Ingredients: a big bowl of Mengniu milk, two egg whites, and two spoonfuls of white sugar. The first step is to pour the milk into the pot and just boil it (burning it for a long time will destroy protein, and the milk skin will not form), and then pour it into the big bowl. At this time, you can see a wrinkled milk skin on the surface of the milk. Step 2: Put two egg whites in an empty bowl (the method of separating egg whites from egg yolks must be known to everyone, so I won't say much) and two spoonfuls of sugar, and stir until the sugar is dissolved (don't beat for too long, or the eggs will become soaked). Step 3: When the milk is slightly cold, pierce the milk skin with chopsticks, then slowly pour the milk into the bowl with egg whites, stir well, and then slowly pour it back to the bowl with milk skin along the edge of the bowl, and you can see the milk skin. The fourth step is to 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 them together. They are nutritious and beautiful. Oh, my gosh, why do I love them so much? Secret: 1. 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; Stew slowly with slow fire, turn off the fire as soon as the milk is completely coagulated, and the taste will be bad when it gets old.