Two bowls of fresh milk and three eggs;

● Seasoning:

White sugar;

● Practice:

1. Boil the milk first, pour it into a bowl and cool it;

2. Use this time to prepare egg whites and fully disperse them. The egg white should be sufficiently dispersed. If it doesn't come loose and doesn't mix milk, it will block up and the finished product is not smooth enough;

3, the milk is slightly cold, and you can do the next step when you see a layer of milk skin. Carefully lift the corner of the milk skin and pour the milk back into the pot, leaving the first skin at the bottom of the bowl;

4. Add sugar to milk, about three tablespoons;

5. Stir the milk to melt the sugar and add the egg white;

6. Mix the egg white and milk thoroughly, then carefully pour it into the bowl, and don't rot the first layer of skin;

7. Steam in the pot, remember to add more dishes or use plastic wrap on the bowl to avoid water dripping;

8. Steam 15 minutes, and you're done. The second skin is faintly visible.

● Precautions:

Boil the milk with a small fire, otherwise it will be easily thrown out after boiling.