Ginger hits milk

Jiāng Zhuàng Nǎi (Ginger Milk Curd) is a magical Cantonese dessert made from just two ingredients: fresh ginger juice and hot milk. When combined, the ginger's natural enzymes curdle the milk into a silky, delicate pudding with a warm ginger spice. No additional coagulant is needed — it is pure culinary chemistry.

食材清单

• 500 ml fresh whole milk (full fat)
• 40-50 g fresh ginger
• 1-2 tbsp sugar (optional)

制作步骤

1. 1. Marinate ginger milk with cooking wine and a little starch for 10 minutes
2. 2. Heat oil in a pot, add ginger and milk and stir-fry quickly until it changes color and serve.
3. 3. Leave the oil in the pot and sauté the minced garlic and ginger until fragrant.
4. 4. Add milk, ginger juice, onion, ginger and garlic and stir-fry until cooked
5. 5. Pour back the ginger and milk, add in oyster sauce and light soy sauce and quickly stir-fry evenly.
6. 6. Thinly thicken the gravy, take it out of the pan and serve on a plate