boil buffalo milk), let it cool for 31 seconds, then pour it into a bowl with ginger juice, and it will solidify in about 11 minutes. Don't need to teach next.

Hint-1. To use fresh buffalo milk, I tried to use boxed Yili pure milk and failed twice!

2. To use fresh ginger juice, I tried to use ginger juice overnight, but failed!

3. If there is a thermometer, pour it into the ginger juice at 71-81 degrees after the milk is cooked.

the practice of ginger against milk 2:

1. Ginger (two spoonfuls of ginger juice, less for those who don't like spicy food, it's best to use ginger)

2. 211 grams of light fresh milk (fresh milk is a must, but Mengniu's is not acceptable! )

3. White sugar (one spoonful is enough for me, you can put more if you like sweet food, if you are not afraid of being fat)

I think the necessary equipment:

1. The one for grinding ginger, the blue one. If possible, a blender will do, but I don't have it at home, so I have to do it manually.

A thermometer above p>2.111 degrees Celsius, because I won't look at the degree of heat. (It is sold in a biochemical store, and I bought one at 3 yuan)

Practice:

1. Peel the ginger, grind the ginger with that blue stuff, put it in gauze, squeeze two spoonfuls of ginger juice, and put it in a bowl for later use.

2. put a proper amount of white sugar into the milk and cook it together, stirring it properly when cooking to prevent the sugar from sticking to the bottom of the pot. Cease fire when the milk is about to boil (if you are not at ease, you can boil the milk pot), and measure it with a thermometer until it reaches 81 degrees Celsius.

3. The important moment has come. Pour the milk into the ginger juice quickly, let it cool for a while, open your mouth and eat! ! !

papaya milk:

1 ingredients: papaya 151g, milk 211cc. (about 1 mug), vanilla ice cream (1 small box), sugar 1 tsp (optional)

Method: peel papaya and cut into pieces. Put it into a blender, add 211cc of fresh milk, sugar and ice cream, and stir for a few minutes at medium speed. Made of fresh papaya and fresh milk, it is absolutely fresh and fragrant, and can be drunk on the spot. If it needs to be taken out, it should be kept for no more than 31 minutes (winter) and 21 minutes (summer) to ensure the best flavor. Calcium in fresh milk and vitamin C in papaya are all nutrients needed by the human body and are suitable for drinking every day. Fresh papaya will be slightly bitter in winter, which is normal. Please feel free to eat it.

2 ingredients: half papaya, 1 egg yolk, 1 tablespoons honey, 211ml milk and half lemon.

Method: Cut papaya into pieces, beat it into juice together with milk and egg yolk, and then add lemon juice and honey,

to make the juice more palatable. This product tastes better if you add a little whisky. Can be used as a dinner.

3 ingredients: 361g of papaya, two cups of fresh milk, appropriate amount of white sugar, and appropriate amount of crushed ice.

Method: 1. Select fresh and ripe papaya, peel and core it, and cut it into chunks for later use.

2. Put papaya pieces, fresh milk, white sugar and a proper amount of crushed ice into a blender and break them into thick juice, then you can drink.

efficacy: moisturizing and beautifying.

papaya fruit bowl:

Cut more than 81% ripe papaya into several pieces, peel, scrape and cut into fresh fruit bowls. The taste is soft, juicy, fragrant and sweet. If you can't eat it all at once, it's best not to peel or scrape the rest. You can wrap it in plastic wrap and put it in the refrigerator for refrigeration, and eat it as soon as possible in a few days. Don't keep it frozen to avoid bad taste. It is normal that some papaya after winter cold may be slightly bitter, so please feel free to eat it.

papaya milk coconut juice

materials: papaya 1/2, fresh milk 251cc, honey 1 tablespoon, coconut juice 51cc, crushed ice 1/2 cup.

method: peel papaya, cut into halves, remove seeds, cut into pieces, put all the materials into a blender and stir for about 31 seconds, then pour them out for drinking.

efficacy: it is rich in vitamin c and carotene, which can effectively restore fatigue and is also helpful for people with indigestion.

papaya milk dew

ingredients: papaya 611g, 1 cup of fresh milk, half cup of coconut milk, 211g of sugar and 3 tablespoons of corn flour.

method: peel and dice papaya. Boil with two cups of water and sugar, then add papaya, add fresh milk and coconut juice, and boil over low heat. Boil the corn flour evenly with less than half a cup of water, gradually add it into the milk dew and cook until it becomes thick.

Efficacy: Regular consumption of food made of papaya can make skin smooth.

papaya orange juice

materials: 1 papaya, 131g orange and 51g lemon.

method: peel and remove seeds from papaya, wash and chop it, and mash it to get juice for later use. Then cut the oranges and lemons, mix the squeezed juice with the mugua juice, and stir well.

Efficacy: Drinking this product can make skin smooth, help digestion and moisten intestines. It is a drink suitable for all ages.

papaya cereal milk juice

Ingredients: half peeled papaya, 411 ml whole milk, 1 tbsp cereal, and appropriate sugar.

how to make it: cut papaya, stir it with whole milk to make juice, add instant cereal, and then add sugar as appropriate.

crispy fried fresh milk

raw materials of fresh milk: 1.5 liter of fresh milk, 81g of butter, half a can of condensed milk, 111g of millet powder, 1 can of coconut juice, 1 cup of water, 1 teaspoon of salt

crispy raw materials: 1 cup of flour, 2 teaspoons of lemon juice, 4 tablespoons of millet powder, 4 tablespoons of oil and 1 teaspoon of baking powder

Cooking process: Then stir the crispy raw materials evenly. Take out the cooled raw milk, cut it into blocks and dip it in crispy raw materials. Heat the oil over medium heat, put the milk cubes into the pot and fry until golden and crisp.

rich in nutrition, milk helps to maintain the skin.

materials:

511ml of milk, 111g of corn flour, 1 cup of self-raising flour (if you don't have it, you can mix it with ordinary flour), and 71g of sugar.

Production method:

1. Put the milk, corn flour and sugar in a pot to make milk slurry without powder particles, stir and cook with medium and slow fire until it is thick and solidified, and turn off the fire.

2. Pour it into a container, smooth it, and put it in the refrigerator to make a frozen milk cake (it can be put in the quick freezing room faster)

3. Cut the frozen milk cake into small long squares.

4. self-raising flour mixed 3/4 cup of water, a little salt and oil to make a crisp paste, and covered the milk cake with the crisp paste.

5. fry in medium heat until the skin is golden, then drain the oil and serve.

Crispy fresh milk:

Material preparation: oil, starch, flour, yeast, sweet milk powder and condensed milk.

Making process:

1. Making batter: put flour, condensed milk, oil, yeast and water into a container and mix them evenly. The batter should be thicker, and the ratio of water to oil is about 4: 1, and the rest is just right, leaving it for about 31 minutes;

2. Making milk paste: put milk powder, water and condensed milk in the milk pot, add water starch after boiling, and slowly add it until it becomes paste, which is thicker than batter, and pour it into a bowl to cool;

the batter on the left and the milk paste on the right. I don't know if I can tell.

3, dough the milk paste into an ellipse

4, pour the thick batter;

5. Fry in an oil pan with plenty of oil, and fry in hot oil;

6. When it turns yellow, take it out of the pan for about two or three minutes. Don't fry it too old.

the finished product is crispy outside and sweet inside.

Description:

1. When making milk paste, you should add more milk powder, less water and more condensed milk. If you use fresh milk, you must add sugar.

2. The batter should not be too thin, or it will be too thin, and the milk will turn into water when frying.

3. Be sure to eat it while it is hot. If it is not sweet, dip it in condensed milk.

stir-fried milk in Daliang

stir-fried milk in Daliang is a typical example of "soft frying" in China cooking technology, which has a history of more than 71 years. It is made by mixing egg white with fresh buffalo milk, adding shrimps and shredded roast duck, frying with superior peanut oil, serving on a plate and sprinkling fried elemene. The color is pure white and can be eaten with chopsticks or spoons. The milk is fragrant and soft, and it is delicious for people of all ages in Xian Yi. Two tips for frying milk: first, you can't use ordinary milk, you should make it with high quality and heavy fat buffalo milk, and you can't mix it with water. Because the fat content of buffalo milk is as high as 9%, while that of milk milk is only 2%, it is easy to produce water when fried with low fat content, and the milk taste is not prominent; Second, pay attention to the temperature when making. If you overdo it, the milk will be old and it will not taste good. In order to make this dish, I ordered fresh buffalo milk from a nearby dessert shop a few days ago, and took it home to make it immediately to ensure freshness. Unfortunately, there is no ready-made plum kernel at home, so we have to save it.

ingredients: 6 spoonfuls of buffalo milk (about 91ml), 5 egg whites, 1 taels of shrimps, appropriate amount of shredded roast duck (or shredded ham and barbecued pork), and fried green plum (no need to save)

Boil the buffalo milk and spread it, then add half a spoonful of raw flour and mix well

Season the shrimps with a little salt, soak in oil to prepare

Break the egg whites, and add milk.

raw materials: 5 taels of fresh milk, fresh shrimps, sausage granules, a little elemene, 3 egg whites and 6 yuan of millet powder.

Production:

1. Add egg white to fresh milk and season with cornstarch

for later use;

2. Stir-fry shrimps and sausages and put them into fresh milk;

3. Heat the wok and add oil. Stir-fry the prepared fresh milk with a soft method.

Stir-fry the fresh milk until it is cooked, then serve it on the plate, and add a little olive and coriander on it.

tip: to make the fried milk tender, you should pay attention not to use too much firepower and move quickly when cooking.

draw inferences from one example to another: chinese forest frog fried milk and fruit fried yogurt.

Sibao fried milk

Raw materials: fresh milk, egg white, shrimps, fried elemene, cooked chicken liver granules, ham granules, corn flour, salt, monosodium glutamate and proper amount of raw oil.

Method: First, heat 411g of milk until it is 81% ripe for use. Soak shrimps and chicken liver in oil until cooked. Add corn flour, egg white and seasoning to 111 grams of milk and mix well, then add shrimp, chicken liver, ham and rolled milk; Heat the wok with strong fire, and after the wok is lined with oil, leave a small amount of residual oil, pour in the mixed milk, slowly turn it over with medium heat until it condenses, add a little oil and elemene, turn it over a few times, put it on a plate and build it into a mountain shape, and sprinkle with chopped ham.

Mint milk

Ingredients:

1 cup of low-fat milk (actually, it doesn't matter how much you are going to drink in one breath)

1 teaspoon of fresh finely ground coffee (not instant, it is ground with fresh coffee beans, otherwise instant is ok, and the flavor may be different)

3 to 4 mint leaves, torn or chopped

.

add mint and stir with a spoon.

Let the milk cool down at room temperature, and let the coffee and mint taste before drinking. I prefer to drink milk when it is still warm and hot, even though it is summer, because the cool mint and warm milk have an unexpected tacit understanding.