The first is to choose ginger, and ginger must be chosen.
In dehydrated ginger meat, the content of starch accounts for about 40%~60%, and starch is also the key factor for ginger juice to coagulate milk. Therefore, it is necessary to choose older ginger. The older the ginger, the higher the starch content and the higher the solidification degree of ginger juice.
The second point is to choose milk. The variety of milk plays an important role in the fragrance of finished products, and it is best to use water milk. The contents of fat, protein and lactose in buffalo milk are higher than those in ordinary milk, so the ginger juice produced will be full of milk flavor when it collides with milk. Let's talk about the practice first.
Beginners had better prepare a thermometer in advance, or forget it.
First, you need to make ginger juice. It is best to grind with a cooking machine or without a cooking machine. After grinding the ginger, wrap the ginger residue with a clean cloth and squeeze out the ginger juice by hand.
Prepare a bowl. Remember to stir the ginger juice before scooping it with a spoon. This is done because the starch in ginger juice will precipitate at the bottom of the bowl, and a bowl needs a tablespoon of ginger juice.
Then add sugar to the milk and boil it with high fire. How much sugar you need to add is purely personal taste. I can try to see if the milk is sweet enough. I eat about 5g sugar (250ml milk) in a bowl for reference only.
Milk needs to be boiled on a big fire and stirred when cooking. Sugar must be completely melted, and milk cannot be boiled. Heating with fire will reduce the loss of nutrients in milk, so it is necessary to use fire, but be careful not to boil it. After the milk is boiled, the lactose in the milk will be coked and the protein will be destroyed, which will affect the taste of the milk. The thermometer allows you to control the temperature. If not, you have to look at it with your eyes and always be careful not to boil the pot.
When making ginger juice against milk, the temperature of milk at that moment is preferably 80 degrees. Turn off the fire and leave the stove as soon as the milk boils. Then continue to stir with a spoon, and the temperature of the milk will reach about 80 degrees in about 30 seconds. At this time, immediately add the milk to the bowl with ginger juice in advance.
The following is also the key. Never stir after adding milk. You can only mix ginger juice and milk by the collision of milk. Do not use any other tools to stir afterwards, just let it stand for 10 minute.
To see if the ginger juice has solidified against the milk, or if it has succeeded, put a spoon on the surface. If the spoon is not heavy, it is successful.