honey bean double skin milk

Pour the milk into a bowl and heat it in the microwave until it bubbles a little in the middle.

Divide the heated milk into two small bowls, and leave it still. When the milk cools, a thin layer of milk skin will form on the milk liquid; while the milk is cooling, separate the egg white. Break it up with chopsticks, add white sugar to break it up, and fully dissolve the white sugar; Use chopsticks to gently pick up the layer of milk on the cooled milk in a small bowl, slowly pour out the milk under the milk skin, and pour it back into the big bowl. Be sure to pour it back carefully and not break the milk skin. Leave the formed milk skin in the bowl.

Add the egg white to the milk and stir evenly, and then filter it repeatedly 3 times with a filter screen. This will make the double-skinned milk with a delicate taste. The processed milk mixture is slowly poured back to the sides of the two small bowls containing the milk skins. In the bowl, be sure to be slow and slowly float the layer of milk skins that has just been left at the bottom of the bowl onto it; Then cover the two small bowls with plastic wrap, steam on the pan, and steam over medium heat for 20 minutes. Don't open the lid immediately and then soak it for a while. Sprinkle with honey red beans and serve with raisins. If you put them in the refrigerator and then eat them, it will be even better. It's delicious.