Core Tip: 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 can not only increase its nutritional value but also bring 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 tender.
Adding milk to braised fish 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 while braising the fish, it not only makes the soup white and delicious but also removes the fishy smell, making the fish meat soft, tender, and fresh.
Adding milk to dough makes it more chewy. Milk proteins can strengthen the gluten in the dough, making the resulting noodles less likely to break, the mantou more elastic, the dumplings less likely to burst, and the bread fluffier. In fermented foods, the large amount of B vitamins and amino acids in milk can provide ample nutrition for the yeast, leading to a better fermentation effect, 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 aroma produced is also more intense. It should be noted that when cooking congee, it is best to add the milk after the congee is cooked, stir it in, and then continue cooking 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.