Ginger and milk
By VicentaLakin
Chonjue's milk is the most famous sweetest in Guangdong, Hong Kong and Macao. According to Chinese medicine, the milk is cold, the function is inadequate, while the ginger is mild, the function is cold and warm, and the function is to take off the gas. Thus, the acupuncture of ginger milk has the effect of heating and curing cough, while the organic combination of ginger and milk produces the strange effect of protein condensation, which is a fine match. It's kind of hard, but it's very simple to make homemade。
Recipe Recommendations
- Telunsu Pure Milk a box of
- ginger a
- honey a teaspoon
- sweetening
- skills
- ten minutes
- ordinary
Steps for Ginger and milk
1
1. first, a box of pure milk (250 ml) from the trilensu。
2
2. A piece of ginger, approximately 25 grams, washed away from the skin, sliced into thin slices, then cut with a knife, and then cut into a thin end。
3
3. The gauze is wrinkled with wet wrinkles, and the ginger mush is poured into it, so it is tightly wrapped
4
Tighten your hands in the opposite direction and squeeze out ginger juice。
5
Take a piece of ginger juice and pour it into the bowl。
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6. Trensu ' s pure milk is pouring into the pot, and the fire is closed with a small and medium fire until about 80-90 degrees. No need to boil
7
The process of filling a large container with boiled milk, with a large spoon to pick up milk and then pour it back back, 10-20 times, is called a “crash of milk” and is designed to reduce temperature appropriately, to enter the air, and when the temperature drops to 70-80 degrees, it can be washed into a bowl with ginger juice。
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8. To rush into the bowl without mixing. Otherwise, the bottom is solid and it cannot be。
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9. When two to three minutes of natural condensation, white sugar or a tuning of honey, they can be eaten. It's nice and smooth. It's goodGinger and milk Make Tips
1. Milk should be full fat and high protein, otherwise it will not condense. 2. You can only hit it when it is cool to 70--80 degrees, otherwise it will not solidify. 3. The ginger juice must be cooked and squeezed right now. It cannot be left for a long time, otherwise it will not solidify. 4. If you use fresh milk, be sure to boil it, constantly shake the milk and cool it until it reaches 70-80 degrees, and then wash it into the ginger juice.