ginger milk
By AvisRowe
Originated from traditional folk cuisine in the Pearl River Delta. The taste is mellow and smooth, sweet to slightly spicy, unique in flavor and has the effect of warming the stomach and heating the surface. Ginger juice solidifies when it meets milk. It is a magical dessert ~
Recipe Recommendations
- fresh milk 250ml一盒
- Jiang appropriate amount
- milk fragrance
- skills
- ten minutes
- simple
Steps for ginger milk
1
Pace the ginger powder and place a filter cloth on the top of the cup.
2
Remove the filter cloth from the cup, grab the shaved shredded ginger, and squeeze out the ginger juice vigorously.
3
The ginger juice came out easily. A box of 250ML pure milk contained 2 spoonfuls of ginger juice.
4
To boil the milk, put the milk in the pan and boil it until the small bubbles appear around the pan ~ Put sugar in. A box of 250ML pure milk requires 4-5 cubes of sugar. You must put more sugar. I don't like sweet food so much, but I can't put too little when I make this, because if I put too little ginger, it will be very spicy ~ I put 5 cubes, but I didn't feel the sweetness when I ate it.
5
After the sugar in the pot is melted, leave the pot without boiling it. The best temperature for making this milk is between 70 and 80. When it bubbles, it will leave the pot at about that temperature, and then quickly pour it into a bowl with ginger juice. Be sure to be quick.
6
When the milk is flushed down, you can see that the milk is slowly condensing, which is amazing. Rinse the milk without shaking the bowl, just wait for 10 minutes and it will be completely solidified.