Ginger milk is a traditional dessert in Panyu, Guangdong Province. It is composed of milk, sugar and ginger juice, and solidified at suitable temperature. Ginger bumped milk tastes mellow and smooth, sweet and slightly spicy, with unique flavor. It has the effects of dispelling cold and promoting blood circulation, nourishing beauty, relieving cough and sleeping[ Official account: food for light]
About 120 grams of ginger
400 ml water milk
30g white sugar
Step 1Peel the ginger and cut it into small pieces.
Step 2Put it into the cooking machine and stir it up (or grind it into mud with ginger grinder).
Step 3Put crushed ginger into cloth bag (or sand cloth).
Step 4Squeeze out ginger juice, about 20g.
Step 5Pour the milk into the pan over medium heat.
Step 6Add sugar, milk and boil until just boiling, then turn off the heat.
Step 7Return the milk to about 70 ℃.
Step 8To quickly inject 200ml milk into ginger juice, the process must be fast, must be completed in 3 seconds, to one go, not intermittent.
Step 9Let stand for 10 minutes, do not move, do not stir.