Jiang Zhi Zhuang Xian Nai

Introduction

History

This recipe has been passed down through generations in Chinese households as a popular dessert to enjoy during special occasions or as a refreshing treat on a hot day.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to grate the ginger finely to extract as much juice as possible.

- Stir the milk constantly while boiling to prevent it from burning.

- Allow the milk to cool slightly before pouring it into the ginger juice to ensure a smooth texture.

Serving Suggestions

Serve Jiang Zhi Zhuang Xian Nai chilled as a refreshing dessert after a meal.

Cooking Techniques

Grate the ginger finely to extract more juice.

- Stir the milk constantly while boiling to prevent burning.

Ingredient Substitutions

Use almond milk or coconut milk for a dairy-free version.

- Substitute honey for sugar for a different sweetness.

Make Ahead Tips

This dessert is best served fresh, but you can prepare the ginger juice in advance and store it in the refrigerator until ready to use.

Presentation Ideas

Serve Jiang Zhi Zhuang Xian Nai in small bowls garnished with a sprinkle of ground ginger or a slice of fresh ginger.

Pairing Recommendations

Pair this dessert with a cup of hot tea or a glass of cold milk for a complete and satisfying treat.

Storage and Reheating Instructions

Store any leftovers in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Fats: 8g per serving

Proteins

Proteins: 12g per serving

Vitamins and minerals

This dessert is a good source of calcium, vitamin D, and potassium.

Alergens

This recipe contains dairy.

Summary

Jiang Zhi Zhuang Xian Nai is a nutritious dessert that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Jiang Zhi Zhuang Xian Nai is a delicious and nutritious Chinese dessert that combines the creamy goodness of fresh milk with the spicy kick of ginger juice. Enjoy this treat on its own or as a sweet ending to any meal.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Jiang Zhi Zhuang Xian Nai. It was a warm summer day, the sun shining brightly through the windows of my kitchen as I sifted through the old recipe books that lined the shelves. I had always been on the lookout for new and exciting recipes to try, and when I came across this one, I knew it was something special.

The recipe had been passed down to me from my dear friend Mei, who had learned it from her grandmother who had emigrated from China many years ago. Mei had raved about this dish, calling it a true taste of home, and I was eager to give it a try.

The ingredients were simple enough - just milk, sugar, and a touch of vanilla - but it was the method that intrigued me. The process of heating the milk slowly until it thickened and took on a rich, caramel color seemed almost magical, and I couldn't wait to see the final result.

As I gathered the ingredients and prepared to start cooking, I couldn't help but think back to all the recipes I had learned over the years. Some had come from cookbooks, others from friends and family, and a few had even been passed down through the generations. Each one had its own story, its own unique flavor, and I cherished them all.

I poured the milk into a heavy-bottomed saucepan and set it over a low flame, stirring constantly as it began to heat. The scent of warm milk filled the air, and I closed my eyes, allowing myself to be transported back to Mei's kitchen, where the aroma of Jiang Zhi Zhuang Xian Nai had filled the room.

As the milk began to thicken, I added the sugar and vanilla, watching as the mixture transformed into a smooth, creamy custard. I knew I had to be patient, as the key to this recipe was in the slow cooking process, allowing the flavors to meld and develop over time.

After what felt like hours, but was really only minutes, the custard had reached the perfect consistency - thick and velvety, with a deep golden color. I removed it from the heat and poured it into small dishes, allowing it to cool before placing it in the refrigerator to set.

The next day, as I served the Jiang Zhi Zhuang Xian Nai to my family, I couldn't help but feel a sense of pride. The custard was smooth and creamy, with a subtle sweetness that lingered on the tongue. It was a dish that spoke of tradition and history, of love and memories shared around the table.

As we savored each spoonful, I thought of Mei and her grandmother, of the generations of women who had passed down this recipe with care and reverence. I knew that I was now a part of that lineage, a keeper of the flame that burned brightly in the heart of this simple, yet exquisite dish.

And so, as I sat at the table surrounded by my loved ones, I felt grateful for the recipes that had shaped me, for the stories that had been woven into the fabric of my life. And as we finished our meal, I made a silent promise to continue the tradition, to pass on these recipes and stories to the next generation, so that they too could experience the joy and wonder of Jiang Zhi Zhuang Xian Nai.

Categories

| Ginger Juice Recipes | Hong Kong Desserts | Hong Kong Recipes | Raw Milk Recipes |

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