Cooking Steps

1. 

   Step1:One piece of ginger. Peel it. Clean it with Nami purified water. Put it into the Tupperware cyclone chopper. Pull the cyclone gently. Beat the ginger into pieces. Pull as many times as possible. Beat the ginger into pieces. Then put the ginger into the gauze. After wrapping, squeeze out the ginger juice and put it in a small bowl for standb

2. 

   Step2:A box of pure milk. Pour it into the Tupperware multi-purpose pot. Add 34 tablespoons of sugar. Boil about 1000 watts. Boil the milk. Stir it with the spoon constantly while cooking. Make the sugar melt completely. After boiling, place it for a while. Reduce the temperature of the milk to about 80 degrees

3. 

   Step3:Take about 20 ml ginger juice and put it into the bowl. Put a sieve on the bowl. Pass the hot milk through the sieve quickly and pour it into the ginger juice bowl. In this way, the clotted milk and bubbles are filtered out. The finished product will be more delicate and even. Hot milk will not have to be stirred when it is poured into the ginger juice bowl. Wait for 23 minutes for the milk to coagulate naturally. The delicate and fragrant ginger juice will be ready to collide with the milk. Sprinkle some pine when eating Nuts such as nuts or almond slices are on it. It's delicious.

4. 

   Step4:Milk must be full fat and high protein, otherwise it will not coagulate. After the milk is boiled, it needs to cool a little to about 80 degrees before it collides. Otherwise, it will not solidify. Ginger juice must be squeezed now. It can't be kept for a long time, or it won't solidify. In case of unsuccessful collision, there is a remedy. Steam the uncooked ginger milk in a steamer for a few minutes, and then it will set.

5. 

   Step5:Finished produc