Eat ginger in summer, often security Kang, 1 bowl of "ginger bump milk" every day, the face is rosy and good

Eat ginger in summer, often security Kang, 1 bowl of "ginger bump milk" every day, the face is rosy and good

Summer is a variety of fresh fruits and vegetables on the market in large numbers of season, every day to change different varieties to eat, the whole summer may not be able to eat, but in addition to these seasons of summer and refreshing vegetables and melons, there is also an ingredient that should be one of the essential edible varieties in summer, often ignored by everyone, it is ginger.

Ginger is often used as a seasoning or fishy seasoning ingredient in our daily diet, and many people do not like the taste of ginger. In fact, if you just use ginger in this way, it is too wasteful, ginger contains a lot of important nutrients, has a good tonic effect on the human body, Chinese medicine also believes: summer ginger, cold, warm tonic health.

Moreover, ginger can not only regenerate heat and drive cold, but also has the effect of antioxidants and scavenging free radicals in the human body, if women can ensure long-term consumption of ginger, it can moisturize the skin, rosy complexion, anti-aging and anti-aging, detoxification and slimming.

Ginger taste is heavier, the taste is spicy, which is also the main reason why many people do not like to eat, today I come to teach you to make a classic Cantonese ginger dessert, not only the taste is sweet and smooth, but also the aftertaste is slightly spicy, even children eat it does not feel spicy.

【Dish name】: Ginger juice hit milk with cranberry crushed

【Required ingredients】: A large piece of ginger, a bag of whole fresh milk (250 ml), 20 grams of white sugar, and an appropriate amount of dried cranberry fruit.

【Cooking process】:

1: Pick a larger ginger, peel off the outer ginger skin, rinse it with water, first use a knife to cut into slightly thicker ginger slices, and then stack the ginger slices together and cut into ginger shreds for later.

2, put the cut ginger shreds in the blender or blender, crush into a delicate ginger paste, use a relatively fine filter or gauze, filter the ginger paste, and squeeze it slightly by hand, squeeze all the ginger juice in the container, and let it sit for later.

3, pour a bag of pure milk into the milk pot, heat over medium-low heat, pour in the appropriate amount of fine granulated sugar, stir until all the sugar granules are melted, and the temperature in the pot can be burned to about 80 degrees.

4, first use chopsticks to stir the standing ginger juice, and then pour the boiled sugar milk into the prepared ginger juice while it is hot, do not stir with chopsticks or spoons, after the fusion of the two, let it sit for half a minute to set.

5, the prepared ginger juice hit milk at room temperature for 20 to 25 minutes, until the liquid in the bowl gradually solidified, and eventually formed a custard shape, with a spoon to put the surface will not collapse.

6, the cranberry dried fruit (can also be replaced by other dried fruits according to personal preferences) with water to clean, like to eat soft glutinous, you can soak for a while, and then use a knife to cut into relatively small particles, sprinkle on the ginger juice to hit the milk on top.

【Cooking Tips】:

1, want to make smooth and tender, milky, ginger juice refreshing ginger juice collision milk there are a few points of special noteworthy:

First of all, we should pay attention to the ratio of ginger juice and fresh milk, the commonly used ratio is one to ten, and the proportion of ginger milk can also be adjusted according to the individual's preference for the taste of ginger juice;

The second is the temperature of boiling fresh milk, when the fine granulated sugar is poured into the milk pot and heated, fully melted, burned to the heat of seventy to eighty degrees, and the edge of the milk pot is best when there are small but many bubbles;

The third is "collision", must not stir or shake the container, only the use of hot milk poured into the ginger juice impact can be, poured when the height of the pot is slightly higher, so that the drop is large, the impact is also large, after pouring the time to stand is enough.

2, once in the standing solidification, ginger milk does not become the imaginary solid, you can also put the semi-finished product in the steamer of boiling water, steam steaming for three to five minutes, take out and dry until cool, you can also get a smooth and tender taste.

3, if you don't like the taste of ginger, you add some cranberries to dry in, originally the dried cranberries are too sweet, you put in the ginger to hit the milk, especially delicious, ginger's spicy taste is not obvious, cranberries are not too sweet, is a perfect match.

4, ginger hit the milk while eating, the taste of ginger will be a little spicy, if you mind, you can put it in the refrigerator for a while, it is not so spicy to eat.

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