1

Sugar ginger

Choose fresh ginger washed and peeled, cut into 3 - 5 mm thin slices. According to the ginger 50 parts, 32 parts of sugar, sugar powder 4 parts, citric acid 0.25 parts of preparation. First prepared with ginger and citric acid solution, with ginger heated to boiling, fishing ginger rinsed, drained of water. Then prepare 62% - 65% of the concentrated sugar solution, and add 0.15% of citric acid and boil to dissolve all the sugar, filter out impurities into the ginger and then cook, cook until the sugar solution is thick, drop liquid into a bead when you can cease fire, the ginger out, fish out the ginger, sprinkled with powdered sugar and mix it well, spreading the sun for 1 - 2 days or put in the baking room, baked at 40 - 50 ° C for 4 hours, can be dried into sugar ginger.

2

Honey ginger

Select fresh full of fresh ginger after washing and peeling, cut into 1 cm square square, according to 1 part of ginger plus 4 parts of water boiled, drained; and then according to 1 part of ginger plus 2 parts of honey placed in a pot and boiled, skimmed off the foam, that is, made into sweet and spicy and delicious honey ginger.

3

Yan brown sugar ginger

Take 100 kg of fresh ginger, 20 kg of salt, brown sugar 13 kg, fresh ginger washed and peeled, put into the tank. Add salt to 35 kg of shallow water to boil, after cooling, add brown sugar stir, and then poured into the ginger jar, sugar juice to submerge the ginger body to the degree. Sealed pickling 30 days, can be eaten.

4

Sugar and vinegar tender ginger

Select fresh tender ginger washed and peeled, cut into 1 millimeter slices of ginger, put into the tank. Take 1 portion of sugar, 1 portion of vinegar and 1 portion of soy sauce, mixed and boiled that is sugar and vinegar liquid, and then according to the total weight of the sugar and vinegar liquid add 30% of salt, boil again, after cooling, this liquid will be poured into the ginger cylinder to completely submerge the ginger as the degree of ginger, ginger surface with bamboo net cover, and with a stone to press the good, so as to avoid the ginger slice of dehalogenation. Then seal the mouth of the cylinder, marinate for about 15 - 25 days, that is, into the tender and appetizing sweet and sour ginger slices.

5

Five flavors of dried ginger

The fresh ginger washed and peeled, rinsed with water, and then a layer of ginger a layer of salt loaded into the tank (30 kg of salt per 100 kg of ginger). And then into the cool water impregnated 15 days later, fishing up to eight dry, with a mallet slightly whacked can be mixed with the material production. Each 100 kg of finished ingredients: 10 kg of sugar, licorice water 10 kg, citric acid 0.40 kg, amaranth red 20 grams, and then pickled ginger billet and these ingredients mixed, stirring 2 - 3 times, loaded into the cylinder compaction, the next day turning 1 time, the third day to fish up, sunshine to dry without wrinkles that is the color and lustre of the bright and colorful, but also has a taste of the five flavors (sour, sweet, salty, spicy, cool) of the finished product.

6

Sauce ginger

Select fresh ginger, rinsed, and then according to 100 parts of ginger with 10 parts of salt, a layer of ginger a layer of salt jar curing, turn the cylinder every 5 days, after 15 days or so can be pickled into a salty ginger billet. Pickled ginger billet cut into 3 mm slices of ginger, into a cloth bag, each bag of 2 - 3 kg, according to the ginger 100 copies, 50 copies of high-quality pasta sauce, will be put into the sauce tank, rake twice a day, after 7 - 10 days of processing, can be made into the color of dark brown, salty, spicy, fresh, tender, crispy sauce made of ginger.