Ginger milk(jiang zhuang nai )

Ginger milk

Introduction:

"Ginger milk comes from the traditional folk food in the Pearl River Delta. The taste is mellow, smooth, sweet, slightly spicy, unique and has the function of warming stomach and surface heat. Ginger juice coagulates when it meets milk. It's a wonderful dessert to make for the first time! I ate up a few mouthfuls of it. It was delicious. It's so comfortable to eat when it's cold. "

Production steps:

Step 1: prepare the materials

Step 2: peel and cut ginger

Step 3: squeeze out the juice

Step 4: pour the milk into the milk pot

Step 5: add a little rock sugar, stir while heating, cook to 90 degrees

Step 6: quickly pour into the ginger bowl without interruption

Step 7: let it stand for 3 minutes

Step 8: the shaped ginger bumps into milk, which can steadily support the weight of a spoon

Step 9: scoop up and smooth as bean curd

Materials required:

Milk: 200ml

Ginger juice: 15ml

Rock sugar: right amount

Note: milk to one-time hit into ginger juice, hit after do not move. More ginger juice doesn't matter, less will not solidify. If you have a juicer or something, you don't have to squeeze like me. You can also buy ready-made ginger juice

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Jiang Zhuang Nai