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How is double-skinned milk tea made?

1. First pour the milk into the pot and just boil it (it will destroy the protein for a long time, and you can't afford the milk skin), and then pour it into a large bowl, you can see a layer of wrinkled milk skin on the surface of the milk.

2. First boil the fresh milk and pour it into the bowl while it is hot. Soon the surface of the fresh milk will form a milk skin, pierce it with chopsticks, slowly pour out the milk in the bowl, add an appropriate amount of protein, granulated sugar, the original milk skin will float slowly, and then put it on the fire to stew, and soon a layer of skin can be formed, thus forming a two-layer skin, the upper layer of milk skin is sweet, and the lower layer of milk skin is fragrant and smooth, so it is named "double skin milk".

3. Wrap a layer of heat-resistant fresh-keeping film to prevent water vapor, put it in a boiling steamer and cover the pot and steam for ten minutes. After step66 is steamed and taken out, there will be another layer of milk skin after cooling. This is where the double skin comes from. It tastes better after adding fruit. The steamer boiling with step77*** water is very hot. Be careful when you put it in and take it out. * the success rate of this dessert is very high, even if the milk skin is not very beautiful, it does not affect the delicacy.

4. The practice of double-skin milk is also very simple. First boil the fresh milk and pour it into a bowl while it is hot. Soon the milk skin forms on the surface of the fresh milk, piercing it with chopsticks, slowly pouring out the milk in the bowl, adding the right amount of protein, white granulated sugar, and then slowly floating the original milk skin, then stewing it on the fire, and soon forming a layer of skin, thus forming a two-layer skin, the upper layer of the skin is sweet, and the lower layer of the skin is smooth and moist. Therefore, it is named "double skin milk".

5. Put the milk in a bowl, cover with tin foil, put it in a steamer and steam for 10 minutes. Break up the egg whites and add vanilla essence and cotton sugar. Add the light cream and stir well. Take a small bite of the milk crust on the edge of the bowl and pour out the milk. And mix with the light cream solution in the previous step. Be careful not to pour it clean and leave some milk in the bowl. The solution mixed with milk, light cream and other excipients will be poured back into the bowl along the incision.

How to make double-skinned crucian carp with all five flavors?

1. Scald the jellyfish head thoroughly with water, slice, soak the salt in the clean water, and soak the sea rice well. Put jellyfish, garlic flower and seaweed on a plate. Mix salt water, vinegar and sesame oil into juice and pour it on the dish. The characteristic color is white and green, fresh and delicious. Bamboo egg skin, the main ingredient. Ingredients cooked shiitake mushrooms, ham, chicken breast. Seasoning salt, monosodium glutamate, sugar, vinegar, soy sauce, sesame sauce.

2. 7, package wonton: big wonton leather, put the meat stuffing in the middle, draw a circle with the index finger dipped in water on the outer skin of the stuffing, then fold the lower edge of the skin up to make the two semicircles overlap, press the two index fingers along the water trace to make it glue, and then glue the two corners of the folded skin under the meat stuffing (one corner can be touched with a little water, the other corner is pressed on top), so that the wonton stands up.

3. for ingredients other than fish, there are certain procedures for putting them down, and the proportion should also be mastered well. Hold a pair of chopsticks in each hand, first mix the oil, salt and pepper, then pour down the onions, sesame seeds and other ingredients and mix a few more. Add oil, salt and pepper for a few times, and then add crisp ingredients such as fried rice vermicelli, shredded taro and fried twist, and then mix a few more. Import the well-mixed fish and ingredients with chopsticks when eating.

This dish is fresh, sweet, spicy, sour and sour. Bright color, fat but not greasy and rich aroma. The production is also very fastidious. It is said that if a hen weighs less than 2 jin and lays eggs quickly, the boiling water will be scalded for 10 minutes after slaughtering. When it is still stained with blood, it should be taken out and naturally cooled and cut into small pieces. The best thing is that it can be put together into a whole chicken. This is the test of the chef's knife skill.

How to make double-skinned crucian carp with all kinds of color, smell and taste?

1. Deal with the fish: remove the scales, viscera and gills of the crucian carp. After cleaning, cut a few knives on the fish for better taste. Make "double skin": evenly apply a thin layer of cornflour or corn starch on the surface of the fish to form a layer of crispy skin when frying the fish. Put the fish in hot oil and fry until golden brown on both sides. Remove and set aside. This step is to form the first layer of skin.

Step 1: prepare the crucian carp to descale, viscerate and wash the crucian carp, and cut several oblique edges on the fish body with a knife to facilitate the taste. Step 2: sprinkle salt and white pepper evenly on both sides of the pickled crucian carp, then coat with cooking wine, add slices of ginger and green onions, and marinate for about 15 minutes. Step 3: pour the right amount of oil into the frying crucian carp pan, add the crucian carp after the oil is hot, fry slowly over medium and medium heat until both sides are golden, and turn properly in the frying process to prevent sticking to the pan.

3. Tian Qi Chuan Gong Wu Chicken Soup, production materials: 20 grams of Tianqi, eight grams of Sichuan bow, half black chicken, 100 grams of lean pork, three slices of ginger. Method: wash all the materials, then cut the black chicken and lean pork into pieces and put them into a boiling water pan to remove the blood.

4, practice: ① will be washed white radish shredded; ② will be red spicy and ginger washed also shredded, shredded green onions; ③ wok put oil into three layers of hot ginger stir-fry fragrance, and then put shredded chili stir-fry for a while; ④ immediately put shredded white radish into the pan to stir-fry until cooked (do not fry for a long time, lest radish water), add chopped onions, salt, monosodium glutamate and then stir-fry can be out of the pan.

5, the appearance of the chicken is golden and shiny, the import skin is smooth and smooth, and the flavor is rich, coupled with a plate of sesame oil and garlic sauce dipped in sauce, which makes it very tasty! Yan'an: there are a lot of delicious food in Yan'an: yams wipe Ganquan bean curd long pancakes, the most important thing to taste is Yangfishi soup. Mutton, mutton mixed with seasoning soup, the raw material is very simple.