Ginger milk originates from traditional folk cuisine in the Pearl River Delta. The taste is mellow and smooth, sweet and slightly spicy, unique in flavor and warm on the stomach. When the weather is cold, please eat it hot. When the weather is hot, put it in the refrigerator and let it cool. It becomes a delicious summer dessert. Ginger is rich in nutrients such as iron, zinc, calcium and other inorganic salts and vitamins. Ginger, warm, spicy, has a sweating effect, warming and stopping vomiting, and the one hundred days of ginger is a more positive natural plant. Ginger milk is made by colliding with ginger and milk. It is a food like tofu and water. It has a strong ginger flavor, sweet and smooth, warm stomach, cold, beauty and so on. . There are legends about ginger and milk. Once upon a time, in an old-aged old woman in Shawan Town, Panyu, Guangdong, she had a cough disease. She knew that ginger juice could cure cough, but ginger juice was too hot, and the old woman could not drink it. The daughter-in-law then boiled the milk and sugar and poured it into the ginger. In the bowl of juice, it was strange that the milk had condensed after a while, and the mother-in-law felt full of fragrance after drinking. On the second day, the disease will be fine. Therefore, Jiang Biao milk spread in Shawan Town. The Shawan people called “condensation” as “buried”. “Ginger hit milk” is also called “Ginger buried milk” in Shawan. Since then, Jiang Biao milk has been passed down to the present, becoming the most popular specialty snack in Shawan Town. Main nutrition: calcium, iron, zinc, vitamins Main edible effects: promote brain cell development, adjust blood gas, promote bone growth suitable for the crowd: the general population today sharing this recipe is four people! Personally recommend that everyone use fresh raw water milk, more nutritious!
Pour fresh milk into the pot, add sugar, turn off the heat immediately after boiling on medium heat (because it is raw milk, so it must be boiled), stand still at a temperature of about 70 degrees, and a thermometer can be measured with a thermometer. I rely on intuition. estimated.
After the milk is cooked, peel the ginger into small pieces, put it into the cooking machine and beat it into ginger, then carefully put it into the slag bag and squeeze the ginger juice hard.
Divide the extruded ginger into four bowls (note that there is no water in the bowl)
After the ginger juice is divided, the milk should be at the right temperature. At this time, be sure to pay attention. To quickly pour into the bowl, be sure to do it quickly! Milk should be poured into a bowl at a time, can not be divided into several times, please do not stir or shake the milk in the bowl after the pouring!
After pouring all the milk into the bowl, cover it (I use a plate) and eat it after 10 minutes!
Finished, perfect floating spoon! When the weather is cold, you can eat hot, you can drive the cold and warm the stomach, and treat the cold. When the weather is hot, you can put it in the refrigerator and have a flavor!
1. Milk is best to use fresh raw water milk, one is because of freshness, and the other is because there is fat in raw milk, it is easy to coagulate. If there is no raw milk, you can use the bags or boxes that can be directly eaten in the market. Fresh milk, but don't use skim milk, skim milk can't condense! 2.70 degrees is the best freezing temperature! 3. A small partner without a cooking machine can smash the ginger and then use the slag bag to take the juice. 4. The ratio of ginger juice to milk must be 1:10, otherwise it is difficult to solidify!