Milk custard

condiment

2/3 cups of fresh milk, 1 tablespoon of sugar, 1 egg and 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 add sesame oil to 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. Leave the tender eggs for 5 minutes until the center 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 diameter of the shallow bowl, so that there are 2 cm hangers 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 into the bowl and stir them evenly with chopsticks, but don't produce most foam. Add 1/2 cups of hot milk and stir well, then pour the egg liquid into the hot milk in the measuring cup and add sesame oil and stir 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 place it in the center of the turntable with the dark color facing outward. Heat on low fire (30% firepower) for 5 minutes and set aside for 5 minutes. If the center of the stewed egg is still not solidified, heat it with low fire 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 make it peel-resistant), 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 more) 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 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 (upside down, think of magic).

4) Finally, steam the milk in the pot for about 10 minutes, and pierce it from the middle with chopsticks. If there is no milk flowing out, it means that it is all 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 can be eaten cold or hot and is equally delicious. 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 love 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 solidify; 3. stew slowly with slow fire. Turn off the heat as soon as the milk is completely condensed, and it will taste bad if it is left for a long time.

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, chicken 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 principle of making "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℃) to coagulate milk. The bumping step in the traditional production method is to slightly lower the temperature of milk 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 (there is no machine, it can be ground and separated) and sugar in the market.

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

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

You can try it yourself ~