Double-skin milk

Double-skin milk is white in color, rich in aroma, tender and smooth in the mouth, and satisfies all three senses. It is not difficult to make.

Ingredients: A large bowl of Mengniu milk (about 400ml), two egg whites, two spoons of sugar (or add condensed milk instead of sugar, which will make it more fragrant) 1)

First pour the milk into the pot and just boil it (burning it for a long time will destroy the protein and it will not form a milk skin), then pour it into a large bowl. At this time, you can see a layer of wrinkled milk skin forming on the surface of the milk. .

2)

Take a large empty bowl and put two egg whites (everyone knows how to separate egg whites and yolks, so I won’t go into details) and two spoons of sugar. Stir evenly until the sugar dissolves (don't beat for too long, otherwise it will become frothy)

3)

Wait for the milk to cool slightly, use chopsticks to pierce the milk skin, and then slowly pour the milk into the milk. Slowly pour the egg white into a large bowl, stir evenly, and then slowly pour it back into the large bowl with the milk skin along the edge of the bowl. You can see that the milk skin will float on its own.

4)

Finally, put the milk into the pot and steam it for about ten minutes. Use chopsticks to pierce it from the middle. If there is no milk flowing out, it means that it has all condensed. You are done.

The first layer of milk skin is sweet and fragrant, and the second layer of milk skin is fragrant and smooth. The combination is perfect, hence the name "double skin milk". It can be eaten cold or hot, and the same deliciousness is invincible. If you like, you can also add lotus seeds and red beans and steam them together. It is rich in nutrients and a good beauty product.

Secrets: 1.

Use whole milk, the higher the fat content, the better; 2.

Let the milk boil for a while to allow the milk skin to soften. It takes time to fully condense; 3.

Stew slowly over a slow fire. Turn off the heat just after the milk has completely condensed. The taste will not be good when it is old

Fresh ginger

Milk

a, lc/b5v

w?GA0 In fact, traditionally speaking, ginger milk needs to be made from buffalo milk, but ordinary pure milk will do. It’s best to use Mengniu or Guangming’s extra thick milk.

Tx people should check the production date clearly~~The shadow of melamine is still there~~囧~~

Method:

Wash the ginger and remove the skin. Use a juicer to squeeze out the ginger juice and set aside. I use a multifunctional vegetable cutter to grind the ginger into puree, and then use a spoon to squeeze out the ginger juice.

Amount for one person - a bowl of milk, 1-2 spoons of ginger juice, mainly depends on whether you can eat spicy food

If the ginger juice is thicker, 1 spoon will be enough .

The milk needs to be heated. At this time, add sugar and adjust it to your preferred sweetness. When it is hot, turn off the heat. The heated milk needs to be cooled to 70-80 degrees. In fact, this is easy to master. Just take a sip of the milk and it will feel about medium temperature. If not, just use a thermometer to test.

Okay, now it’s time to mix ginger with milk. There are a few things you need to pay attention to————

You can’t pour ginger juice into milk. You must pour milk into ginger juice. In fact, it cannot be said that it is poured in. It should be poured into the ginger juice. It should be done in one go, not intermittently. If you want to pour it in, just rush it in at once, otherwise it will not condense. It's best to be more forceful when punching.

This is what is called ginger hitting milk.

When the milk is poured into the ginger juice, don’t move and wait quietly for the milk to coagulate. If the ginger juice is good, it will coagulate within 5 minutes. What I did today is within 5 minutes. Done:)

Usually wait for 5-15 minutes, and the milk will solidify and seem to be thinner than pudding.

You can dig it out with a spoon and eat it. You can put a spoon on it~ It’s ok if it can hold the spoon~ This is a dessert suitable for winter