Master Chef #6名廚．鄉土濃情甄文達 #6File nam

Master Chef #6
名廚．鄉土濃情甄文達 #6
File name: W145229
(本集2M留守順德繼續拜師學藝)
(首先拜會順德雙皮奶始創者的後人)
(打探雙皮奶正宗配方)
(再轉往金榜街)
(學做勾起Maggie//兒時回憶的金榜牛乳片)
(Martin亦會教授烹調)
(加入順德牛奶的)
(「銀杏杞子炒蛋清」)
(最後還會繼續以刀會友)
(迎戰順德五大名廚帶來的)
(傳統順德名菜)
(馬上開始『名廚鄉土濃情甄文達』)
(提及順德)
(大家除了想到魚米之鄉盛產河鮮)
(亦會想到這兒出產各式各樣)
(名揚天下的粵式小吃)
(今天Martin帶Maggie到大良舊城區)
(打算與Maggie一起探索)
(其中兩款順德名物的製作秘方)
這裡很多碗，你打算帶我來吃甚麼
我先賣個關子
我相信這家店
今天有機會滿足你另外一個願望
真的嗎
順德大良最有名的產物是甚麼
我知道了，是雙皮奶
雙皮奶
康老闆，你好
康老闆 你好…
康老闆的外祖父開始經營這行業
經營了許多年
她亦是年青有為，經營了三十年
三十年製作雙皮奶的功力和經驗
康老闆，首先我知道一點是
你們選用很特別的牛奶
那是甚麼牛奶
我們選用純正的水牛奶
水牛奶是最濃的，濃度最重
花奶或是其他牛奶的濃度較低
我來幫你 好的
濃度較低，而且脂肪較低
製成的雙皮奶，香滑度亦較差
沒錯…
將煮熱的牛奶倒進碗裡嗎 倒進去
沒錯…
水牛奶的溫度大約是多少
溫度達一百二十度
這麼高？
你們每天早上八時就開始製作雙皮奶
你們每天大約可製作多少碗
一般而言約幾百碗
倒進去就成雙皮奶嗎
第一個工序是先煮沸牛奶
再倒進碗裡
然後待涼大約一小時
表面就會形成一層奶皮
奶皮形成後，在上面刺兩個小孔
將牛奶倒出來
你看她的動作 真迅速
這是專家的動作
即使沉到碗底
待會兒再沖入牛奶時
同樣會再浮起來
原理就如水混油一樣
油永遠比水輕而浮在表面
我也想嘗試，還有竹籤嗎
好，我讓你嘗試
我來
我學懂了
看似很容易
但實際上很講究技巧//對，十分容易
接下來的步驟是甚麼
倒出來後，加入糖和雞蛋
拌勻之後，注滿碗
拌勻雞蛋、牛奶和糖
再重新注入牛奶
糖必須攪拌均勻
牛奶尚有微溫
跟蒸水蛋一樣
要過濾顆粒較大的
這就是必須過濾的原因
若沒有過濾的步驟
燉好的雙皮奶肯定嫩滑度大減
密度高得透風
我感到非常滿足 大家能看到我嗎
能夠如此
倒進牛奶後
你就看見那層奶皮浮起來
片刻就浮起來
它片刻就浮起來
因為它的密度仍然較低
但這樣倒下去
那層皮不會被沖破嗎
沒事，它會再浮起來 我看見了
片刻就浮起來 你看到嗎
對，片刻就浮起來 馬上浮起來
老闆娘，我們注滿牛奶之後
所有步驟就完成嗎
要放進去燉
要燉多長時間
大約燉三十分鐘
燉三十分鐘即成 對
不是吧，Maggie
你在樓上吃了八、九碗
這是第十碗，還繼續吃嗎
不，這些是不同的
你看，滿桌子的口味都不同
有窩蛋、冰淇淋
冰淇淋還有其他口味選擇
還有巧克力，你肯定沒見過
我沒嚐過
還有雜果、焦糖、紅豆、栗子
蓮子、黑珍珠和芋頭
每一款口味都不同
當然要多吃幾碗
很多人說女人有兩個胃
一個是吃飯的胃
另一個是吃甜品的胃
不好意思，我有三個
意思是一個是用來吃飯
另外兩個是用來吃甜品
我實在很佩服你
你快嚐嚐，很特別
你想品嚐哪一款//我首先品嚐雙皮奶
你看我舀出來 有兩層
的確有兩層奶皮
這層皮可以完整挑出來 對
你看，確是完整一塊 真特別
奶皮形成的原因
因為高脂肪的水牛奶很香濃
在合上蓋的蒸燉過程…
所以熱力保留在裡面 對
所以下層燉成的牛奶是份外嫩滑
薑撞奶…
要製作美味的薑撞奶
一定要選用本地的老黃薑
因為本地老黃薑的澱粉質特別高
那些澱粉質恰如勾芡
那會有一層…
會有沉澱，你看 果然
這裡有一層，你看到嗎
製作的時候要拌勻它
沒錯 像生粉一樣
你看，像生粉般沉澱在底部
所以一定要拌勻 對，拌勻
然後開始
我們請老闆娘出來教我們吧
康老闆 你好
溫度十分重要
如果溫度太低就無法製作
如果太高亦無法製作
大約是六十度
六十至七十度就可以
將它拌勻，再舀一大湯匙
撞下去的動作很重要
一勺子往下沖
一直拉，你看
再等幾十秒，它就會凝固
是嗎 是
我又嘗試做一碗
我的膽子不夠，所以多放一些薑
這樣就行嗎 行，都可以
大約要等多久才會凝固
二十秒至二十五秒
這碗已經凝固了
凝固的意思是表面能夠承托一把湯匙
你成功了 真有趣
二十五秒後，我放上去 可以了
就可以承托著湯匙 果然
我們敬你 謝謝
然後敬康老闆 謝謝
我借花敬佛 我品嚐這碗
這是順德馳名的薑撞奶 薑撞奶
我們很感謝康老闆
十分香滑
薑汁的味道果然很特別
這碗的薑特別多，你覺得美味嗎
很美味 我特意為你炮製
原來Maggie如此關照我
我十分感動
感動得今晚回家會流淚
Martin，我告訴你吧
我小時候生病的話
我媽媽就會為我熬白粥
但是我們不會放鹽
而是加一些名為牛乳片的東西
我自小就吃牛乳片
真想知道它的製作方法
牛乳片含有醋和鹽
能有效消炎、治喉嚨痛和聲音沙啞
希望可以找到我的好朋友
他一直經營了很多年
全部由人手製作
來這裡品嚐一下他的手作牛乳
人手製作的
不僅可以品嚐或購買
更可以學習製造方法
又能滿足你另外一個願望 好的
(勾起Maggie兒時回憶的金榜牛乳片)
(曾經與雙皮奶一時名震天下)
(但是因為愈來愈少年青人)
(肯學做這門逐漸式微的手藝)
(今時今日在金榜街)
(亦只剩下為數不多的手作坊)
首先手拿著網
盛起少量白醋
舀進來的時候，千萬別沾到杯子
要搖晃一下 對
甫沖入去就要壓下去
一下子倒出來
壓平後，將水份擠出
你看我好像很用力
那種力度是… 暗勁
用溫柔的力度 對，沒錯
輕力按壓，然後輕輕一拋
真瀟灑 我也要試
舀少許醋 對
差不多
然後加點牛奶
一湯匙牛奶 高脂肪的水牛奶
撞下去
另一隻手要配合 不斷推壓
要放在手上
真逗趣，但怎麼全部弄破了
撞得不夠好
變成這樣怎麼辦
任何事都是知易行難
本來打算製作一塊從小就吃的牛乳片
讓我試一下，我沒做過的
讓我嘗試行不行
首先舀起這個份量的醋
倒在裡面
撞向中間 撞入牛奶
馬上…
你的手太用刀，戳穿了奶皮
厚薄度有規定嗎
必須講究厚薄度
否則按壓得不平均就不好看
我也失敗
現在還不能吃嗎
現在的味道不好，你嚐嚐看
沒泡過鹽水的味道不好吃
品嚐一些泡過鹽水的
泡鹽水後掐乾來吃 是酸的
果然相差甚遠 沒說錯吧
泡過鹽水就會有牛奶味
散發出牛奶的香味 沒錯
我們繼續觀察阿姨怎麼做
我要再試一次 你再試吧
兩隻手要配合
做牛乳必須心靈手巧
行了嗎 不錯
這片不錯 太好了
太好了… 這片不錯
阿姨說不錯，應該不成問題
有潛質 雖然偏厚
然後將水份擠出 有潛質

ผลลัพธ์ (อังกฤษ) 1:

Master Chef #6Celebrity chef. Local passion Zhen Wen #6File name: W145229(This set 2M Shunde left behind continue to bind)(Shunde double skin milk first met with descendants of the founder)(Fishing for authentic double skin milk formula)(Destined for great Street)(Maggie//childhood memories of learning how to make great milk)(Professor Martin will cook)(Shunde milk added)("Ginkgo Biloba and medlar, scrambled egg whites")(Finally, will continue to be friends with a knife)(Shunde five famous chefs of the engaged)(Shunde, traditional dish)(Start "chef local passion of Martin Yan")(Refer to Shunde)(We think land is rich in freshwater fishes)(Also thought produces various)(Famous Cantonese snacks)(Today Martin took Maggie to the good old town)(Going to explore together with Maggie)(Shunde, two of them names making recipe)Many of the dishes here, what are you going to take me to eatI sell a wellI believe this storeToday had the opportunity to meet you the other one wishDo you reallyDaliang, Shunde, what is the most famous product of theI know, it is a double skin milkDouble skin milkSport bosses, HelloSport bosses hi ...Sport bosses grandfather started this businessIn operation for many yearsShe is young and talented, in operation for 30 years30 years of skill and experience make a double skin milkSport bosses, first of all, I know it isYou choose the special milkWhat is milkWe use pure water of milkBuffalo milk is most concentrated, the concentration of the mostFlower lower concentration of milk or other milkI'll help youConcentration is low, and low fatMade of double skin milk, creamy-lessThat's right ...Will you pour hot milk into a bowl pourThat's right ...Water temperature of milk is about how manyTemperatures up to 120 degreesThis high?You began at eight o'clock in the morning every day make a double skin milkEvery day about how much can be made of you BowlGenerally speaking about hundreds of bowlsPour milk into a pair of leatherThe first operation is to boil milkPour into a bowlThen let it cool for about an hourSurface to form a layer of milk skinAfter the formation of the milk skin, in the previous two holesPour out the milkYou see she moves really quicklyThis is the expert actionEven sink to the bottomLater into the milkWill float up againPrinciples such as water contaminationOil is lighter than water and floats on the surfaceI also want to try, there are bambooWell, I'll let you tryI got itI learntSeems easy//But actually very good tips, very easyWhat are the next stepsCome out, add the sugar and eggsAfter mixing, fill the BowlMix eggs, milk and sugarThen back into the milkSugar stirMilk I have lukewarmAs with steam eggTo filter particles largerThis is the reason must be filteredThe steps if there is no filterDouble skin milk stew definitely tender cutHigh density airI am very satisfied and you can see that I didTo be able toPour milkYou will see the naipi floatMoment floatsMoment it floatsBecause of its density remains lowBut this fallThe skins do not breakIt's OK, it will float up and I saw theMoment do you see floats, A short float right floatsThe wife, after we filled milkDid all steps completedTo put in stewHow long to stewApproximately 30 minutesSimmer for 30 minutes and serveCome on, MaggieYou upstairs to eat eight or nine bowlsThis is the tenth bowls, do you still continue to eatNo, these are differentYou see, the whole table likes differentEggs, ice creamIce cream or other flavor choicesThere's chocolate, you obviously haven't seenI never tastedThere is fruit, caramel, red beans, chestnutsPassion fruit, Black Pearl and taroEach has a different tasteOf course to eat several bowlsA lot of people say women have two stomachsOne is eating stomachThe other is dessert stomachExcuse me, I have threeMeans one is used to eatThe other two are used to eating dessertI really admire youYou try, very specialWhich one do you want to taste//my first taste of double skin milkI scoop you see two layersDoes have a two-tier milk skinThis layer of skin can be full outYou see, it is complete a really specialCauses of naipiBecause of the high fat milk and spicyClose the lid of the steaming stew ...So the heat remains in theSo lower stew of cow's milk is extra tenderGinger milk ...To make a delicious ginger milkMust use the local old yellow gingerParticularly high because local old turmeric starchesThe starch to thickenIt will have a ...There will be precipitation, you reallyThere is a layer, do you seeMaking the time to mix itYes the same as cornstarchYou see, like a flour-like precipitate at the bottomSo be sure to mix, mixThen startWe asked the proprietress came to teach usSport bosses HelloTemperature is very importantIf the temperature is too low unable to makeIf it is too high could not makeAbout 60 degrees60-70 canTo mix it, scoop a tablespoonDown is importantA scoop descendAll you seeWait a few seconds, it will set inIsn't isI try to do a bowlI don't have enough guts, so I have some more gingerDo this, you canApproximately how long will it be until solidification20 seconds to 25 secondsThis Bowl has frozenSolidification of mean surface can support a spoonYou made it really interestingAfter 25 seconds, I can put upCan support a spoon wasWe worship youAnd King Kang boss thank youMy flowers to worship the Buddha, I taste the BowlSHUNDE famous ginger milk this is ginger milkWe would like to thank sport bossesVery creamyGinger taste was very specialThis bowl of ginger is particularly high, do you think deliciousVery tasty I processing especially for youMaggie take care of meI am deeply movedMoved to go home tonight tearsMartin, I'll tell you whatWhen I was a kid is sickMy mother would cook for me porridgeBut we don't put saltBut something called milk tabletsI grew up eating milk tabletsReally want to know the method of making itMilk with vinegar and saltEffective anti-inflammatory, treatment of sore throat and hoarsenessHoping to find my best friendHe has been in business for many yearsAll hand madeCome here to try his hand made milkMade by handNot only can taste or buyYou can learn the methodsAnd can meet you another wish good(Remind Maggie's childhood memories of great milk)(Once with the double skin milk fame world)(But because fewer young people)(Can do this gradually declining trade school)(Nowadays in great Street)(Also only a limited number of workshops)First hand NETRemove a small amount of white vinegarWhen scoop came in, don't touch the CupTo shake theInto the downSuddenly poured outAfter flattening, water squeezed outYou see me as hardThat is ... Dark energyGently, YesLight pressure, then gently thrownReally cool I would like to trySpoon a little vinegarAlmostThen add the milkA tablespoon of milk fat buffalo milkDownOther hand to facilitate pushingTo be placed on the handsReally funny, but all brokenHit well enoughLike this doEverything is easier said than doneWas going to make a piece of childhood eating milk tabletsLet me try, I didn't do itLet me try to workFirst, scooped up the amount of vinegarDown in itRammed into milkRight away...Your hands are too with a knife, laid bare the naipiThickness is providedYou must pay attention to the thicknessOtherwise, pressing does not mean uglyI failedYou can't eat nowTastes bad now, you try it and seeNo brine-soaked flavor doesn't taste goodSome brine-soakedSoak salt pinch after work to eat sourSure enough, far rightSalt water soaked with milk flavorExudes the aroma of milk rightWe continue to watch what aunts doI would try again once you tryTwo hands to tieMilk must be handyDo goodThis good so goodThat's great ... This piece of goodAunt said yes, there should be little problemThere is potential though partial-thicknessMoisture is then squeezed out potential

ผลลัพธ์ (อังกฤษ) 2:

Master Chef # 6
chefs. Local passion Martin Yan. 6 #
File name: W145229
(This episode 2M stay Shunde continue apprenticed)
(First call Shunde Shuangpinai originators descendants)
(inquire Shuangpinai authentic recipe)
(re-transferred to Gold Street)
(learn to evoke childhood memories of Maggie // Gold milk tablets)
(Professor Martin will be cooking)
(Shunde added milk)
( "ginkgo wolfberries scrambled clear")
(last will continue to be friends with a knife)
(against Shunde five chefs brought)
(Shunde traditional dishes)
(begin immediately "local passion chef Martin Yan")
(referred to Shunde)
(freshwater everyone except the rich land of plenty think)
(think here will produce all kinds)
( legendary Cantonese snacks)
(Martin today with Maggie to large benign old Town)
(intention to explore together with Maggie)
(two of which were produced in Shunde name secret)
where many bowls, are you going to take me to eat what
I would like to sell related child
I believe this store
today you have the opportunity to meet other desire
really the
most famous product of Shunde is what
I know, it is Pinai
Pinai
Kang boss, hello
Kang boss Hello ...
Kang boss grandfather began operating in this industry
in business for many years
she is also young and promising, operating three decades
three decades of production experience and skill Shuangpinai
Kang boss, first of all I know is that
you choose a very special milk
that is what milk
we use pure water, milk,
buffalo milk is the most concentrated, the heaviest concentration of
low concentration of milk or other milk flower
I'll help Hello the
lower concentrations, and low fat
milk custard made ​​of jelly also poor
right ...
the boiling hot milk into a bowl pour it into the
right ...
temperature of the water is about how much milk
a temperature of one hundred and twenty degrees
so high?
Eight every morning you start making Shuangpinai
you every day about how many bowls can be made
​​generally about several hundred bowls
down into it to do Pinai
The first step is to boil the milk
and then into a bowl
and let cool about one hour
surface will form a layer of Naipi
after Naipi formed in the above stab two holes
to pour out the milk
you see her moves really quickly
which is an operation experts
even sink to the bottom of the bowl
when a little later into the milk
will also then float
principle is the same as water contaminated
oil is always better than light and floating on the water surface
I want to try, as well as bamboo do
well, I'll let you try
me
I learned how
seemingly easy
but actually very skilful // Yeah, very easily
what the next step is to
pour out, add the sugar and eggs
after the mix, fill a bowl
mix eggs, milk and sugar
and then re-injected into the milk
sugar stir
milk remains lukewarm
with distilled water Like eggs
to filter larger particles
that is the reason must be filtered
if steps are not filtered
stew of tender and good Shuangpinai certainly greatly reduced
density high ventilate
I am very satisfied that we can see it I
can be so
poured milk after
you saw that layer Naipi float
a moment to float
it a moment to float
because its density is still low
but it went down
that layer of skin is not to break it
right, it will float again I saw the
moment to float up and you see it
for a moment on the float immediately float
boss, after we filled milk
all the steps to complete it
to be put to stew
for a long stew
about thirty minutes stew
simmer for thirty minutes Serve
is not it, Maggie
you upstairs to eat eight or nine bowls
this is the tenth bowl, but also continue to eat do
not, they are different
, you see, table full of different flavors
have nest eggs, ice cream,
ice cream flavors as well as other select
chocolate you certainly have not seen
I have not tasted
there fruit, caramel, red beans, chestnuts,
lotus seeds, black pearls and taro
each with a different taste
of course bowls to eat
a lot of people say that women have two stomachs
one is eating the stomach
and the other is to eat dessert stomach
sorry, I have three
means that one is to eat
the other two are used to eat dessert
I really admire you for
your quick taste, very special
you want to taste what a // I first tasted Shuangpinai
you see I have two scoop it
does have two Naipi
layer of skin can be completely picked out for
you to see, is indeed complete a really special
reason Naipi formed
because of the high fat milk is very fragrant water
in steaming stew process of closing the lid ...
so the heat remains in the inside of
it into milk is lower stew duties tender
ginger milk ...
to make a delicious ginger milk
must choose a local old turmeric
because starchy old local special turmeric high
those starch to thicken just as
that one ... there
will be precipitation, you really see
there is one, you see it
when you want to mix it made
​​right like cornstarch as
you see, like starch settle to the bottom like
so certain to mix right, mix well
and then start
us out to teach us please the boss
Kang boss Hello
temperature is very important
if the temperature is too low, you can not make
if you can not make too much also
about sixty degrees
sixty to seventy degrees can
be it mix well, then scoop a tablespoon
hit down action is very important to
a rush down the spoon
has been pulled, you see,
wait tens of seconds, it freezes
right was
I was trying to do a bowl of
my courage is not enough, so put some ginger
so okay row, can be
about how long it will be solidified
twenty to twenty-five seconds
bowl has solidified
solidified mean surface capable of supporting a spoon
you succeed really interesting
twenty-five seconds later, I can put up
can really supporting a spoon
we respect you, thank you
and thank you boss Jing Kang
I take flowers to worship me taste the bowl
which is famous ginger milk Shunde ginger milk
we are very grateful Kang boss
is very fragrant slip
ginger taste really very special
bowl of ginger particularly, do you think it delicious
it was delicious I concocted specially for you
original Maggie take care of me so
I was very moved
moved home tonight will cry
Martin, I tell you
I was a kid sick, then
my mother would boil porridge for me
, but we do not salt
but add something called milk tablets
I was brought up to eat milk tablets
really want to know the method of making
milk tablets contain vinegar and salt
effective anti-inflammatory, cure sore throat and hoarseness
hoping to find my good friend
he has been operating for many years
all by handmade
to savor his hand as milk
manpower produced
not only can taste or buy
more can learn the manufacturing method
can meet your other a good desire
(brought back childhood memories of Maggie bang milk tablets)
(Shuangpinai one o'clock and once reputed in the world)
(However, because fewer and fewer young people)
(door willing to learn to do it gradually declined craft)
(this time today in Gold Street)
(Yizhi few remaining hand workshop)
first hand holding network
dish up a small amount of white vinegar
scoop came in, never touches the cup
for a jolt to
just go into the press will go
all of a sudden pour out
flattened after the moisture out of
you to see me like a very hard
kind of strength is ... Anjin
gentle intensity Yes, yes
gently pressed, then gently toss
really cool I will try
to scoop a little vinegar
almost
then add a little milk,
a tablespoon of milk, high-fat milk, water
hit down
your other hand to cope with the ever pressing
to put the hand
really funny, but how all torn
knocked good enough to
become so how to do
anything is known easier said than done
was going to make a small piece to eat milk
let me try, I did not do
so I try okay
first scoop up the amount of vinegar
poured inside
crashed crashed into the middle of the milk
right away ...
your hands are too a knife stabbed Naipi
thickness of provisions it
must pay attention to the thickness of the
otherwise depressed Debu mean it does not look good
and I fail
now do not eat it
now smells bad, you try to see
had bubble saline taste good to eat
sample some bubble saline
soak brine after pinch dry eat sour
really not far wrong, right
bubble brine will have milk flavor
exudes the smell of milk right
that we continue to observe the aunt how do
I want to try again you try it
two hands to tie
do milk must ingenuity
line yet good
this nice nice
nice ... this good
aunt said it was great, no problem should
have the potential though uneven thickness
is then extruded water has the potential to

ผลลัพธ์ (อังกฤษ) 3:

Chef #6 MasterLocal colour Zhen Wenda #6 chefs.Name: W145229 File(the 2M left Shunde to continue to learn)(first visit Shunde Double-Layer Steamed Milk pioneer descendants)(see Double-Layer Steamed Milk authentic recipe)(turn to bang Jie)(learn to do Maggie// evoke childhood memories Jinbang milk tablets)(Martin also teaches cooking)(join the Shunde milk)(the "fried egg" ginkgo medlar)(the last will continue to be a knife)(five vs. Shunde chefs brought)(Shunde traditional dish)(start "Chef" local colour Zhen Wenda)(refer to Shunde)(everyone except that abounds in freshwater fish)(I would have thought of producing all kinds of here)(Cantonese snack famous)(today Martin takes Maggie to the old city of Daliang)(intend to explore with Maggie)(recipe including two Shunde things)Here are a lot of bowls, what are you going to take me to eatI first secrecyI believe this shopToday has the chance to meet your other desire.Really doWhat is the most famous product in Daliang, ShundeI know, it"s a double skin milk.Double skin milkKang boss, helloKang boss hello...Kang"s grandfather started to run the business.Run for many yearsShe is also young and promising, operating for thirty yearsThirty years of production Double-Layer Steamed Milk skill and experienceKang boss, first of all I know that isYou have chosen a very special milk.What is that milkWe choose pure water milkWater milk is the most concentrated, the concentration of the most importantMilk or other milk concentration is lowerI"m here to help you.Lower concentration, and lower fatMade of double skin milk, sweet and smooth degree is also poorThat"s right...Pour the boiled milk into the bowl and pour it inThat"s right...The temperature of the water is about how much milkTemperature up to one hundred and twenty degreesSo high?You start making double skin milk every morning at eight.How many bowls can you make every dayIn general about a few hundred bowlsPour milk geminate skinThe first step is to boil the milkAnd pour it into the bowl.And stay cool for about an hour.The surface will form a layer of skinIt formed after two holes in the above.Pour out the milk.You see her movements so quickly.This is the action of an expert.Even sink to the bottom of the bowlLater into the milkIt will float again.Principle is like water mixed oilOil is always lighter than water and floats on the surface.I want to try it, there are bambooOkay, I want you to try.I comeI learned to understandSeems so easyBut in fact it is very easy to pay attention to skills / /.What is the next stepPour it out, add sugar and eggsMix well, fill the bowlMix egg, milk and sugar.Re inject the milkSugar must be evenly mixedMilk is still tepidLike the steamed eggTo filter the larger particlesThat"s why we have to filter.If there is no filtering stepBraised double skin milk is sure to reduce the degree of tendernessHigh density ventilationI feel so satisfied can you see meCan soPour in milkYou can see that it floatsFloat up in a moment.It floats for a moment.Because its density is still lowBut it falls down.That layer of skin will not be brokenIt"s all right. It"ll float. I saw it.Can you see it in a momentYes, for a moment, then it floats.Boss, we filled with milkAll steps are completedTo put in the stewHow long will it take to stewAbout thirty minutes.Thirty minutes to stew in pairsNo, Maggie.You ate eight or nine bowls upstairs.This is the tenth bowl, but also continue to eat itNo, these are different.You see, it"s different.Have a nest egg, ice creamIce cream and other flavors.And chocolate, you sure haven"t seen it.I haven"t tasted it.There are fruit, caramel, red beans, chestnutsLotus seeds, black pearl and taroEvery taste is different.Of course, eat a few bowls.A lot of people say that women have two stomachs.One is to eat the stomachAnother is the stomach to eat dessertI"m sorry, I have three.One is for dinnerThe other two are used to eat dessertI really admire you.You can try it. It"s very special.What do you want to taste my first taste of a / Double-Layer Steamed MilkYou see me out twoThere are two skinsThis layer of skin can be completely singled out forYou see, it"s a really special.It causes the formation ofBecause of the high fat milk is rich in waterIn the process of steaming and boiling...So the heat is kept inside.So the lower part of the milk is a copy of the tender and smoothJiang Zhuangnai...To make delicious Jiang ZhuangnaiWe must choose the local yellow gingerBecause the local ginger starch Huang is particularly highThe starch thicken asThere will be a layer...There will be precipitation, you look at itThere is a layer, do you seeMix it well when you make it.Yes, like as corn flourYou see, like flour like precipitate in the bottomSo be sure to mix well, mix wellThen beginLet"s ask the boss to come and teach us.Kang boss helloTemperature is very importantIf the temperature is too low, you can"t make it.If too high can not be producedAbout sixty degreesSixty to seventy degrees canIt will mix well, then scoop a few tablespoonsIt"s important to hit it.One spoon downAlways pull, you see.Wait for a few seconds, it will solidifyIs that rightI"m trying to make a bowl ofMy courage is not enough, so put some gingerThat"s all right, all right.How long will it take to wait for a long time to solidifyTwenty seconds to twenty-five seconds.The bowl has been set.The solidification of the mean surface can hold a spoonIt"s interesting that you have succeeded.Twenty-five seconds later, I put it up.You can really support the spoonWe respect you.And thank you for your boss.I spend Jingfo I