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姜撞奶，全称姜汁撞奶，又名姜埋奶，是与顺德伦教中有数公里之通的番禺沙湾乡的传统凤味小吃。2000年，顺德民信姜汁撞奶经中国烹饪协会认定为“中华名小吃”。姜撞奶色白微黄，辛...
姜撞奶，全称姜汁撞奶，又名姜埋奶，是与顺德伦教中有数公里之通的番禺沙湾乡的传统凤味小吃。2000年，顺德民信姜汁撞奶经中国烹饪协会认定为“中华名小吃”。
姜撞奶色白微黄，辛甜香滑，吃起来有点像炖蛋风味，外观像现代化的牛奶布丁，质感鲜嫩似豆腐脑，且有暖胃、养颜、止咳等功效，特别适合老人食用。有人喝牛奶会肚子痛，原因是缺乏一种生物酶，但吃姜撞奶一定不会有事。姜撞奶的奇妙这处是受热后的液态奶撞入到姜汁里后，逐渐变成半凝固状，能离碗倒置于案上而不塌陷，有点像变戏法，难怪蔡澜先生说制作姜撞奶“带有表演艺术”。
姜撞奶的做法
姜撞奶是广东很著名的小吃
烹制方法（一人份）
材料：新鲜水牛奶(1瓶)、姜汁(3汤匙)、糖(2汤匙)
1 先将姜洗净去皮，切成小块，放入榨汁机中榨成姜茸。
2 把姜茸放在纱布里，用力挤压纱布，将姜汁挤进碗底。
3 倒水牛奶入锅，加2汤匙糖开大火煮，用木勺子不断搅拌水牛奶让糖溶解，直到水牛奶煮沸冒烟即关火。
4 把滚烫的水牛奶倒入一只碗里，端起碗从半空再倒入另一只碗里，来回七次左右
5 等待10分钟左右，水牛奶凝固后就可以吃了。
贴士
1、做姜撞奶放姜汁的份量，最好不要超过4汤匙，不然盖住奶香，辣味会变成苦味。
2、如果家里有温度计，可以等牛奶煮沸后，它温度到达70～80度时就可倒入碗里的姜汁上。
3、姜撞奶要用新鲜的水牛奶，用盒装纯牛奶成功率很低，做出的牛奶很难完全凝固，建议不要用。
4、姜汁要用新鲜的姜榨出的汁，以老姜为佳，用隔夜的姜汁做姜撞奶，会失败的哦！（模特：花卷 摄影/撰文：郑巧云 特别鸣谢：A+生活版主上流艳提供私家厨房）
双皮奶的做法
【基本材料】
〖主料〗：牛奶120克，鸡蛋1个
〖辅料〗：无
〖调料/腌料〗：白糖40克
【制作过程】
(1) 用慢火把牛奶和糖煮开后，离火，冷却，备用。心得：牛奶我选的是光明特浓的，可能对广大mm来说脂肪含量高了点，但是奶香味却是最浓的。煮牛奶的时候一定记得要慢火，不能心急。而且冷却很重要，否则蛋浆倒入以后会立即结块的。
(2) 把鸡蛋蛋清用筷子迅速搅拌成蛋浆。心得：搅拌蛋浆的过程手很酸，汗！不过美味当前，就只好忍了。打蛋浆最好向着一各方向。
(3) 将蛋浆加入已经冷却的牛奶，再次进行搅拌，使蛋浆和牛奶充分溶合。心得：切记要使只完全溶合，否则就成一块块了。
(4) 将碗放进蒸笼里隔水蒸热。心得：这一步估计是要让双皮奶蒸出来以后，不粘在碗上，照做。
(5) 再把牛奶蛋浆盛于碗里，约蒸10分钟左右。注意：蒸的时候要用小碟子盖好，以防止蒸气滴落在上面影响质量和口感。
【备注说明】
总结：牛奶和鸡蛋的用量自己可以按比例调整，按以上分量做出来的，是小碗里一碗左右。糖的分量不必刻意，可以根据自己喜好，在煮牛奶的时候加减。做完以后可以放在冰箱里冰上一会儿，夏天的口感会更好。
猪肠粉是中山人爱吃的小食，也是中山大小茶楼、酒家早茶夜市的必备之品。猪肠粉因状似猪肠而得名，其制法是将大米磨成浆，置于特制的多层蒸笼中或布上逐张蒸成薄皮，分别放上肉类、鱼片、虾仁等，蒸熟卷成长条，剪断上碟，配以酱油等佐料，其色泽美观，鲜滑可口。 展开
姜撞奶色白微黄，辛甜香滑，吃起来有点像炖蛋风味，外观像现代化的牛奶布丁，质感鲜嫩似豆腐脑，且有暖胃、养颜、止咳等功效，特别适合老人食用。有人喝牛奶会肚子痛，原因是缺乏一种生物酶，但吃姜撞奶一定不会有事。姜撞奶的奇妙这处是受热后的液态奶撞入到姜汁里后，逐渐变成半凝固状，能离碗倒置于案上而不塌陷，有点像变戏法，难怪蔡澜先生说制作姜撞奶“带有表演艺术”。
姜撞奶的做法
姜撞奶是广东很著名的小吃
烹制方法（一人份）
材料：新鲜水牛奶(1瓶)、姜汁(3汤匙)、糖(2汤匙)
1 先将姜洗净去皮，切成小块，放入榨汁机中榨成姜茸。
2 把姜茸放在纱布里，用力挤压纱布，将姜汁挤进碗底。
3 倒水牛奶入锅，加2汤匙糖开大火煮，用木勺子不断搅拌水牛奶让糖溶解，直到水牛奶煮沸冒烟即关火。
4 把滚烫的水牛奶倒入一只碗里，端起碗从半空再倒入另一只碗里，来回七次左右
5 等待10分钟左右，水牛奶凝固后就可以吃了。
贴士
1、做姜撞奶放姜汁的份量，最好不要超过4汤匙，不然盖住奶香，辣味会变成苦味。
2、如果家里有温度计，可以等牛奶煮沸后，它温度到达70～80度时就可倒入碗里的姜汁上。
3、姜撞奶要用新鲜的水牛奶，用盒装纯牛奶成功率很低，做出的牛奶很难完全凝固，建议不要用。
4、姜汁要用新鲜的姜榨出的汁，以老姜为佳，用隔夜的姜汁做姜撞奶，会失败的哦！（模特：花卷 摄影/撰文：郑巧云 特别鸣谢：A+生活版主上流艳提供私家厨房）
双皮奶的做法
【基本材料】
〖主料〗：牛奶120克，鸡蛋1个
〖辅料〗：无
〖调料/腌料〗：白糖40克
【制作过程】
(1) 用慢火把牛奶和糖煮开后，离火，冷却，备用。心得：牛奶我选的是光明特浓的，可能对广大mm来说脂肪含量高了点，但是奶香味却是最浓的。煮牛奶的时候一定记得要慢火，不能心急。而且冷却很重要，否则蛋浆倒入以后会立即结块的。
(2) 把鸡蛋蛋清用筷子迅速搅拌成蛋浆。心得：搅拌蛋浆的过程手很酸，汗！不过美味当前，就只好忍了。打蛋浆最好向着一各方向。
(3) 将蛋浆加入已经冷却的牛奶，再次进行搅拌，使蛋浆和牛奶充分溶合。心得：切记要使只完全溶合，否则就成一块块了。
(4) 将碗放进蒸笼里隔水蒸热。心得：这一步估计是要让双皮奶蒸出来以后，不粘在碗上，照做。
(5) 再把牛奶蛋浆盛于碗里，约蒸10分钟左右。注意：蒸的时候要用小碟子盖好，以防止蒸气滴落在上面影响质量和口感。
【备注说明】
总结：牛奶和鸡蛋的用量自己可以按比例调整，按以上分量做出来的，是小碗里一碗左右。糖的分量不必刻意，可以根据自己喜好，在煮牛奶的时候加减。做完以后可以放在冰箱里冰上一会儿，夏天的口感会更好。
猪肠粉是中山人爱吃的小食，也是中山大小茶楼、酒家早茶夜市的必备之品。猪肠粉因状似猪肠而得名，其制法是将大米磨成浆，置于特制的多层蒸笼中或布上逐张蒸成薄皮，分别放上肉类、鱼片、虾仁等，蒸熟卷成长条，剪断上碟，配以酱油等佐料，其色泽美观，鲜滑可口。 展开
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Ginger collision milk, full name Ginger milk, also known as Ginger buried milk, and Shunde is characteristic of several kilometers of Qualcomm's Panyu traditional Sandy Bay Township Fung flavor snack. In 2000, Shunde the letter Ginger milk identified by the China Association for cooking, "the Chinese name snacks."
Ginger collision milk color white blooms, Xin wet slip, eating up a bit like Dundan flavor, appearance as a modern milk pudding, feeling fresh brain like tofu, and there is sugar, Skin, cough, and other effects, particularly for the elderly consumption. Some people drink milk will stomach pain, the reasons for the lack of an enzyme, but eat ginger milk will not hit something. Jiang hit the milk is wonderful that after the heated liquid milk crashed into the Ginger Lane, gradually turned into a semi-solidified-like, from the bowl can be inverted in the case not collapse, a bit like a juggle, no wonder Chua Lam said Mr. Jiang hit milk production, "with the performing arts."
Ginger milk into practice
Ginger hit Guangdong milk is very famous snacks
Cooking methods (one)
Ingredients: fresh water milk (1 bottle), ginger juice (3 T.), sugar (2 spoons)
First ginger, peeled 1 Wash, cut into small pieces Add juice machine pressed into Jiang Rong.
Two Jiang Rong on gauze, forced extrusion gauze, ginger juice squeezed into bowls.
Three water delivered milk, plus 2 T. sugar opening of the sugar, stirring constantly with wooden spoon milk to sugar water solution until the smoke that boiled water milk Commissioner fire.
Four boiling milk into a bowl of water, staying again from the roof into another bowl, about seven times back and forth
5 waiting for about 10 minutes, after the water milk coagulation can eat.
Tips
1, do Jiang Fang ginger juice into milk weight, preferably not more than four spoons, or cover milk fragrance, peppery will become bitter.
2, if a thermometer at home, such as milk can be boiled after it arrived at the temperature of 70 to 80 degrees can be when the ginger juice into the bowl.
3, use fresh ginger milk into the water milk, boxed pure milk with a very low success rate, it is difficult to completely solidified milk, the proposed not to use.
4, use fresh ginger juice squeeze the ginger juice, ginger better with the ginger juice done overnight clash ginger milk, will fail! (Model: bread photography / author: Zhengqiaoyun Special Credits: A + life moderator upstream Yan provide private kitchens)
Shuangpinai practice
【Basic materials:
[Ingredient]: 120 g milk, eggs 1
[Supplies]: None
[Condiment / Mix]: 40 grams sugar
【Production process:
(1) to use the back to boil milk and sugar, from the fire, cooling, standby. Experience: I milk elections are bright something that may mm, the broad masses of the high fat content, but milk flavor is the most concentrated. When boiling milk must remember to back, not impatient. But cooling is very important, otherwise slurry into the egg immediately after the caking.
(2) of the egg white eggs rapidly mixing with chopsticks into egg pulp. Experience: the process of mixing eggs Pulp hand very acid, Khan! But the current delicious, but the forbearance. Eggs play a slurry toward the best direction.
(3) by adding eggs Pulp has been cooling milk, stirring again, eggs and milk full Pulp leveraging on the latest advances. Experience: Remember to make only fully leveraging on the latest advances, or else on the block into a piece.
(4), 2-3 bowl into steamer heat. Experience: This step is to let Shuangpinai estimated steamed after the non-stick in the bowl, follows.
(5) then milk eggs in the bowl Pulp Shing, about Steam 10 minutes. Note: when to use small steamed dishes cover to prevent vapor dropping in quality and taste above effects.
[Note note:
Summing up: the amount of milk and eggs by themselves can be adjusted proportionately, in accordance with the above components to do so, a bowl of a small bowl around. The weight of having deliberately sugar, according to its own preferences, in the boiling milk when modified. After completing ice in the refrigerator can be placed while in the summer the taste will be even better.
Items which are pigs who is Zhongshan favorite snacks, but also Zhongshan size restaurant, Restaurant tea night market of essential goods. Items which are due seemed pig named after chitterlings, which is the method of rice ground into a slurry, a special place in the multi-storey steamer or cloth on the PV-steamed into thin-skinned, were placed meat, fish, shrimp, boiling volume growth of the cut on the disc, soy sauce and other seasonings virtually its beautiful color, fresh slide appetizers.
Ginger collision milk color white blooms, Xin wet slip, eating up a bit like Dundan flavor, appearance as a modern milk pudding, feeling fresh brain like tofu, and there is sugar, Skin, cough, and other effects, particularly for the elderly consumption. Some people drink milk will stomach pain, the reasons for the lack of an enzyme, but eat ginger milk will not hit something. Jiang hit the milk is wonderful that after the heated liquid milk crashed into the Ginger Lane, gradually turned into a semi-solidified-like, from the bowl can be inverted in the case not collapse, a bit like a juggle, no wonder Chua Lam said Mr. Jiang hit milk production, "with the performing arts."
Ginger milk into practice
Ginger hit Guangdong milk is very famous snacks
Cooking methods (one)
Ingredients: fresh water milk (1 bottle), ginger juice (3 T.), sugar (2 spoons)
First ginger, peeled 1 Wash, cut into small pieces Add juice machine pressed into Jiang Rong.
Two Jiang Rong on gauze, forced extrusion gauze, ginger juice squeezed into bowls.
Three water delivered milk, plus 2 T. sugar opening of the sugar, stirring constantly with wooden spoon milk to sugar water solution until the smoke that boiled water milk Commissioner fire.
Four boiling milk into a bowl of water, staying again from the roof into another bowl, about seven times back and forth
5 waiting for about 10 minutes, after the water milk coagulation can eat.
Tips
1, do Jiang Fang ginger juice into milk weight, preferably not more than four spoons, or cover milk fragrance, peppery will become bitter.
2, if a thermometer at home, such as milk can be boiled after it arrived at the temperature of 70 to 80 degrees can be when the ginger juice into the bowl.
3, use fresh ginger milk into the water milk, boxed pure milk with a very low success rate, it is difficult to completely solidified milk, the proposed not to use.
4, use fresh ginger juice squeeze the ginger juice, ginger better with the ginger juice done overnight clash ginger milk, will fail! (Model: bread photography / author: Zhengqiaoyun Special Credits: A + life moderator upstream Yan provide private kitchens)
Shuangpinai practice
【Basic materials:
[Ingredient]: 120 g milk, eggs 1
[Supplies]: None
[Condiment / Mix]: 40 grams sugar
【Production process:
(1) to use the back to boil milk and sugar, from the fire, cooling, standby. Experience: I milk elections are bright something that may mm, the broad masses of the high fat content, but milk flavor is the most concentrated. When boiling milk must remember to back, not impatient. But cooling is very important, otherwise slurry into the egg immediately after the caking.
(2) of the egg white eggs rapidly mixing with chopsticks into egg pulp. Experience: the process of mixing eggs Pulp hand very acid, Khan! But the current delicious, but the forbearance. Eggs play a slurry toward the best direction.
(3) by adding eggs Pulp has been cooling milk, stirring again, eggs and milk full Pulp leveraging on the latest advances. Experience: Remember to make only fully leveraging on the latest advances, or else on the block into a piece.
(4), 2-3 bowl into steamer heat. Experience: This step is to let Shuangpinai estimated steamed after the non-stick in the bowl, follows.
(5) then milk eggs in the bowl Pulp Shing, about Steam 10 minutes. Note: when to use small steamed dishes cover to prevent vapor dropping in quality and taste above effects.
[Note note:
Summing up: the amount of milk and eggs by themselves can be adjusted proportionately, in accordance with the above components to do so, a bowl of a small bowl around. The weight of having deliberately sugar, according to its own preferences, in the boiling milk when modified. After completing ice in the refrigerator can be placed while in the summer the taste will be even better.
Items which are pigs who is Zhongshan favorite snacks, but also Zhongshan size restaurant, Restaurant tea night market of essential goods. Items which are due seemed pig named after chitterlings, which is the method of rice ground into a slurry, a special place in the multi-storey steamer or cloth on the PV-steamed into thin-skinned, were placed meat, fish, shrimp, boiling volume growth of the cut on the disc, soy sauce and other seasonings virtually its beautiful color, fresh slide appetizers.
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Jiang Zhuangnai, full title Jiang Zhizhuang the milk, also names JiangMannai, is teaches with Shunde roentgen to hit has the Panyu 沙湾township traditional phoenix taste snack which several kilometerspasses. In 2000, the Shunde people believe Jiang Zhizhuang the milkafter the Chinese cooking association to recognize is "the Chinesefamous snack".
Jiang Zhuangnai color Bai Weihuang, Xin fragrantly and sweetly slides,eats a little the picture to cook the egg flavor, the outwardappearance likes modernized the milk pudding, the sense of realityfreshly and tenderly resembles the bean curd brain, also has the warmstomach, raises the face, relieves a cough and so on the effect,specially suits the old person edible. Some people drink the milk tomeet the belly pain, the reason lack one living thing enzyme, but eatsJiang Zhuangnai certainly not to be able to have the matter. AfterJiang Zhuangnai marvelous this place is the being heated liquid statemilk hits into after Jiang Zhili, gradually turns half coagulationshape, can leave the bowl inversion but not to cave in the document, alittle likes 变戏法, no wonder Mr. Cai Lan said manufactures JiangZhuangnai "to have the performing arts".
Jiang Zhuangnai procedure
Jiang Zhuangnai is the Guangdong very famous snack
Boils the system method (a person of share)
Material: Fresh water milk (1 bottle), ginger juice (3soupspoon), sugar (2 soupspoon)
1 first cleans the ginger the skin, the chipping, puts inpresses out in the juice machine to press out Cheng Jiangrong.
2 Jiang Rongfang in the gauze, makes an effort to extrude the gauze,protruses the ginger juice the bowl bottom.
3 pours water the milk to enter the pot, adds 2 soupspoon sugars toopen the fire to boil, unceasingly stirs the water milk with thewooden ladle to let the sugar dissolve, boils until the water milkbraves the smoke namely to close the fire.
4 pours into in a bowl the boiling hot water milk, carries the bowl topour into again from the midair in another bowl, back and forth aboutseven
5 waited for about 10 minutes, after the water milk coagulatedmay eat.
Tips
1st, is Jiang Zhuangnai to put Jiang Zhi the component, shouldbetter not have to surpass 4 soupspoon, otherwise covers the milkfragrant, is hot can turn the bitter taste.
2nd, if in the family has the thermometer, after may and so on themilk boil, its temperature arrives 70 ~ 80 degree-hour to be possibleto pour into in on the bowl ginger juice.
3rd, Jiang Zhuangnai must use the fresh water milk, installs the puremilk success ratio with the box to be very low, the milk which makesvery difficultly completely to coagulate, suggested do not have touse.
4th, Jiang Zhiyao the juice which extracts with the fresh ginger, asis good take Lao Jiang, is Jiang Zhuangnai with overnight Jiang Zhi,can be defeated oh! (Model: The fancy steamed roll photography/writesthe article: Zheng Qiaoyun specially acknowledges: The A+ life 版主upper reaches colorfully provide the private kitchen)
Double Pi Nai procedure
[ Basic material ]
[ Main material ]: Milk 120 grams, egg 1
[ Supplementary material ]: Does not have
[ Seasoning/salt material ]: White sugar 40 grams
[ Manufacture process ]
(1) after 慢火 boils up the milk and the sugar, to fire,cooling, spare. Attainment: The milk I elect am the light 明特thick, possibly to general mm said the fat content was high, but themilk fragrance actually was thickest. Boils the milk time certainlyremembered wants 慢火, cannot be impatient. Moreover cools veryimportantly, otherwise the egg thick liquid will pour into later tobe able to agglomerate immediately.
(2) rapidly stirs the egg egg white with the chopsticks ChengDanjiang. Attainment: Stirs the egg thick liquid the process to bevery sour, perspiration! But delicacy current, had to endure. Hits theegg thick liquid to approach all quarters well to approach.
(3) joins the egg thick liquid the milk which already cooled, carriedon once more stirs, causes the egg thick liquid and the milk fullydissolves gathers. Attainment: Cuts the summary to cause onlycompletely to dissolve gathers, otherwise became a block.
(4) admits the bowl in the steamer to separate the water 蒸热.Attainment: This step of estimate is must let the double skin milkdistils off after, does not stick on the bowl, according to does.
(5) milk egg thick liquid Sheng Yuwan in, approximately steams againabout 10 minutes. Attention: Steams time needs to use the small dishto cover, prevented the vapor drops in above affects the quality andthe feeling in the mouth.
[ Note explanation ]
Summary: The milk and egg amount used may according to theproportional control, make according to above component, is in thesmall bowl about a bowl. The sugar component does not need sedulously,to be allowed to act according to oneself likes, is boiling the milkthe time addition and subtraction. Will complete later to be allowedto put in the refrigerator on the ice a while, the summer feeling inthe mouth can be better.
猪肠 the powder is the snack which the Zhongshan person likeseating, also is the Zhongshan size teahouse, the wineshop early teanight market necessary. 猪肠 the powder because of resembles 猪肠acquires fame, its facture is grinds to the rice the thick liquid,sets to in on the multilayered steamer or the cloth which speciallymakes by Zhang Zhengcheng the pellicle, separately puts the meats, thefish fillet, the shelled fresh shrimp and so on, steams ripely coilsthe sliver, shears on the small dish, matches by seasoning and so onsoy sauce, its luster is artistic, fresh slides deliciously.
Jiang Zhuangnai color Bai Weihuang, Xin fragrantly and sweetly slides,eats a little the picture to cook the egg flavor, the outwardappearance likes modernized the milk pudding, the sense of realityfreshly and tenderly resembles the bean curd brain, also has the warmstomach, raises the face, relieves a cough and so on the effect,specially suits the old person edible. Some people drink the milk tomeet the belly pain, the reason lack one living thing enzyme, but eatsJiang Zhuangnai certainly not to be able to have the matter. AfterJiang Zhuangnai marvelous this place is the being heated liquid statemilk hits into after Jiang Zhili, gradually turns half coagulationshape, can leave the bowl inversion but not to cave in the document, alittle likes 变戏法, no wonder Mr. Cai Lan said manufactures JiangZhuangnai "to have the performing arts".
Jiang Zhuangnai procedure
Jiang Zhuangnai is the Guangdong very famous snack
Boils the system method (a person of share)
Material: Fresh water milk (1 bottle), ginger juice (3soupspoon), sugar (2 soupspoon)
1 first cleans the ginger the skin, the chipping, puts inpresses out in the juice machine to press out Cheng Jiangrong.
2 Jiang Rongfang in the gauze, makes an effort to extrude the gauze,protruses the ginger juice the bowl bottom.
3 pours water the milk to enter the pot, adds 2 soupspoon sugars toopen the fire to boil, unceasingly stirs the water milk with thewooden ladle to let the sugar dissolve, boils until the water milkbraves the smoke namely to close the fire.
4 pours into in a bowl the boiling hot water milk, carries the bowl topour into again from the midair in another bowl, back and forth aboutseven
5 waited for about 10 minutes, after the water milk coagulatedmay eat.
Tips
1st, is Jiang Zhuangnai to put Jiang Zhi the component, shouldbetter not have to surpass 4 soupspoon, otherwise covers the milkfragrant, is hot can turn the bitter taste.
2nd, if in the family has the thermometer, after may and so on themilk boil, its temperature arrives 70 ~ 80 degree-hour to be possibleto pour into in on the bowl ginger juice.
3rd, Jiang Zhuangnai must use the fresh water milk, installs the puremilk success ratio with the box to be very low, the milk which makesvery difficultly completely to coagulate, suggested do not have touse.
4th, Jiang Zhiyao the juice which extracts with the fresh ginger, asis good take Lao Jiang, is Jiang Zhuangnai with overnight Jiang Zhi,can be defeated oh! (Model: The fancy steamed roll photography/writesthe article: Zheng Qiaoyun specially acknowledges: The A+ life 版主upper reaches colorfully provide the private kitchen)
Double Pi Nai procedure
[ Basic material ]
[ Main material ]: Milk 120 grams, egg 1
[ Supplementary material ]: Does not have
[ Seasoning/salt material ]: White sugar 40 grams
[ Manufacture process ]
(1) after 慢火 boils up the milk and the sugar, to fire,cooling, spare. Attainment: The milk I elect am the light 明特thick, possibly to general mm said the fat content was high, but themilk fragrance actually was thickest. Boils the milk time certainlyremembered wants 慢火, cannot be impatient. Moreover cools veryimportantly, otherwise the egg thick liquid will pour into later tobe able to agglomerate immediately.
(2) rapidly stirs the egg egg white with the chopsticks ChengDanjiang. Attainment: Stirs the egg thick liquid the process to bevery sour, perspiration! But delicacy current, had to endure. Hits theegg thick liquid to approach all quarters well to approach.
(3) joins the egg thick liquid the milk which already cooled, carriedon once more stirs, causes the egg thick liquid and the milk fullydissolves gathers. Attainment: Cuts the summary to cause onlycompletely to dissolve gathers, otherwise became a block.
(4) admits the bowl in the steamer to separate the water 蒸热.Attainment: This step of estimate is must let the double skin milkdistils off after, does not stick on the bowl, according to does.
(5) milk egg thick liquid Sheng Yuwan in, approximately steams againabout 10 minutes. Attention: Steams time needs to use the small dishto cover, prevented the vapor drops in above affects the quality andthe feeling in the mouth.
[ Note explanation ]
Summary: The milk and egg amount used may according to theproportional control, make according to above component, is in thesmall bowl about a bowl. The sugar component does not need sedulously,to be allowed to act according to oneself likes, is boiling the milkthe time addition and subtraction. Will complete later to be allowedto put in the refrigerator on the ice a while, the summer feeling inthe mouth can be better.
猪肠 the powder is the snack which the Zhongshan person likeseating, also is the Zhongshan size teahouse, the wineshop early teanight market necessary. 猪肠 the powder because of resembles 猪肠acquires fame, its facture is grinds to the rice the thick liquid,sets to in on the multilayered steamer or the cloth which speciallymakes by Zhang Zhengcheng the pellicle, separately puts the meats, thefish fillet, the shelled fresh shrimp and so on, steams ripely coilsthe sliver, shears on the small dish, matches by seasoning and so onsoy sauce, its luster is artistic, fresh slides deliciously.
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姜撞奶是珠江三角洲的传统美食。系用新鲜姜汁冲撞牛奶静置凝固而成，味道香纯爽滑，甜中微辣、风味独特且有暖胃表热作用，深受各界人士喜爱。
关于姜撞奶，曾有传说。从前，在广东番禺沙湾镇，一个年迈的老婆婆犯了咳嗽病，后知道姜汁可治咳嗽，但姜汁太辣，老婆婆无法喝下去，媳妇于是将水牛奶加糖煮热，倒入装姜汁的碗里，奇怪的是过了一阵子牛奶凝结了，婆婆喝了后顿觉满口清香。第2天病就好了。因此姜撞奶就在沙湾镇流传开了，沙湾人把“凝结”叫“埋”于是“姜撞奶”在沙湾也叫“姜埋奶”。
姜，素以药食俱佳见称，研究发现，生姜中含有一种特殊的与水扬酸相似的物质，经稀释作为血液稀释剂，对降血脂、血压，防止血栓形成及心肌梗塞等，有特殊的疗效作用，经常食用能保健强身，养生益寿之效果。
姜撞奶， 是以生姜磨汁，撞入鲜牛奶，遂凝结成豆腐花状，入口嫩滑香甜，姜汁之辣与奶之微膻互相激荡，入口难忘。 以广东番禺沙湾水牛奶为佳。
材料：老姜 水牛奶 沙糖
做法：
1、先将老姜去皮，磨成茸再榨出姜汁。
2、把姜汁放在碗底。喜欢吃辣的，可以放多点，但是最好不要超过3汤匙，不然会浪费了奶的香味，辣味变成苦味。
3、将奶加糖煮熟。火候很讲究，千万不要让它煮滚，有大量烟冒出的时候见好就收。因为奶中有糖，煮的时候要用勺子搅拌，比糖溶得均匀一些。
4、这一步难度最大，要准备一个大汤勺，把煮好的奶像拉茶那样，在半空中倒落煲中，来回7到8次左右才能取得适合的温度（控制在70～80摄氏度左右）。
5.、最后，把奶分别放倒在装有姜汁的小碗里，等3~4分钟，待牛奶凝固后就可以吃了。
关于姜撞奶，曾有传说。从前，在广东番禺沙湾镇，一个年迈的老婆婆犯了咳嗽病，后知道姜汁可治咳嗽，但姜汁太辣，老婆婆无法喝下去，媳妇于是将水牛奶加糖煮热，倒入装姜汁的碗里，奇怪的是过了一阵子牛奶凝结了，婆婆喝了后顿觉满口清香。第2天病就好了。因此姜撞奶就在沙湾镇流传开了，沙湾人把“凝结”叫“埋”于是“姜撞奶”在沙湾也叫“姜埋奶”。
姜，素以药食俱佳见称，研究发现，生姜中含有一种特殊的与水扬酸相似的物质，经稀释作为血液稀释剂，对降血脂、血压，防止血栓形成及心肌梗塞等，有特殊的疗效作用，经常食用能保健强身，养生益寿之效果。
姜撞奶， 是以生姜磨汁，撞入鲜牛奶，遂凝结成豆腐花状，入口嫩滑香甜，姜汁之辣与奶之微膻互相激荡，入口难忘。 以广东番禺沙湾水牛奶为佳。
材料：老姜 水牛奶 沙糖
做法：
1、先将老姜去皮，磨成茸再榨出姜汁。
2、把姜汁放在碗底。喜欢吃辣的，可以放多点，但是最好不要超过3汤匙，不然会浪费了奶的香味，辣味变成苦味。
3、将奶加糖煮熟。火候很讲究，千万不要让它煮滚，有大量烟冒出的时候见好就收。因为奶中有糖，煮的时候要用勺子搅拌，比糖溶得均匀一些。
4、这一步难度最大，要准备一个大汤勺，把煮好的奶像拉茶那样，在半空中倒落煲中，来回7到8次左右才能取得适合的温度（控制在70～80摄氏度左右）。
5.、最后，把奶分别放倒在装有姜汁的小碗里，等3~4分钟，待牛奶凝固后就可以吃了。
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我不会这么多英文，我只是想说说，那个人好厉害啊！
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