Ginger milk(jiang zhi zhuang nai )

Ginger milk

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: peel the ginger.

Step 3: cut again.

Step 4: you can use the garlic press to press out the juice.

Step 5: or soak in water for 2 hours.

Step 6: it's hard to squeeze out juice with gauze.

Step 7: squeeze out the juice.

Step 8: pour the milk into the pan.

Step 9: add the right amount of sugar, I added two spoonfuls.

Step 10: slow down and don't boil.

Step 11: cool slightly and pour into a bowl of ginger juice.

Step 12: after covering for 10 minutes, the milk becomes flocculent.

Materials required:

Ginger: moderate

Whole milk: right amount

Sugar: right amount

Note: when pouring into the ginger juice bowl, the temperature should not be too high or too low, and the temperature should be about 60-70 ℃, which is easy to condense into paste. 2. Milk must be full fat. 3. The ratio of milk and ginger juice is 5:1

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Jiang Zhi Zhuang Nai