Ginger milk is a special snack in Guangzhou, which is mainly made of milk and ginger juice. Ginger milk tastes mellow and smooth, sweet and slightly spicy, and has a unique flavor. It is very popular among many people. As we all know, in The Life I yearn for, Mr. Huang Lei often cooks some delicious food for the guests, and one of the desserts, ginger milk, makes the guests full of praise. I like it, too. Here we come.
First, select the ingredient 1. Ginger must be used to make milk. It is very important to make ginger juice for milk. It must be made of fresh ginger, preferably old ginger. Ginger juice that is too tender has poor concentration. Don't leave the ginger juice for too long after it is squeezed out. The fresher the better, the ginger juice sold should not be used for milk.
2. It is best to choose fresh buffalo milk for milk. Of course, pure milk can also be successful, but it is best to use fresh milk, and the success rate will be higher.
2. Production steps 1. Ingredients: 250g whole milk, 20g ginger juice, and 0/0g sugar/kloc.
2. Wash the bought ginger, chop it up, wrap it in gauze and squeeze out the ginger juice. You can also squeeze it in a juicer and filter it. There should be 20 grams of squeezed ginger juice, and put it aside after squeezing.
3. Pour 250 grams of milk into the pot, add 15 grams of white sugar, which can be put according to your own taste, simmer slowly, pay attention to stirring when cooking, and turn off the fire when the milk bubbles, while the temperature of the milk is 70 to 80 degrees.
4. Next, stir the ginger juice. Pour the milk into the ginger juice. Do not stir or shake after pouring. Let it solidify naturally. It will solidify after standing for about 10 minutes. Delicious ginger milk is ready.
Tip 1. You must use fresh ginger juice to make ginger milk. Don't leave the ginger juice for too long after it is squeezed out. It is best to choose fresh buffalo milk, which can improve the success rate.
2. The temperature of making ginger milk must be controlled, neither too high nor too low. After the milk is cooked, if there is a thermometer at home, it is best to measure the temperature to ensure that the milk temperature is between 70 and 80 degrees.
3. After the milk is poured into the ginger juice, do not stir or move it, let it naturally solidify, and it will solidify after standing for about 10 minutes.
Summary: Through the above sharing, we know how to make ginger milk, that is, use fresh ginger juice, boil the milk with sugar, and then pour it into the ginger juice. Is it particularly simple, but there are still many details to pay attention to. Please try it if you like!