Shunde ginger milk(shun de jiang zhuang nai )

Shunde ginger milk

Introduction:

"Ginger bumping milk" is a kind of dessert made of ginger juice and milk. It tastes mellow, tender and smooth, slightly spicy in sweetness, with unique flavor and stomach warming effect. Traditional folk food in the Pearl River Delta. Ginger is warm in nature and pungent in taste. It has the effect of sweating, relieving exterior pain, warming the middle and stopping vomiting. It is well known for its good medicine and food. Ginger contains a special substance similar to salicylic acid. After being diluted as a blood thinner, it has a special curative effect on lowering blood fat, blood pressure, preventing thrombosis and myocardial infarction. Regular consumption can protect health and strengthen the body. Milk is rich in nutrition, easy to digest and absorb, cheap, easy to eat, ginger milk, with the effect of dispelling cold and blood, beauty, cough and sleep. It is rich in iron, zinc, calcium and other trace elements and vitamins necessary for human body. It plays an excellent role in promoting brain cell development, adjusting blood gas and promoting bone growth. Practice: ginger wash grinding juice, a bowl of milk about 200 ml, need a spoonful of ginger juice about 15-20 ml, ginger juice more does not matter, less is not easy to shape. Light milk with a spoonful of sugar, milk is best water heating, 90 degrees in winter, 80 degrees in summer, to a one-time hit into ginger juice, hit after do not move, 3 minutes to shape. It's best to grind the juice with powdered ginger. The delicacy of ginger milk lies in the passionate collision between milk and ginger juice, the perfect fusion of sweet and spicy in an instant, and it should be done at one go. "

Production steps:

Step 1: ginger, water milk, sugar, water milk taste better than ordinary milk, but also easier to shape. Maybe water milk is stronger than ordinary milk.

Step 2: without a blender, grind the ginger by hand to remove the ginger juice. For a bowl of 200 ml milk, you need a spoonful of ginger juice. About 15-20 ml ginger juice. More doesn't matter, less can't.

Step 3: put 1 spoonful of white sugar into the water and heat it. Sweetness can be increased or decreased according to personal taste.

Step 4: stir the sugar while heating. It is heated to 90 degrees in winter and about 80 degrees in summer. Put the palm of your hand on the top of the milk and feel very hot. It's not in the milk.

Step 5: warm milk and ginger juice.

Step 6: do it all at once and quickly into the ginger juice.

Step 7: don't touch it after you hit it.

Step 8: it can be formed in 3 minutes. You can eat it

Step 9: 3 minutes molding, stable can hold a spoon.

Materials required:

Milk: 200ml

Ginger juice: 1 teaspoon

Sugar: 1 teaspoon

Note: it's OK to heat the milk to the required temperature. The taste of the milk is better and the nutrition is not damaged so much. Because the milk is not suitable for high temperature cooking, boiling and cooling to the required temperature, boiling the milk is at least 100 degrees, which has greatly damaged the nutrition of the milk.

Production difficulty: simple

Craft: Skills

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Shun De Jiang Zhuang Nai