Ginger milk curd

Chinese
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p=jiāng zhī zhuàng nǎi
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Ginger milk curd, also known as ginger-juice milk curd or simply ginger milk, is a Chinese hot dessert originated in Shawan town of Panyu District, Guangzhou in the Guangdong Province in southern China. The main ingredients are ginger, milk, and sugar. Water buffalo milk is used in the original recipe.

Method of preparation

First, squeeze the juice from a piece of ginger, then filter the juice finely and put into a bowl. Next, dissolve sugar in milk, then heat and stir. Finally, pour the mixture quickly into the bowl of ginger juice and wait for two to three minutes. The milk will then solidify, and may be eaten with a spoon.

Underlying chemical principle

Ginger contains protease. When milk is added to ginger juice, protease reacts chemically with the protein in milk which changes from a water-soluble form to a water-insoluble form, and leads to the formation of milk curd.

External links

* [http://www.flickr.com/search/?q=%E8%96%91%E6%B1%81%E6%92%9E%E5%A5%B6&w=all Ginger milk curd photos]

ee also

*Douhua
*Junket (dessert)