Exercise 1

Ingredients: a bag of milk, ginger, sugar.

Exercise:

1, first peel the ginger with my sharp fruit knife, chop it into pieces, then wrap it in white gauze cloth (remove it with a mask, the sequelae of SARS) and squeeze the bright yellow ginger juice into the bowl with all your strength (fortunately, there are not many, otherwise I will be thin and weak), and one spoonful is enough.

2. Pour Mengniu into the pot, add a spoonful of sugar, and turn off the heat as soon as it is boiled. I'll peel the milk and eat it first, hehe.

3. Pour the milk back and forth twice between the pot and the bowl, let its temperature drop to about 80 degrees (theoretical data, no need to verify), quickly pour it into the bowl filled with ginger juice, mix well, wait patiently for a few minutes, and the milk condenses into a paste.

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Exercise 2

Materials: 1 piece of fresh ginger, 1 bag of milk, sugar, garlic paste jar.

Exercise:

1. Wash the ginger, cut it into small pieces, put it in a small garlic jar, mash the small pieces of ginger and press out the ginger juice. I squeezed ginger juice with gauze, but the gauze in the photo was ugly, so I stopped sending it. Note: don't be lazy, be sure to squeeze ginger juice now. I once used the ginger juice bought in the supermarket, but it failed. I heard that even juicing is not easy to use overnight.

2. Add sugar to the milk and pour it into the milk pot until it bubbles. Note: As long as it bubbles, don't cook too much.

3. Pour out the milk, air it to 80 degrees, pour in ginger juice, and let it stand for a while, about 10 minutes.

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Exercise 3

Ingredients: 1 tbsp ginger juice, 2 egg whites, 200㏄ fresh milk, 2 tbsps fine sugar.

Exercise:

1, put the milk and sugar into a bowl and stir well, then add the egg white and continue to stir well.

2. Filter 1 to remove caked protein, then add ginger juice and stir well.

3. Divide Method 2 into 2 bowls, seal them with plastic wrap, and steam them in a steamer for about 8 minutes until they are completely solidified.