Traditional Chinese medicine believes that milk is sweet and slightly cold, which has the effects of promoting fluid production, quenching thirst, moistening intestines, relaxing bowels, tonifying deficiency and strengthening spleen. Milk can be properly processed or mixed with other foods to make various "therapeutic milk". 1. Milk porridge Fresh milk 250 ml, rice 60 g, and proper amount of sugar. First, cook the rice until it is half cooked, take out the rice soup, add milk, cook porridge with slow fire, add sugar, stir and dissolve it fully. Warm clothes in the morning and evening, pay attention to preservation and don't go bad. It can tonify deficiency, strengthen spleen and stomach, and moisten five internal organs. It is suitable for people with weakness, strain, deficiency of qi and blood, physical weakness after illness, old and weak, and malnutrition. 2. Milk jujube soup 500 ml of milk, 25 grams of jujube, rice 100 grams. Boil rice and jujube into porridge first, then add milk to boil, which can replenish qi and blood and strengthen the spleen and stomach. It is suitable for people who are overworked, physically weak and lack of qi and blood. 3. 250g of goat milk soup, 20g of ginger, 0g of yam100g, and 250ml of milk. Wash mutton and cut it into small pieces, cut ginger into pieces, put them together in a casserole, add a proper amount of water, simmer for 7-8 hours, stir evenly, remove rotten residue, keep mutton soup, add yam slices, boil, then pour in milk and boil. This product warms the middle energizer, tonifies deficiency and essence, and is suitable for cold limbs, fatigue and shortness of breath after illness (postpartum). Several times a day, 5-7 days as a course of treatment. When taking this prescription, it is not advisable to take other drugs at the same time. It is best to supplement millet and jujube lotus seed porridge (millet 60g, jujube 10, lotus seed 18g) once every morning. 4. 60 grams of fresh milk glutinous rice, 80 grams of fried walnuts, 45 grams of raw walnuts, 0/2 grams of sugar/kloc, 200 ml of milk. Wash japonica rice, soak it for 1 hr, take it out, filter it dry, stir it with walnut kernel and milk, add a little water to grind it fine, filter it with a funnel to get juice, pour the juice into a pot and boil it with water, add white sugar, stir it, filter off the residue after it is completely dissolved, and pour the filtrate into a pot to boil. This product can tonify spleen and kidney, moisten dryness and benefit lung, and is suitable for cough, asthma, lumbago, body fluid deficiency, intestinal dryness and constipation, and can also be used as a diet for patients with physical weakness, neurasthenia, chronic bronchitis, sexual dysfunction and constipation after senile diseases. Take it on an empty stomach or with meals in the morning and evening. 5. Ginger, leek, milk soup, 250g of leek, 25g of ginger and 250ml of milk. Chop leek and ginger, mash, wring juice with clean gauze, then pour into the pot, add milk and boil. This product can warm stomach and strengthen spleen, and is suitable for gastric ulcer, chronic gastritis, epigastric pain, vomiting, etc. You can take it every morning and evening. 6. Thick milk Boil the milk and add 3% ~ 7% starch or cake dry powder, lotus root powder, etc. To thicken the milk, add a little sugar. This product is suitable for patients with habitual vomiting, nausea and need to increase energy. 7. Egg milk Cook the eggs first, remove the eggshells and egg whites, grind the yolk with a spoon, and add milk and mix well. Egg yolk not only contains protein, fat and vitamin A, but also contains iron, phosphorus and other substances. This product is suitable for iron deficiency anemia and four or five-month-old infants who need calcium supplementation. 8. Self-made skim milk Boil the milk, let it stand for a few hours, and remove the top layer of milk skin (that is, fat, which can generally remove 80% of fat). This product is suitable for feeding infants with diarrhea, dysentery, enteritis and other intestinal diseases. Because fat-free milk is low in calories and lacks vitamins A and D, it can be supplemented by other foods. After recovery, you should continue to feed whole milk. 9. Milk tea Milk tea is made by soaking tea leaves in boiling water and then pouring them into boiled milk. As for adding sugar or salt, it can be decided according to personal taste. After tea leaves are added into milk, their unique flavors are integrated and their nutrition is complementary, which inhibits the fishy smell of milk and the bitter taste of tea leaves and makes them more rich and lasting. Milk tea can remove greasy, help digestion, refresh the mind, induce diuresis and detoxify, and relieve fatigue. It is also suitable for patients with acute and chronic enteritis, gastritis and duodenal ulcer. It can also detoxify people poisoned by alcohol and narcotic drugs.

Can you tell me. 3. Knead the milk paste into an oval shape. 4. Pour in the thick batter; 5, oil frying, oil must be more, fried with hot; 6, after turning yellow, about two or three minutes, don't fry old; The finished product is crisp outside and sweet inside. Note: 1. When making milk paste, 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, otherwise 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, you can dip it in condensed milk. Daliang fried milk Daliang fried milk is a typical example of "soft frying" in China cooking technology, which has a history of more than 70 years. It is made by mixing egg white with fresh buffalo milk, adding shrimp and shredded roast duck, frying in high-grade peanut oil, putting on a plate and sprinkling fried elemene. The color is pure white and can be eaten with chopsticks or spoons. This kind of milk is fragrant and soft, which is suitable for all ages in Xian Yi. Two tips for frying milk: first, you should not use ordinary milk, but use high-quality and heavy-fat buffalo milk, and you should not mix it with water. Because the fat content of buffalo milk is as high as 9%, and the fat content of cow milk is only 2%, low fat frying is easy to produce water and the milk taste is not outstanding; Second, pay attention to the temperature when making. If you eat too much, the milk will get old and not taste good. In order to cook 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 tablespoons buffalo milk (about 90ml), 5 egg whites, 2 shrimps (1), a proper amount of shredded roast duck (or ham), and stir-fried elemene.

Strawberry Budian material: fish glue 1 tablespoon, strawberry (or strawberry jam) 1 55g, sugar 60g (1/4 cups), milk 200g (1cup), and lime juice 2 tablespoons. Practice: put the fish glue into a cup with 2 tablespoons of water and mix well. Set aside to soften. Add the fish glue mixture and sugar, and stir over medium heat for about 3 minutes. Pour the mixture into a bowl, add milk and lime juice, then pour them into four cup molds and put them in the refrigerator for freezing.

Ginger milk is whole milk 1 kg, and buffalo milk is better. Ginger juice is about 80g rock sugar, 200g water150g. First, divide 80 grams of ginger juice into four bowls. Boil the rock sugar with water, then add the whole milk, boil until it boils, and let the milk roll slightly for three minutes; Knock the boiled whole milk into a bowl filled with ginger juice immediately, and it will condense into tender ginger juice after one minute. Note that ginger juice must be ground with old ginger, and ginger juice ground with tender ginger cannot solidify milk juice.

Fruit pudding. Ingredients: 60g cotton candy (vanilla cotton candy available in supermarkets), 250ml milk and diced fruit. Some methods: put cold milk and marshmallows in a pot and cook slowly until the marshmallows melt ~ It should be noted here that I boil the milk first and then add marshmallows, but this is not good, there will be a lot of foam, and it is not clear whether the marshmallows melt, so I still use cold milk+marshmallows slowly. There is foam on the watch. If there is foam, it must be removed. Or the pudding will be ugly. Have pores. In addition, the original prescription ratio was 60g cotton candy per 250ml milk, but it was a little sweet. I bought a vanilla marshmallow ~ Xixi ~ a table full of marshmallows ~ What we need is gelatin in marshmallows ~ Then when the liquid is slightly cold, pour it into the mold and add what I like. It is said in the west that 250ML milk needs 60 grams (half a bag) of marshmallows. I don't know exactly how much, so I poured a small bowl and put about 10 of cotton candy in it. I heated it with low heat and stirred it while heating. I stew soup on the stove, so I have to heat it in the microwave oven. It turned out to be wrong. Later, the condensation was uneven, so I heated it to remove bubbles and bubbles. Cotton candy will melt into gelatin when heated, and this gelatin is the main component of pudding. Hehe, there are herbs inside, but there are no outside, killing two birds with one stone. Let the liquid cool for a while, and then put it into the mold. Our mold is put in a small glass bowl and frozen in the refrigerator until it is basically shaped at noon. It may be that the liquid made by the cat is uneven or the cotton candy is not enough, and it finally collapses a bit like tofu brain. Pay attention next time. Put the fruit, hey hey! ! Delicious! ! Smooth, with milk and vanilla interwoven. ~! Remember to put more cotton candy and less milk when you make it, stir it evenly, and never add sugar (very sweet)

You can be ice milk. Beat the eggs and sugar together, stir well like milk, and put them in the refrigerator for freezing. When it is just frozen and not completely frozen, take it out and stir it, then put it in the refrigerator for freezing. Repeat this for three times until it is completely frozen, and the delicious milk-flavored ice cream is ready.

Oven making: golden cake materials: 4 eggs, 200g sugar, flour 100g, corn flour 125g, baking powder 1 pouch, 200g rock sugar, and butter 125g. Output: 1. Mix eggs with sugar and stir until white foam appears; 2. Melt some butter in a hot pot; 3. Mix part of flour, corn flour, baking powder and melted butter, and cool; 4. Put the remaining butter and flour about 25cm into the baking tray, and then put the cooled noodles on it; 5. Bake on medium fire for about 40 minutes; 6. During baking the cake, filter out the impurities in the jam, leaving thick juice; (I feel troublesome, this step can't be done) 7. Add one tablespoon of sugar to the obtained fruit juice, heat it for 5 minutes to completely melt it, and cool it; 8. After the cake is baked, take it out of the baking tray; Strawberry muffin material: butter 100g, fine sugar 60g, salt 1 4 spoon, 2 eggs, low-gluten flour 250g, baking powder1spoon, yogurt 80g, strawberry jam 150g. Manufacturing steps: 1. First, coat the inside of the tool with grease or paper. 2. Add sugar and salt to butter until it is soft. 3. Break up the eggs and add them to the butter three or four times. Every time, you need to wait for the egg mixture to mix evenly. You can add the egg mixture after eating it in butter. Otherwise, if you add too much and too fast at a time, you will easily spend it all. 4. Sieve and mix the low-gluten flour and baking powder, and remember to cut and mix. 5. Finally, add yogurt and gently stir well. 6. Put the batter into the cup until it is about 1/3 full, put jam in the middle, and add the batter until it is about 8 minutes full. /kloc-bake at 0/70 degrees for about 25 minutes. Take out the baking mold while it is hot. Dessert: Double-skin milk Boil the fresh milk and pour it into a bowl while it is hot. Soon, a layer of skin formed on the surface of fresh milk, and the skin was pierced with chopsticks. Slowly pour the milk out of the bowl, and add the right amount of protein and sugar. The hides float slowly and then stew on the fire. Soon, it can bear a layer of skin, thus forming a double skin. The epidermis is sweet, and the lower skin is fragrant and slippery, hence the name. " Ingredients: a big bowl of Mengniu milk, about 400ml, two egg whites, two spoonfuls of sugar, 1. First pour the milk into the pot and just boil it (it will destroy protein for a long time, and it will not pile up the milk skins), 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, add two egg whites (the method of separating egg whites from egg yolks must be known to everyone, so I won't say much) and two spoonfuls of sugar, and stir until the sugar dissolves (don't stir for too long, otherwise the eggs will become soaked). 3. When the milk is slightly cold, pierce the milk skin with chopsticks, then slowly pour the milk into the bowl with egg white, stir it evenly, and then slowly pour it back into the bowl with milk skin along the edge of the bowl, and you can see it. 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. Dessert: Milk stewed eggs are filled with fresh milk and sugar in 1 and 1/2 liter glass measuring cups, and heated for 1 min for 30 seconds until the milk is hot and the sugar is dissolved but still not boiled. Stir well. 2. Beat the eggs in a bowl with chopsticks (but don't beat too much foam), pour in about 1/3 cups of hot milk and beat well, then add the egg liquid into the measuring cup of hot milk, beat a few times more, and drip sesame oil and mix well. 3. Pour the egg liquid into the ordinary rice bowl through the dense eye dustpan. Uncovered, put it near the edge of the turntable and heat it with slow fire (10% firepower) for 20 minutes. During heating, the bowl moves 180 degrees (that is, the side near the center of the turntable moves to the edge of the turntable). 4. Let the tender eggs stand for 5 minutes until the central part is solidified. Or: 1, cut a round aluminum foil with 2 big eggs, 1.5 cups of milk, 3 tablespoons of sugar and 1/4 teaspoons of sesame oil, and put a shallow bowl with a diameter of 14 cm, which is 4 cm longer than the shallow bowl, so that there is 2 cm hanging around it. 2. Add milk and sugar into a 1 liter glass measuring cup and heat for 2 minutes and 30 seconds. 3. Add the eggs to the bowl and beat them evenly with chopsticks, but don't blow out most of the bubbles. Add 1/2 cups of hot milk and beat well, then pour the egg liquid into the hot milk in the measuring cup, drop sesame oil and beat a few times. 4. Pour the milk and egg liquid into a shallow bowl through a dense eye dustpan, skim off the foam, cover it with aluminum foil, and put it in the center of the turntable with the dark side facing outwards. Heat with low fire (30% firepower) for 5 minutes and let stand for 5 minutes. If the center of the stewed egg has not solidified, heat it on low heat 1 min.