Ginger milk DIY(jiang zhi zhuang nai )

Ginger milk DIY

Introduction:

"Jiangzhibangnai was first created in Shawan Town, Panyu County, Guangdong Province. Shawan is a land of fish and rice. Jiangzhibangnai is the most famous dessert in the local area, spreading to restaurants in Guangzhou, Hong Kong and Macao. According to the theory of traditional Chinese medicine, milk is sweet and cold, and its function is tonifying deficiency, while ginger is pungent and slightly warm, and its function is dispersing cold, warming stomach and removing phlegm and Qi. Therefore, ginger milk has the effect of warming the whole body, dispelling cold and relieving cough, and the organic combination of ginger and milk can produce the wonderful effect of protein coagulation, which can be described as ingenious cooperation. This dessert seems very difficult. In fact, it's very easy to make it at home. "

Production steps:

First, prepare a box of pure milk (250ml).

Step 2: 2. Ginger a piece of about 25 grams, washed, peeled, cut into thin slices, then cut into shreds, and finally chopped into fine powder.

Step 3: 3. Wet and dry the gauze, pour in the ginger powder and wrap it tightly;

Step 4: 4. Tighten your hands in the opposite direction to squeeze out the ginger juice.

Step 5: 5. Take a spoonful of ginger juice and pour it into a small bowl.

Step 6: 6. Pour the pure milk into the pot and cook it over medium low heat to about 80-90 degrees, then turn off the heat. (no need to boil)

Step 7: 7. Put the cooked milk into a large container, scoop up the milk with a large spoon, and then pour it back. Repeat this action for 10-20 times. This process is called "milk bumping". The purpose is to reduce the temperature properly, pour in the air, and when the temperature drops to 70-80 degrees, you can rush into the bowl with ginger juice.

Step 8: 8. Quickly rush into the bowl without stirring. Otherwise, the bottom has solidified and the top cannot.

Step 9: 9. Wait 2-3 minutes for natural coagulation, sprinkle with sugar or scoop in a spoonful of honey, then you can eat. It's tender and smooth. It tastes great!

Materials required:

A box of pure milk

Ginger: one piece

One teaspoon of honey (or sugar)

Precautions: 1. Milk should be full fat and high protein, otherwise it will not coagulate. 2. It can't be hit until it's cool to 70-80 degrees, otherwise it won't solidify. 3. Ginger juice should be made and pressed now. It can't be put for a long time, otherwise it will not solidify. 4. If you use fresh milk, be sure to boil it and then pour it into ginger juice when it is cooled to 70-80 ℃.

Production difficulty: ordinary

Craft: Skills

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Jiang Zhi Zhuang Nai