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How to make ginger juice? The specific method is here!
Ginger is a very common ingredient, many families will prepare some ginger, and it is often used in cooking. Ginger can effectively adjust the taste of food and can also remove the fishy smell of food. In addition to that, eating ginger is also very good for health, such as preventing stomach disease, and it is also very good for women during the postpartum period. Today, I recommend ginger juice, and the method is as follows.
First, ginger juice collision milk
Materials
Milk, sugar, one piece of ginger
Method
1. First, peel and wash the ginger, cut it into small pieces, and squeeze out the ginger juice with a garlic press
2. Two tablespoons of ginger juice can be matched with a packet of 250ML milk
3. Add sugar to the milk (the amount of sugar depends on taste, but it cannot be too little, as it is also a key factor affecting success) and bring to a boil, turn off the heat, stir counterclockwise a few times, wait for the milk to cool slightly, about 70 to 80 degrees.
4. Pour the milk from a higher place into the bowl containing ginger juice
5. Cover the lid, after about five minutes, uncover the lid, and you will find that the milk has solidified. At this time, sprinkle some cocoa powder or coffee powder, which will make it look better. At first, I wanted to add coffee powder, but I found that I didn’t have any, so I didn’t add it.
Second, Japanese ginger sauce braised pork
1
In addition to the meat and cucumber, put the other ingredients in a bowl and stir until the sugar and cornstarch dissolve.
2
Add the plum meat slices, and marinate in the refrigerator for 1 hour.
3
Put the sliced meat in the pot and stir-fry it over medium heat for about 2 to 3 minutes.
4
When it is cooked, it can be served.
5
After washing the cucumber, cut it into small pieces, marinate with 1 teaspoon of salt for about 5 minutes, then rinse with cold water.
6
After serving, sprinkle with roasted sesame seeds.
Third, a little trick
1. If you don’t have a garlic press, I have learned two simple methods of ginger juice extraction from the internet.
a. Cut the ginger into slices and marinate it with a little sugar. After ten minutes, wash your hands and squeeze the ginger juice out. b. Wash the fresh ginger, cut it into small pieces, pack it tightly in a bag, and put it in the freezer. It can be used after one day. Before making ginger juice, take the frozen ginger out of the refrigerator, let it thaw naturally until it feels soft, and then squeeze the juice out with your hands.
Ginger juice should be freshly squeezed and used immediately. The temperature of the milk should be controlled well, and the milk should be poured quickly over the ginger juice when pouring the milk, which is called ‘colliding’.
The ratio of ginger juice to milk is crucial. Too little ginger juice cannot solidify, and the more ginger juice, the thicker it will become, but it will also be too spicy.
