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 white sugar (or add condensed milk without sugar, which will be more fragrant) 1) First pour the milk into the pot and just boil it (burn

After a long time, the protein will be destroyed and the milk skin will no longer form.) Then pour it into a large bowl. At this time, you can see a wrinkled milk skin forming on the surface of the milk.

2) Take a large empty bowl and put two egg whites (I think everyone knows how to separate egg whites and egg yolks, so I won’t go into details) and two spoons of sugar, stir well until the sugar dissolves (don’t beat for too long, otherwise it will turn into egg whites)

Soaked) 3) After the milk cools down slightly, use chopsticks to pierce the milk skin, then slowly pour the milk into the large bowl containing the egg whites, stir evenly, and then slowly pour it back along the edge of the bowl into the large bowl with the milk skin remaining.

You can see that the nipple skin will float up on its own.

4) Finally, put the milk into the pot and steam it for about ten minutes. Use chopsticks to pierce the milk 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 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.

Tips: 1. Use whole milk, the higher the fat content, the better; 2. Let the milk boil for a while to allow the milk skin time to fully coagulate; 3. Simmer over a slow fire and turn off the heat just after the milk has completely coagulated.

It tastes bad when it gets old. Open the Baidu App and see more beautiful pictures. Ingredients: about 50 grams of sago (small sago, easy to cook), 2 Jinhuang mangoes (other mangoes are also available, if the mangoes are small, about

4 pieces, Jinhuang mango fiber is very thin, the key is that it is delicious), 1 grapefruit, 1 papaya (preferably Taiwanese papaya, especially delicious), 1 can of coconut milk (you can also use coconut milk)

, 1 can of Sanhua evaporated milk, a little rock sugar (granulated sugar is also acceptable).

Method: 1. Put sago into boiling water, cook over high heat for 1 minute, then cover and simmer until transparent (about 25 minutes, this saves fire than boiling all the time), use a sieve to hold it, rinse with cold water, drain and set aside

, Tip: If the sago is not transparent at this time, you can still cook it in step 4.

2. Scoop up the flesh of a mango and beat it into a pulp with a blender. Tip: Cut it into small pieces so that the blender can beat it easily.

Cut the other piece of meat into 1cm squares and set aside.

3. It is best to buy grapefruit with imported red meat, which has a beautiful color and strong fragrance; peel the meat and knead it gently and set aside.

4. Put rock sugar into water and boil to dissolve (the amount of water is about 1:1 with sago), pour in sago and boil for about 2 minutes (if the sago is not transparent in step 1, cook a little longer here).

Immerse the entire pot in cold water to speed up cooling.

5. When the sago drops below 40 degrees, add Sanhua evaporated milk first, and the amount should be based on the color of the soup turning milky; then add coconut milk, the amount should be based on the aroma of coconut.