Ginger bump milk and double skin milk, feel like twin sisters, the same popular desserts, the same folk cuisine, the same dairy products, the same born in Guangdong, a Shunde, a Panyu Shawan.
Ginger bumping milk is much simpler in the step than double skin milk, and the material is also readily available. Because the medicinal value of ginger is very large, this play ginger hit milk is not just a dessert :) (put away)
A piece of old ginger
A box of fresh milk
Sugar to taste
1. Wash and cut the ginger into chunks, press out the ginger juice with a garlic press, stir the ginger juice with a blender, or squeeze the ginger juice with a tool such as a garlic jar. Place the squeezed ginger juice in a bowl, 2-3 scoops per bowl and set aside
2. After adding an appropriate amount of granulated sugar, cook the fresh milk on the heat until it is almost boiling. Sugar can be added a little more because the ginger juice is a bit spicy
3. Pour the boiling milk directly into the bowl filled with ginger juice, without stirring, let stand until cool, ginger will naturally solidify, click ~ can be eaten! Hee-hee, simple it~
Tips: 1, too much ginger juice will be very spicy, affect the taste, too little solidification is not good, generally a small bowl of 2 porcelain spoons ginger juice is enough.
2, boiling milk to more than 80 degrees can be flushed out of the coagulated good double skin milk, with low temperature milk can not flush out the coagulated milk.
3, the older the ginger, the easier it is to knock out the coagulated ginger to hit the milk, but the old ginger juice is less.
4, ginger residue does not need to be wasted, the freshness bag can be used to cook
5, a carton of milk is enough to make 2 bowls of ginger milk, you need about 4 spoons of ginger juice