Cooking Steps

1. 

   Step1:First, prepare the required materials for sweet wine, milk and sugar. It's the same. I'm sorry. I didn't take a pictur

2. 

   Step2:Put a spoonful of sugar in the pure milk. Because the sweet wine that will be added later is already very sweet, so don't put too much in the milk. In order not to be too sweet Then put on the pot. I use a small fire to cook. While cooking, I use a spoon to stir until the milk boils into small bubbles. Turn off the fire. Put the cooked sweet milk aside. Wait until it's cool.

3. 

   Step3:It's troublesome to get out the liqueur juice There is no gauze at home, so put the whole box of sweet wine into the sieve. Let the sweet wine drop into the bowl ~ here we need to add it. The selected sweet wine must be packed with rice grains. Those who drink sweet wine should not choose. Because whether the Beijing cheese can solidify well depends on whether the sweet wine juice is thick enoug

4. 

   Step4:When the liqueur is ready, pour it into the cold milk. Then stir it with a spoon in one direction. Then put it into a small bowl or other steaming mold. After packing, cover the bowl with plastic wrap, and then use toothpick to pierce the hole. This is to make the condensed cheese surface smooth

5. 

   Step5:When the work is done, we can go to the pot and steam. Wait for it to boil, then steam for 20 minutes. Don't start the pot in a hurry. Slowly open it again, then take it out and cool it, then refrigerate it for more than 2 hours. When you take it out to eat again, whoa. Good taste is wonderful.