Composition:

Ginger (ginger) 500g, sugar 400g, water half a glass of water.

Cooking steps:

1. Cut ginger into pieces about 3 mm thick.

2. Soak the ginger slices in clear water for several hours and change the water several times. I made it at night and made it the next morning.

3. Put the soaked ginger slices into a boiling pot and add sugar.

4. Add half a glass of water.

5. After the big fire boils, change it to a small fire and boil the added water and the water in the ginger.

6. Turn off the fire quickly when the syrup in the pot can be extracted (the whole boiling process takes about 30 minutes).

7. After cooking, pour ginger and syrup into a stainless steel basin or non-stick pan and stir fry quickly with chopsticks. Note that there is no fire in this one.

8. Stir-fry until the sugar paste is out of sand, and stick it on the ginger slices to become a dry sugar sand state, then stop stirring and then naturally cool.

9. Is the fried ginger slice sugar naturally cooled and stored in a honey-sealed jar, just like the one on the market?

Recipe tip: Sugar should not be too little, and the ratio of one catty of ginger to eight ounces of sugar is more appropriate.

1, don't cut the ginger slices too thin, otherwise they won't have a crisp taste, and if they are cut too thick, the dehydration will not be complete and the crispness will not be enough.

2, can not eat spicy, in addition to hot ginger, you can also use tender ginger instead.

3. Boil the syrup in a non-stick pan, because it is easy to paste the syrup with an iron pan or stainless steel pot, and a thick layer will stick.

4. When boiling syrup, do not stir frequently, otherwise it will lead to early sand return.

5. Dry and seal for one month.