Double-skin milk is white in color, rich in aroma, tender and smooth in mouth, full of three senses, and it is not difficult to make.

Ingredients: a big bowl of Mengniu milk (about 400ml), two egg whites, two spoonfuls of white sugar (or condensed milk without sugar, which will be more fragrant and pure)

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 won't form), and then pour it into a big bowl. At this time, you can see a wrinkled milk skin on the surface of the milk.

2) Take an empty bowl and put 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 well until the sugar dissolves (don't beat for too long, otherwise the eggs will become soaked).

3) When the milk is slightly 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 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 together, which is nutritious and beautiful.