The delicious way of ginger colliding with milk is 1.
material
Ginger and milk
working methods
Peel the ginger first, then mash it, wrap Jiang Mo with clean gauze, and wring the ginger juice out of the cup, about one spoonful per cup (it is more convenient to squeeze the ginger juice with a garlic press).
Pour 250ml milk into the cup, add some sugar and heat it to 80 degrees in the microwave oven (the sugar should be completely melted).
Then, quickly pour the milk into the cup with ginger juice (pouring height is 20 cm), without stirring. After standing for a few minutes, the milk and ginger juice will brake, mix and solidify.
Delicious practice of ginger colliding with milk 2,
material
1/3 cups or half cups of sugar, 3 cups of milk, a little salt, 2 egg whites, 1 teaspoon of ginger juice and 2 drops of white vinegar.
working methods
1. Wipe the juice of ginger, and filter out coarse particles with coffee filter paper or fine gauze. You can twist the ginger juice by hand to make it come out easily.
2. Stir the egg white evenly, add two drops of white vinegar, then stir until the egg white is a little white (don't stir for too long), and pour it into a larger container for later use.
3. Cook the fresh milk and sugar until it is slightly hot. Add salt at this time and mix well. Boiled milk will blend into the egg juice.
4. Filter with a sieve to remove bubbles. The steamed noodles are very smooth.
5. Steam the bowl in the pot (about two minutes to prevent the stewed milk from sticking to the bowl).
6. Pour the ginger juice into the bowl respectively. I divided it into three bowls. Pour the milk and egg juice in and cover it with plastic wrap, preferably with a bowl or lid to prevent it? Sweating? The surface of water droplets on the back is not smooth.
Steam on high fire 12- 15 minutes. Then take it out, remove the plastic wrap and cool it to prevent water vapor from flowing back to the surface, then cover it and put it in the refrigerator for refrigeration. You can eat it when it's cold! !
The delicious way of ginger colliding with milk 3,
The best way to taste recipes is to mix hot and cold.
material
1 tbsp ginger juice, 2 egg whites, 200㏄ fresh milk, 2 tbsp fine sugar.
working methods
1. Put the fresh milk and sugar into a bowl and mix well, then add the egg white and continue to mix well.
2. Filter 1 to remove caked protein, then add ginger juice and stir well.
3. Divide Method 2 into 2 bowls, seal them with plastic wrap, and steam them in a steamer for about 8 minutes until they are completely solidified.
The delicious way of ginger colliding with milk 4,
material
1 bowl of milk, 3-4 tablespoons of sugar, 1 small piece of ginger.
working methods
1. Grind ginger, filter the residue with gauze, and squeeze out a little juice, about the size of a coin.
2. After adding sugar, boil the milk in the pot for a while, then turn off the heat. Then pick it up and soak it in the pot for a few times. When it is a little cooler, the temperature is between 70 and 80 degrees, and then pour it into ginger juice.
10- 15 minutes later, the milk solidified into tofu flower, which was successful.