A big bowl of Mengniu milk (about 400ml), two egg whites and two spoonfuls of sugar (or condensed milk without sugar, it will be more fragrant and pure)?

working methods

1) First, pour the milk into the pot and just boil it (burning it for a long time will destroy protein, and it will not resist the skin), and then pour it into a big bowl. At this time, you can see that there is a wrinkled skin on the surface of milk. ?

2) Take an empty bowl, put two egg whites (I think everyone knows how to separate egg whites from egg yolks, so I won't say much) and two spoonfuls of sugar, and stir well until the sugar dissolves (don't stir for too long, otherwise the eggs will get soaked)?

3) When the milk is slightly cold, pierce the milk skin with chopsticks, then slowly pour the milk into the big bowl with egg white, stir it evenly, and then slowly pour it back into the big bowl with milk skin along the edge of the bowl. You can see that the milk skin will float by itself. ?

4) Finally, put the milk into the pot and steam it for about ten minutes, then stick it in the middle with chopsticks. If there is no milk flowing out, it means that it is concentrated, and you are done.