What ginger is better for ginger milk? It doesn t need to be solidified, it needs to be spicy and fl

Hello friends, the quality of the milk itself is very important. It must be buffalo milk, I believe everyone knows this. However, the concentration of milk also has an impact on the finished product, and the ginger buried milk made too thick will be "shoe" (Cantonese dialect, which means that the taste is not good, I don't know how to say it in Mandarin......However, this situation should not have occurred if you didn't do it yourself - the merchants must add water to the milk, but according to my relatives' experience, it is usually too strong if you don't add water. If it's too thin, it doesn't condense well.

In the case of ginger, it is said that it is better to have an older ginger.

I eat a lot of this myself, but I still recommend everyone to try it yourself, after all, it's not a very difficult thing, as long as you find buffalo milk ......

When making ginger milk, first put the ginger juice at the bottom of the bowl, then pour the boiled milk with just the right temperature into the bowl, wait for it to cool and curdle, and never stir.

The real name of ginger milk is actually called ginger burying milk, and you can know it by going to its place of origin, Panyu Shawan.

The ginger that buries the milk in the ginger must be old ginger, why should it be old ginger? Not because ginger is old and spicy, but.

Because the starch content of old ginger is higher than that of small ginger, the high starch content of old ginger is conducive to the final coagulation.

When it comes to milk, the milk should be buffalo milk, what is buffalo milk? Buffalo milk does not refer to the milk of a buffalo, but.

Refers to 100% pure milk, milk that is not mixed with water, because the freshest milk is like water and is not "thick".

The feeling of it. Grind the ginger into juice and pour the ginger juice into a bowl.

Boil the milk, boil the milk to about 80 degrees, and it is not good to boil.

Pour the milk into the ginger ale. Try to shorten the time for the milk to pour the ginger juice, the ginger juice will be let go for a longer time, and the ginger flavor will evaporate.

The ratio of ginger juice to milk must be mastered, and I can't master it myself, which depends on long-term exploration.

Adapt to personal taste, it is estimated to be between one to three and five, and if you need to be refreshed, put more ginger juice.

Wait a few minutes for it to solidify and you can eat.

The best ginger buried milk is that after coagulation, the surface tension is just enough to withstand a porcelain strip, that is, a strip.

After putting it on, the nipple surface sinks slightly but there are no cracks. Glad to serve you, hope mine is helpful to you, thank you for your support and encouragement.

Ginger is still old and spicy! The old ginger is spicy, the new ginger will not be spicy, and the ginger will hit the milk to ask the old ginger.

Ingredient formulation. 1 kg of fresh milk.

200 grams of ginger.

200 grams of sugar.

How to make it: 1.Wash the ginger, scrape off the ginger skin, chop it, chop it into a mushroom (or grind it into a mushroom), wrap the ginger with clean gauze, pinch both ends of the gauze with both hands, squeeze it vigorously, squeeze out about 50 grams of ginger juice, and put it in a bowl.

2.Pour the milk into the milk pot, add the sugar and mix well, boil the milk over low heat, stir while cooking, in order to accelerate the dissolution of the sugar, when the sugar is fully dissolved, when the milk temperature drops to 80, pour the hot milk into the bowl containing ginger juice, and mix the ginger juice and hot milk with a spoon, after 2 3 minutes, the ginger milk in the bowl is gradually combined and coagulated, and it can be eaten.

Features: Spicy, sweet and smooth, warm stomach and beauty, unique flavor.

Think about it, since it's a stomach-warmer, you must drink it hot!