【beijing】pink Old Beijing Cheese

Name: 【beijing】pink Old Beijing Cheese
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g milk; 100g Red Yeast Rice Wine; Some Sugar

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

2

Cheese was originally created by the northern minority nationalities. It is a semi-coagulated food made from cow and goat milk. It is milky white, creamy and nutritious, and melts in the mouth. Cheese was once a treasure of royal meals in the courts of the Yuan, Ming and Qing dynasties. It was introduced to the Qing court from Mongolia, and was promoted in the court. Finally, the old Beijing traditional snacks settled in Beijing folks. Song dynasty poet Xin Qiji described it as "a glass bowl of fragrant cheese, which is used to taste every year when drunk." By no means ordinary. It is different from Western cheese, which is high in fat. It is nutritious and delicious, but not high in calories. It is a good food. Now we can easily make this former palace dessert at home. The rice wine I used today is my own brewed rice wine with red yeast rice. The color is red, and the finished product after mixing with milk is the color of powder. It looks so romantic, and it feels very good. It feels like a mouthful. It is similar to ordinary rice wine, except that the red yeast rice has more nutrients, which makes the nutritional value of this dessert higher. Old Beijing cheese is delicious, but it is still difficult to make. If you don't pay attention to it, you will fail. So at the end of the recipe, I summarized the precautions for your reference based on the experience I have made many times. "

Ingredients

300g Milk
100g Red Yeast Rice Wine
Some Sugar

【beijing】pink Old Beijing Cheese

1. After the pure milk is boiled, boil it on a low fire for 5 minutes to allow part of the water in the milk to evaporate, so that the milk is thicker and easier to succeed

2. The boiled milk will have milk skins, pick out the milk skins

3. For homemade red yeast rice wine, I have posted a recipe, if you are interested, please refer to: http://home.meishichina.com/recipe-252977.html

4. Filter out the rice wine, don’t use rice, take the required amount

5. After boiling the water in the pot, mix the rice wine liquid with the boiled milk

6. Stir well

7. You can add sugar if you like sweet ones. I usually don't add sugar, I like the original flavor.

8. Pour into a bowl, cover the surface with plastic wrap, and pierce a few small holes in the plastic wrap

9. Put it in a steamed pot, cover the lid and steam for 20 minutes. Don't rush to take it out after steaming. Open the lid and take it out after it has cooled naturally.

10. Steamed cheese, the color of the powder

11. I made the original flavor, with two sweet biscuits. It tastes better after being refrigerated. I couldn't wait, so I ate a bowl after letting it cool. Because there is no refrigeration, the cheese does not look very thick

12. Another bowl was refrigerated for a long time, and it was obvious that the cheese looked thicker after refrigeration.

Tips:
1. When mixing rice wine and milk, be sure to wait for the water in the pot to boil before mixing, otherwise it is easy to cause failure.
2. If the milk is not strong enough, it is best to boil it for a while. I used fresh milk, and it took five minutes to mix it.
3. When steaming, medium and small fire is sufficient, do not use high fire, high fire will make the cheese have holes.
4. The ratio of milk to rice wine is generally 3:1. Too little rice wine is not easy to succeed. Moreover, it is best to make the rice wine homemade and make it for 3 to 4 days. The concentration of the rice wine just made is not enough, and it is not easy to succeed.