Ginger milk is made of fresh buffalo milk, and other milk can't make its marrow. If there is no buffalo milk, other milk can do it.

Second, ginger collides with milk

1, ginger milk is a traditional dessert snack in the Pearl River Delta region of Guangdong Province. A dessert made of ginger juice and milk as the main raw materials. The taste is smooth and tender and the flavor is unique.

2. Practice

Material preparation

Milk, ginger and sugar

You only need three kinds of raw materials, which are commonly used at home: milk, ginger and sugar.

tool

A sponge cleaner, a filter screen (or gauze), a small bowl and a large bowl.

Production step

1). Scrubbing

After washing the old ginger, scrape it back and forth on the ronger.

Aim the bottom of the ronger at the mouth of the small bowl, and ginger juice and ginger will flow into the bowl conveniently.

2) Squeeze ginger juice

Put the strainer on a big bowl, pour the rubbed ginger paste into the strainer from a small bowl, and let the ginger "leak" into the big bowl.

Share some tips with you. This Jiang Rong is also full of ginger juice and labor "sweat"! At this time, you can press the ginger with the back of the spoon, and your ginger juice income will get an organic growth of 5% immediately, and the feeling of secret joy will arise.

3). Hot milk

Heat the milk to 80℃ or above in a small pot, and keep stirring during the process to prevent the pot from being burnt or coagulated.

Note that if the temperature is not enough, it may affect the effect of the finished product.

In this process, you can choose to add sugar to the milk or add honey at the end. As we are a healthy WeChat official account, we don't recommend adding sugar without restraint, yes, we don't. Diet therapy and health preservation

4). Hit the ginger

After the milk is heated, lift the milk pan and flush the ginger juice into the bowl. Action should be firm, speed should be controlled, not too fast, not too slow.

5). Stand still

Let it stand for at least 5 minutes, so that the physical properties of ginger and milk will gradually change after the collision.

If the lid can be covered to keep the hot air, it is more beneficial for them to condense into yogurt.

3. Efficacy

Ginger, warm in nature and pungent in taste, has the effects of sweating, relieving exterior syndrome and stopping vomiting by warming, among which zingiberensis is a more positive natural plant.

Milk is rich in nutrition, easy to digest and absorb, inexpensive and convenient to eat. It is the most "near-perfect food", known as "white blood", and is a relatively negative natural food.

Ginger against milk has the effects of dispelling cold, promoting blood circulation, caring skin, relieving cough and sleeping. It is rich in trace elements such as iron, zinc, calcium and vitamins necessary for human body, and plays an excellent role in promoting the development of brain cells, regulating blood gas and promoting bone growth.