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Jiang Ji Zhuang Nai (Ginger Milk Pudding)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.529
Energy (kCal)333.384
Carbohydrates (g)45.0396
Total fats (g)11.9682
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the ginger and grate it over a small bowl. Place the grated ginger in the center of a piece of cheesecloth. Gather up the edges of the cloth and squeeze the ginger over the bowl to collect 4 teaspoons of the juice. Discard the ginger pulp and set the ginger juice aside. | 2. Heat up the milk in a saucepan over medium heat, stirring continuously until the milk begins to simmer. Turn off the heat and stir in the sugar. | 3. Put two teaspoons of ginger juice in each of the two serving bowls. Pour half of the milk into each bowl but do not stir. Wait 5 minutes, or until a spoon can rest on the surface of the pudding. Serve warm or chilled. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gingerroot 1 - - - -
    milk 1 1/2 cups 223.26 17.4948 11.529000000000002 11.9682
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    cheesecloth - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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