Ginger against milk, the full name of ginger juice against milk, also known as ginger buried milk, originated from the traditional folk food in the Pearl River Delta. The taste is mellow and smooth, sweet and slightly spicy, with unique flavor and the function of warming stomach and exterior heat.

Formula: a packet of Yantang fresh water milk (200g), freshly squeezed ginger juice16g, and 20g of sugar.

Practice:

First of all, the raw materials used are very important. Fresh and nutritious buffalo milk should be used. Ginger milk can only be popular in the south because there is a lack of a unique material: buffalo milk in the north.

Buffalo milk has been called "the king of milk and the treasure of milk" since ancient times. Buffalo milk is a local specialty product. In China, only five provinces including Guangdong, Jiangxi and Guangxi have buffaloes. Its nutrition is comprehensive, and it is rich in protein, fat, iron, zinc, calcium, vitamins and trace elements. In the past, you had to go to Panyu and other places to find fresh buffalo milk, but now, Yantang Milk Company launched fresh buffalo milk and other products in April 2008. This product is made of fresh and high-quality buffalo milk, which is pasteurized and filled, with strong fragrance and sweet taste. The buffalo milk made from Yantang Milk Company, which is rich in protein, is strong and full of milk flavor.

There are also special requirements for the materials needed for ginger milk. It must be old ginger.

Second, we should use fresh old ginger, which refers to those ginger with many roots, and grind ginger juice after crushing it into velvet. . In fact, making ginger and milk is a reaction process. So be sure to use fresh ginger juice. You can't use ginger juice overnight.

Third, put the milk in the pot and heat it. Temperature is very important. Since it is a reaction, there must be a specific reaction temperature. The optimum temperature is 70-80 degrees. Fourth, it is the process of collision. First, pour the ginger juice into the bowl with hot milk. How to pour the milk back into the bowl with ginger juice before? The speed is fast, because the milk condenses in about 20 seconds. A well-bumped ginger is as smooth as a mirror. Finally, wait for it to coagulate. What does it mean to coagulate successfully? Can afford a spoon.

The product is mellow and smooth in taste, sweet and slightly spicy, unique in flavor, and has the effect of warming stomach and exterior heat.