Dice the fruit, pour some water, boil it, then pour 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 condensation.

Apples, bananas, peaches and kiwis are more suitable.

Double steamed milk

1. Put the milk and sugar on the fire, mix well and cook on low heat. Seeing that the milk is hot but not boiling, the sugar has completely dissolved,

That is, stay away from fire (only boil, sugar can be dissolved, but not boiled, otherwise the protein in fresh milk will be denatured and solidified at high temperature.

, can't make milk skin). Pour the milk into several rice bowls, let it stand and cool,

After a thin layer of cream condenses on the milk surface of each bowl, lift a corner of the milk skin along the edge of the bowl with a thin bamboo stick and tilt the bowl.

Let the milk under the milk skin flow into another container, and leave the milk skin at the bottom of the bowl. According to this method, all the milk in the bowl will flow into another container.

Together in the kitchen, only the milk skin is left.

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 into a drawer-type pot and stew it over medium heat.

After about 10 minutes, it becomes stewed double skin milk.

Fenghuang milk Hu

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

Practice: beat the egg yolk and sugar evenly, first add a small amount of milk and mix well, then slowly add the remaining milk; Boil the milk with medium heat until it just begins to boil, and beat it evenly with an egg beater to avoid separation of eggs and milk and make 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. You don't have to teach next, do you?

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

2, want to use freshly squeezed ginger juice, tried to use overnight ginger juice, 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 (it must be fresh milk, Mengniu does not accept it! )

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.

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

Papaya milk:

1 material: papaya 150g, milk 200cc. (about 1 large cup), vanilla ice cream (1 small box), sugar 1 small spoon (with or without).

Methods: Papaya was peeled and cut into pieces. Put it in a blender, add 200cc 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 delicious and can be drunk on the spot. If it needs to be taken out, the storage time should not exceed 30 minutes (winter) and 20 minutes (summer) to ensure the best flavor. Calcium in fresh milk and vitamin C in papaya are nutrients needed by the human body and are suitable for drinking every day. It is normal that fresh papaya will be slightly bitter in winter. Please feel free to eat.

2 ingredients: half papaya, egg yolk 1, honey 1 spoon, 200ml milk and half lemon.

Production method: cut papaya into pieces, beat it into juice with milk and egg yolk, and then add lemon juice and honey.

Make the juice more delicious. This product will taste better if you add a little whisky. It can be used as dinner.

Ingredients: 360 grams of papaya, two cups of fresh milk, appropriate amount of sugar, appropriate amount of crushed ice.

Methods: 1. Select fresh and ripe papaya, peel, core and cut into large pieces for later use.

2. Put the papaya block, fresh milk, white sugar and appropriate amount of crushed ice into a blender and break it into thick juice, then you can drink it.

Efficacy: moisturizing and beautifying.

Papaya bowl:

Cut more than 80% ripe papaya into several petals, peel, scrape and cut into fresh fruit bowls. The taste is soft and juicy, sweet and delicious. 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. Eat it as soon as possible in a few days. Don't refrigerate, lest it taste bad. Some papaya after a cold in winter may be slightly bitter, which is normal. Please feel free to eat it.

Papaya milk coconut juice

Ingredients: papaya 1/2, 250 ml fresh milk, honey 1 spoon, 50 ml coconut juice, crushed ice 1/2 cups.

Production method: peel papaya, cut it in half, remove seeds and cut into pieces. Put all the ingredients into a blender and stir for about 30 seconds, then pour out and drink.

Efficacy: rich in vitamin C and carotene, it can effectively restore fatigue and help people with indigestion.

Papaya milk sauce

Ingredients: 600g papaya, fresh milk 1 cup, half a cup of coconut milk, 200g sugar, 3 tablespoons corn flour.

Practice: Peel and dice papaya. Boil with two glasses of water and sugar, then add papaya, add fresh milk and coconut milk, and boil over low heat. Cook corn flour evenly with less than half a cup of water, and gradually add it to the milk sauce and cook until it thickens.

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

Papaya orange juice

Ingredients: papaya 1, orange130g, lemon 50g.

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

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

Papaya cereal milk juice

Ingredients: half peeled papaya, 400 ml whole milk, 1 tablespoon cereal, and appropriate amount of sugar.

Method: Dice papaya, stir with whole milk to make juice, add instant cereal, and then add sugar as appropriate.

Crispy fried milk

Raw milk: 0.5 liter of fresh milk, 80g of butter, half a can of condensed milk, millet flour 1 10g, coconut juice 1 can, water 1 cup, and salt 1 teaspoon.

Crispy ingredients: 1 cup flour, 2 teaspoons lemon juice, 4 tablespoons millet powder, 4 tablespoons oil, 1 teaspoon baking powder.

Cooking process: stir all raw milk ingredients (except butter and corn flour) evenly, heat the pot until butter drips, add the evenly stirred ingredients into corn flour water, stir evenly while adding, cook with low heat, pour into a square plate, cool and put in a refrigerator. 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 on medium heat, put the diced milk into the pot and fry until golden and crisp.

Milk is rich in nutrition and helps to maintain the skin.

Materials:

500ml of milk, corn flour 100g, self-raising flour 1 cup (if there is no flour), and 70g of sugar.

Production method:

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

2. Pour it into a container, smooth it, and refrigerate it into a frozen milk cake (it can be faster in a quick-freezing room).

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 into a crisp paste, and covered the crisp paste on the milk cake.

5. Fry in medium heat until the skin is golden, drain and serve.

Crispy fresh milk:

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

Production process:

1, making batter: put flour, condensed milk, oil, yeast and water into a container and stir evenly. The batter should be thicker, the ratio of water to oil is about four to one, and other appropriate amounts can be left for about 30 minutes;

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

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

3. Make 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.

Description:

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

Fried milk in Daliang is a typical representative 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.

Boil buffalo milk and cool it. Add half a spoonful of corn flour and stir well.

Season the shrimps with a little salt and soak them in oil.

Beat egg whites well, add fresh milk sauce, shrimp and shredded roast duck, season with salt and chicken powder, and mix well.

Add a little more oil to the pot, heat it to 50%, add the milk slurry, stir-fry in one direction with low heat, add 1 tbsp oil twice in the middle, stir-fry and solidify, and sprinkle with the fried elements.

Complete the CD!

Ingredients: 5 Liang of fresh milk, fresh shrimp, sausage, a little vegetarian food, 3 pieces of protein, and millet flour 6 yuan.

Making:

1. Add egg white to fresh milk and season with corn flour.

Standby;

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

3. Heat the wok, add oil, and stir-fry the prepared fresh milk with soft sauce.

Methods Stir-fry fresh milk and put it on a plate. Add a little elemene and coriander to it.

Tip: To make the fried milk tender, be careful not to use too much firepower and cook quickly.

Draw inferences from others: China wood frog fried milk, mixed fruit fried yogurt.

Bao Si fried milk

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

Methods: First, 400 grams of milk was heated to 80% heat for use. Soak shrimp and chicken liver in oil until cooked. Use 100g milk, add corn flour, egg white and seasoning and mix well, then add shrimp, chicken liver, ham and rolled milk; Heat the wok with high fire. After the wok is lined with oil, leave a small amount of residual oil, pour in the prepared milk, stir fry slowly over medium heat until it condenses, add a little oil and elemene, turn it over a few times, put it on a plate and pile it into a mountain shape, and sprinkle with chopped ham.

Mint milk

Raw materials:

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

1 teaspoon of fresh finely ground coffee (not instant coffee, ground with fresh coffee beans, otherwise instant coffee should be ok, and the taste may be different).

3 to 4 mint leaves, torn into pieces or chopped.

Exercise:

Put the coffee powder into the milk and heat it (I just use the microwave oven) until it almost boils, but it hasn't arrived yet.

Add mint and stir with a spoon.

Put the milk at room temperature and let the coffee and mint taste before drinking. I prefer to drink milk when it is still warm, even in summer, because there is an unexpected tacit understanding between cool mint and warm milk.