Milk, sugar, ginger 1 piece

method of work

1. First, peel and wash the ginger, cut it into small pieces and squeeze out the ginger juice with a garlic press.

2. Two tablespoons of ginger juice can be matched with a pack of 250ML milk.

3. Add sugar to the milk (sugar is added according to taste, but not too little, which is also the key to success or failure), boil, turn off the fire, stir clockwise for several times, and wait for the milk to cool slightly, about 70 to 80 degrees.

4. Pour the milk from the high point of the bowl into the bowl with ginger juice.

5. Cover it. After about five minutes, lift the lid, and you will find that the milk has solidified. At this time, it will be better to sprinkle some cocoa powder or coffee powder. I wanted to add coffee powder at first, but I found it was gone, so I didn't add it.

Tips

1 If there is no garlic press, I learned two simple ways to extract ginger juice from the Internet: A. Slice ginger with some sugar. After ten minutes, wash your hands and hold the ginger juice. B. Wash the fresh ginger you bought, cut it into small pieces, pack it in dense bags, and put it in the freezer of the refrigerator. It can be used after one day. Before making ginger juice, take the frozen ginger out of the ice box and let it thaw naturally until it feels soft when pinched. Just squeeze out the juice directly by hand. 2. Ginger juice should be squeezed and used now, and the temperature of milk should be well controlled. When pouring milk, the milk should be quickly poured on the ginger juice. This step is called "bumping". 3. The ratio of ginger juice to milk is very important. Ginger juice can't be too little, otherwise it won't solidify. The more ginger juice, the thicker it will be, but it will be too spicy. If it's not,