The real name of Jiang Chong Milk is actually called Jiang Buried Milk. Just go to Shawan, Panyu, where it comes from.
Ginger buried in milk must be old ginger, why old ginger? Not because ginger is old and spicy, but
Because the starch content of ginger is higher than that of ginger, ginger with high starch content is beneficial to the final coagulation.
It's time for milk. Milk needs water. What is buffalo milk? Buffalo milk does not refer to buffalo milk, but
Refers to 100% pure milk, milk without water, because the freshest milk is not "thick" like water.
The feeling of.
Grind ginger into juice and pour the ginger juice into a bowl.
Boil milk, boil the milk to about 80 degrees, and it will not boil well.
Pour the milk into the ginger juice. Try to shorten the time when milk is poured into ginger juice, because ginger juice takes longer.
The taste of ginger evaporates.
I have to master the ratio of ginger juice to milk well, but I can't master it well myself. This depends on long-term exploration.
Adapt to personal taste, it is estimated that it is between one to three and five. It needs refreshing, so put more ginger juice.
Wait a few minutes, and you can eat it when it is solidified.
The best ginger milk is that the surface tension after solidification can just withstand a porcelain bar, that is, a bar.
After putting it on, the milk surface sinks slightly without cracks.
A famous snack in Guangdong —— Jiang Chong Nai
Ginger against milk is made by grinding ginger into juice and crashing into fresh milk, which condenses into bean curd, and the entrance is tender, smooth and sweet.
Spice and milk stir each other, and the entrance is unforgettable. Buffalo milk is the best in Shawan, Panyu, Guangdong.
Practice: 1. Peel the old ginger, grind it into velvet and then squeeze out the ginger juice.
2. Put ginger juice at the bottom of the bowl. I like spicy food very much. You can put more D, but the department is the best.
Do not exceed 4 tablespoons, otherwise it will waste the fragrance of milk and turn spicy taste into bitter taste.
3. Cook the milk with sugar. The temperature is very particular, don't let it boil, there is a lot of smoke coming out.
Take it when it's ready. Because there is sugar in milk, it should be stirred with a spoon when cooking, which is more soluble than sugar.
Be even.
4. This step is the most difficult. It is necessary to prepare a big spoon and cook the cooked milk like teh tarik.
Pour it into the pot in mid-air and go back and forth for about 7 times to get the right temperature.
Finally, put the milk in small bowls, wait for 3~4 minutes, and then you can eat it after solidification.