Ginger milk(jiang zhuang nai )

Ginger milk

Introduction:

"Ginger milk is a special snack in Guangdong. The taste is mellow, smooth, sweet, slightly spicy, unique and has the function of warming stomach and surface heat. There was a legend about ginger bumping milk. Once upon a time, in Shawan Town, Panyu city, Guangdong Province, an old woman had a cough. Later, she knew that ginger juice could cure her cough. But the ginger juice was too spicy for her to drink. Her daughter-in-law boiled water and milk with sugar and poured it into a bowl filled with ginger juice. Strangely, after a while, the milk curdled, and her mother-in-law suddenly felt fragrant. The next day, he got well. Therefore, Jiang bumping milk spread in Shawan Town. People in Shawan called "congealing" as "burying", so "Jiang bumping milk" was also called "Jiang burying milk" in Shawan. Although it's far away from Guangdong, there is no boundary. When I went back to my hometown, I did it for the first time, and I succeeded. Now it's cold. I'll have a sweet and spicy one, and I'll be hot right away. "

Production steps:

Step 1: 1. Remove the skin of ginger and cut it into flour.

Step 2: 2. There is ginger juice oozing from the fine powder.

Step 3: 3. Take a small silk handkerchief and wrap it. (it will be dyed yellow, only when it is used up)

Step 4: 4. Squeeze the handkerchief tightly to filter out the ginger juice easily.

Step 5: 5. Pour the milk into the pan and cook until there are small bubbles around.

Step 6: 6. Add sugar.

Step 7: 7. Gently shake the pan to melt the sugar.

Step 8: 8. Cool the milk to about 70-80 degrees and pour it into a bowl with ginger juice. Stir the ginger juice before pouring

Step 9: 9. Freeze for 5-10 minutes.

Materials required:

Ginger: a large piece

Fresh milk: 200ml

Sugar: 15g

Note: before I do, I only know that I can hold a spoon. I don't know that it will turn into something like tofu flower. It's really amazing! It's also a surprise!

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Jiang Zhuang Nai