When the egg liquid is well prepared, it is necessary to filter out the foam with a sieve, so that the steamed double-preserved egg milk is smoother. The steaming time should not be too long, and the taste will not be delicate if it takes too long. Here are the practices:

Preparation materials: 200g of whole milk, 20-30g of 2 sugars of protein.

Production steps:

1, protein two break up, pay attention to break up, not send away. If the egg is small, you can add another protein, otherwise it may be difficult to solidify.

2. Add 200g of milk and 25g of white sugar and mix well, and adjust the sweetness according to your favorite degree.

3. After mixing the protein and milk, filter the egg milk solution to remove the protein that has not been broken up.

4. Divide them into glass bottles or bowls. Cover the bowls with plastic wrap to prevent water vapor from entering, and let them stand for a while to remove bubbles.

5. After boiling water, put it in the bottle and steam it on low fire 10 minute, and stew it for five minutes. If it is a bowl, increase the steaming time appropriately. Solidified is cooked.

6, double skin milk is ready, it is better to eat in cold storage, and mango, honey beans and so on can be added on it.