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.

Secret: 1. 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 coagulate; Stew slowly with slow fire, turn off the fire as soon as the milk is completely coagulated, and it will not taste good when it is old.

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Mango pomelo sago

Materials:

About 50 grams of sago (small sago, easy to cook),

2 golden mango (other mangoes are also acceptable, if there are about 4 small mangoes, the fiber of golden mango is very fine, and the key is that it is delicious),

Grapefruit 1 piece,

Papaya 1 piece (preferably Taiwan Province papaya, especially delicious),

Coconut milk 1 can (coconut juice can also be used), three-flower milk 1 can, and a little crystal sugar (sugar can also be used).

Practice:

1, sago is put into the boiled water, boiled with strong fire for 1 min, covered with a lid and smothered until it is transparent (about 25 minutes, which saves fire compared with boiling all the time), washed with cold water in a filter sieve, and drained for later use. Tip: If sago is not transparent at this time, it can be cooked in step 4.

2, mango, dig up the meat and paste it with a blender. Tip: Cut small pieces, and the blender can be used. Cut the other meat into a square shape of 1cm for later use.

3, grapefruit is best to buy imported red meat, the color is beautiful and the fragrance is rich; Peel the meat and knead it gently for later use.

4. Boil the rock candy in water (the amount of water is about 1:1with sago), pour in sago and boil for about 2 minutes (if sago is not transparent in step1,cook it here for a while), and soak the whole pot in cold water to speed up the cooling.

5. When sago drops below 40 degrees, add three flowers of light milk first, and the amount shall be subject to the milk color of the soup color; Add coconut milk, depending on the smell of coconut.

6, then add mango juice, stir well and taste;