1. Peel the ginger, grind it into ginger paste, filter out the ginger juice with gauze and put it in a bowl for later use (one tablespoon in each bowl, and put more ginger juice if you can eat spicy food. Personal suggestion: it is best not to put too much, because it will rob the milk)

2. Add sugar to the milk and heat it until small bubbles appear around it, without boiling.

3. Quickly pour the boiled milk into the bowl with ginger juice (personal suggestion: prepare a large bowl with a deep bottom), pour the boiled milk into the bowl from mid-air, then pour it back into the pot, pour it back and forth for about 10 to 15 times, and wait for 5 minutes.

4. Take out the spoon and start, hehe ~

(raw materials: milk 1 kg can make 2.5 bowls, ginger juice spoons, sugar according to personal preference: fresh materials)

My answer to the question of why it is solidified is as follows:

Ginger juice and milk react chemically within a certain temperature range (that is, 40℃-100℃) to coagulate milk.

That is, in this temperature range, ginger juice and milk can be mixed and solidified, and temperature is an absolutely important factor. In the above practice 3, the traditional practice of "pouring back and forth for about 10 to 15 times and waiting for 5 minutes" makes the temperature of milk slightly lower, which makes the finished product taste better. If you want to eat ginger and milk, it's hot ~

How's it going? Got it? Hehe, I hope someone can help you solve your worries.