Milk custard

condiment

2/3 cups of fresh milk, sugar 1 tablespoon, large egg 1 piece, 2 drops of almond oil or valium oil.

Practice: slow cooking method

1, 1/2 liter glass measuring cup is filled with fresh milk and sugar, and the milk is heated 1 min for 30 seconds until the sugar is dissolved, but it is still not boiled. Stir well.

2. Beat the eggs in a bowl with chopsticks (but don't beat too much foam), pour in about 1/3 cups of hot milk and beat well, then add the egg liquid into the measuring cup of hot milk, beat a few times more, and drip sesame oil and mix well.

3. Pour the egg liquid into the ordinary rice bowl through the dense eye dustpan. Uncovered, put it near the edge of the turntable and heat it with slow fire (10% firepower) for 20 minutes. During heating, the bowl moves 180 degrees (that is, the side near the center of the turntable moves to the edge of the turntable).

4. Let the tender eggs stand for 5 minutes until the central part is solidified.

Practice: quick cooking method

1. Cut a round aluminum foil with 2 large eggs, 1.5 cups of milk, 3 tablespoons of sugar, 1/4 teaspoons of sesame oil and a shallow bowl with a diameter of 14 cm. Its diameter is 4 cm longer than the shallow bowl, so that there are 2 cm hanging around it.

2. Add milk and sugar into a 1 liter glass measuring cup and heat for 2 minutes and 30 seconds.

3. Add the eggs to the bowl and beat them evenly with chopsticks, but don't blow out most of the bubbles. Add 1/2 cups of hot milk and beat well, then pour the egg liquid into the hot milk in the measuring cup, drop sesame oil and beat a few times.

4. Pour the milk and egg liquid into a shallow bowl through a dense eye dustpan, skim off the foam, cover it with aluminum foil, and put it in the center of the turntable with the dark side facing outwards. Heat with low fire (30% firepower) for 5 minutes and let stand for 5 minutes. If the center of the stewed egg has not solidified, heat it on low heat 1 min.

Double steamed milk

Ingredients: a big bowl of Mengniu milk, two egg whites and two spoonfuls of sugar.

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

2) Take an empty bowl, add 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 evenly until the sugar dissolves (don't stir for too long, otherwise the eggs will become soaked).

3) When the milk is a little 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 into the big bowl with milk skin along the edge of the bowl, and you can see that the milk skin will float by itself (backwards, think of magic).

4) Finally, put the milk into the pot and steam it for about ten minutes, then stick it in the middle with chopsticks. If there is no milk flowing out, it means that it is concentrated, and you are done.

The first layer of milk skin is sweet, and the second layer is smooth, which is a perfect match, hence the name "double skin milk", which is equally delicious when eaten cold and hot. If you like, you can also add lotus seeds and red beans and steam them together. They are both nutritious and beautiful. Oh, my God, why do I like them so much?

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

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. Besides, you can also add red beans, lotus seeds, bird's nest eggs, raisins, ginger juice and other ingredients to the double-skin milk, which has various styles and endless varieties to meet different preferences.

The production principle of "ginger juice mixed with milk";

Ginger milk is mainly made by the chemical reaction between ginger juice and milk in a certain temperature range (40℃- 100℃), which coagulates milk. The bumping step in the traditional production method is to lower the temperature of milk slightly to make the finished product taste better.

Materials-Buy fresh buffalo milk (1 kg can make two and a half bowls), freshly squeezed ginger juice (without a machine, it can be ground and then separated) and sugar.

Practice-Boil milk+sugar, turn off the fire after boiling (make sure to boil buffalo milk), let it cool for 30 seconds, then pour it into a bowl with ginger juice, and solidify for about 10 minutes. Then you don't have to teach.

Tip-If you have a thermometer, pour it into 70-80 degrees ginger juice after the milk is cooked.

You can try it yourself ~