Production technology: 1, peeled fresh ginger, then squeezed juice, about 3 or 4 spoonfuls, without residue. (The amount of ginger juice is about 3-4 tablespoons, too much will be spicy, too little will be ineffective. As for how to juice, it's all personal imagination)

2. Add some sugar to the fresh milk and heat it on the fire.

3. Heat to a boiling state (the milk along the pan has begun to condense with bubbles, but no big bubbles come out) and turn off the fire.

4, stir the heated milk to make its temperature drop to about 80 degrees (be sure to stir evenly ~! )

5. Then wash the milk into the ginger juice, which is the so-called "bump". (This is the most critical step, so it must be noted that the boiled milk must stand for a few seconds before it can be washed into the ginger juice. Because boiled milk is washed directly with ginger juice, it will become thin ginger juice. But you can't let it stand for too long before washing, which will turn the finished product into a strange mixture of water blocks. In short, the standing time is really difficult to grasp, depending on personal feelings, but it will never exceed 10 second. Experts have said that the milk for making ginger juice should be 80~90 degrees Celsius, but we can't always put a thermometer in the milk to test it, can we? Therefore, if you want to succeed, you might as well do more experiments. I was 5' 6, too. I don't know if it's successful, it's still a little spicy, but at least it's solidified! ! ! It is difficult to control the temperature and the ratio of milk to ginger juice ... so be careful! ! )

6. After "bumping", let it stand for about 10 minutes, and you can start.