Delicious practice of ginger against milk 1,
material
Ginger and milk
method of work
Peel the ginger first, then mash it, wrap Jiang Mo with clean gauze, and wring the ginger juice out of the cup, with about a spoonful of ginger juice per cup (it is more convenient to squeeze the ginger juice with a garlic press).
Pour 250ml milk into the cup, add some sugar, and heat it to 80 degrees in the microwave oven (the sugar should be completely melted).
Then, quickly pour the milk into a cup filled with ginger juice (pour it in at a height of 20 cm) without stirring. After standing for a few minutes, the milk and ginger juice will brake, mix and solidify.
The delicious practice of ginger colliding with milk 2,
material
0//3 cups or half cups of sugar/kloc-0, 3 cups of milk, a little salt, 2 egg whites, 2 drops of ginger juice 1 teaspoon and white vinegar.
method of work
1. Wipe out the juice of ginger, and filter out the coarse particles with coffee filter paper or fine gauze. You can twist the ginger juice by hand to make it easy to come out.
2. Whisk the egg whites evenly first, add two drops of white vinegar, then stir until the egg whites are a little white (don't stir for too long), and pour them into a larger container for later use.
3. Cook the fresh milk and sugar until it is slightly hot. At this time, add salt and mix well. The cooked milk will crash into the egg juice.
4. Filter with a sieve to remove bubbles. The steamed surface is very smooth.
5. Steam the bowl in the pot (about two minutes, to prevent the stewed milk from sticking to the bowl).
6. Pour the ginger juice into the bowls respectively. I divided it into three bowls. Pour the milk and egg juice into them and cover them with plastic wrap, preferably with bowls or lids to prevent it? Sweating? The back drops are not smooth on the surface.
Steam on high fire 12- 15 minutes. Then take it out, remove the plastic wrap and cool it to prevent water vapor from flowing back to the surface, then cover it and put it in the refrigerator for refrigeration. You can eat it when it's cool! !
The delicious way of ginger colliding with milk 3,
The best way to taste the recipe is cold and warm.
material
Ginger juice 1 tbsp, 2 egg whites, 200㏄ fresh milk, 2 tbsps fine sugar.
method of work
1. Put the fresh milk and sugar into a bowl and beat well, then add the egg whites and continue to stir well.
2. Filter the method 1 to remove caked protein, then add ginger juice and mix well.
3. Divide the method 2 into 2 bowls, seal them with plastic wrap, and move them into a steamer to steam for about 8 minutes until they are completely solidified.
The delicious practice of ginger colliding with milk 4,
material
Milk 1 bowl, 3-4 tablespoons sugar, ginger 1 small piece.
method of work
1. Grind ginger, filter the residue with gauze, and squeeze out a little juice, which is about the size of a coin.
2. After adding sugar, the milk boils a little in the pot and then turns off. Then pick it up and soak it in the pot for a few times. When it is a little cold, the temperature is between 70 and 80 degrees, and then pour it into the ginger juice.
After 10- 15 minutes, the milk solidified into a bean curd flower.