1)
First, pour the milk into the pot and just boil it (burning it for a long time will destroy protein and the milk skin will not form), 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)
In an empty bowl, put two egg whites (the separation method of egg whites and egg yolks must be known to everyone, not to mention) and two spoonfuls of sugar, and stir evenly until the sugar dissolves (don't stir for too long, otherwise the eggs will be soaked).
3)
When the milk is a little cold, pierce the milk skin with chopsticks, then slowly pour the milk into the big bowl filled with egg white, stir it evenly, and then slowly pour it back into the big bowl filled with milk skin along the edge of the bowl, and you can see that the milk skin will float by itself (backwards, think of magic).
4)
Finally, put the milk into the pot and steam it for about ten minutes, and pierce it from the middle with chopsticks. If there is no milk flowing out, it means that it is concentrated, and you are done.
The first layer of milk skin is sweet, and the second layer is smooth, which is a perfect match, hence the name "double skin milk", which is equally delicious when eaten cold and hot. If you like, you can also add lotus seeds and red beans and steam them together. They are both nutritious and beautiful. Oh, my God, why do I like them so much?
Secret: 1
To use whole milk, the higher the fat content, the better; 2.
Let the milk boil for a while, so that the milk skin has time to fully coagulate; 3.
Simmer slowly. Turn off the heat when the milk is completely solidified, and it will taste bad when it is old. The essence of double skin milk lies in its skin. It is known that it is rich in trace elements such as protein, calcium and phosphorus. Whether it is summer or winter, hot or frozen, it can be tasted, and it tastes sweet. In addition, double-skin milk can also be added with red beans, lotus seeds, bird's nest eggs, raisins, ginger juice and other ingredients, with diverse styles and endless varieties to meet different preferences.