Raw materials: a large bowl of Mengniu milk (400ml or so, even more greedy, you according to the proportion on the line), two egg whites, two tablespoons of sugar

1) first pour the milk to the pot just boiling (burned for a long time will destroy the proteins, and can not afford to make milk), and then poured into the big bowl, then you can see that the surface of milk knotted a layer of wrinkled milk skin.

2) take an empty bowl into the two egg whites (egg white yolk separation method must be everyone will, do not say more), two spoons of sugar, stir until the sugar dissolved (do not beat too long, or else into the egg bubble)

3) wait for the milk a little bit cooler, with chopsticks to the skin of the milk, and then the milk slowly poured into the large bowl with egg whites, stirring well, and then slowly pour along the side of the bowl back to the skin of the milk left! The milk skin will float on its own (pouring back and forth, remembering the magic).

4) Finally, put the milk into a pot of water and steam for about ten minutes, use chopsticks to pierce from the center, no milk out of the instructions all curdled up, it's done.

The first layer of milk skin sweet, the second layer of smooth, with a seamless, so called "double skin milk", cold food hot food can be, the same delicious invincible. If you like, you can also add lotus seeds, red beans steamed together, is rich in nutrients, beauty good Oh, aigoo, how I just love to eat it.

The secret: 1. to use whole milk, the higher the fat content, the better; 2. milk boiled to let a while, so that the milk skin has time to fully condensed; 3. to use the fire slowly, milk just all condensed on the fire, the old taste is not good. The first thing you need to do is to make sure that you have a good meal and that you have a good time, so that you can enjoy it.

Eggs and milk pudding

Raw materials: eggs, milk, sugar.

1. First of all, mix the eggs, then boil the milk and let it cool. Followed by pouring the milk into the eggs while stirring quickly, to be completely integrated until, and then add sugar to taste.

2. Then take it out and steam it for about 5-10 minutes, as if you were steaming an egg.

3. Steam well after eating immediately after OK, frozen to eat also to

(pudding a lot of flavors of ...... more poke here/question/139494020.html)

Sago Dew:

Take the appropriate amount of sago, placed in a not easy to sticky sticky containers such as porcelain bowl, boiling water or water. Containers such as porcelain bowl, boiling water or hot water higher than 50 degrees (to submerge the sago) short soak for 15 minutes, the external particles were transparent inside a little white star, and then take the pot and add cold water (not too much) to cook until the water boils, put aside naturally cool, the white star will slowly disappear, the sago thoroughly transparent particles rounded. Finally seasoning, you can add milk, coconut milk and then cook, you can also filter water with sugar and juice, ingredients and consistency according to personal taste, summer can also be placed in the refrigerator after serving. This is a short time, and good taste, pay attention to cooking with water to watch to prevent the water less sticky pot.

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