Ginger milk(jiang zhi zhuang nai )

Ginger milk

Introduction:

"Ginger, containing ginger alcohol, zingiberene, phellandrene, citral and aromatic volatile oil, as well as gingerol, resin, starch and fiber. It can relieve fatigue, fatigue, anorexia, insomnia, abdominal distension, abdominal pain and refreshing; ginger can also strengthen the stomach and increase appetite; if you eat a few pieces of ginger at meals, it will increase appetite; ginger can also relieve or relieve stomachache. As the saying goes, eating more ginger is better than eating ginseng ~ it can be seen how valuable ginger is ~ therefore, ginger is not only a good seasoning, but also a great nutritional tonic ~ there are many kinds of minerals in milk, in addition to the well-known calcium, there are many contents of phosphorus, iron, zinc, copper, manganese and molybdenum. The most difficult thing is that milk is the best source of calcium in the human body, and the proportion of calcium and phosphorus is very appropriate, which is conducive to the absorption of calcium. There is a kind of bioactive substance in milk, namely sod. This kind of active substance can remove harmful substances called "free radicals" in the body, enhance the body's immune function, promote metabolism, so it can fight aging and prolong life. In addition, milk also has the effect of skin care and beauty

Production steps:

Step 1: put the prepared ginger into the refrigerator to freeze, so that more ginger juice can be taken out. Cut the ginger into small pieces (the smaller the better) so that it's easier to squeeze out water. Take out a piece of gauze and cover the chopped ginger. Squeeze the ginger juice into the prepared bowl (set aside).

Step 2: pour the prepared fresh milk (pure milk, not yogurt, must be full fat milk with high fat content) into the pot, about 200cc. When the milk is boiled to 80 degrees, you can turn off the fire (see the small bubbles around the milk in the pot, almost 80 degrees).

Step 3: add sugar and stir to make the sugar fully integrated into the milk. You can put more sugar because you want to cover the spicy taste of ginger juice. Remember to turn off the heat and put sugar before stirring. Don't rush to quickly pour the hot milk into the bowl with ginger juice. First, shake and wait for the temperature to drop a little. When the temperature is about 70 ℃, pour the milk into the bowl with ginger juice. After waiting for 10 minutes, you will see that when the temperature drops The milk will coagulate slowly when it bumps into the ginger juice, just like bean curd. You can put the iron spoon into the bowl to have a look. It won't sink. In this way, the ginger juice bumps into the milk, and then you can taste your works. You can try it.

Materials required:

Lao Jiang: one piece

Whole milk: right amount

Sugar: right amount

Note: the ingredients of this dessert are simple, but it should be operated carefully. Pay attention to the temperature of the milk. Don't pour it into the bowl directly after turning off the fire. Too high temperature will lead to the final failure ~ ~ for a successful work, you can put the iron spoon in the bowl. It won't sink. ~You can try it at home ~ it's a good nutritional tonic~

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: Original

Chinese PinYin : Jiang Zhi Zhuang Nai