The ways to consume milk, many people might only think of "drinking". In fact, milk can not only be "drunk"; in many cooking methods, adding milk not only increases nutrition but also brings other benefits.
Adding milk to steamed egg custard makes it smoother
When adding water to the egg mixture, also add a few scoops of milk to achieve a ratio of 1:1:1 for egg liquid, milk, and warm water. This way, the protein in the milk can interact with the protein in the eggs, making the custard's texture smoother and more tender.
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 meat tender and succulent.
Adding milk to dough makes it more chewy
Milk protein can strengthen the gluten of the dough, making the resulting noodles less likely to break, the steamed buns more elastic, the dumplings less likely to break their skins, 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, 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 is best to add the milk after the congee is cooked, stir it in, and then 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.