Ginger Juice

Name: Ginger Juice
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Whole milk; 1 piece (for 40g of ginger juice) ginger; A tablespoon Whole milk powder; A tablespoon Caster sugar

by Liu Dahua 266

5.0 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

2

After getting the trial of Laiwu yellow ginger, my husband said that this ginger is much better than the family's. So I decided to use it as my favorite ginger juice to hit milk. According to the theory of traditional Chinese medicine, milk is sweet in taste and cold in nature, and has functions to replenish deficiency and lei, while ginger is pungent and mild in nature, has functions of dispelling cold and warming the stomach, removing phlegm and lowering qi. Therefore, eating ginger juice against milk in cold weather will give you a warm feeling. It can be said to be ingeniously coordinated, beneficial to the body, and beautify and nourish the skin.

Ingredients

500g Whole Milk
1 piece (for 40g of ginger juice) Ginger

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A tablespoon Whole Milk Powder
A tablespoon Caster Sugar

Ginger Juice

1. This is the Laiwu yellow ginger that I received, which is beautiful and beautiful inside.

2. Peel the ginger, chop and mash.

3. Wrap the ginger mud with clean gauze or cloth.

4. Squeeze the ginger juice.

5. Divide into two pieces.

6. Mix the milk with sugar and milk powder.

7. Bring to a boil and turn off the heat.

8. Let it dry to about 70-80 degrees and pour it into a bowl with ginger juice, about 1 minute.

9. It will solidify in ten minutes.

10. Dig a spoon to warm your heart and stomach.

Tips:
1. The amount of sugar and milk powder can be adjusted by yourself.
2. The method of squeezing ginger juice can be better by yourself.
3. The temperature of the milk must be mastered. Too little ginger and inappropriate temperature will cause coagulation failure.