Ingredients: a big bowl of Mengniu milk (about 400ml, I am greedy, so you can do it according to the proportion), two egg whites and two spoonfuls of white sugar.

1) First, pour the milk into the pot and just boil it (burning it for a long time will destroy protein, and the milk skin won't form), and then pour it into a big bowl. At this time, you can see a wrinkled milk skin on the surface of the milk.

2) Take an empty bowl and put 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 well until the sugar dissolves (don't beat 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 to the big bowl with milk skin along the edge of the bowl, and you can see that the milk skin will float by itself (upside down, thinking of magic).

4) Finally, put the milk in the pot and steam it for about ten minutes, and pierce it from the middle with chopsticks. If there is no milk flowing out, it means that it is all condensed, and you're done.

The first layer of milk skin is sweet and the second layer is smooth, which is perfectly matched, 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 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 coagulate;

3. Stew slowly with slow fire, turn off the fire as soon as the milk is completely condensed, and the taste will be bad when it is old.