Why did Xiancao take this name? How to make a delicious cup of fairy grass?

Ingredients: 50 grams of Cao Xian powder (black bean jelly), Coicis Semen, big red bean, milk (milk, milk tea, honey water). Method of burning grass: 1, add 1. 1 water to the pot and bring to a boil. At the same time, pour 50G of grass into a bowl filled with 150ML water and stir evenly. After the water boils, slowly pour in the stirred Cao Xian paste (remember to stir while pouring, otherwise Cao Xian will sink directly and stick to the bottom of the pot; When the grass in the pot is boiled, it can be poured into the container and allowed to cool and form; After molding, put it in the refrigerator for freezing; 2. Wash red beans and barley and soak them in water in advance (it is recommended to soak them for a long time, which is easier to boil), and then pick them up for use; Cook red beans and barley in boiling water respectively, scoop up and drain water, and add some sugar to red beans and barley according to personal taste; 3. Take a proper amount of Cao Xian in the container when eating; Spread the barley and red beans on the grass, then pour the milk, cut the grass into small pieces with a spoon and mix well to make O(∩_∩)O Ha! I can use boxed milk directly, or I can use milk powder to soak it, but after soaking, I should let it cool before pouring it on the grass. O(∩_∩)O~) Double skin milk practice: The practice of double skin milk is also very simple. Boil the fresh milk first, but it won't open. Pour it into a bowl while it's hot. Soon, a layer of skin was formed on the surface of fresh milk, and the skin was punctured with chopsticks and slowly filled into the bowl. The original milk skin floats slowly, then steamed on the fire, and soon it can bear a layer of skin, thus forming two layers of skin. The upper milk skin is sweet and the lower milk skin is smooth, hence the name "double skin milk". The most important thing to make double-skin milk is to choose the ingredients. The quality of double-skin milk first depends on the freshness of milk. The milk you choose must be fresh grass milk, so that the double skin milk can be smooth and thick. Secret: 1 To use whole milk, the higher the fat content, the better; 2. Milk can't be boiled, otherwise the milk skin will break if it is formed too early. Hot milk should be placed for a period of time to allow the milk skin to fully solidify; Stew slowly with slow fire, turn off the fire when the milk is completely condensed, and it will taste bad when it is old. The essence of double skin milk lies in its skin. It is known that it is rich in trace elements such as protein, calcium and phosphorus. Whether it is summer or winter, hot or frozen, you can taste it, just as it tastes sweet. Besides, you can also add red beans, lotus seeds, bird's nest eggs, raisins, ginger juice and other ingredients to the double-skin milk, which has various styles and endless varieties to meet different preferences. Then talk about the production points and repeat the production order. Heat a bowl of milk in a milk pot, pour it into a small bowl and wait for it to cool. At this time, pour the egg white (one big egg and two small eggs) into a large bowl, add some sugar and stir. When the milk in the small bowl cools, carefully prick the skin and slowly pour the milk into the big bowl. If handled properly, the milk skin will lie safely at the bottom of the small bowl. Well, stir the egg whites, sugar and milk in the big bowl evenly, and then slowly (definitely) pour them back into the small bowl. If handled properly, the milk skin at the bottom of the original small bowl will float and cover the mixture. Put it in a pot and steam it. Take out the pan in time and cool it to generate new milk skin. It means double skin milk. Method 1: Boil the buffalo milk just squeezed in the morning and pour it into a bowl while it is hot. Hot air will produce milk skin on the surface of fresh milk; After the milk is completely cooled, leave the skin and remove the milk, then add fine sugar and protein to the poured milk, stew it on the fire, and soon produce a layer of skin; Pour the stewed milk back into the original bowl, and a bowl of double-skin milk will be ready. Method 2: Double-skin milk is white in color, rich in aroma, tender and smooth in entrance, and full of three senses. It's not difficult to do. Ingredients: a large bowl of Mengniu milk (about 400ml, in proportion), two egg whites and two spoonfuls of sugar (1). First pour the milk into the pot and just boil it (it will destroy protein for a long time, and the milk skin will not form), and then pour it into a big bowl. 2) Take an empty bowl, add two egg whites (the separation method of egg whites and egg yolks must be known to everyone, so I won't say much) and two spoonfuls of sugar, and stir evenly until the sugar dissolves (don't stir for too long, otherwise the eggs will become soaked). 3) When the milk is a little cold, pierce the milk skin with chopsticks, then slowly pour the milk into the bowl with egg white, stir it evenly, and then slowly pour it back into the bowl with milk skin along the edge of the bowl, and you can see it. 4) Finally, put the milk into the pot and steam it for about ten minutes, then stick it in the middle with chopsticks. If there is no milk flowing out, it means that it is concentrated, and you are done. The first layer of milk skin is sweet, and the second layer is smooth, which is a perfect match, hence the name "double skin milk", which is equally delicious when eaten cold and hot. If you like, you can also add lotus seeds and red beans and steam them together. They are both nutritious and beautiful. Oh, my God, why do I like them so much? Secret: 1 To use whole milk, the higher the fat content, the better; 2. Let the milk boil for a while, so that the milk skin has time to fully coagulate; 3. stew slowly with slow fire. Turn off the heat as soon as the milk is completely condensed, and it will taste bad if it is left for a long time. At present, I feel that life is extremely happy and there is no reason not to pamper myself. Method 3: 1. Put the milk and sugar on the fire and cook it over low heat. Milk is hot but not boiling. When the sugar is fully dissolved, keep away from the fire (it can only be boiled, and the sugar can be dissolved, but it can't be boiled, otherwise the protein in fresh milk will denature and solidify at high temperature, and the milk skin can't be made).