Speaking of ginger against milk, everyone should like to drink it, too. It is made of milk and ginger, and it tastes very good. Drinking some often is good for your health. Especially in winter, you can cook some ginger and milk to drink, and you can also keep warm from the cold and enhance your immunity. Ginger milk is a common dessert, and many friends like to make it by themselves. The practice of ginger bumping milk is also very simple, but the simpler it is, the more it tests cooking skills. It is said that many friends will not solidify when making ginger and milk. Do you know what this is about? What can I do to cure it?

There is a certain reason why ginger does not coagulate milk. It may be that there is not enough ginger juice or ginger powder in ginger juice, the milk temperature is not enough, the heat preservation of the container is not in place, the milk protein is too small, the distribution of ginger juice and milk is uneven, and it has not reached the freezing point. , will lead to ginger milk does not solidify. Also, when making ginger and milk, the milk is poured as soon as it is cooked. Don't get cold, or it won't take shape. Be sure to pay attention.

How to remedy the failure of ginger to coagulate milk? If the ginger milk is not solidified or liquid, you can stir the ginger milk with a spoon, heat it in a microwave oven for 30 seconds, take it out and put it on the spoon to check the state. If it has not solidified, it can be heated for another 30 seconds. The dish of beating milk with ginger juice seems simple, but if the material, temperature or proportion are not properly mastered, it will not be perfectly solidified. The secret of success is: it must be made with full-fat fresh-keeping liquid milk. After the milk is boiled, add sugar, stir with a spoon, and cool for 1 ~ 2 minutes, so that the temperature of the milk can be reduced to 75 ~ 80℃ (when it feels less hot). Remember not to shake the ginger juice poured into the milk. The ratio of ginger juice to milk is 1 ginger juice pair 10 milk. Finally, add a bowl cover to prevent the temperature of ginger juice from dropping rapidly, let the hot air circulate in the bowl, and let it stand for 5 minutes to fully solidify.

This dessert looks very tender tofu, tastes sweet and smooth, and has a spicy aftertaste! In winter, eating such ginger milk makes you feel warm and lubricated, and the wet and cold on your body seems to be removed at once. And the operation process is a bit like an interesting experiment. After the perfect collision, a pleasant delicious food appeared in front of us.