Guangdong Ginger Milk

Name: Guangdong Ginger Milk
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g milk; 50g ginger; 10g Sugar

by Shredded Potato Burrito

4.8 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Ginger milk is also called ginger milk, ginger hits milk. It is a traditional snack of the Han people in the Pearl River Delta area of Guangdong.
Ginger milk is made from fresh ginger juice and fresh milk. Its freshness and tenderness are better than tofu brain, milky fragrant, spicy and strong, it has the functions of warming the stomach and relieving cough, and it is especially suitable for the elderly to eat. According to the theory of Chinese medicine, milk is sweet and cold in taste and has the function of replenishing deficiency and lei, while ginger is pungent and mild in nature, has the function of dispelling cold and warming the stomach, removing phlegm and lowering qi. Therefore, when ginger juice hits the milk in cold weather, it feels warm and warm. It can be described as a clever combination.
There were legends about ginger bumping into milk. In the past, in Shawan Town, Panyu, Guangdong, an elderly old woman had a cough. She later learned that ginger juice can cure the cough, but the ginger juice was too spicy and the old woman could not drink. In the bowl of juice, it was strange that the milk had curdled after a while, and the mother-in-law felt a fragrant mouth after drinking it. I got better on the second day. Therefore, ginger bumping milk spread in Shawan town. Shawan people called "condensation" "buried", so "ginger bumping milk" is also called "jiang buried milk" in Shawan. Since then, ginger milk has been spread to the present, and it has become the most popular specialty snack in Shawan Town.

Ingredients

250g Milk
50g Ginger
10g Sugar

Guangdong Ginger Milk

1. Peel the ginger and wash it well

2. Grind the ginger to make ginger juice. Or use a knife to chop it up and then mash it with a mallet

3. Strain the ginger juice with gauze

4. Put the fresh milk into the milk pot and cook slowly while stirring continuously to prevent excessive large bubbles from forming on the surface of the milk

5. Cook until warm, add sugar in about a minute, continue to cook

6. Bring to a boil, boil it, turn off the heat and let it cool slightly until the temperature drops to about 70 degrees. (If you don’t have a thermometer at home, you can boil the milk until it boils and wait for about 5 minutes.