Ginger Juice

Ginger Juice

1. All raw materials

2. Grate the ginger with a grater

3. Squeeze the ginger juice with clean gauze

4. Squeezed ginger juice (a tablespoon and a half of ginger juice matches a small bowl of milk)

5. The fresh milk is boiled in a pot to open to about 70 degrees (I use fresh milk to cook, and the boxed milk can be directly heated in a microwave oven)

6. Plus the right amount of white saccharification

7. Finally, quickly rush the milk into the ginger juice, do not stir, cover with a lid for a few minutes and serve

Tips:

When choosing ginger, you must choose old ginger. You can’t make tender ginger. This is very important.