Ingredients: a big bowl of Mengniu milk (about 400ml, I am greedy, so you can make it according to the 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 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 a little 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, and you can see that the milk skin will float by itself (backwards, think of magic).

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 and steam them together. They are both nutritious and beautiful. Oh, my God, why do I like them so much?

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; 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. At present, I feel that life is extremely happy. Why not indulge yourself?

Eat if you want.