Ginger milk(jiang zhuang nai )

Ginger milk

Introduction:

"I went to Zhongshan about ten years ago and invited my sister Jiang pi to taste the local food. For ginger, there is a natural favor. Ginger in soup, cooking and fish stew will never be thrown away; ginger slices, ginger sugar, pickled ginger... They're all my favorites. The pungency of ginger juice, the mellow smell of milk and the sweetness of sugar are really delicious in the world! The successful ginger milk is tender and smooth, even tender than bean curd; it tastes mellow, sweet with a little spicy, and has the effect of warming stomach and exterior heat. "

Production steps:

Step 1: choose fresh ginger, preferably old ginger with more roots, not tender ginger.

Step 2: peel the ginger and cut it into pieces.

Step 3: put the ginger pieces into the blender and break them into flour.

Step 4: wrap the ginger with fine gauze and squeeze out the ginger juice.

Step 5: pour the milk into the milk pot, add sugar, stir well, heat over low heat to 70 ℃ - 80 ℃ (158 ﹣ 176 ﹣ f), turn off the heat. If you don't have a thermometer, you can make a visual inspection and see small bubbles coming out around the pot.

Step 6: pour the hot milk into the bowl. The next step is the key "bump" process: stir the ginger juice (to prevent precipitation), and quickly pour it into the bowl with hot milk.

Step 7: quickly pour the ginger juice back into the original bowl.

Step 8: the milk coagulates quickly. Don't shake the bowl. Let it stand for 10-15 minutes until the milk completely coagulates and can stand a spoon.

Materials required:

Pure milk: 200g

Fresh ginger juice: 16g

Sugar: 20g

Note: authentic ginger bump milk should choose water milk, but the north can not buy, so use pure milk instead.

Production difficulty: ordinary

Craft: Skills

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Jiang Zhuang Nai