Material: milk. Bananas.
Practice: 1. Scrape bananas with an iron spoon to make mud.
2. Pour in the milk and mix well.
Hint: I don't like banana talk. It is also possible to switch to fragile fruits such as pitaya.
Why don't you put it in the refrigerator and chill it ~
Milk oatmeal paste (this is also what I used to eat in my third year of high school)
Material: milk. oat
Practice: 1. Pour in milk and cook until warm. Add oats.
2. Stir when cooking. Just boil it.
Tip: Cook slowly ~ stir while cooking. Otherwise it will stick to the bottom of the pot.
If you feel weak, you can put some sugar in it.
Milk and egg soup (promoting fluid production to quench thirst and moisten intestines)
Ingredients: milk, eggs and a little sugar.
Practice: 1. First, heat milk, roll it away to evaporate water, and naturally cool it;
2. Put the beaten eggs into cold milk and mix well, adding a little sugar;
3. Steam the prepared egg milk in a pot, just like steaming egg custard;
Take it out of the pot and eat it immediately, or put it in the refrigerator.
Double skin milk (this is a classic. Woo hoo ~)
Ingredients: milk, eggs and sugar (I think condensed milk will taste better)
Practice: 1. Add milk and sugar, mix well and cook over low heat. When the milk is hot but not boiling and the sugar has completely dissolved, leave.
Fire (only boiled, sugar can be dissolved, but not boiled, otherwise protein in fresh milk will be exposed to high temperature.
Denatured and solidified, you can't make milk skin).
2. Pour the milk into several rice bowls respectively and let it stand and cool until there is a thin layer of milk fat on the surface of each bowl.
After solidification, use a thin bamboo stick to lift a corner of the milk skin along the edge of the bowl and tilt the bowl to make the milk flow under the milk skin.
Put it in another container, so that the milk skin will stay at the bottom of the bowl. According to this method, each bowl of milk flows to another bowl.
Concentrate in a container, leaving only the milk skin.
3. Put the egg white into a container and beat it with five tied chopsticks at high speed in one direction until the egg white.
Pour the creamy and gelatinous paste into a container filled with concentrated milk, stir well, filter with gauze and remove impurities.
Quality, scrape off the bubbles on the surface, then put them in a drawer-type frame pot and stew them for about 10 minutes on medium fire.
It becomes stewed double skin milk.
milk pudding
Ingredients: milk, a bag of QQ sugar (just put 3/4). Choose your taste according to your personal preference)
Practice: 1. Boil the water in the steamer. Steam the milk in a bowl for 4 minutes.
2. Turn down the heat and stir the QQ sugar until it melts completely (always in one direction).
3. Turn off the fire, take out the bowl and air it to the same temperature as room temperature.
4. Seal it with a fresh-keeping mold and put it in the cold room 1.5 to 2 hours.
Cow milk porridge (mom says it can tonify deficiency, strengthen spleen and stomach and moisten five internal organs)
Ingredients: milk, rice and sugar.
Practice: 1. Wash the rice first, add water until it is half cooked, and take out the rice soup;
2. Add milk and cook porridge with slow fire;
3. Add sugar, stir, and eat after fully dissolving.
Milk sago (this is time consuming)
Ingredients: milk, sago and sugar.
Practice: 1. Boil a pot of water.
2. Pour a proper amount of sago into boiling water (be careful not to wash it with water, it will paste as soon as it is washed).
3. Turn to low heat and cook slowly. During the period, stir with a spoon several times every 5 minutes to prevent the pan from sticking; It will be released in about 15 minutes.
Add sugar and continue to boil.
4. After cooking for 40~50 minutes, you can see that the sago is completely transparent, so you can turn off the fire.
5. Put the sago into the bowl, pour in a can of iced milk (I use Wangzai milk), stir it a few times and set it aside.
Keep cool (here, I used a trick my mother taught me to put a bowl full of sago dew into my face with half a basin of cold water.
Soak it in the refrigerator, and it can be quickly cooled to room temperature, which is quite useful. ) you can put it in the refrigerator when it is not hot ~
Tip: You can also add your favorite fruit when eating ~
The first is batter.
When we want to fry or fry massive vegetables, sometimes we need to wrap them in batter. At this time, milk can be used instead of eggs, which is convenient for hanging paste. This change can make us absorb calcium and low fat.
Second, antacids.
If the food you eat is very thick and heavy, drinking a little iced milk can reduce the spicy taste and avoid the discomfort caused by stomach acid.
Third, rice.
If you cook with milk, it must taste very special. The ratio of milk to water is one to one, and the cooked rice is unforgettable.
The fourth kind, lentils.
When cooking lentils, one-third of the water is replaced by milk, and you will find that the bean juice is thicker and the nutritional value has increased a lot.
Five, spinach.
If you add a little skim milk to cooking, this creamy spinach will be more delicious.
Sixth, mashed potatoes.
How to cook delicious mashed horse bells? Quite simply, warm milk is absolutely indispensable.