Boil freshly squeezed buffalo milk in the morning and pour it into a bowl while it is hot. Hot air will make the surface of fresh milk crust; After the milk is completely cooled, leave the skin to remove the milk, then add fine sugar and protein to the poured milk and stew it on the fire, and soon it will form a layer of skin again; Pour the stewed milk back into the original bowl, and a bowl of double-skin milk will be ready.

Method 2:

Ingredients: a large bowl of Mengniu milk (about 400 ml, in proportion), two egg whites and two spoonfuls of sugar.

1) First, pour the milk into the pot and just boil it (burning it for a long time will destroy protein and make it peel-resistant), 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. (If the milk skin is incomplete for a long time, you can put it in the microwave for one to two minutes, and the milk skin will appear completely. )

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 more) 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, steam the milk in the pot for about 10 minutes, and pierce it from the middle with chopsticks. If there is no milk flowing out, it means that it is all 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 can be eaten cold or hot and is equally delicious. 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 solidify; 3. stew slowly with slow fire. Turn off the heat as soon as the milk is completely condensed, and it will taste bad if it is left for a long time.