There is a legend about the collision between ginger and milk. Once upon a time, in Shawan Town, Panyu, Guangdong Province, an elderly lady suffered from cough, and later she learned that ginger juice could cure cough. But the ginger juice was too spicy for the old woman to drink, so the daughter-in-law boiled the buffalo milk with sugar and poured it into a bowl full of ginger juice. Strangely, after a while, the milk solidified and my mother-in-law felt full of fragrance after drinking it. It will be fine the next day. Therefore, the collision of ginger and milk spread in Shawan town, which was called "coagulation" by Shawan people, and "ginger and milk collision" was also called "ginger and milk burial" in Shawan.
Making principle of "ginger mixed with milk"
Ginger milk is mainly made by the chemical reaction between ginger juice and milk in a certain temperature range (40℃- 100℃), which coagulates milk. The bumping step in the traditional production method is to lower the temperature of milk slightly to make the finished product taste better.
Materials-Buy fresh buffalo milk (1 kg can make two and a half bowls), freshly squeezed ginger juice (without a machine, it can be ground and then separated) and sugar.
Practice-Boil milk+sugar, turn off the fire after boiling (make sure to boil buffalo milk), let it cool for 30 seconds, then pour it into a bowl with ginger juice, and solidify for about 10 minutes. Then you don't have to teach.
Tip- 1, using fresh buffalo milk and boxed Yili pure milk as far as possible can also be successful.
2, want to use freshly squeezed ginger juice, tried to use overnight ginger juice, failed!
3. If there is a thermometer, pour it into 70-80 degree ginger juice after the milk is cooked.
working methods
material
Ingredients: milk
Accessories: Ginger, Black Sesame and Lycium barbarum.
Seasoning: salt, sugar, monosodium glutamate.
Cooking method
1, peeled ginger, washed and chopped, mashed into ginger paste, boiled milk, poured into a bowl, added with white sugar and mixed well. When the temperature drops to 70 degrees, pour in ginger paste, cover it, and let it stand for 10 minute.
2. Dice the bread, dip it in the egg liquid and fry it in the pan until brown. Sprinkle a little salt in the pot and mix well. Add it to ginger milk and decorate with medlar and black sesame.
Features: smooth and tender taste and unique flavor.
Key points of production
1, fresh buffalo milk is the best milk, and it is more authentic. Of course, other milk will do. Mix ginger juice and milk thoroughly.
2, temperature control: in addition to cooking in the pot, milk can also be put into the microwave oven (fire for one and a half minutes), the temperature is controlled at about 60 degrees.
3, the key to delicious: the so-called collision between ginger and milk, "collision" is a key point. The delicious taste of ginger milk lies in the passionate collision between milk and ginger juice, and the sweetness and spicy are perfectly integrated in an instant. When pouring milk, you should raise the cup to a certain height. Don't hesitate to tilt the cup at a certain angle in an instant and let the milk pour into the ginger juice quickly. It takes at least 4-5 seconds to produce such a perfect taste!
On February 2, 20 10, Guangzhou catering industry chamber of commerce held a press conference, and 10 kinds of Guangzhou famous snacks, such as boat porridge, Bula rice rolls, ginger milk, barbecued pork buns, Wonton Noodles, radish and beef offal, will apply for inheritance. The relevant person in charge of the Guangzhou Economic and Trade Commission said that the application of famous snacks is conducive to protecting the production technology of traditional snacks and also to excavating the cultural connotation and inside information of the city.