Ingredients: Use thick full-fat fresh milk that is never watered, squeeze a large cup of thick ginger juice with old ginger (the residue should be filtered with gauze), and add some sugar.

1, first put the milk in the pot and add sugar to boil, and the fire should not be too big; The ratio is roughly one teaspoon of ginger juice to one cup of milk (half a tablespoon of sugar).

2. Slowly "bump" (that is, pour) the ginger juice into the milk along the spoon, while gently stirring it clockwise. When there is a thin tofu-like substance in milk, pour it into a small bowl and wait for a while to form a tender ginger block into the milk. Put a spoonful of ginger juice at the bottom of the bowl. After the milk is poured, it can't be stirred. Just let it stand for 20 minutes.

Ginger milk formula 2

Ingredients (family of four): 7 tablespoons of sugar, 5 boxes of fresh milk, the older the ginger, the hotter it gets.

Practice: 1, peel the old ginger, grind it into velvet and then squeeze out the ginger juice.

2. Put the ginger juice at the bottom of the bowl, one tablespoon for each bowl. You can add more ginger juice to the spicy food, but not more than 3 tablespoons, otherwise the spicy taste will become bitter.

3. Boil milk with sugar. The temperature is very particular. Remember not to let it boil. When a lot of smoke comes out, turn it off as soon as possible. Because there is sugar in the milk, stir it with a spoon when cooking to make the sugar dissolve evenly.

4, this step is the most difficult, to prepare a big soup bowl, like teh tarik, pour the cooked milk into the bowl in mid-air, and then pour it back into the pot, and go back and forth about 7 times to get the right temperature.

Finally, pour the milk into a small bowl and let it dry for three or four minutes. After solidification, you're done.

Dessert making-ginger juice and milk

[Gourmet] Ginger juice collides with milk (I don't know why it's called this name, use a word)

Exercise:

1。 Ginger peeled and washed. Grind ginger into ginger juice, sieve it 1 time, and then pour it into a bowl.

2。 Boil the fresh milk with sugar, turn off the fire and stir for several times until the temperature reaches about 70℃.

3。 Pour Aauto Quicker into a bowl filled with ginger juice and set after a few minutes.

note:

Ginger must be ground and used immediately. You can't pour ginger juice into milk. You must pour ginger juice into the milk. Actually, it can't be said to be upside down. It should be made with ginger juice. It should be done in one go, not intermittently. If you rush, you can't rush in at once, otherwise you can't condense. Might as well be a little more fierce. The so-called ginger and milk are like this.

When the milk is poured into the ginger juice, don't move, just wait for the milk to solidify. If the ginger juice is good, it will solidify in 5 minutes.

After the fresh milk is boiled, stir it slowly for about 20 times (or use two utensils to pour the hot fresh milk to cool down), and the temperature will drop to about 70℃.

The amount of ginger juice depends on personal taste. Put more milk and sugar in those who don't like spicy food, and less milk in those who like ginger.