[pattern eating] ginger milk-You Are Foodie

By Yedda
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[pattern eating] ginger milk

Jiangbangnai is a traditional dessert in Panyu, Guangdong Province. It is made of milk, sugar, ginger juice and solidified at a suitable temperature. Jiangbangnai tastes mellow and smooth, sweet and slightly spicy, and has a unique flavor. It has the effects of dispelling cold and circulating blood, nourishing skin and beauty, relieving cough and sleeping. [official account: pattern light]The authentic ginger milk is to boil the fresh water milk with sugar, pour it into a bowl, collide with the old ginger juice, and let it stand for a few minutes to solidify into a tofu flower. The production of jiangbangnai is relatively simple, but if you do not master the skills, the failure rate is still quite high.Making ginger milk requires water milk, because the protein content of water milk is greater than that of ordinary milk. If there is no water milk, you can use whole milk instead. In addition, adding two spoons of whole milk powder to the fresh milk will make it easier to succeed.

Main Ingredients

White granulated sugar 30g
ginger About 120g

Auxiliary Ingredients

milk 400ml

1. Old ginger must be used, and fresh and immediately squeezed ginger juice must be used;2. Pay attention to the temperature of the milk. When the milk is 70 degrees (the milk at this temperature is no longer hot), it is the easiest to rush into the ginger juice;3. When pouring milk into ginger juice, keep it at a certain height and at a high speed. The whole process must be completed within 3 seconds;4. The ratio of ginger juice to milk is 1:10. It is not easy to solidify without ginger juice.

Step 1 . Peel the old ginger and cut it into small pieces.

Step 2 . Put it into a cooking machine and stir it (or grind it into mud with a ginger grinder).

Step 3 . Put the crushed ginger into a cloth bag (or sand cloth).

Step 4 . Squeeze out ginger juice, about 20g.

Step 5 . Pour the milk into the pot and heat it over medium heat.

Step 6 . Add white granulated sugar and boil the milk until it just boils. Turn off the heat.

Step 7 . The milk is warmed back to about 70 degrees.

Step 8 . Quickly inject 200ml milk into ginger juice. The process must be fast, and must be completed in 3 seconds. It must be done at one go, not intermittently.

Step 9 . Stand for 10 minutes, do not move, do not stir!

Step 10 . In cold winter, it's most suitable to make a ginger milk at home. It's sweet and slightly spicy. After eating, your stomach is particularly comfortable and your heart warms up.

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