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姜撞奶为什么不凝固
更新时间: 2020-11-05 00:00:00  

如果姜撞奶不能凝固,可能是因为牛奶不是全脂高蛋白;牛奶没有凉到七十、八十度;最重要的是,姜汁一定要用新鲜的,不能过夜,它是牛奶凝结的关键。

姜撞奶富含人体必需的铁、锌、钙等无机盐和维生素等营养成分,它是最"接近完美的食品",是较为阴性的天然食品。

关键词: 为什么 凝固

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