1. Put the milk and sugar on the fire, mix well and cook on low heat. Milk is hot but not boiling. When sugar is fully dissolved, keep away from the fire (only boiled, sugar can be dissolved, but not boiled, otherwise the protein in fresh milk will denature and solidify at high temperature, and the milk skin will not be made). Pour the milk into several rice bowls and let it stand and cool. After a thin layer of cream is solidified on the milk surface of each bowl, use a thin bamboo stick to lift a corner of the milk skin along the edge of the bowl and tilt the bowl so that the milk under the milk skin flows into another container and the milk skin remains at the bottom of the bowl. According to this method, all the bowls of milk are collected in another container, leaving only the milk skin.

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

Pour it into a container filled with concentrated milk, stir it evenly, filter it with gauze, remove impurities, scrape off bubbles on the surface, then put it in a drawer and stew it with medium heat for about 10 minutes, and it becomes stewed double-skin milk.

Phoenix milk paste ~ ~ ~

Ingredients: 500 ml whole milk, 3 egg yolks, 2 tablespoons sugar.

Methods: Beat the egg yolk and sugar evenly, first add a little milk and mix well, then slowly add the remaining milk; Boil the milk over medium heat until it just boils, constantly beating it with an egg beater to avoid separation of the eggs and milk, and then melt it into a paste.

Ginger milk

Ingredients-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 separated after grinding), and sugar.

Practice-Boil milk+sugar, turn off the fire after boiling (make sure to boil buffalo milk), let it cool for 30 seconds, then pour it into a bowl with ginger juice, and solidify for about 10 minutes.

Tip- 1, using fresh buffalo milk, tried to use boxed Yili pure milk, and failed twice.

2. Use freshly squeezed ginger juice. I tried to use ginger juice all night and failed.

3. If there is a thermometer, pour it into 70-80 degree ginger juice after the milk is cooked.

Ginger to milk practice 2:

1. Ginger (two tablespoons more ginger juice, you can put less if you don't like spicy food, it's best to use ginger)

2. 200 grams of fresh milk (fresh milk is a must, but Mengniu's is not)

3. White sugar (one spoonful is enough for me, and I can put more sugar if I like it, if I am not afraid of being fat)

I think the necessary appliances:

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

2./kloc-a thermometer above 0/00 degrees Celsius, because I can't look at the heat. The biochemical store sells it. I bought one for 3 yuan. )

Exercise:

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

2. Put some sugar in the milk and cook together. Stir properly when cooking to prevent sugar from sticking to the bottom of the pot. Stop the fire when the milk is about to boil (if you don't feel safe, you can boil the milk pot) and measure it with a thermometer until it reaches 80 degrees Celsius.

When the important moment comes, quickly pour the milk into the ginger juice, air it for a while, and open your mouth to eat.