Ginger milk(jiang zhi zhuang nai )

Ginger milk

Introduction:

Production steps:

Step 1: ginger first... I put it in a container for mashing garlic... Because I don't want to use the juicer any more... It turns out that it looks like ginger juice will be thinner.. It didn't solidify very well.

Step 2: hehe... I'm pounding.. I'm pounding... It turns out there's no ginger juice... So, I added a little bit of cold water in... And then pound... Until the smell of ginger is strong.

Step 3: pour the pounded ginger juice into the prepared bowl. Take out a box of pure milk

Step 4: pour the milk into the milk pot.

Step 5: heat to the edge of the liquid to start small bubbles, indicating that the milk temperature is about to the most suitable temperature.. About 80-85 degrees, immediately add three spoonfuls of sugar... PS: the amount of sugar is based on the proportion of milk.. You can add as you like

Step 6: take the pot off the fire, shake it, let the sugar melt, cool it a little, then quickly pour the milk into the bowl with ginger juice... I hit it.

Step 7: then, put it on. When it solidifies, I'll wait.

Step 8: after the legendary three minutes, I did not dare to use a porcelain spoon. I used an iron spoon to put it on the table for an interview. As a result, it is estimated that the ginger juice is not strong enough.

Step 9: although it's a bit ugly, it still tastes good. The condensed milk is very slippery. It's just because the ginger juice is thin, so it doesn't taste so strong. On the contrary, it's light. Ha ha.

Materials required:

Ginger: right amount

Milk: moderate

Sugar: right amount

Note: you can eat more ginger in autumn and winter... Milk is also a calcium supplement... There are many benefits ~ ~ I don't need to say more~

Production difficulty: ordinary

Process: others

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Jiang Zhi Zhuang Nai