Satisfied with the answer, I am also drunk. Now let's talk about the practice of double skin milk. Boil the fresh milk first and pour it into a bowl while it is hot. Soon, a layer of milk skin is formed on the surface of fresh milk. Punch the milk skin with chopsticks, slowly pour out the milk in the bowl, add a proper amount of protein, and then boil the sugar. Then back to the original bowl. The original milk skin floats slowly, then stews on the fire, and soon it can bear a layer of skin, thus forming two layers of skin. The upper milk skin is sweet and the lower milk skin is smooth, hence the name "double skin milk". The essence of double skin milk lies in its skin. It is known that it is rich in trace elements such as protein, calcium and phosphorus. Whether it is summer or winter, hot or frozen, you can taste it, just as it tastes sweet, and you can also add red beans, lotus seeds, bird's nest eggs, raisins, ginger juice and other ingredients to the double-skin milk, with various styles and endless varieties.