Have you tried to eat future desserts? What is the taste of ginger milk? How to make ginger milk at home.
Method: & shy;
1. The ginger is rinsed and peeled. You can use a juicer to squeeze the ginger juice out for use. I use a multi-functional chopper to grind ginger into antler, and then use a spoon to backlog ginger juice.
2. One serving -- a bowl of milk, 1-2 spoons of ginger juice, mainly depends on whether you can eat spicy & shy;. If the ginger juice is thick, one spoon will do it.
3. Milk needs to be heated. At this time, add sugar and mix it to the sweetness you like. When it's hot, turn off the fire. You need to cool the heated milk to 70-80 degrees. In fact, this is easy to master. You can taste the milk at a moderate temperature. If you can't, just test it with a thermometer.
4. You can't pour ginger juice into milk. You have to pour milk into ginger juice. In fact, you can't say that it's & shy; pouring. You should pour it into ginger juice in one breath, not intermittently. You need to rush it once, or it can't coagulate. It's better to have a bit of force when you rush.
5. When the milk is poured into ginger juice, keep still and wait for the milk to coagulate. If the ginger juice is good, it will coagulate in 5 minutes.
Warm tip: This is to use the spoon to dig and eat. It depends on how the condensation can be touched by the spoon.