In the cold winter, dietitian Lu Bao Mei had to climb out of the warm bed early in the morning to prepare for work. It's really hard! However, if we can drink ginger juice to warm our hearts and stomachs in the morning, and add protein to fresh milk to boost our spirits, it will help us switch from a sleepy and empty state to an efficient work mode, and concentrate and sprint at work! Imagine that when the fragrant fresh milk collides with the spicy ginger juice in the morning, the water melts instantly and changes wonderfully: the fresh milk makes the ginger juice tender, and the ginger juice also makes the fresh milk taste as delicate as tender tofu! This is what I want to share with you today: beating milk with brown sugar and ginger juice. Ingredients (one person): 200 ml whole milk, a small piece of fresh ginger and brown sugar with a thumb. Step: Grind ginger: Send out a mud grinder to grind ginger into mud. (It's good to warm up your hand muscles early in the morning, so don't worry too much, lest the skin on your fingers accidentally turn into old ginger, which will be bad ...) Twist ginger juice: pile the ground ginger paste together, squeeze it out with three fingers, stir it evenly with a spoon, and put it into a porcelain bowl with the amount of 15 ml. Boil fresh milk: pour fresh milk into the pot, add brown sugar and stir constantly. Remember: the temperature of fresh milk should be 70-80℃ (this temperature is probably when there are bubbles rolling in the middle). Ginger juice "bumps" milk: directly "bumps" hot milk into a porcelain bowl filled with ginger juice, and immediately covers it with a plate to keep warm for about 5 minutes. Next, let's open the plate and try to see if it solidifies successfully ~ put the spoon gently on the ginger juice and beat the milk. If the spoon doesn't fall, it means that it has solidified successfully, and the very delicate and smooth "brown sugar and ginger milk beating" is completed! Remember to use fresh ginger. Ginger juice of old ginger contains white powdery component-protease, which is the key to help protein solidify. The protease activity of fresh ginger is strong, and the more coagulum is produced after the reaction with milk. If ginger can't be used up at one time and you want to bump milk next time, remember to keep it in the refrigerator for no more than a week (depending on the variety), because the protease activity of ginger will decrease day by day, and if it is frozen, the activity of ginger can last longer! The best ratio of ginger juice and fresh milk is1:12–1:15. More ginger juice will be more beautiful, but XD is too strong for you. Both whole milk and low-fat milk can be solidified with ginger juice, but the solidification effect of whole milk will be better than that of low-fat milk. In fact, the temperature of fresh milk can be solidified at 50℃-80℃, but 70℃-80℃ can make the solidification of fresh milk the most complete and the finished product the most beautiful! Original source/authorized from The Power of Food? Lu nutritionist powder monograph on the power of food Blogger brief introduction: Lu functional medical nutritionist, who loves cooking and tasting food, is committed to the perfect combination of what he has learned and food. Currently, he is the CEO and chief nutritionist of Lian Xin International Medical "Lian Xin Nutrition", director of Taiwan Province Association of Gene Nutrition and Functional Medicine, nutritionist consultant of Xu Shengming Baseball Development Association, and consultant of medical and health management institutions across the Taiwan Strait.