This week, the cold air suddenly came to our death. We broke into the cold winter directly from the early autumn, and the people were cold and shivering. And I am here for the blessing of the police station - frostbite! From the time when the students began to travel for the rest of the year, this year's police station, the police station here let everyone stand in the street waiting in line, and they are leisurely working in the heated room. So I was in the early morning with only 1 degree with a kitten and followed the brigade on the street blowing a lot of cold wind. When I got home, I had a splitting headache and a snot. After madly consuming a few days of hot tea, it seems to be a little better, and my mind is thinking that there is still something that can keep me from getting better and better! Thinking about it, I thought of a classic Cantonese dessert that I used to eat in Guangzhou. It warms the stomach and heats the skin, chills and bloods, nourishes the beauty, coughs and sleeps, and the benefits are really too much. The most important thing is that it is easy to do, the success rate is very high, and it is now eaten. It is the best choice for lazy people to make desserts and show their cooking skills! Eat a bowl of sweet and fragrant, warm stomach and ginger, the whole person is warm. Not only is it a great therapeutic effect when it is cold, but it is also very suitable for girls to eat during the physiological period! The practice of ginger and milk is summed up in one sentence by using a warm milk to quickly pour into a bowl of fresh ginger juice and wait for a moment to solidify. This simple way, whether you are lazy or stupid, definitely learn it! (I am not able to see the lazy people below to see the following here! The following pictures can be skipped!)
Ginger peeled and washed, ginger is ground out of ginger juice, sieved with gauze or small sieve, and poured into a bowl for later use. The lazy person who has a fruit juicer at home, please put the ginger directly into the machine and squeeze out the ginger juice - I just do it, it is quick and easy.
The milk is heated and stirred with sugar (do not need to boil, cook until it is nearly boiling), and then cool down slightly after the fire is turned off until the temperature drops to about 70 degrees. (If you don't have a thermometer at home, you can wait until the boiling of the milk is almost boiling for about 5 minutes.) Note that it is best to use the electric stove or the induction cooker to turn off the heat and then put the sugar, otherwise the milk is easy to paste.
Quickly pour the milk into a bowl filled with ginger. After pouring, please do not stir or shake the milk in the bowl. After a few minutes, it will solidify into ginger and milk. (In fact, after looking at the milk, the milk still flowing in the bowl, the process of slowly solidifying is visible to the naked eye, it is very interesting!)
1. Milk is best to use milk, while no one can use pure milk or fresh milk, but the taste of fresh milk is obviously better than pure milk; 2. Sugar is added according to personal taste 3. Ginger juice must be fresh and can't stay overnight. It is the key to milk condensation. If it is less, the milk will not condense. If it is too much, it will be too spicy. I put 1 spoon per bowl. (180 ml milk plus 12 to 15 ml ginger juice) 4. In the summer, the finished product can be cooled and placed in the refrigerator to sigh the air conditioner to make a frozen ginger milk.