[ginger Hit Milk] A Warm Drink in Winter

Name: [ginger Hit Milk] A Warm Drink in Winter
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 package Pure milk; 1 piece ginger; Some White sugar

by Thin gray

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Use a spoon to scoop a spoon, like old yogurt. The ginger flavor is very fragrant, the sweetness is mixed with a little spicy, the taste is smooth, and it has a special flavor. It is good to eat some ginger in winter. If it fails, just drink it as ginger milk like me, don’t waste it, it’s still good for your body.

Ginger is known for its good medicine and food. Studies have found that ginger contains a special substance similar to salicylic acid, which is diluted as a blood thinner to lower blood lipids, blood pressure, prevent thrombosis and myocardial infarction, etc. It has a special curative effect. Regular consumption can maintain health and strengthen the body, and the effect of health maintenance and longevity is deeply loved by people from all walks of life.

There were legends about ginger bumping into milk. In the past, in Shawan Town, Panyu, Guangdong, an elderly old woman had a cough. She later learned that ginger juice can cure the cough, but the ginger juice was too spicy and the old woman could not drink it. The daughter-in-law accidentally poured milk into a bowl of ginger juice , The strange thing is that the milk curdled after a while, and the mother-in-law suddenly felt a fragrant mouth after drinking it. I'll get better on the second day

Up. Therefore, ginger bumping milk spread in Shawan town. Shawan people called "condensation" "buried", so "ginger bumping milk" is also called "jiang buried milk" in Shawan. "

Ingredients

1 package Pure Milk
1 piece Ginger

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Some White Sugar

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[ginger Hit Milk] A Warm Drink in Winter

1. Prepare the required materials.

2. Peel the old ginger, cut into pieces, and mix in a blender.

3. Strain the ginger juice for later use.

4. Pour fresh milk into the pot and add appropriate amount of sugar.

5. Boil on medium and low heat until the state before boiling, that is, there are small bubbles on the side of the pot, about 60 or 70 degrees.

6. Lift the boiled milk high and quickly rush it into a bowl containing ginger juice. After a few minutes, the ginger will hit the milk and it will coagulate naturally.

Tips:
◎When boiling milk, you can add a spoonful of milk powder to increase the fat content, which will make it easier to succeed.

◎The temperature of the milk is kept at 60 or 70 degrees. If there is no thermometer, turn off the heat when there are small bubbles on the side of the pot.

◎Do not stir the milk into the ginger juice, it will coagulate naturally in a few minutes.

◎Buffalo milk is the best choice for milk, or full-fat milk if not available.

◎Be sure to use old ginger, because old ginger contains starch, and freshly squeezed fresh ginger juice should be used.

◎The amount of ginger juice and sugar can be increased or decreased according to personal taste.

◎If there is no mixer, you can chop the ginger and wrap it with gauze to squeeze out the ginger juice.