Ginger milk(jiang zhuang nai )

Ginger milk

Introduction:

"There was a legend about Jiang Bangnai. Once upon a time, in Shawan Town, Panyu city, Guangdong Province, an old woman suffered from cough. Later, she knew that ginger juice could cure cough, but the ginger juice was too hot for her to drink. Her daughter-in-law accidentally poured the milk into the ginger bowl. Strangely enough, after a while, the milk coagulated, and her mother-in-law suddenly felt fragrant after drinking it. The next day, I got well. There are 17 pictures of ginger bumping milk. 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

Production steps:

Step 1: get all the materials ready.

Step 2: wash the ginger, chop it into minced ginger, and press out the ginger juice.

Step 3: pour the milk into the milk pot, add sugar and cook over low heat until the heat is turned off.

Step 4: air to 80 degrees, pour in ginger juice and cover the bowl.

Step 5: freeze for 10 minutes.

Step 6: it's delicious

Materials required:

Milk: 250ml

Ginger: 50g

Sugar: 3 teaspoons

Note: 1, must use ginger, and to be used now grinding. 2. The amount of ginger juice and sugar can be increased or decreased according to personal taste. 3. The milk needs only to be boiled to a slight boil. 4. The key to delicacy: the so-called ginger bumping milk, "bumping" is a key point. The delicacy of ginger milk lies in the passionate collision of milk and ginger juice, and the perfect fusion of sweet and spicy in an instant. When pouring milk, the cup should be raised to a certain height. Don't hesitate. In a moment, tilt the cup at a specific angle, so that the milk can be quickly poured into the ginger juice. It should be poured out in at least 4-5 seconds to produce such a perfect taste!

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Jiang Zhuang Nai