Steamed and stewed colostrum(zheng dun niu chu ru )

Steamed and stewed colostrum

Introduction:

"The milk I buy every day is fresh milk, which is raised by farmers. After drinking the fresh milk, I don't want to drink the boxed milk at all. I feel that the original flavor of the milk is very weak. There is no natural smell of fresh milk. Because I have been buying milk in a family for a long time, I am familiar with farmers. Recently, his family's cow has just had a calf. The colostrum of the first three days has high nutritional value and contains a lot of immune factors. But because the output is very low, very few sell, only old customers will give. It was the first day yesterday. It's so thick after steaming. It's thicker than bean curd. But I didn't take any pictures at that time. Today I played the next day and continued to steam. It's still thick. Colostrum can not be boiled, because there are a lot of enzymes, boiled will caking, steamed to eat that is smooth and nutritious. Although the price is three times as much as usual, I think it's too valuable. And it can be met but not sought. It happens that my mother-in-law also needs to increase some nutrition. It's better for the elderly to eat it. "

Production steps:

Materials required:

Colostrum: 1000g

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: Original

Chinese PinYin : Zheng Dun Niu Chu Ru