Can I drink ginger and milk in autumn?

Ginger juice mixed with milk is a local dessert in Guangzhou. It's hard for people who haven't eaten it to imagine what kind of sparks will be generated in generate after the two ingredients "ginger" and "milk" meet. Ginger juice that warms the stomach and warms the face collides with milk. The sweet and rich milk flavor combined with ginger flavor is quite wonderful. It is sweet and slightly spicy. I feel comfortable and warm when I eat it in my stomach. Feel like someone is hugging you! What wonderful changes will happen when ginger juice collides with milk? Pour the ginger juice into the fragrant milk, and after a perfect collision, the delicious food will appear immediately. The combination of milk and ginger juice looks very tender, but it tastes sweet, fragrant, spicy, tender and smooth! Girls can eat more, stay healthy and satisfy their desires.

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In fact, "ginger juice hitting milk" is a traditional folk food in the Pearl River Delta. It is said that it was first created in Shawan Town, Panyu County. Shawan is a land of plenty, and raising buffalo and producing milk is a sideline of local farmers. Once upon a time, an elderly woman had a cough, and later learned that ginger juice could cure cough, but ginger juice was too spicy for the old woman to drink. Daughter-in-law accidentally poured milk into a bowl full of ginger juice. Strangely, after a while, the milk solidified and my mother-in-law felt full of fragrance after drinking it. The next day she recovered, so ginger milk spread in Shawan town. Shawan people are called "coagulation" and "ginger milk", and Shawan people are also called "ginger milk burial". Uncle went to the kitchen today to teach you how to make ginger juice and milk. I hope you like it.

350g pure milk, ginger 1 tablet, 2 tablespoons sugar.

1. Wash the old ginger first, grind it into fine ginger, put it on gauze, and twist it hard to make the ginger juice flow out.

2. Then wring out about 10g ginger juice in a bowl. According to your favorite concentration, the more ginger juice, the hotter it is. Pour the milk into the pot, heat it to about 70 degrees, cook it on low heat until the edge of the pot bubbles slightly, then pour in the sugar and stir well. Turn off the fire.

Finally, pour the boiled milk into the bowl with ginger juice, and don't stir it. When milk collides with ginger juice, it will be stirred evenly with a bowl cover or plastic wrap and let stand for a few minutes. Milk will solidify into a tender and smooth state like tofu pudding, and ginger milk can be eaten ~

Instant in the mouth, sweet, spicy and unique, delicate and smooth, and milky ginger juice is ready. You can try it yourself if you like ~

skill

1, the cooked ginger milk can be eaten while it is hot, or it can be eaten after being refrigerated in the refrigerator;

2. When making ginger and milk, use old ginger instead of young ginger and choose fresh old ginger;

3. Boil the milk to 80 degrees. If you don't have a thermometer, boil the milk until the edge bubbles slightly and turn off the heat.