Add a piece of ginger to milk, it becomes delicious in an instant, and teach you to unlock the heart-warming and stomach-warming ginger in 2 minutes
In the longing life, Huang Lei's "Ginger Juice Hits Milk" has been liked and favored by the majority of star actors. Ginger juice bumped with milk is a special snack in Guangdong.
In fact, the most important thing is that the nutritional value of ginger juice is very high. Needless to say, milk supplements the calcium and protein necessary for the human body. The role of ginger is often overlooked by us.
Ginger is not only a flavoring agent, but also a traditional Chinese medicine. "Going to bed with radish and getting out of bed with ginger, no need for a doctor to prescribe a prescription" is slightly warm in nature and belongs to the lung, spleen and stomach meridians. It has the effect of sweating, relieving the exterior and dispelling cold, and can treat exogenous wind-cold. Moreover, ginger is warm in nature. When women are in the menstrual period, drinking a cup of ginger tea can warm the stomach, dispel cold, remove blood stasis, and also has a significant effect on relieving dysmenorrhea.
Ingredients: a carton of pure milk, ginger, brown sugar or white sugar
practice:
Take a piece of ginger, wash it, peel it, cut it into small pieces or shreds, put it in a food processor and puree it.
Take a fine strainer, pour the ginger paste into it, squeeze it hard, and squeeze out the ginger juice. If there is no strainer, gauze can also be used.
Take a box of milk, pour it into a pot, add an appropriate amount of white sugar or brown sugar according to your own taste, simmer until it boils, then turn off the heat, wait for the boiling milk to cool down, and it is most suitable to cool down to 80 degrees.
Pour the milk into the ginger juice, do not stir, cover the lid, wait for about 15 minutes, when the milk solidifies, you will get a warm ginger juice.
Many people say that ginger juice bumping into milk seems simple, but it always fails to solidify and turns into ginger milk milk. Have you not paid attention to these details?
The main reason for the coagulation of ginger juice is that ginger contains a plant rennet, which can coagulate milk. The optimal reaction temperature of rennet is about 70 degrees. However, when the milk is poured into the ginger juice at a certain height, the temperature will be lost. Therefore, the temperature of the milk is best at 80 degrees, and can be lowered to about 70 degrees when poured into the cup.
At the same time, be sure not to use refrigerated ginger, because the plant rennet in ginger is easy to fail in a low temperature environment, and the ginger juice produced in this way will definitely not coagulate.
The first choice for milk is fresh milk or buffalo milk, because the protein content of these two kinds of milk is very high, enough protein is more likely to react with the rennet in ginger, and ginger juice will coagulate more when milk is hit. it is good. If we choose the pure milk we usually drink, we must choose high protein content or add some milk powder to the milk to increase the protein content.
The ratio of ginger juice and milk is generally 1:10, and the ratio is also a very critical step.
When pouring the milk into the ginger juice, the milk should be poured at a certain height, generally 20-30 cm in height.
If you have done all these details, your ginger juice milk will be a success.
The successfully coagulated ginger juice hits the milk, it looks as delicate and silky as tofu brain. With a strong milky fragrance, a touch of sweetness, and the slightly spicy ginger juice, I believe no one will refuse this delicious dessert. Ginger juice is not only delicious but also warms the stomach. When your girlfriend is in her menstrual period, prepare a bowl for her, and she will be very moved.