Ginger milk(jiang zhuang nai )

Ginger milk

Introduction:

"In fact, traditionally, ginger milk needs to be made with water milk, but ordinary pure milk is OK. It's best to use Mengniu or Guangming's extra strong milk. TX, we need to see the production date. The shadow of melamine is still there

Production steps:

Step 1: wash the ginger and remove the skin. You can use the juicer to squeeze out the ginger juice for standby. I use a multi-functional chopper to grind ginger into antler, and then use a spoon to overstock ginger juice.

Step 2: one person's weight - a bowl of milk, 1-2 spoons of ginger juice, mainly depends on whether you can eat spicy, if the ginger juice is thick, 1 spoon will do.

Step 3: the milk needs to be heated. At this time, add sugar and mix it to the sweetness you like. When it's hot, turn it off. You need to cool the heated milk to 70-80 degrees. In fact, this is easy to master. You can taste the milk at a moderate temperature. If you can't, just test it with a thermometer.

Step 4: OK, now we're going to milk ginger. We need to pay attention to a few things - we can't pour ginger juice into milk, we have to pour ginger juice into milk. In fact, we can't say - pour ginger juice into milk. We should pour ginger juice into milk in one go. We can't rush in intermittently. Otherwise, we can't coagulate. It's best to be a little bit strong when you rush. -This is the so-called ginger milk collision.

Step 5: when the milk is poured into ginger juice, don't move and wait for the milk to coagulate. If the ginger juice is good, it will coagulate in 5 minutes. What I did today is to do it in 5 minutes.

Step 6: generally wait for 5-15 minutes, the milk will solidify, as if a little thinner than the pudding.

Step 7: you can take a spoon to eat, you can take a spoon on top ~ can bear the spoon OK.

Materials required:

Milk: milk

Ginger juice: 1-2 spoons

Sugar: right amount

Note: This is a very suitable dessert for winter.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Jiang Zhuang Nai