Ginger against milk is simple, and the ingredients are very simple. First of all, we need to prepare ginger, pure milk, white sugar and sweet-scented osmanthus syrup. We need to peel ginger first, then put it in a juicer to squeeze it into ginger paste, then prepare a bowl, put a piece of gauze on the bowl, and pour the ginger paste into it. We will dough the gauze by hand, squeeze the ginger juice out of the bowl, and then put the ginger juice into the pot to heat it slightly, and then pour the milk into the bowl. We pour the milk into the ginger juice, then put the ginger milk into the pot and steam it for about ten minutes. The ginger milk is very elastic when it is steamed to the surface. We can feel a little hard when we knock it with a spoon. After the steamed ginger milk is taken out, you can pour some osmanthus syrup on it, so that the delicious ginger milk is ready. When making this dessert, in order to make it taste more Q-elastic and creamy, we can put two beaten egg whites in the milk, so that the steamed ginger milk will have a very smooth and tender Q-elastic feeling and taste a bit like double-skin milk.
There are many points for attention in the process of making ginger milk. It is very simple, but there are also many points for attention in the production. First of all, the amount of ginger juice and milk, 100 ml of ginger juice should be matched with 250 ml of pure milk, so that the best ginger milk can be steamed. When bumping milk, we must not use a spoon to stir it. This is the most important thing. If it is stirred, it will not bounce. In addition, putting some white sugar properly can make the whole ginger milk taste sweeter and reduce the spicy taste of ginger juice. The most important thing is to drink ginger milk while it is hot. If it is cold, the spicy taste of ginger will be better than that of milk, and you will not be able to drink the milky taste of pure milk.
Ginger collides with milk, which tastes very fragrant with a hint of ginger, and tastes particularly good.