Required ingredients
Ginger (young ginger) 500 grams, 300 grams of sugar.
① Ginger must be selected tender, not too spicy, and there is no silk, compared to the old ginger taste better. Remove the buds, ginger skin above the dead skin and wrinkled skin gently scraped off can, do not need to peel.
② After cleaning, cut large thin slices. Then wash it again and again a few times with water to wash off some of the spicy flavor. Drain the water, add 300 grams of sugar, marinate overnight.
③ The next day the sugar water has been all pickled out. Even with the water with the dregs all poured into the frying pan. No need to add another water, directly boil.
④ When you feel the color of the ginger turns brown, turn the heat down and simmer slowly. Stir with a spatula from time to time to prevent the bottom from getting muddy. Turn off the heat when the color of the ginger turns significantly darker, the sugar water in the pot becomes sticky, and the sugar water sticking to the edges of the pot starts to crystallize.
⑤ After turning off the heat, it's time for the most critical part of the process. You have to keep stirring until the sand returns. Here need to pay attention to two points: one is to turn off the fire in time, can not wait until the pot of sugar water boiled dry, then it is too late. The second is to toss more. The whole process lasts about ten minutes, be patient! After turning off the heat, as the pot slowly cools down, coupled with the constant stirring, the sugar water will slowly become sticky, and then become creamy, and then will become more and more dry, and finally reach the sand. You feel that mixing more and more laborious, resistance is more and more when it is almost successful, hand never stop, adhere to the results can be seen, so magical there is no ~
6 and childhood eaten ginger candy exactly the same flavor, sweet and spicy