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 will not form), 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)
In an empty bowl, put two egg whites (the separation method of egg whites and egg yolks must be known to everyone, not to mention) and two spoonfuls of sugar, and stir evenly until the sugar dissolves (don't stir for too long, otherwise the eggs will be 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. You can see that the milk skin will float by itself.
4)
Finally, put the milk into 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 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 to steam together, which is both 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.
Simmer slowly. Turn off the heat when the milk is completely solidified, and it will taste bad when it is old.