Carrots, mangoes, ginger, etc. can be processed into preserved fruits, which not only enriches the taste, but also keeps them for a longer time. In the autumn health season, I often buy a lot of ginger for my family to eat. The family doesn't like it in the ordinary way, but every time I make preserved ginger, it will always be liked by adults and children. It is good to eat a few slices every day, especially in. It can also help warm up. At this time of the year, I never miss buying ginger. I choose to buy a few kilograms, and the preserved fruit will be kept in a jar for a long time. Below I will share the practice of this preserved ginger with you.

Practice of candied ginger with brown sugar;

Spare ingredients: ginger 250g, brown sugar 250g, honey 50g, water100g;

Production process: Step 1, select tender ginger with good quality, add flour to it and soak it in water for a while, carefully scrub the skin, control the water, and cut the ginger into slightly thinner slices, about 2-3 mm;

Step 2, prepare appropriate amounts of brown sugar and honey respectively. If brown sugar is used in the ancient method, it needs to be broken first, and a non-stick wok is prepared, and ginger slices, brown sugar and honey are put into it together;

Step 3, stir fry on medium fire, and slowly the water in ginger will separate out and brown sugar will melt in it. At this time, you can add100g of water to the pot and turn to low fire to continue stir fry slowly.

The fourth step, it takes a long time, so everyone should be patient. When the water in the pot is basically dried and granular brown sugar crystals appear on the surface of ginger slices, you can turn off the heat.

Step 5, stir-fry until the ginger slices become dry and frosting appears, and the candied fruit is ready. Take it out, fully cool it at room temperature, and put it in a jar for sealed preservation.

Xiao Bian Summary: Brown sugar and ginger can be said to be a natural couple. They can be used to make candied fruit or ginger tea. They are very nutritious, especially for girls. Ginger itself is spicy, but when it is paired with brown sugar, the cooked food tastes very good and people's taste buds will be enjoyed. After autumn, I will never miss selling ginger, so I will buy a few at one time.

Cooking tips:

1, try to choose tender ginger as far as possible. There is no crude fiber in the tender ginger, and the candied fruit will taste better. The ginger skin can be cooked together without removing it, so the skin can be washed with flour and water in advance, which can be fully washed and eaten more cleanly and hygienically.

2. Slicing ginger is required. Too thick slices are not tasty, which will easily affect the taste, while too thin slices will easily curl. Therefore, it is recommended that you cut into 2-3mm slices, and the ratio of brown sugar and ginger is1:1.If you want to increase the dosage, you need to do it according to this ratio.

3. In the process of frying brown sugar ginger, it is necessary to stir fry constantly to prevent the pot from being burnt. When you see that the water is completely volatilized, you can turn off the fire and continue to stir fry by using the residual temperature. This process is time-consuming, and everyone should be patient until the surface of ginger is frosted.