Ginger and Milk—early Spring Dessert

Ginger and Milk—early Spring Dessert

1. Take a piece of ginger the size of an egg

2. After washing, use this tool of fork shredded to fork out the ginger, and use the small mesh part

3. When fork to the back, the old ginger will leave such fibrous strands

4. The ginger underneath is soaked in ginger juice

5. Pour the minced ginger and ginger juice on the gauze, which is equivalent to filtering

6. Tighten the gauze and take out the ginger juice

7. Divide the ginger juice into the bowls ready to hit the milk

8. Put the milk in the pot and boil

9. Add sugar and stir slightly

10. Turn off the heat when the surrounding bubbling is about to boil

11. Let the milk sit for about a minute and pour it into a bowl of ginger juice

12. Don't stir it, it will be jelly-like after standing for about 20 minutes

13. Put a stainless steel spoon

14. Picture after removing the spoon

15. Let's eat

16. The taste is a bit like tender egg custard

17. The appearance does not change after a few hours of refrigeration, and the cool taste is also very good