When it comes to ways to consume milk, many people might only think of "drinking" it. In fact, milk can not only be "drunk," but in many cooking methods, adding milk not only increases nutritional value but also brings other benefits.
Adding milk to steamed eggs makes them smoother and more tender. When adding water to the egg mixture, also add a few scoops of milk to achieve a ratio of 1:1:1 for eggs, milk, and warm water. This way, the proteins in the milk can interact with the proteins in the eggs, making the steamed eggs smoother and more delicate.
Adding milk to fish stew removes the fishy smell. To get a milky white fish soup, the most common method is to first stir-fry the fish in oil before simmering it. If you add a tablespoon of milk when stewing fish, it not only makes the soup white and delicious but also removes the fishy smell, making the fish tender and succulent.
Adding milk to dough makes it more elastic. The protein in milk can strengthen the gluten in the dough, making the resulting noodles less likely to break, the steamed buns more springy, the dumplings less likely to break their skins, and the bread fluffier. In fermented flour products, the large amount of B vitamins and amino acids in milk can also provide ample nutrition for the yeast, resulting in better fermentation, a more expanded dough, and a richer aroma.
Adding milk to congee makes it more fragrant. When milk and grains are cooked together, not only do their proteins complement each other, but the resulting aroma is also stronger. It should be noted that when cooking congee, it's best to add the milk after the congee is cooked, stir it in, and then continue to cook for another one or two minutes. This can prevent the nutrients in the milk from sticking to the pot wall and being lost during prolonged cooking.