Peel ginger, grind it into ginger paste, filter out ginger juice with gauze and put it in a bowl for later use (one tablespoon per bowl, and add 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.

Put the ginger juice into the stew, pour in the steaming buffalo milk and cover it. Wait a minute, then open the lid and see: watery milk condenses into solid. This is Shunde's famous ginger milk pimple. It is said that the key lies in the temperature control of buffalo milk. Ginger milk not only has the fresh and smooth taste of buffalo milk, but also has a strong taste of ginger juice, which is healthy and nourishing.

knack for cooking

1. Ginger needs to be cut into pieces and beaten into ginger paste, and then ginger juice is used. Note that the amount of milk and ginger juice is prepared according to the ratio of 10: 1, so ginger milk is the best. Remember to add some sugar when cooking milk, otherwise the ginger milk will be too strong.

2. After the milk is boiled, continue to cook for a while, the temperature must be enough, and then mix with the uncooked milk, and control its temperature at 75-80 degrees, so that the ginger milk will solidify better, and pay attention to the speed of operation.

3. Note that when the milk is poured into the ginger juice, it is necessary to stir the ginger juice again, so that the milk and ginger juice can be fully integrated, which will have a solidification effect.