50 kg of finished ginger sugar needs raw materials: 28.5 kg of brown sugar, 4.5 kg of high-quality cooked oil and glutinous rice 1 1 kg. Sesame 2 kg, fresh ginger 1 kg, honey rose 1 kg, peach kernel 2 kg.

manufacturing method

1. Making ginger juice: Wash ginger, stir it with a meat grinder, add a little water, and squeeze it into ginger juice.

2. Making cake powder: Wash glutinous rice with warm water at 50-60℃ for 4-5 minutes, remove phlegm and drain. Simmer in the river sand the next day. Don't fry it and grind it into thin vermicelli. (puff powder, also called male powder), then apply it to the ground and send it to the ground 2-3 times, so that the handcuffs can be beaten into a ball and there is no sound.

3. Boil brown sugar: add brown sugar into water, filter and precipitate, remove impurities, then add ginger juice and cake powder into the pot (add a small amount to avoid agglomeration) and continue to boil. The temperature is controlled at 80-90℃, so it is not suitable to start a fire. When baking, iodine powder and ginger juice will gradually thicken. Add high-quality cooked oil again, continue to boil, then add sesame seeds and essence and mix well.

4. Thin case: Put the prepared ginger juice on the box and unfold it. Cool with a crowbar and cut into 8 cm long and 3 cm wide lines.