The use value of ginger milk is high, and it is convenient to make. However, if the milk concentration is not enough, the temperature is not up to standard, and the ginger juice is not enough, the finished product will not solidify, which will affect the taste. Don't worry in this case, heat it with strong fire, and then steam it for 2 minutes to solidify. It is best to drink ginger milk immediately after making it, and put it in the refrigerator if it is not finished, but the time should not be long, and it should be finished within 2 days.

Matters needing attention in ginger milk collision

When preparing ingredients, it is best to prepare a piece of ginger and a box of whole milk. When we are ready, let's cut the ginger into powder and squeeze out the ginger juice. The squeezed ginger juice can also be unfiltered with fine sand, and then put it in a small bowl for later use. The amount of ginger juice is about 25 grams.

Then we prepare a box of full-fat milk, the amount of which is about 250g. Then we pour the milk into the milk pot and heat it with medium and small fire. During the heating process, we can also add some white sugar or an appropriate amount of brown sugar according to our own taste. When heating the milk, we don't need to boil it completely, just cook it to 70-80 degrees. If there is a food thermometer at home, we'd better test that this temperature must be controlled.

After heating, pour the milk into the ginger juice at a time, and be sure to lift it higher. Pour it into the ginger juice. After pouring it into the ginger juice, don't stir it. Cover it and put it aside. Just wait for more than ten minutes. When making, we must grasp the temperature of milk. If we don't grasp it well, it will be easy to fail, because if you like it, try it quickly.