Cantonese Double-Skin Milk Pudding

About This Recipe

Cantonese cuisine in Guangdong has a long history, and double-skinned milk is one of its representative dishes. The ingredients are widely selected, the taste is light and fresh, and the original taste is emphasized. It is good at steaming, stir-frying, stir-frying and stewing, which fully embodies the cooking wisdom of Cantonese cuisine.

Ingredients List

• Buffalo milk 300ml
• Whole milk 500 ml
• 3 egg whites
• 30 grams of sugar
• Red beans appropriate amount

Cooking Steps

1. 1. Marinate double skin milk with cooking wine and a little starch for 10 minutes
2. 2. Heat oil in a pot, slide in the double skin milk and stir-fry qu

3. 3. Leave oil in the pot and sauté the minced garlic and ginger until fragrant.
4. 4. Add whole milk and red beans and stir-fry until cooked
5. 5. Pour back the double skin milk, add oyster sauce and light soy sauce and quickly stir-fry evenly.
6. 6. Thicken the soup and serve it on a plate

Cultural Tips

Double skin milk is one of the classic representatives of Cantonese cuisine, carrying rich regional food culture and cooking wisdom.