Zhongzhong Shawan Town~Jiang Bangnai

Overview

There is a legend about ginger hitting milk: Once upon a time, in Shawan Town, Panyu, Guangdong, an old woman suffered from a cough. She later learned that ginger juice can cure coughs, but the ginger juice was too spicy for the old woman to drink. The wife then boiled buffalo milk with sugar and poured it into a bowl of ginger juice. The strange thing was that after a while, the milk curdled, and the mother-in-law felt her mouth full of fragrance after drinking it. The disease was cured on the second day. Therefore, Jiang Chuang Nai became popular in Shawan Town. People in Shawan called coagulation and buried milk, so Jiang Chuang Nai was also called Jiang Bu Nai in Shawan. The principle of making ginger milk: Ginger milk is mainly made by relying on the chemical reaction between ginger juice and milk within a certain temperature range (40 degrees - 100 degrees) to solidify the milk. The beating step in the traditional production method is to slightly lower the temperature of the milk and make the finished product taste better. Ginger is known as a good food and medicine. Studies have found that ginger contains a special substance similar to salicylic acid. When diluted, it can be used as a blood thinner. It has special curative effects on lowering blood lipids, blood pressure, preventing thrombosis and myocardial infarction. Regular consumption can maintain health and strengthen the body. Its health and longevity effects are loved by people from all walks of life.

Tags

• dessert
• drinks
• children
• breakfast
• old ginger
• white sugar
• buffalo milk

Ingredients

Steps

1. 1 Choose old ginger. The older the ginger, the spicier it is, so old ginger is more powerful! There are more shredded gingers. I like to buy old ginger that is pureed and unwashed.

   

2. 2 Wash the old ginger and grind it into puree. You can use a food processor to crush it. If you don't have tools, you can chop it with a knife.

   

3. 3 Wrap it with gauze or strain it to extract the juice.

   

4. 4 I made two bowls, each with 50ml ginger juice. The amount can be increased or decreased according to personal preference, but not too little.

   

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

   

6. 6 Boil the boiling water or wipe off the water droplets in a pot, pour in the milk and sugar, stir over low heat until it boils slightly and then turn off the heat. It is best to boil milk in a casserole or earthen pot, which tastes better.

   

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

   

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

   

9. 9 "Bumping" requires a certain height and tilt angle. Don't hesitate, just pick it up and hit it. It can be completed within 5 seconds. It depends on such a perfect integration in a moment.

   

10. 10 After pounding the milk, do not stir, otherwise the structure will be damaged or it will not slide. Let it sit for about 10 minutes and it is ready.

    

11. 11 After ten minutes, the ginger milk was completed and it was able to hold the spoon.

    

12. 12 It's hot and spicy, I can't wait! I like to eat it while it's hot! In summer, you can let it cool and put it in the refrigerator to eat it. It's cool to beat the heat. The texture of the cake is like double-skinned milk. You can also put some cooked red dates or red beans on top of the milk and eat it together! Hey guys, you can do it too!