1. Prepare the required materials.
2. Pour the milk into a small milk pot and heat it on low heat but don't boil it. Turn off the heat when there are small bubbles. Then pour it into a bowl and set aside.
3. Beat out the egg and egg white (although the egg yolk can't be used, you can save it for the next meal and use it for fried rice) and add sugar.
4. Cut a slice of lemon and squeeze a few drops of lemon juice into it to remove the eggy smell. Then use an egg beater or chopsticks to beat evenly until the bubbling swells.
5. Then gently pour the cold milk into the egg white liquid along the side of the bowl, and finally leave the milk skin and a little milk in the small bowl and don't pour it out.
6. Pass the mixed milk through a sieve to remove foam. Finally, it will be more delicate when steamed.
7. Pour the mixed milk along the side of the bowl into a small bowl where the milk skin is reserved, and the milk skin slowly floats up.
8. Wrap it in plastic wrap and steam it on a pot, boil in cold water and hear a sound, then turn to low heat and steam for 13 minutes. Then turn off the heat and simmer for 3 minutes.
9. Gently shake the bowl before it is out of the pot, if it solidifies, it's fine.
10. Start, take a bite, taste the sweetness on the tip of your tongue, like a gentle white cloud☁.
Tips:Master the heat, don't have too much milk, just a small bowl, just one egg white. It can be eaten refrigerated in summer, and eaten hot in winter!
