Ingredients: a large bowl of Mengniu milk (about 400 ml, in proportion) or buffalo 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.