When I went to Zhongshan about ten years ago, my sister invited me to taste local delicacies. My favorites were ginger milk and double skin milk. There is a natural favor for ginger. Ginger in soups, vegetables, and fish stews is never thrown away; ginger slices, ginger sugar, pickled ginger... They are all my favorites.
The spicy taste of ginger juice, the mellow aroma of milk and the sweetness of sugar, is really delicious on earth!
Successful ginger milk is tender and smooth, tender than bean curd; it tastes mellow, with a slight spicy sweetness, and has the effect of warming the stomach and heating the surface.
ginger milk
Recipe Recommendations
- pure milk 200 grams
- white sugar 20 grams
- sweetening
- skills
- ten minutes
- ordinary
Steps for ginger milk
1
Choose fresh ginger, preferably old ginger with more roots, not tender ginger.
2
Peel the ginger and cut it into pieces.
3
Put the ginger pieces into a blender and break them into paste.
4
Wrap the shredded ginger with fine gauze and squeeze out the ginger juice vigorously.
5
Pour the milk into the milk pot, add white sugar and stir well, heat to 70 ℃-80 ℃ (ie 158 ℉-176 ℉) over low heat, and turn off the heat. If you don't have a thermometer, just visually check and see small bubbles constantly emerging around the pan.
6
Pour the hot milk into a bowl, and then there is the key "bumping" process: stir the ginger juice (to prevent precipitation) and quickly pour it into the bowl with the hot milk.
7
Then quickly pour back into the original bowl of ginger juice.
8
The milk will coagulate quickly. Do not shake the bowl. Let stand for 10-15 minutes until the milk is completely coagulated and can withstand a spoon.ginger milk Make Tips
Authentic ginger milk should be buffalo milk, but it is not available in the north, so pure milk is used instead.