Stewed milk with ginger juice
Sweet and delicious, nutritious and healthy
Recipe Recommendations
- milk fragrance
- steamed
- half an hour
- simple
Steps for Stewed milk with ginger juice
1
Wipe the ginger out the juice, use coffee filter paper or fine gauze to filter out the coarse grains. You can twist the ginger juice with your hands and make it easy to come out.
2
Whisk the egg whites evenly, add 2 drops of white vinegar, then stir until the egg whites are a little white (don't stir too long), pour into a larger container and set aside.
3
Cook the fresh milk and sugar until slightly hot, add salt and stir well. Shake the cooked milk into the egg juice.
4
Filter through a sieve to remove bubbles. The steamed surface is smooth. Place the bowl in the pan and steam it (about two minutes to prevent the stewed milk from sticking to the bowl). Pour the ginger juice into bowls separately. I divide it into three bowls and pour the milk and egg juice into it.
5
Cover with plastic wrap, preferably use a bowl or cover to prevent the "sweat" dripping back on the surface and steam for 12-15 minutes over high heat. Then take it out, remove the plastic wrap and let it cool to prevent water vapor from flowing back to the surface, and then cover it and place it in the refrigerator for refrigeration. You can start eating after it cools thoroughly.