1. Prepare a piece of old ginger and use a juicer to squeeze out the ginger juice for later use. Without a juicer, you can chop ginger into ginger paste, wrap it in gauze, and squeeze out the ginger juice.
2. Put 20Ml ginger juice into the bowl, remember that the ginger juice has starch precipitation, it must be mixed and stirred before extraction and use.
3. Prepare 200Ml of whole milk, add sugar and heat it to about 70 degrees Celsius in a milk pan.
4. At a certain height as shown in the picture, knock down the milk. Then do not move the bowl, wait ten minutes quietly, it is best to cover the bowl with a small dish.
5. In the end, it must start to eat! Smooth and delicious! It's that simple!
Tips:The temperature of bumping milk should be controlled between 70 and 80 degrees. The milk must use whole milk. When hitting, you need to have a certain height to pour the milk down. Then never move the bowl. Sugar removes the spicy taste of ginger, so don't forget to add it! The milk I use is Xiangmanlou.
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