Ingredients: old brown sugar1000g, 500g of ginger and 40 red dates.

Ginger brown sugar paste practice:

1, rinse the ginger without peeling, cut the dried ginger into small pieces, put the small pieces into a Jiang Mo with a blender, and pour them into a big bowl. If you don't have a blender at home, just chop it up like dumpling stuffing.

2. Wash the jujube, remove the core, put the jujube meat into the cooking machine, and add water to make red jujube paste.

3. Put the ginger puree, the red jujube puree and the old brown sugar into the pot and boil them together. There is no need to add water in this process.

4. Stir frequently during the boiling process, and boil for about half an hour. After it becomes sticky, put it directly into the basin. Finally, cover the big bowl with plastic wrap to prevent distilled water from entering the big bowl when steaming ginger paste. Put a large bowl filled with mixed substances into a large pot and steam it for about 30 minutes, then turn off the heat.

5. Take out the big bowl, remove the plastic wrap, cool the ginger paste, and put it in the constant temperature freezer of the refrigerator to prevent deterioration.

Approximate proportion of materials used:

Ginger 1 kg

Brown sugar is about 5 Liang.

(The proportion of sugar can be increased or decreased according to personal taste; Because ginger paste is spicy, and I prefer to eat sweet, so this is the dosage ratio)