Ginger milk(jiang zhuang nai )

Ginger milk

Introduction:

"Ginger bumping milk is a classic dessert in Guangdong. It's fragrant and smooth. It's warm and suitable for cold winter."

Production steps:

Step 1: cut ginger.

Step 2: hold the ginger powder with gauze and screw out the ginger juice. It's better to have a juicer.

Step 3: pour in the pure milk more than three times the ginger juice in the pot, add three small spoonfuls of sugar, and heat over low heat until it is slightly open (edge bubbling).

Step 4: lift and pour into the bowl at one time.

Step 5: cover and rest for 15 minutes

Step 6: smooth, tender, thick and fragrant ginger milk is ready!

Materials required:

Pure milk: 100ml

Ginger: 1 yuan

Sugar: 3 teaspoons

Note: 1, when boiling milk, the heat should be small, slowly boiling. 2. When pouring milk, you should lift the bowl about 20 cm high and pour it down, and "bump" the milk and ginger juice together. 3. When the ratio of ginger juice to milk is about 1:3, it is easier to succeed. It tastes good. 4. The thinner the ginger is, the easier it is to squeeze out ginger juice.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Jiang Zhuang Nai