ginger milk
By JocelynCole
Ingredients: milk,sugar,laojiang
Recipe Recommendations
- milk appropriate amount
- laojiang a large piece
- sugar small amount
- milk fragrance
- cook
- ten minutes
- simple
Steps for ginger milk
1
I use Bright Fresh Milk. I heard that milk in boxes can also work. I think it has something to do with adding water. If there is less water in it, it will be easier to succeed. I made three bowls of 500ml milk; I must have ginger, even if the ginger is frozen...
2
About one-third of the fist; actually, I think it would be better to have more. Chop it up and use gauze to squeeze out the juice. Use fresh ginger juice.
3
Put it in a bowl, about this much.
4
I don't have a milk pot, so I use half of the pot, so the milk is easy to burn. It will be easier to do the "bump" movements later with a milk pot. I just make it one bowl at a time. You can add sugar or not. I don't think it's spicy if you don't add it.
5
Heat up the milk until there will be big bubbles on the side. But the time I succeeded was by tasting the heat with a spoon, and it would be fine if I felt it was "hot"... I am more casual... Everyone says that 70 to 80 degrees is the best.
6
After heating, you can "bump" the milk into/rush it into the ginger juice, cover it immediately, and let it sit for about 10 minutes without touching it or stirring.
7
Finished product ~~~
8
I succeeded the first time, very lucky, hehe.