How to get the ginger juice from the ginger milk? Cut the ginger into 2 square centimeters, put it into the juicer one by one, and don't squeeze too much, because the ginger juice must be used at that time. If it is used for a while, it won't hit.
There is no juicer to chop the ginger into small pieces. Wrap Jiang Mo with a clean gauze and twist it hard, and you can also get juice. If you want more ginger juice, you can put ginger in the freezer before using it, and then squeeze it after it cools down.
Ginger must be old ginger. Only old ginger contains this protease, which is more abundant. In addition, freshly squeezed ginger juice is needed, because the protease in ginger juice will lose its activity after being put in the air for a period of time.
How long should the ginger juice of ginger milk be kept? The materials needed for ginger milk milk also have special requirements, and it must be old ginger.
Moreover, fresh old ginger should be used. Old ginger refers to those ginger with many roots, which are ground into velvet and then ground into ginger juice. . 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.
Therefore, this can't be put away. After making ginger juice, make ginger and milk as soon as possible to keep the taste fresh.
The first step is to peel the bought ginger. Be careful when peeling in this step, because we need high-purity ginger juice when making ginger milk. If the skin is not scraped clean, it will seriously taste late!
In the second step, in order to make the taste of ginger milk more delicate, it is necessary to grind ginger finely first, and then put it into a juicer to squeeze out the ginger juice.
The third step, put the ground Jiang Mo into a juicer to make ginger juice. The milky ginger juice looks very warm, and it seems right to say that it is a dessert in early autumn.
The fourth step, the prepared ginger juice can't be used directly. If you want to make creamy and soft ginger milk, you need to go through the next step of filtration. Prepare a piece of gauze. If there is no gauze, you can also use sterilized and reliable stockings. Put gauze and stockings on a small bowl, and filter the ginger juice. As shown in the picture, pick up the gauze, let the ginger juice be filtered out, and then squeeze it by hand. Don't waste any ginger juice! As for the minced ginger, you can still use it when cooking.
The fourth step is to prepare about 250 ml of milk and boil it. If you use pure milk, you can add a little white sugar, and girls can also add brown sugar. This will make the ginger milk very similar to the color of milk tea!
The fifth step, the next step is to make hot milk! Let ginger juice and milk have a fierce collision. When high-temperature milk is added to ginger juice, the taste of ginger and milk will be fully integrated. Don't stir with a spoon after the collision between milk and raw ginger juice! Otherwise, the ginger milk that is about to solidify will be washed away and shaken!
About a minute later, the ginger milk, which is much more tender than bean brain, is finished! Soft ginger against milk looks like it's going to melt. What if you can't bear to eat it? In ten minutes, you can make a soft and tender ginger milk as a baby. It seems that the tender ginger milk can help you resist the invasion of air conditioning in early autumn!