My experience:

If it's two boxes of Mengniu whole milk, the amount is at least two egg whites, but it can't really be two boxes of milk, it's too greasy, so add some water appropriately.

Then set the fire on fire. Be careful. Turn off the fire in the first place, or protein will be destroyed.

Pour the milk out and cool it, wait for the skin to solidify, then use chopsticks to break a small hole in the skin, carefully pour the milk into another bowl, and leave the skin at the bottom of the original bowl. Then add honey (sugar is ok), two proteins and some water to the milk. If you think your double skin milk will smell fishy, you can also add a little taro-flavored milk tea powder.

Stir well together (don't beat the milk hard and don't bubble). Then pour it back into the bowl with the milk skin and let the milk skin float slowly. .

Put it in a steamer and steam it for about five or six minutes. Keep watching. Once solidified, it can be cooked. It tastes good, but it doesn't taste good when you get old. . It would be more beautiful if I cooked some dense red beans at home and ate them together. .

Pure hands, own experience, hope to adopt.