In milk dessert, double skin milk and ginger milk are both called. From the production technology, double-skin milk is more complicated than ginger milk, but from my personal experience, the success rate of double-skin milk is higher than ginger milk, and how the latter can be frozen like tofu brain depends on experience.
1. Ingredients: a piece of tender ginger (be sure to choose tender ginger with soft and juicy meat, because there are too many tendons in old ginger, so it is not easy to squeeze juice, and old ginger is too spicy for dessert), whole milk 150ML (just 78% of ordinary rice bowls), 2 tablespoons of sugar and a small piece of gauze.
2. Peel the tender ginger and break it into Jiang Mo with a blender. The worse, the better. (You can chop with a knife without a blender as far as possible, but you will lose a lot of ginger juice. )
3. Wrap Jiang Mo in gauze and squeeze ginger juice into a bowl for later use. The amount of ginger juice is about 3-4 tablespoons. Too much will be spicy, too little will fail. Everyone should squeeze ginger juice harder, because ginger doesn't come out as easily as other fruits and vegetables. )
4. Pour the milk into another bowl, add the sugar and stir well. (Maybe some MM are afraid of adding too much sugar, but this dessert must add enough sugar, because ginger juice is spicy, not sweet enough, and it will taste strange. )
5. Boil the water in the pot, then put the milk in the pot and heat it to boiling.
6. Carefully take out the milk, let it stand for about 5 or 6 seconds, and then pour the milk into the ginger juice. This is the so-called "bump".
This is the most critical step. It must be noted that the boiled milk must stand for a few seconds before it can rush into the ginger juice. Because boiled milk is washed directly with ginger juice, it will become thin ginger juice. But you can't let it stand for too long before washing, which will turn the finished product into a strange mixture of water blocks. In short, the standing time is really difficult to grasp, depending on personal feelings, but it will never exceed 10 second. Experts have said that the milk for making ginger juice should be 80~90 degrees Celsius, but we can't always put a thermometer in the milk to test it, can we? Therefore, if you want to succeed, you might as well do more experiments.
7. After the "bump" is good, let it stand for about 10 minutes, and you can start. (Oh, I forgot this step when I first posted this post. Now I'll make it up quickly. )
Unlike double-skin milk, which is suitable for cold storage, it is best to eat ginger juice while it is hot, otherwise it is easy to feel the spicy taste of ginger inside, except those who like ginger flavor.
Supplement: Other things about ginger bumping into milk.
The legend of ginger milk pimple originated from a filial daughter-in-law, whose mother-in-law had lung disease and a long-term cough. Daughter-in-law works on a farm. One day, when she came home, she brought fresh boiled buffalo milk. She flushed hot milk into a small bowl of ginger juice to make her mother-in-law drink more comfortably. As a result, she found that the milk solidified into a tender cake. Since then, my mother-in-law has often eaten this kind of ginger milk, and her lung disease has gradually improved.
Although this is a legend, it also has some truth. Traditional Chinese medicine believes that ginger is pungent and is a good product to drive away the cold, so many people drink ginger juice to drive away the cold in winter. Ginger milk mixed with milk and ginger juice does have a certain effect on colds and lung diseases caused by wind-cold.
But it must be noted that not all colds and lung diseases are suitable for eating this food, only those caused by colds are suitable. If it is caused by wind and heat, eating this ginger will only add fuel to the fire! Be careful.
In addition, I remind you that you can't eat more of this food no matter how delicious it is. Unlike double-skin milk made of milk and eggs, it is made of ginger juice. Moreover, ginger has a hot temper and eats too much, which is not good for the voice. I once tried, in order to do the experiment, I ate several servings in a row and my throat ached for more than half a month!