Fall in love with pumpkin: Pumpkin ginger milk(lian shang nan gua qu han yang yan nan gua jiang zhuang nai )

Fall in love with pumpkin: Pumpkin ginger milk

Introduction:

"Ginger milk is a classic dessert in Cantonese cuisine. It has the functions of dispelling cold, promoting blood circulation, nourishing beauty, relieving cough and sleeping. It is rich in iron, zinc, calcium and other trace elements and vitamins necessary for human body. It plays an excellent role in promoting brain cell development, adjusting blood gas and promoting bone growth. Pumpkin ginger milk, light yellow, like, can warm the spleen and stomach of deficiency cold. Traditional Chinese medicine believes that ginger is pungent in taste and warm in nature. It can appetize and stop vomiting, resolve phlegm and cough, perspire and relieve exterior symptoms. Old ginger is used to grind juice or as seasoning for cooking, while tender ginger is mostly used for cooking. Pumpkin is warm in nature and sweet in taste. It has the effects of Tonifying Qi, anti-inflammatory and analgesic, detoxifying and killing insects, relieving cough and moistening lung. Ginger and pumpkin are yellow, yellow belongs to soil, so the medicine belongs to the spleen and stomach. If you get cold, you might as well make a bowl of ginger milk, which can not only dispel the cold, prevent colds, but also promote qi and blood circulation, beauty and beauty. "

Production steps:

Step 1: raw material drawing;

Step 2: peel and steam pumpkin;

Step 3: take a sieve and roll the steamed pumpkin with a spoon across the sieve;

Step 4: filter the pumpkin puree;

Step 5: add proper amount of sugar into pumpkin puree;

Step 6: pour the milk into the pumpkin puree and stir well;

Step 7: filter the milk pumpkin repeatedly until there is no residue;

Step 8: wash the ginger and rub it with a blender;

Step 9: use clean gauze to wring ginger juice and set aside;

Step 10: pour the milk into the milk pot and heat it to about 80 degrees. When you see the milk bubbling, turn off the fire;

Step 11: skim the milk bubbles, and then quickly bump the pumpkin milk into the bowl with ginger juice from high;

Step 12: cover and let stand for 10 minutes, pumpkin milk and ginger milk will solidify, if medlar fruit is used as decoration. (Note: milk does not need to be stirred)

Step 13: to test whether ginger milk is successful, just put a spoon on the solidified ginger milk. If the spoon does not sink, it means success.

Materials required:

Pumpkin: 150g

Pure milk: 250ml

Ginger juice: 15g

Sugar: 10g

Note: 1, do ginger bump milk, fresh water milk is the best, but it is difficult to buy, can be replaced by pure milk, the effect is not as good as water milk. 2. Ginger juice must be ground and used now. The remaining ginger dregs can be used for frying eggs, boiling with water, washing hair or soaking feet, and dispelling wind and cold. 3. When making ginger milk collision, we must control the action of high-speed collision in 4-5 seconds, so that ginger and milk can embrace each other passionately and combine perfectly.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Lian Shang Nan Gua Qu Han Yang Yan Nan Gua Jiang Zhuang Nai