Practice: [raw materials] milk ginger (the older the ginger) sugar 1. First, peel and wash the ginger, cut it into small pieces and squeeze the ginger juice with a garlic press (there is no garlic press, so I will introduce two simple methods to squeeze the ginger juice below) 2. Pour two spoonfuls into each small bowl (if you like spicy food, put more, but don't eat too little, otherwise it will be easy. But not too little, which is also the key to success or failure. ) Bring to a boil, turn off the fire and stir clockwise for a few times until the temperature is about 70 degrees. 4. Pour the milk into the bowl with ginger juice. 5. Cover it. After three or four minutes, you will find that the milk has magically solidified. (The recipe suggests that cocoa powder is sprinkled at this time, which will make it better to sell, but occasionally there is not so much material. Features: Drinking ginger juice mixed with milk in winter helps to promote blood circulation in the body, enhance resistance, prevent colds, and warm up after drinking. You can put it in the refrigerator in summer and refrigerate it after typing. When I took it out, I felt like eating tofu brain, sweating like a pig, taking a bath and completely eliminating the fatigue of the whole day. Highly recommended: a delicious method in summer-put it in the refrigerator after solidification (remember to seal it with plastic wrap). But remember to eat it as soon as possible after taking it out, otherwise a layer of water will precipitate on the surface. Beating milk with ginger juice is good news for those who hate the smell of milk. Successful works have no milk flavor, which I personally know (a friend of mine never drinks milk because she hates milk flavor, so she will definitely try it next time she succeeds). But if you are still in the experimental stage, it is recommended to find someone ready to give you unsuccessful milk at any time. Hehe, try it ~ ~ ~

Satisfied, please adopt.