Eru wood, colloquially known as milk skin, is to pour the fresh milk of sheep and cows into a pot and slowly cook it, wait for its surface to condense a layer of wax fat, and use chopsticks to pick up the hanging ventilation place to dry it. It is the essence of fresh milk. The taste is pure and fragrant, and it is rich in nutrients. Add milk tea, milk fruits, and fried rice to eat, and it is a good product for entertaining VIPs.
Ebony is a good product in the milk food series, and its nutritional value is quite high. The raw material for making milk skin is fresh milk, and to make a pound of ebony wood, you need to use eight pounds of fresh milk. When making ebony, the fresh milk that has just been squeezed out needs to be filtered in gauze several times so that the milk does not contain any impurities. Then pour the fresh milk into a large iron pot, after the milk is slightly boiled, it will be used with a spoon to keep flipping up and down, until the fresh milk is full of silver foam, and then the fire in the hearth is withdrawn, so that the milk slowly cools, and the next day, there is a layer of honeycomb-like milk grease, condensed on the surface of the milk. At this time, the condensed milk fat is gently lifted with both hands, upside down on the plate or wooden board, placed in a ventilated place to dry, and a complete piece of ebony wood is made.
Eat milk skin, usually accompanied by oil cakes and white sand sugar, of course, you can also eat directly. On the freshly cooked dead noodle oil cake, sprinkle a layer of white sand sugar, and then attach a layer of milk skin, the oil cake and the ebony roll together to eat, sweet but not greasy, fragrant and crispy, very delicious. Milk skin is a dairy product preferred by ethnic minorities such as Kazakhs, Uyghurs, Mongolians, and Xibe. Ebony has a milky and fatty aroma, slightly sweet, very tasty.