Old Beijing cheese
By VicentaLakin
The weather after the ambush is getting hotter, with no appetite for food all day, and the old Beijing cheese today, which is not as good as it is in the family version, tastes good, and eating in this hot summer is definitely a good option, not only simple, but also thirsty, and for me it's a little more addictive. Don't look at the amount of pure milk in it as more than rice wine, but only when it tastes like strong rice wine, it doesn't smell like too much milk, which is the most appropriate drink for two people in the family who don't like milk. So it's best for those who can't stand the milk and can't eat too much ice, if they haven't tried。
Recipe Recommendations
- pure milk 400ML
- rice wine 200ml
- white granulated sugar 40g
- dried fruits appropriate amount
- sweetening
- steamed
- several hours
- simple
Steps for Old Beijing cheese
1
Prepare the material。
2
Rice wine filters out rice juice。
3
Pure milk and white sugar boiled in the pot until a small bubble turned off the fire。
4
Just cool down a little and add rice juice。
5
Smash even。
6
Put it in the container。
7
Seal it with a membrane and a few holes with toothpicks。
8
Steam in the pot, burn in the fire, turn into a small fire for 20 minutes and remove the refrigerator for two hours。