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<h1 class="pgc-h-center-line" data-track="29" > eat radish in winter and eat ginger in summer</h1>
Although China's latitude spans the north and south, in the summer, especially the three-volt day, it can only be described in one word, that is, "hot". Even the wind in the air is hot, and even the thinnerest person will sweat when he walks dozens of steps on the street. This heat, people will inevitably eat without appetite, no matter how delicious the meal is also greasy feeling; people are upset, anxious, a little inattentive is also particularly prone to heat stroke. In our country, there has been a tradition of "eating turnips in winter and eating ginger in summer", especially on the three-volt day, it is necessary to eat more ginger for the family.
<h1 class="pgc-h-center-line" data-track="28" > classic Cantonese desserts</h1>
Ginger, warm and spicy, can clear the pyrolysis table, calm the mind, healthy spleen and appetizer, specifically for the three volt days people anorexia, anxiety, dry heat stroke and other situations, one by one to resolve. Eating ginger these three days is easy to say, it is too difficult to do; don't say let people eat ginger, even if it is a little ginger when filling, many people will pick it out, and they really can't eat the spicy taste of ginger. However, there is such a small dessert made of ginger, but it is sought after by many people, that is, the classic Cantonese snack - ginger bump milk, there is a warm legend about this small dessert.
<h1 class="pgc-h-center-line" data-track="27" > warm family story</h1>
Legend has it that in Shawan Town, Panyu, Guangdong, there was a sick old woman who used ginger juice to alleviate her illness because of her cough, but ginger juice was really difficult to swallow. The careful daughter-in-law poured fresh milk into the old woman, and also added some sugar, shelved it for a while, and found that the fresh milk had accidentally solidified. The old woman tasted it, the spice was pleasant, and the cough the next day after eating it miraculously recovered. As a result, this delicious snack spread locally, forming today's classic famous snack ginger bump milk. Although this small dessert is classic and delicious, the preparation method is particularly simple, and friends can try to make this ginger bump milk for their families to taste. Three volt days to eat more ginger, only 3 steps, made of "ginger hit milk", more delicate than the tofu brain.
<h1 class="pgc-h-center-line" data-track="26" > ginger bump milk</h1>
Ingredients: pure milk 250 g
Ingredients: ginger juice 25 g
Seasoning: 10-15 g of caster sugar
<h1 class="pgc-h-center-line" data-track="25" > the production process</h1>
1: Prepare 1 piece of fresh ginger, peel off the ginger, and the net ginger piece is about 50-60 grams. Slice and blend in a blender, whisk into minced ginger and squeeze out the ginger juice wrapped in a clean gauze. According to the ratio of pure milk to ginger juice 10 to 1, a box of 250 grams of pure milk, with 25 grams of ginger juice, pour ginger juice directly into a suitably sized bowl.
2, put 250 grams of pure milk into the milk pot, according to the degree of personal sweetness, adjust 10-15 grams of caster sugar, low heat to slight boiling, the milk pot immediately out of the heat.
3. Pour the hot milk directly into the ginger juice bowl from a high place, and rinse the ginger juice and distribute it evenly. Cover the bowl with a flat dish or cover with plastic wrap and let stand for about 20 minutes.
4, put a small spoon on the surface of the ginger milk, can withstand the gravity of the small spoon without sinking, the ginger milk will be completely solidified, you can enjoy the delicious small dessert. Three volt days can not be separated from ginger, as long as 3 steps to make a delicious "ginger hit milk", more delicate than tofu brain.
<h1 class="pgc-h-center-line" data-track="19" > considerations</h1>
1, in the past, the production of ginger to milk is to use the rub to rub the fresh ginger into the end, and then use gauze to squeeze out the ginger juice, now it is much more convenient than before. Now the juice blender is particularly convenient, put in the ginger slices, directly out of the ready-made ginger juice.
2. After the hot milk is poured into the ginger juice, pay attention to the ginger juice to disperse and distribute it evenly. Don't worry at first, wait twenty minutes, put a small spoon on the milk surface, can withstand the small spoon without sinking, indicating that the ginger hit the milk has solidified.
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