Unverified90% confidenceFactTime unknown
姜汁撞奶成功凝固的核心是水牛奶蛋白质含量≥4%配合鲜榨老姜汁，普通牛奶（蛋白质约3%）无法自然凝结成布丁状，只能做成半流质
1
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90%
Confidence
Long-term
Relevance
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