For milk and fruit soup, cut the fruit into small dices, pour a small amount of water, boil it in the water, then pour the milk, and cook it to the degree you like (the pulp is soft and rotten). Be careful not to add acidic fruits such as oranges, which will cause colloid agglomeration.

Apples, bananas, peaches, kiwis, etc. are more suitable for double-skinned milk. 1. Put the pot on the fire, add milk and sugar, mix well, and cook over low heat.

When the milk is hot but not boiling, and the sugar has been fully dissolved, remove from the heat (it can only be cooked until the sugar dissolves, but not boiled, otherwise, the protein in the fresh milk will be denatured and coagulated by high temperature, and milk skin cannot be made).

Pour the milk into several rice bowls and let it cool. After a thin layer of milk fat has condensed on the surface of the milk in each bowl, use a thin bamboo skewer to lift up a corner of the milk skin along the edge of the bowl. Tilt the bowl so that

The milk under the milk skin flows into another container, so that the milk skin remains at the bottom of the bowl.

According to this method, pour the milk from each bowl into another container and concentrate it, leaving only the milk skin.

2. Put the egg whites into a container, use 5 chopsticks tied together, and beat in one direction at high speed until the egg whites form a milky white gelatinous paste. Pour into a container of concentrated milk, mix well, and filter with gauze to remove impurities.

, scrape off the air bubbles on the surface, then put it in the pot and simmer it over medium heat. After about 10 minutes, it will be stewed with double skin milk.

Ingredients for Phoenix Milk Paste: 500 ml of whole milk, 3 egg yolks, 2 tablespoons of sugar. Method: Beat the egg yolks and sugar well, first add a small amount of milk and mix well, then slowly add the rest of the milk; simmer the milk liquid over medium heat until just starting

Bring to a boil, stirring continuously with a whisk to avoid separation of egg and milk, and combine into a paste.

Ingredients for ginger milk - buy fresh buffalo milk at the market (the market here sells it for 2 yuan/jin and can make 2 and a half bowls), freshly squeezed ginger juice (I don’t have a machine, I grind it freshly and separate the juice), sugar

.

Method - Boil milk + sugar. After boiling (be sure to boil the buffalo milk), turn off the heat, let cool for 30 seconds and then pour into a bowl with ginger juice. It will solidify in about 10 minutes.

No need to teach you anymore. Tips - 1. Use fresh buffalo milk. I tried using boxed Yili pure milk, but failed both times!

2. Use freshly squeezed ginger juice. I tried using overnight ginger juice, but it failed!

3. If you have a thermometer, pour the milk into the ginger juice when it reaches 70-80 degrees after boiling.

How to make ginger with milk 2: 1. Ginger (two tablespoons more ginger juice, less if you don’t like spicy food, it’s best to use old ginger) 2. 200 grams of light fresh milk (must be fresh milk, Mengniu kind)

No!) ??3. White sugar (one spoonful is enough for me. If you like sweets, you can add more if you are not afraid of getting fat) Utensils that I think are necessary: ??1. The one used for grinding ginger, the blue one

.

If possible, a mixer will work, but I don’t have one at home, so I have to do it manually.

2. A thermometer above 100 degrees Celsius, because I don't know how hot it is.

(They are sold in biochemical supplies stores. I bought one for 3 yuan) Method: 1. Peel the ginger, grind it with the blue tool, put it into gauze, squeeze two spoonfuls of ginger juice, use a bowl

Equipped for use.

2. Put an appropriate amount of white sugar into the milk and simmer together. Stir properly when simmering to prevent the sugar from sticking to the bottom of the pot.

When the milk is about to boil, stop the heat (if you are not sure, you can bring the milk to a boil), and use the thermometer to measure when it reaches 80 degrees Celsius.

3. When the important moment comes, quickly pour the milk into the ginger juice, let it cool for a while, open your mouth, and eat!

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Papaya milk: 1 Ingredients: 150 grams of papaya, 200cc of milk (about 1 large cup), vanilla ice cream (1 small box), 1 tsp of sugar (optional or not) Method: Peel the papaya and cut into pieces.

Put it into a juicer, add 200cc. of fresh milk, sugar and ice cream, and mix at medium speed for a few minutes.

Made from fresh papaya and fresh milk, it is absolutely fresh and fragrant. Drink it on the spot. If you need to take it away, leave it for no more than 30 minutes (winter) and 20 minutes (summer) to maintain the best flavor.

The calcium in fresh milk and the vitamin C in papaya are nutrients needed by the human body and are suitable for drinking every day.

Fresh papaya will have a slightly bitter taste in winter, which is normal. Please feel free to eat it.

2 Ingredients: half papaya, 1 egg yolk, 1 tablespoon honey, 200ml milk, half lemon.

Method: Cut papaya into pieces, beat together with milk and egg yolk to make juice, then add lemon juice and honey to make the juice more delicious.

If you add a little whiskey to this product, it will taste better.

Can be used as a formal meal.

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

Method: 1. Select fresh and ripe papaya, peel and core it, cut it into large pieces and set aside.