Nutritional Value of Double Skin Milk

Double Skin Milk, as the name suggests, contains two layers of skin. It is said that during the late Qing Dynasty, a farmer named He Sanzhi accidentally created this dish while making breakfast one morning in Shunde. He accidentally added something special to the milk and it soon attracted attention from an appreciative friend who turned it into a popular food stall.Milk for traditional double skin milk must be fresh cow's milk. The milk is boiled and poured into a bowl. The heat causes a layer of skin to form on top.After cooling completely, the skin is separated while the milk is retained. Then, beaten egg whites and sugar are added and heated gently until another layer of skin forms.

Pouring this back into the original bowl creates the classic double skin milk. The key to enjoying it lies in its smooth and creamy texture. Shunde double skin milk has a pure white color that exudes elegance and gentleness.Its rich aroma and milky flavor make one think of vast grasslands, gentle breezes, and simple pastoral life. Each bite is smooth and silky, like the skin of an infant or mother's caress, evoking memories of innocent childhood times and bringing a sense of lightness to your mood. Shunde double skin milk was invented in late Qing Dynasty by a farmer who accidentally created it; it soon gained popularity among the people and became one of Shunde's specialties, earning recognition as "One of China’s Famous Small Dishes."The quality of double skin milk is determined primarily by the freshness of the milk. Only fresh grass-fed milk can produce truly delicious and smooth results.

The method for making double skin milk is simple: first, boil the fresh milk until it just comes to a boil, pour it into a bowl, then create a layer of skin with a spatula or chopstick.

Place two egg whites and two teaspoons of sugar in a separate large bowl, mix well until the sugar dissolves but do not overbeat. When the milk cools slightly, use a chopstick to puncture the skin. Slowly pour the milk into this mixture while stirring gently; the skin will rise to the surface. Pour the mixture back into the original bowl and place it on low heat until another layer of skin forms.

The top layer is fragrant while the bottom is smooth, creating a perfect harmony that justifies its name. It can be eaten hot or cold with equally delicious results. Additional ingredients like lotus seeds or red beans can be added to enhance nutrition and flavor; they also make it a great beauty food.

Key points: 1) Use full-fat milk for richer flavors;

2) Let the milk cool slightly after boiling so that the skin can set properly;

3) Cook gently on low heat, stopping when the milk is just setting to avoid overcooking and losing its texture.

The essence of double skin milk lies in its two layers of skin; it contains abundant proteins, calcium, and other trace elements.It can be enjoyed year-round, hot or cold. Enhance with ingredients like red beans, lotus seeds, poached egg, raisins, or ginger juice for varied presentations and flavors. Happy cooking!

3) When the milk has cooled slightly, use a chopstick to prick the skin. Slowly pour the milk into a large bowl containing egg whites and mix well. Then pour it back along the edge of the bowl towards the leftover milk skin; you can see that the skin will float up (it's like magic).

4) Finally, place the milk in a pot and steam it.5) Steam for about ten minutes. Use a chopstick to insert into the center; if no milk comes out, all has solidified, and your job is done. 6) The first layer of skin is sweet and fragrant, while the second layer is smooth and aromatic, seamlessly paired, hence the name "Double Skin Milk."

7) You can add8) lotus seeds 9) red beans 10) together for even more nutrition and a beautifying effect. I just love it so much.11) Secret: 1. Use full-fat milk, the higher the fat content, the better; 12) 2. Let the milk sit after boiling to allow the skin to form properly;

13) 3. Use a gentle heat and simmer slowly; turn off the heat as soon as all the milk has just solidified, or it will become tough.14) The essence of Double Skin Milk lies in its skin, which is rich in protein, calcium, and other trace elements.15) Whether you enjoy it hot or cold, in summer or winter, it's always delicious. You can add lotus seeds, red beans, poached eggs, raisins,

16) ginger17) juice to the top for a variety of presentations and endless variations that cater to different tastes.Ginger juice and other ingredients are varied with many styles to suit different tastes. Varieties are endless, satisfying those with diverse preferences.