Stewed egg with ginger juice and milk(jiang zhi xian nai dun dan )

Stewed egg with ginger juice and milk

Introduction:

"Ginger juice bumping milk is a very famous dessert. According to traditional Chinese medicine, milk is sweet and cold in nature, and it has the function of tonifying deficiency, while ginger is pungent and slightly warm in nature, which can disperse cold, warm stomach, remove phlegm and lower Qi. Therefore, ginger milk in cold weather food, there is a warm feeling, can be described as clever with. However, please note that I have heard that I have never tasted it for more than ten years. The remote location is one reason, and the other reason may be the production method. First of all, water milk is better, and it is easier to solidify. Secondly, when the milk is boiled, it is easier to solidify when the temperature is between 70-80 ℃. We have no water and milk, no thermometer and no operation experience. Maybe we will try it in the future, but we dare not try it easily at the present level. So, with this Shanzhai version, you can eat ginger juice sweet and slightly spicy, milk mellow and smooth, the most important thing is that the operation is simple and convenient

Production steps:

Materials required:

Egg: one

Ginger: a large piece

Pure milk: 150ml

Sugar: right amount

Strawberry jam: right amount

matters needing attention:

Production difficulty: simple

Process: steaming

Length: 20 minutes

Taste: salty and sweet

Chinese PinYin : Jiang Zhi Xian Nai Dun Dan