In The Middle of Shawan Town~ginger Hits Milk

Name: In The Middle of Shawan Town~ginger Hits Milk
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g ginger; 400ml Buffalo milk; 3 tablespoons Sugar

by Dragon Mom Food

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

There was a legend about ginger bumping into milk: in the past, in Shawan Town, Panyu, Guangdong, an elderly old woman had a cough. Later she knew that ginger juice could cure cough, but the ginger juice was too spicy and the old woman couldn’t drink it, so the daughter-in-law took water. The milk was boiled hot with sugar and poured into a bowl of ginger 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.

The principle of making "ginger hit milk":

Ginger milk is made by coagulating the milk by the chemical action of ginger juice and milk in a certain temperature range (40 degrees-100 degrees). The steps in the traditional production method are to lower the temperature of the milk slightly to make the finished product taste better.

Ginger is known for its good medicine and food. Studies have found that ginger contains a special substance similar to salicylic acid, which is diluted as a blood thinner to lower blood lipids, blood pressure, prevent thrombosis and myocardial infarction, etc. It has a special curative effect. Regular consumption can maintain health and strengthen the body. The effect of health maintenance and longevity is loved by people from all walks of life. "

Ingredients

200g Ginger
400ml Buffalo Milk
3 tablespoons Sugar

In The Middle of Shawan Town~ginger Hits Milk

1. Choose old ginger. The older the ginger, the hotter it gets, so old ginger is very powerful! There are more ginger shreds. I like to buy old ginger that is muddy and unwashed.

In The Middle of Shawan Town~ginger Hits Milk recipe

2. Wash the old ginger and knead it into a puree. You can use a food processor to smash it, or you can use a knife to smash it if you don't have any tools.

3. Wrap it with gauze or filter the residue to extract the juice.

4. I make two bowls, each with 50ml ginger juice. According to personal preference, the amount can be increased or decreased, but not too small.

5. I use imported full-fat pure milk for two boxes and only use 400ml. A standard bowl of ginger milk requires 200ml to 250ml of milk, depending on the amount of ginger juice used.

6. Boil raw water or dry water droplets in a pot, pour in milk and sugar, keep stirring on a low heat until it is slightly boiled, then turn off the heat. It is best to boil the milk in a casserole or earthenware pot to taste better.

7. The boiled milk needs to be filtered so that the milk tastes smooth and tender.

8. The milk temperature needs to be around 80 degrees, ready to start "bumping".

9. "Bumping" requires a certain height and angle of inclination. Don't hesitate to pick it up and hit it. It will be completed within 5 seconds, relying on such a perfect fusion in an instant.

10. After hitting the milk, don't stir it. If it damages the structure, it won't slip. Let it stand for about 10 minutes and serve.

11. Ten minutes later, the ginger hits the milk and has the ability to carry the spoon.

12. It’s hot and spicy, can’t wait! I like to eat it while it’s hot! In summer, you can put it in the refrigerator to cool off and cool off. The clumpy texture is like double skin milk; you can also put some cooked red dates or red beans on top of the milk and eat it together. ! Dear friends, you can too!