Milk Banana (I often ate this when I was in my senior year of high school~)

Ingredients: Milk. Banana.

Method: 1. Use an iron spoon to scrape the banana into a puree.< /p>

2. Pour in the milk and stir evenly.

Tip: If you don’t like bananas, it would be OK to switch to dragon fruit or other easily mashed fruits.

It will taste better if it is chilled in the refrigerator~

Milk oatmeal paste (this is what I often ate when I was a senior in high school)

Ingredients: milk and oatmeal

< p>Method: 1. Pour in milk and cook until warm. Add oats.

2. Stir while cooking. Bring to boil.

tip: Use low heat slowly Cook~ Stir while cooking. Otherwise, it will stick to the bottom of the pot.

If you feel it is bland, you can add a little sugar.

Milk and egg custard (stimulates body fluids, quenches thirst, and moisturizes the intestines)< /p>

Ingredients: milk, eggs, a little sugar

Method: 1. Heat the milk first, then boil it to evaporate the water, and let it cool naturally;

2. Put the beaten eggs into the cold milk, mix well, and add a little sugar;

3. Put the mixed egg milk into the pot to steam, just like you usually steam egg custard;

p>

4. Eat right out of the pot, or put it in the refrigerator to freeze before eating.

Double-skinned milk (this is a classic. Hoho~)

Materials: milk. Eggs. White sugar (I think condensed milk will taste better~)

Method: 1. Add milk and sugar, mix well, and cook over low heat. When the milk is hot but not boiling, and the sugar has fully dissolved, remove from the heat

(only cooked, The white sugar can be dissolved, but cannot be boiled, otherwise the protein in the fresh milk will be denatured and solidified by high temperature

and the milk skin cannot be made).

2. Pour the milk into several In the rice bowl, let it cool until there is a thin layer of milk fat on the surface of the milk in each bowl

After it solidifies, use a thin bamboo skewer to lift up a corner of the milk skin along the edge of the bowl, tilt the bowl so that the milk skin is under the The milk flows

into another container, so that the milk skin remains at the bottom of the bowl. According to this method, pour the milk from each bowl into another container and concentrate it, leaving only the milk skin.

3. Put the egg whites into the container, use 5 chopsticks tied together, and beat them at high speed in one direction until the egg whites form a milky white gelatinous paste, pour into the concentrated mixture. Milk container, mix well, filter with gauze, remove impurities

and scrape off the bubbles on the surface, then put the pot on the drawer, simmer over medium heat and water, after about 10 minutes,

p>

It becomes stewed double skin milk.

Milk pudding

Ingredients: milk, a bag of QQ sugar (just put 3/4 of it. The taste is based on personal preference~)

Method : 1. Boil some water in the steamer. Pour the milk into a bowl and steam it for 4 minutes.

2. Turn off the heat and stir the QQ sugar until it is completely melted (keep stirring) In one direction~)

3. Turn off the heat and take out the bowl to dry until it is the same as room temperature

4. Seal it with a plastic wrap and put it in the refrigerator for 1 and a half hours. It only takes 2 hours to measure.

Milk porridge (my mother said this can replenish deficiency, strengthen the spleen and stomach, and moisturize the five internal organs)

Ingredients: milk, rice, and appropriate amount of sugar

Method: 1. Wash the rice first, add water and cook until half-cooked, remove the rice soup;

2. Add milk, cook over low heat to make porridge;

3. Add sugar, stir, fully dissolve and serve. .