material

Whole milk 1 kg, buffalo milk is better.

About 80 grams of ginger juice.

200 grams of rock sugar

Clear water 150g

prepare

Firstly, divide 80g ginger juice into four parts and put them into four bowls;

Boil the rock sugar with water, then add the whole milk, boil until it boils, and let the milk roll slightly for three minutes;

Knock the boiled whole milk into a bowl filled with ginger juice immediately, and it will condense into tender ginger juice after one minute.

pay attention to

Ginger juice must be ground with old ginger, and ginger juice ground with tender ginger cannot solidify milk juice.

、

Ginger milk was first produced in Shawan Town, Panyu County. Shawan is a land of plenty, and raising buffalo and producing milk is a sideline of local farmers. Buffalo milk produced here has a high concentration and contains a lot of fat, which can be made into a variety of dairy snacks, among which ginger juice is the most famous and is spread all over restaurants in Guangzhou, Hong Kong and Macao. According to the theory of traditional Chinese medicine, milk is sweet and cold, and its function is tonic, while ginger is pungent and slightly warm, and it has the functions of dispelling cold, warming stomach, resolving phlegm and reducing qi. Therefore, in cold weather, ginger juice collides with milk, making it feel warm all over, which can be described as a clever cooperation.

raw material

Materials-Buy fresh buffalo milk (1 kg can make two and a half bowls), freshly squeezed ginger juice (without a machine, it can be ground and then separated) and sugar.

Practice-Boil milk with sugar (be sure to boil it before adding sugar, which will produce toxins and be harmful to health), turn off the fire after boiling (be sure to boil buffalo milk), air it for 30 seconds, then pour it into a bowl with ginger juice, and it will solidify in about 10 minutes. Then you don't have to teach.

Tip-If you have a thermometer, pour it into 70-80 degrees ginger juice after the milk is cooked.

Ginger juice mixed with milk tastes mellow and smooth, sweet and slightly spicy, and has a unique flavor, which has the function of warming stomach and relieving exterior syndrome.

Specific practices:

1. Peel and wash ginger, grind it into ginger juice, sieve it with gauze or a small dense sieve 1 time, and pour it into a bowl for later use.

2. Boil the pure fresh milk and add sugar. After the flameout, continue to stir until the temperature drops to about 70 degrees.

3. Quickly pour the milk into a bowl filled with ginger juice, and it will solidify into ginger juice and beat it on the milk in a few minutes.

note:

1, milk should be full fat and high protein, otherwise it will not solidify.

2, cool to 7, 80 degrees before hitting, otherwise it will not solidify.

3, ginger juice should be squeezed at that time, can not be cooked, otherwise it will not solidify.