: When warm milk is poured into the ginger juice, this enzyme breaks down the protective structures of the protein ( kappa-casein ) in the milk.
: Fresh ginger contains a protease (milk-clotting enzyme) called zingipain . milkandginger_0098.jpg
According to Chinese culinary legend, the dish was invented by accident in Shunde, Guangdong. : When warm milk is poured into the
: 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 : You must aggressively pour the warm milk
), 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.
An elderly woman was suffering from a terrible cough and cold.
: Young ginger does not have enough zingipain. You must grate fresh, mature ginger and squeeze out the juice.