Preparation: 500ml milk, bright milk in carton packaging is good, not too light; Two or three eggs; There is a certain amount of sugar, depending on the taste. Personally, I suggest adding more sugar

Start: first divide the milk into two or three small bowls, add sugar and stir. If there is some milk left in the two bowls, you can save it for making cappuccino. Heat the small bowl in the microwave for two minutes, and then cool it. Take a large bowl, peel off the egg white, add sugar and stir. Note: Egg whites must be beaten evenly. There are also skills in peeling egg whites. Knock a crack in the eggshell to let the egg white slowly leak into the bowl. Gently peel off the cold milk and pour all the small bowls of milk and egg whites into the big bowl. After the milk is poured out, the skin will sink to the bottom of the bowl. Don't break it. Stir the egg white and milk together and beat well, then pour it into a small bowl with milk skin, and the milk skin will slowly float. Then steam the milk in a pot for 10 to 15 minutes, preferably with a layer of plastic wrap on the bowl. Steamed milk cools to form a layer of milk skin, which is double skin milk. Double-skin milk tastes delicate and smooth, and can be eaten while it is hot in winter, and it is better to put it in the refrigerator for a while in summer. If you are not satisfied, sprinkle a layer of raisins, red bean paste and osmanthus on the double-skin milk, and some people make fruit, such as bananas, into fruit-flavored double-skin milk. In short, you can be creative according to your own taste.