The reason why the ginger juice does not coagulate when it collides with milk may be due to raw material problems. The ginger that makes the ginger juice must be old ginger, then the milk needs high concentration of milk, and finally it must be fast when it collides with milk. In this way, you can make a good ginger juice and milk.

raw material: 7g of ginger? Pure milk 2ml? Accessories: oil 2ml? A spoonful of salt

is made as follows:

1. Wash and peel ginger, cut it into small pieces, and put it into a blender to stir. Wrap Jiang Mo in gauze, squeeze out ginger juice, and put the squeezed ginger juice into two bowls respectively.

2. Pour pure milk and sugar into the pot, stir while cooking, and turn off the heat when the temperature reaches 8 degrees. When pouring milk, pour the milk on the ginger juice quickly. This process is called "bumping" and it can be stopped for 5-1 minutes.

3. The prepared ginger milk can bear a spoon. It is best to choose fresh ginger and squeeze it before using it. The temperature of milk should not be too low, and it will not solidify if the temperature is not enough.

note: although the name is ginger juice colliding with milk, the practice is to "collide" the milk with ginger juice, otherwise it will not solidify. Milk should not be skimmed, otherwise it will not coagulate, and milk will hit ginger juice quickly.

Ginger juice bumping into milk was first created in Shawan Town, Panyu County. Shawan is a land of fish and rice, and raising buffalo to produce milk is a sideline of local farmers. Buffalo milk produced here has a high concentration and contains a lot of fat, which can be made into a variety of dairy snacks, among which ginger juice is the most famous, and it is spread all over restaurants in Guangzhou, Hong Kong and Macao.