), a legendary, traditional Cantonese dessert. The "solid story" of this dessert is a fascinating mix of ancient folklore and a genuinely surprising culinary chemical reaction.
: Fresh ginger contains a protease (milk-clotting enzyme) called zingipain . milkandginger_0098.jpg
What the old woman didn't know was that she had just executed a perfect biochemical reaction. To make ginger milk curd, you do not use gelatin, agar, or eggs. The "solid" magic happens because: ), a legendary, traditional Cantonese dessert
: You must aggressively pour the warm milk from a height directly into the bowl containing the ginger juice (this is called "colliding") to mix them instantly without stirring. Let it sit undisturbed for 5 minutes. Tag: chicken recipes - In the Vintage Kitchen What the old woman didn't know was that
Knowing the medicinal properties of ginger, she wanted to drink fresh ginger juice to soothe her throat, but it was far too spicy and bitter to drink on its own.
This dessert is notoriously temperamental. To successfully turn your liquid milk into a solid curd at home, you must follow strict parameters:
According to Chinese culinary legend, the dish was invented by accident in Shunde, Guangdong.