It is my final project menu.
Clean the ginger.
Peeling the ginger use the sharp knife.
Put the gauze swab on a bowl.
Use the grinding tool to grind the ginger into bits.
Tighten up the gauze swab ,get the ginger juice about 1 table spoon.
Pour 150ml milk into the pot and add 10g sugar into the milk. Burn it until small bubbles are around the pot . Then turn off the fire.
You can put the added sugar milk in the microwave oven. Microwave on high for 1 to 1+1/2 minuets or until milk temperature reaches 70-80 degrees celsius .
Pour the hot milk into the ginger juice quickly.
Cover the mixture and chill it for 5 to 10minutes .
10 minuets later, put the spoon on the mixed liquid and it stay on the top. The milk mixed the ginger juice is not the liquid and it became the ginger milk pudding. They have a chemical change. This change is weird but true. How amazing!
If you like,you can sprinkle with the chopped dates and/or dry grapes or all kinds of nuts and top with honey. What a wonderful dessert! Yummy!
Ginger milk pudding, known as Jiangzhuang Nai(姜撞奶) has long been a Chinese traditional snack in the Pearl River Delta. It mixes ginger juice and milk. The ginger can coagulate the milk to form a soft pudding. Once solidified, the dish tastes fragrant, pure, crisp, sweet but a little peppery. Capable of warming the stomach, it is very popular with locals.