Double steamed milk
Double skin milk is white in color, rich in aroma, tender and smooth in taste, full of three senses, and it is not difficult to make.
Ingredients: a big bowl of Mengniu milk (about 400ml), two egg whites, two spoonfuls of sugar (or condensed milk without sugar, it will be more fragrant and pure)
1) First, pour the milk into the pot and just boil it (burning it for a long time will destroy protein, and it will not resist the skin), and then pour it into a big bowl. At this time, you can see that there is a wrinkled skin on the surface of milk.
2) Take an empty bowl, add two egg whites (the separation method of egg whites and egg yolks must be known to everyone, so I won't say much) and two spoonfuls of sugar, and stir evenly until the sugar dissolves (don't stir for too long, otherwise the eggs will become soaked).
3) When the milk is slightly cold, pierce the milk skin with chopsticks, then slowly pour the milk into the big bowl with egg white, stir it evenly, and then slowly pour it back into the big bowl with milk skin along the edge of the bowl. You can see that the milk skin will float by itself.
4) Finally, put the milk into the pot and steam it for about ten minutes, then stick it in the middle with chopsticks. If there is no milk flowing out, it means that it is concentrated, and you are done.
The first layer of milk skin is sweet, and the second layer is smooth, which is a perfect match, hence the name "double skin milk", which is equally delicious when eaten cold and hot. If you like, you can also add lotus seeds and red beans to steam together, which is both nutritious and beautiful.
Secret: 1 To use whole milk, the higher the fat content, the better; 2. Let the milk boil for a while, so that the milk skin has time to fully coagulate; Stew slowly with slow fire, turn off the heat when the milk is completely solidified, and it will not taste good when it is old.