There are three reasons why ginger hits her milk and hits out of water

Ginger hits the milk, put a ginger slice at the bottom and pour the stiff milk. Ginger ale is a little ginger ale at the bottom and then poured into the stiff milk.

The temperature is low, the milk is not stirred, and the temperature is high.

The principle of making "ginger hit milk":

Ginger milk is mainly made by relying on the chemical reaction between ginger juice and milk within a certain temperature range (40 degrees to 100 degrees) to coagulate the milk. The traditional step in the production method is to slightly lower the temperature of the milk and make the finished product taste better.

Ingredients - buy fresh buffalo milk in the market (1 catty can make 2 and a half bowls), freshly squeezed ginger juice (there is no machine, you can grind and then separate the juice), sugar.

Method - boil milk + sugar, after boiling (be sure to boil the buffalo milk), turn off the heat, let it cool for 30 seconds, then pour it into a bowl with ginger juice, and it will solidify in about 10 minutes. I don't need to teach it then.

Tips - 1. To use fresh buffalo milk, I tried to use boxed Yili pure milk, but failed twice!

2. I want to use freshly squeezed ginger juice, I tried to use overnight ginger juice, but failed!

3. If there is a thermometer, pour it into the ginger juice at 70-80 degrees after the milk is boiled.

Method: 1) Squeeze ginger juice from old ginger.

2) Place ginger juice at the bottom of a bowl, one tablespoon per bowl. If you can eat spicy, you can put more ginger juice.

But I personally think it's best not to put too much, because it will rob the milk flavor) 3: Cook the milk with sugar, the heat is very particular, you can't boil, and stop the fire when there is smoke.

4: This step is very important, first prepare a large bowl with a deep bottom, and pour the boiled milk from mid-air.

It is very difficult to put it in the bowl and pour it back into the pot, so be careful that your hands are hot, and the first time I do it, it will be splashed.

The cow that got up was hot. Pour it back and forth about ten to fifteen times with the aim of bringing the milk down to fit.

temperature. In a pot--- bowl--- in a pot--- in a bowl --- 5: Pour the milk into a small bowl and let it dry for three or four minutes to set.

Tip: Be careful, don't boil the milk, smoke to stop.

Note that the sugar must be completely dissolved.

Pay attention to safety and be careful of getting burned when you do the fourth step.

It is said that the fourth step is to take a base number of milk, so that the milk will taste better

Once upon a time, there was an old woman in Shawan Town, Panyu, Guangdong, who had a cough and was going to use ginger juice to **, but the ginger juice was too spicy to eat, and the daughter-in-law accidentally poured the milk into it.

There was a legend about ginger hitting milk. Once upon a time, in Shawan Town, Panyu, Guangdong, an elderly woman had a cough, and then knew that ginger juice could cure cough, but the ginger juice was too spicy, the old woman could not drink it, and the daughter-in-law accidentally poured the milk into the bowl containing ginger juice, and the strange thing was that after a while, the milk condensed, and the mother-in-law suddenly felt full of fragrance after drinking. On the 2nd day, the illness was cured.

Therefore, the ginger milk spread in Shawan Town, and the Shawan people called "condensation" "buried", so "ginger hit milk" in Shawan was also called "ginger buried milk".

Ginger milk is a traditional food of the Han nationality in the Pearl River Delta region of Guangdong. It is a dessert made from ginger juice and milk as the main raw materials.

The principle of ginger milk coagulation: ginger milk mainly relies on the chemical reaction between ginger juice and milk within a certain range, that is, between 40-100 °C, so that the milk is coagulated, but generally the temperature of the milk will be lowered when making, so that the ginger milk tastes better.

Why does ginger hit milk to coagulate

Ginger milk is a traditional telecommunications in Guangdong, China, it has a fragrant taste, full of milk fragrance, and also has the effect of warming the stomach and nourishing the skin, and there are cooking experts who will make it at home by themselves, but if you don't master the correct technique, it will be difficult to coagulate, so what is the principle of ginger milk hitting ginger coagulation?

Ginger milk is mainly made by relying on the chemical reaction between ginger juice and milk in a certain range, that is, between 40-100 °C, so that the milk is coagulated, which is the main principle of ginger milk.

The reason why buffalo milk will imagine the coagulation after encountering ginger juice is because after the ginger protease is hydrolyzed under certain conditions, it neutralizes the charge in the casein particles, so that the milk coagulates into colloids, and the neutralization reaction that occurs in this process does not have new substances, only physical changes.

There is really no information to find about the origin of ginger milk, I have been looking for a long time, and I found such a small story about the origin of ginger milk, do you know Chinese food culture? Do you know the origin of ginger hitting milk? Do you also know the allusion to the divine reputation as I do?

Let's take a look.

There was a legend about ginger hitting milk. Once upon a time, in Shawan Town, Panyu, Guangdong, an elderly woman had a cough, and then knew that ginger juice could cure cough, but the ginger juice was too spicy, and the old woman couldn't drink it. On the 2nd day, the illness was cured.

Therefore, the ginger milk spread in Shawan Town, and the Shawan people called "condensation" "buried", so "ginger hit milk" in Shawan was also called "ginger buried milk".

Ginger milk is a traditional food of the Han nationality in the Pearl River Delta region of Guangdong. It is a dessert made from ginger juice and milk as the main raw materials.

Efficacy: Ginger, warm, pungent taste, has the effect of sweating and relieving the surface, warming and stopping vomiting, and the zinnia ginger is a more positive natural plant.

Milk is nutritious, easy to digest and absorb, inexpensive, and easy to eat, and is the most "near-perfect food", known as "white blood", and is a relatively negative natural food.

Ginger hits milk, which has the effect of dispelling cold and blood, nourishing beauty and beauty, relieving cough and sleeping. It is rich in trace elements and vitamins such as iron, zinc, calcium and other essential human bodies, and has an excellent effect on promoting the development of brain cells, regulating blood gas, and promoting bone growth.

There are four reasons why ginger does not form milk: milk concentration is too low, milk temperature problems, ginger juice is not enough, and brewing method is wrong

1. The milk concentration is too low.

The milk concentration is too low, and it is not easy to coagulate when encountering ginger juice, and it must be fresh milk, otherwise the success rate is also very low. Therefore, it is best to choose fresh buffalo milk or whole milk, which is thicker and has a high protein content, which will be easier to coagulate. If you feel that the consistency of whole milk is not high, you can also add some whole milk powder.

2. Milk temperature problem.

Ginger ale and milk are most susceptible to coagulation reactions at 70-80 degrees Celsius because of the highest protein accompaniment enzyme activity, and if the temperature is not reached, it may not coagulate. Therefore, it is best not to exceed 80 degrees when boiling milk, and of course the temperature should not be too low, so it is necessary to master it.

3. Ginger juice is not enough.

Insufficient ginger juice will also cause ginger juice to hit milk and not coagulate, because when the ginger juice is insufficient, the finished product will be too thin and cannot be coagulated, and the ginger juice must also choose fresh ginger, the ratio is a teaspoon of ginger juice to a glass of milk.

4. The brewing method is wrong.

When ginger juice and milk are mixed, the milk must be poured into the ginger juice immediately, and the ginger juice cannot be poured into the milk, and it must be done in one go, not intermittently, rushed into it at one time, and cannot be stirred after pouring.

Here's how to do it::

1.Peel the ginger, grind it into minced ginger, strain out the ginger juice with gauze and set aside, and put it in a bowl for later use (one tablespoon per bowl, if you can eat spicy, you can put more ginger juice.) Personal advice: it's best not to put too much, because it will rob the milky taste).

2.Milk can be sweetened and heated until small bubbles appear around it, without boiling.

3.Quickly pour the boiled milk into a bowl already filled with ginger ale (personal advice: prepare a large bowl with a deep bottom), pour the boiled milk into the bowl in mid-air, and then pour it back into the pot, about ten to fifteen times, and wait for 5 minutes.

4.Take out the spoon and get started, hehe

Ingredients: milk [1 catty can make 2 and a half bowls], ginger juice [tablespoon measurement], sugar [according to personal preference] Personal suggestion: fresh materials).

My answer to the question of why it solidifies is as follows:

Ginger ale and milk are chemically reacted within a certain temperature range (i.e. 40 degrees to 100 degrees) to coagulate the milk.

It is in this temperature range that ginger ale and milk can be mixed and coagulated, and temperature is an absolutely important factor. In the above method 3, the traditional method of "pouring back and forth about ten to fifteen times and waiting for 5 minutes" makes the temperature of the milk slightly lower, so that the finished product tastes better

How's that, got it? Hehe, I hope it can help you.