Ginger hits the milk Origin

Once upon a time, in Shawan Town, Panyu, Guangdong, an elderly woman suffered from a cough. She heard that ginger juice could cure the cough, but the ginger juice was too spicy and the old woman couldn't drink it, so her daughter-in-law poured milk into it. In a bowl with ginger juice.

As a result, after a while, the milk solidified. The old woman took a bite with a spoon. Her mouth was as smooth as tofu curd, and her mouth was full of fragrance. From then on, Jiang Chuang Nai became popular in Shawan Town.

Principle:

The reason why buffalo milk coagulates when it meets ginger juice is because ginger protease is hydrolyzed under certain conditions and neutralizes the charge of casein colloidal particles, making the Milk solidifies into colloid.

Extended information

Efficacy of ginger in milk:

1. Ginger has the effect of sweating, relieving the skin, warming and stopping vomiting, and the hundred-day ginger is A more positive natural plant.

2. Milk is rich in nutrients, easy to digest and absorb, high in quality, low in price, and convenient to eat. It is the most "near-perfect food". It is also known as "white blood" and is a relatively negative natural food

3. Ginger milk has the effects of dispelling cold and promoting blood circulation, beautifying the skin, relieving cough and sleeping. It is rich in iron, zinc, calcium and other trace elements and vitamins necessary for the human body. It has an excellent effect on promoting the development of brain cells, adjusting blood gas and promoting bone growth.

People's Daily Online - Cantonese snack ginger hits milk. Why does the milk "hit" by ginger juice solidify?