ginger milk

Wash the ginger and remove the skin. You can use a juicer to squeeze the ginger juice out for later use. I used a multi-purpose vegetable cutter to grind the ginger into minced meat, and then used a spoon to accumulate the ginger juice.

Serving for one person-a bowl of milk, 1-2 spoonfuls of ginger juice, mainly depends on whether you can eat spicy food. If the ginger juice is strong, 1 spoon will be ready.

The milk needs to be heated. Add sugar at this time to mix it to the sweetness you like. After heating, turn off the heat. You need to cool the heated milk to 70-80 degrees. In fact, this is easy to master. You just need to taste the milk and it will feel about medium temperature. If you can't, just test it with a thermometer.

Okay, now that ginger is starting to collide with milk, there are a few things that need to be paid attention to-you can't pour ginger juice into the milk. You have to pour milk into the ginger juice. In fact, you can't say-pour it, you should pour it into the ginger juice. It must be done in one go, not intermittently. If you want to rush it, just rush it in one go, otherwise it won't condense. It's best to rush harder. - This is the so-called ginger bumping milk.

When the milk is poured into the ginger juice, don't move and wait quietly for the milk to coagulate. If the ginger juice is good, it will coagulate within 5 minutes. What I did today was done in 5 minutes.

Generally, after waiting for 5-15 minutes, the milk will solidify, as if it is a little thinner than pudding.

You can dig it with a spoon and eat it. You can put the spoon on it ~ It will be ok if you can hold the spoon.