Ginger milk, the full name of ginger milk milk, also known as ginger buried milk, originated from the traditional folk food in the Pearl River Delta.

The taste is mellow and smooth, sweet and slightly spicy, with a unique flavor and a stomach-warming and surface-heating effect.

Recipe: One pack of Yantang fresh buffalo milk (200g), 16g of freshly squeezed ginger juice, 20g of white sugar. Method: First of all, the raw materials used are very important. Fresh and nutritious buffalo milk must be used. Ginger milk can only be made in

The popularity in the south is due to the lack of a unique ingredient for ginger milk in the north: buffalo milk.

Since ancient times, buffalo milk has been called "the king of milk and the treasure of milk".

Buffalo milk is a local specialty product.

In China, only five provinces including Guangdong, Jiangxi and Guangxi have buffalo.

It is nutritious and rich in protein, fat, iron, zinc, calcium, vitamins, trace elements and other nutrients needed by the human body.

In the past, you had to go to Panyu and other places to find fresh buffalo milk, but now, Yantang Milk Company grandly launched fresh buffalo milk and other products in April 2008. This product uses fresh and high-quality buffalo milk as raw materials and has been pasteurized.

, filled, with a rich and mellow aroma and a sweet taste.

The buffalo milk from Yantang Milk Company is rich in protein, and the buffalo milk produced is both firm and full of milk flavor.

There are also special requirements for the materials needed to make ginger milk. It must be old ginger.

Second, you must use fresh old ginger. Old ginger refers to ginger with many roots. Beat the ginger into puree and grind the ginger juice.

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In fact, making ginger and milk is a process of reaction.

So be sure to use fresh ginger juice.

Ginger juice that has been left overnight cannot be used.

Third, put the milk into the pot and heat it.

Temperature is important.

Since it is said to be a reaction, there must be a specific reaction temperature.

The most suitable temperature is 70-80 degrees.

Fourth, it is the process of collision.

First pour the ginger juice into the bowl with the hot milk, and then pour the milk back into the bowl with the ginger juice. The speed should be fast, because the milk will coagulate in about 20 seconds.

The well-done ginger hits the milk, smooth as a mirror.

Finally, we have to wait for it to condense. What does it mean that it has condensed successfully?

Able to hold a spoon.

This product has a mellow and smooth taste, is sweet and slightly spicy, has a unique flavor and has the effect of warming the stomach and surface heat.