Chinese Food
Warm stomach and ginger milk
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Hello, I'm yinghan. The temperature is getting lower these days. I'll plant you a kind of warm and healthy dessert. I usually don't like ginger. But I like ginger milk very much - although it also has the taste of ginger. But it's a good time to make desserts, so little friends who don't like ginger can try this way of eating. The authentic ginger milk is water milk. But it's a little hard to buy. It's OK to use ordinary milk instead of skim milk. PS. eating ginger is very good for your health. Especially for girls, try it. Maybe you won't refuse the taste of ginger anymore
Cooking ingredients
Cooking Steps
Step1:25g ginger peeled, cut into pieces, pressed and juiced, ginger is the best choic
Step2:After pressing the juice, the ginger antler is pressed again with filter paper to make the best use of the ginger juice. Ha ha
Step3:Filter all the ginger juice out with filter pape
Step4:Got 12 grams of pure ginger juic
Step5:Wrap the tin paper and pour the ginger juice into the dessert container for later us
Step6:450 ml milk, add some white sugar, cook in low heat, thic
Step7:Do not let the boiled milk cool down immediately by standing for about 30 second
Step8:Into ginger juic
Step9:Allow a few minutes for the protease and milk protein in ginger juice to react full
Step10:In a few minutes, the ginger and milk will be ready.
Step11:It's not bad to dig a spoon and see the textur
Cooking tips:PS. it's said that many recipes are not successful. In fact, there are important points. First, ginger must be ginger. It's too tender. Second, milk must be whole milk. It's not defatted. Finally, the temperature of milk should be about 60 degrees. Cooling will not react. Too hot will also destroy the reaction to ensure these three points. There are skills to make a successful dish.
