Ginger's milk
By VicentaLakin
It comes from the love of the Yunnan people, with a bag of ginger and garlic in the bag, and it's a little bit easier to say, whether it's fried, gum and garlic or simply cut, it's not gonna be enough, but it's hard to say that ginger is my favorite piece of ginger with the rest of my stuff I've got
Recipe Recommendations
- milk 250g
- ginger 1 block
- sugar appropriate amount
- sweetening
- cook
- half an hour
- ordinary
Steps for Ginger's milk
1
Ginger cut off the skin, cut into small pieces。
2
Put a spoon of water in the juicer, don't add too much water, it's enough to mix it up。
3
A few more mixes, until there are no visible pockets, and they become paste。
4
Then find a screen and filter out the ginger juice。
5
The filtered ginger is very good in gold and very strong in ginger。
6
And then I heat milk, because it's like 70 to 80 degrees, and I usually heat it up to 85 degrees, and then shake it, and wait for the temperature to drop a little bit。
7
It then rushes into the sauce from above, stirs it quickly with a hot spoon, and is then able to stay warm in hot water。
8
Don't move the can. It'll be ten minutesGinger's milk Make Tips
I'm more afraid of failure. I've got a hot water in a small can。