Ingredients: 250g of ginger, 250g of red dates and 250g of rock sugar.
Steps:
1. Wash the red dates, remove the core, add water to the pot for 10 minutes, and take them out for later use.
2. Wash the ginger, cut it into small pieces, put it in a casserole and simmer it with low fire.
3. When the ginger softens, add the cooked red dates, add the rock sugar, and simmer slowly.
4. When it is cooked to a sticky state, turn off the fire and let it stand and cool.
Finally, pour the cooked ginger and jujube paste into a suitable bottle, and then eat it after cooling.
Precautions:
1, the cooking process needs constant stirring to prevent the pan from sticking.
2. Ginger jujube paste must be cold before eating, otherwise it will burn your mouth easily.
3. It is best to keep the ginger and jujube paste sealed in the refrigerator, away from light and reuse it when necessary.