Ginger milk(jiang zhuang nai )

Ginger milk

Introduction:

"The first time I tried to make this dessert, I went to the mall and bought two bottles of Yili pure milk. In the end, I failed. I went to the Internet to find a lot of information, saying that it was water milk. I went all over the mall and didn't come across water milk. Later, I saw that Mengniu pure milk could succeed. Finally, I wholesale a box of Mengniu pure milk."

Production steps:

Step 1: prepare all materials

Step 2: peel and chop ginger

Step 3: put it into the blender and break it

Step 4: filter the ginger juice with gauze into the container

Step 5: pour the milk into the milk pan

Step 6: add sugar, cook until sugar melts, then turn off the heat

Step 7: pour the milk into a container with ginger juice and let it set for half an hour

Materials required:

Mengniu pure milk: 200g

Ginger: 1 yuan

Sugar: 40g

Precautions: 1. If there is water milk nearby, it's best to use water milk. 2. Ginger must be ginger, which contains high starch and is easy to coagulate. 3. The temperature of milk is about 85 degrees. 4. The height of ginger juice poured into the container is about 3-4cm. 5. The height of milk into ginger juice is best. 6. Milk must be done at one go when it hits ginger, not intermittently

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Jiang Zhuang Nai