Ginger juice with milk

Ingredients?

Ginger juice 10 grams

Milk 195 ml

Sugar Appropriate amount of grams

How to mix ginger juice with milk?

Peel the ginger and smash it (I feel that the peeled ginger juice has a purer taste)

Peel the ginger Strain the juice (the bowl should be water-free and oil-free). I used about 250 grams of ginger to make seven bowls

I will use the remaining ginger residue to make ginger egg fried rice

Cook the milk with sugar until the milk froth rises to two or three centimeters high, then I turn off the heat. Don’t cook it too high, otherwise it will easily burn the edges and the bottom

I will boil the milk Take it out and let it cool for five to ten minutes. Let it cool slightly. If the milk is too hot, it will not be so smooth and the taste will be a bit rough.

Stir the ginger juice and divide it. If you like it spicy, you can add more, but don’t If you are too greedy, you will cry if you drink too much (ginger juice will precipitate a little white substance like starch paste when it is still, so stir it a few times when using it). Put the bowl of ginger juice on the table and pour in the milk immediately because it will coagulate. The process requires stillness and immobility. The amount of milk needs to be added at one time. If you cannot finish adding it and feel that the milk is too little, add more milk, which will prevent it from coagulating.

After adding milk, wait for five minutes and then start eating! The smooth and strong feeling is my favorite. After eating, the coldness is driven away, and the throat and stomach are warm

195ml is just enough for a bowl, and the taste is smoother with this milk