Double milk

1

double-skin milk raw materials: a large bowl of cow milk (around 400 ml), two eggs clean, two spoons of white sugar

2

First you pour milk into the pot and then you pour it into the big bowl, and then you see a wrinkled milk on the surface。

3

Take an empty bowl and put it in two eggnogs

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(3) When the milk is cooler, the skin is punctured with chopsticks, then the milk is slowly poured into a bowl filled with egg-cleaning, evenly mixed, and a large bowl with milk is slowly brought back along the edge of the bowl, and it can be seen that it will float itself。

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(4) In the end, milk is put in the pot for about 10 minutes, with chopsticks, and without milk, it is all condensed。

The first layer of milk skin is sweet and fragrant, and the second layer is fragrant and smooth. The combination is seamless, hence the name "double skin milk". It can be eaten cold and hot, and the same delicacy is invincible. If you like, you can also add lotus seeds and red beans to steam them. They are nutritious and beautiful. Tips: 1. Use whole milk, the higher the fat content, the better;2. Leave the milk to boil for a while to allow the milk skin to fully coagulate;3. Use slow fire to simmer slowly, turn off the heat as soon as the milk has completely coagulated. The taste will be bad when it is old