If the Chinese food circle is compared to the jianghu wulin, then each province is a top master, they are either famous or hidden in the city, but in the exquisite and sweet snack circle, Guangdong is yyds (eternal god)!
Look at this big, round char siu bun!
Look at this full-throated horseshoe cake!
Look at this crisp and smooth soy sauce chicken claw again!
Look at this crystal clear shrimp dumpling again!
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In the dim sum circle, Guangdong can walk sideways.
Therefore, the northerners, who are not accustomed to such "arrogant" behavior, have come up with their killer skills -
milk.
Milk tea (salty) that evokes worms!
N recipes of milk tofu!
The more you eat, the more addictive the milk cake!
Sachima for all ages!
There is also the ultimate big kill, to unify the north and south flavors of milk ice cream with their own strength!
Sorry, in the milk circle, the north has never lost!
But friends in Guangdong are still arrogant: when our ginger bumps milk double skin milk all kinds of milk, is it dead?!
01
Ginger hits the milk
Shortly after the beginning of winter, the cold wave struck, the first snow in the north arrived as scheduled, and the southern parts ushered in a sharp cooling, and the cold in Lingnan became increasingly fierce.
Cantonese people who have a very good set of eating are also very good at dietary therapy. In the cold winter, ginger has become their treasure in the palm of their hand, soup and stir-fry are commonplace, and even squeezed into ginger juice, a bite down the soul can give you spicy back, but this ginger juice is really burning, until this ginger hit the milk turned out.
Ginger hits the milk, the perfect combination of hot and tender.
After the ginger juice "hits" the milk, the ginger juice that could have been spicy and jumping feet has less temper and more mildness. It is precisely because of this that milk, which was originally unremarkable in the south, has become the spicy sweetness of winter healing.
In terms of breastfeeding, Lao Guang is very particular, the milk must get the local buffalo milk, its protein, fat, lactose content is much higher than ordinary milk, and the ginger bump milk made with water milk has a thicker taste.
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The traditional ginger milk collision method is to first get the ginger juice into the bowl for later, add the appropriate amount of granulated sugar to the buffalo milk and heat it, close to boiling before turning off the heat, control it at about 60 ° and then quickly pour it into the bowl, let it stand for 3-5 minutes. Its secret lies in ginger's rennet: under certain conditions, it allows the milk to gradually coagulate.
Good ginger bumps the milk, spoon on top without pouring.
02
Double skin milk
More than a hundred years ago, the Shunde people inadvertently invented the victorious general in desserts- double skin milk.
At the end of the Qing Dynasty, locals found that after the buffalo milk stopped heating, in the process of rapid cooling in contact with the air, a thick layer of milk skin was produced, and the milk was rolled over to press down the milk skin, and when the second layer of milk skin appeared, the milk would become smooth and mellow, which was unforgettable after eating.
Then, on this basis, the Shunde people improved and innovated: heating, cooling, removing the milk skin, beating the milk into the egg white, adding sugar, pouring the milk skin back into the bowl and floating... Under the experience and inheritance of generations of Shunde people, this bowl of double skin milk has conquered the stomachs of northern and southern diners with its rich flavor and tender taste, and has been sought after by countless people.
03
Daira Milk
Cantonese people love to eat desserts, which is greatly related to "western food and eastern gradually".
In the 1930s, the trend of eating dairy products spread from overseas and gradually integrated into local daily life.
Daliang milk is the original "oriental cheese" of the Shunde people, but it is hundreds of years earlier than the "western food and eastern gradually".
According to legend, during the Ming Dynasty, Italian missionaries passed through Shunde and found that the local buffalo milk was abundant, but they were deeply suffering from preservation, so they gave the practice of Italian cheese to the locals, and finally gave birth to Daliang cow milk.
Daliang milk, its snow white as paper, intricate patterns, its taste is salty and sweet, full of milk, and the sour taste of the cheese is faintly tasted.
Locals like to use it to accompany porridge, a bowl of delicate porridge, put a slice of salty and sweet milk slices, and come to a bowl in the morning to wake up and warm the stomach.
A bowl of buffalo milk, in addition to embracing with ginger juice and combining with Western food, can also derive dozens of desserts in the sugar water shop of Lao Guang: almond fried milk, peach gum stewed milk, phoenix milk paste...
Together, they form an army of Cantonese-style desserts, soothing every passing soul in the early afternoon and early hours of the evening.