The milk is boiled slightly, and small bubbles are placed on the side.
Using fine grinding, grinding ginger, with ginger juice flowing out
Filter the ginger juice into the bowl with a strainer
Press with a spoon to get the ginger juice
Finally, put the milk into the ginger juice and let it stand for 5-10 minutes.
1. It is easier to coagulate with milk with higher fat content. The principle is, I don't know. Everyone can Baidu. Ginger milk is a specialty of Shunde. It should have been used with milk, but it is hard to find here. It uses goat milk. . High-fat milk is used to make this dessert. You don't have to worry about drinking it. It's definitely more refreshing than just drinking pure milk. 2. Do not overheat the boiled milk, about 80 degrees. 3. If the coagulation is not very good, except for the fat content, Maybe the ginger juice is not enough or it moves when it is still standing. Note that it is not necessary to stir. 4. When the milk is washed into the ginger juice, it must reflect the “collision”. It must be fast, and it must be a little strong. 5. Use starch and water. More ginger