Ginger is warm and pungent, and has the effects of sweating and relieving exterior syndrome, and stopping vomiting by warming, among which ginger is a relatively positive natural plant.
Milk is nutritious, easy to digest and absorb, low in price and convenient to eat. It is the most "almost perfect" food, called "white blood", and it is a relatively negative natural food.
Ginger milk is rich in essential trace elements and vitamins such as iron, zinc and calcium, which plays an excellent role in promoting the development of brain cells, regulating blood gas and promoting bone growth. Ginger is smooth with milk, nourishing and beautifying, relieving cough and sleeping peacefully. Now it can be used to make hot food, warm the stomach and show heat, dispel cold and promote blood circulation, eat in cold storage, cool and moisten the throat, cool and comfortable.
Extended data:
Matters needing attention in practice
1. Now squeeze the ginger juice, control the temperature of the milk, and pour the milk on the ginger juice quickly when pouring the milk. This step is called "bump"
The ratio of ginger juice to milk is very important. There is too little ginger juice to solidify. The more ginger juice, the stronger it will be, but it will be too spicy.
3. After the milk is boiled, it needs to be cooled to about 70 degrees by stirring or other methods, but don't let it cool, otherwise the surface will be covered with a layer of "skin". Never beat ginger juice directly with boiled milk.
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