The first method of ginger sugar
Boil the sugar into syrup, add the chopped Jiang Mo and cook for a while. Pour the syrup on the slate and wait for it to cool.
When the syrup has solidified into semi-liquid and semi-solid, put a large mass of syrup on a big hook and pull it.
When the ginger candy is completely hardened and can no longer be pulled, put it back on the slate and cut it into small pieces with scissors, and you're done. ginger candy
Eating ginger candy often can relieve arthritis pain.
The health care function of ginger is highly respected in Chinese medicine. According to the theory of traditional Chinese medicine, ginger is pungent and warm, and enters the lung, stomach and spleen meridians. Its main functions are to express, dispel cold, stop vomiting and open phlegm. It can cure cold and cold, and detoxify fish and crabs. Therefore, people who have a cold or are prone to carsickness, it is best to put some ginger candy or ginger tea around them, which can play a very good role in alleviating it.
The practice of ginger sugar 2
1, try to buy tender and clean ones.
2. Slice and soak for more than 4 hours.
3. Weigh 700g soft white sugar or white sugar, add 100g warm water and mix well.
4. Pour into a non-stick pan. The fire is boiling.
5, found that there will be more and more water, continue to cook.
After about 6 or 20 minutes, I dive underwater. Began to bubble and form syrup initially. Keep cooking. Now that there is less and less water, stir fry constantly to avoid burning the bottom of the pot. Note: It's always a big fire.
7, almost dry, turn off the fire, keep stirring, let the syrup cool quickly.
8. Constantly stir-frying is to let sugar wrap ginger slices, speed up cooling, and finally produce sugar sand. Note: this is the function of fudge.
9. This is the role of sugar. It looks like beef jerky, haha. It tastes just as delicious!
skill
1, buy tender ginger, slice it as thin as possible, and soak it for more than 4 hours to remove the spicy taste.
2. Overall fire.
3, white sugar is boiled out of white sugar sand, and white sugar is boiled out of brown sugar.
Finally, fry it and let it cool. Add them to the bottle with chopsticks and seal it. Gently scrape off the solidified sugar in the remaining pot with a spoon. Sugar residue can be washed and baked with biscuit bread, which is very good. Don't waste it
The practice of ginger sugar 3
1. Making ginger juice: Wash fresh ginger, mince it with a meat grinder, add a little water and mix well, and squeeze out ginger juice for later use.
2. Making cake powder: Wash the glutinous rice with warm water at 50 ~ 60℃ for 4 ~ 5 minutes, pick it up and spread it in a dustpan to drain the water, fry it with river sand fire the next morning, don't fry it yellow, then grind it into fine powder strips (cake powder), then spread it in the dustpan and expose it to the ground for 2 ~ 3 days, so that there is no noise when it is kneaded into dough.
3. Boil brown sugar: add water to brown sugar, filter and precipitate to remove impurities, then put ginger juice and cake powder into the pot (a small amount should be added gradually to avoid caking) and continue cooking. The temperature should be controlled at 80 ~ 90℃, so it is not suitable to start a fire. Stir well while baking, so that the starch and ginger juice gradually become thick paste. Add high-quality cooked oil, continue to boil, then add sesame seeds and spices and mix well.
4. Slice the ginger paste and put it on the table: spoon the prepared ginger paste on the table, spread it out and cool it, then slice it with a skewer, cut it into strips with a length of 8 cm and a width of 3 cm, and box it.
Edible guide
distinguish
1, ginger candy has honeycomb eyes and is not brittle, which means that a leavening agent has been added.
2. Ginger sugar is spicy, but what lacks ginger flavor is the addition of Chili powder.
3. The taste of ginger candy is lost by adding alum and essence, which is rare.
4, ginger sugar sticky hands, light color, sticky teeth is more water.
Most of the bitter ginger candy is overcooked.
Ginger sugar tea
Source: Medicinal tea cures all diseases
Composition: ginger 10 tablet, tea 10g, brown sugar 15g.
Function: release cold.
Indications: mild cold, headache, abdominal distension, general malaise and loss of appetite.
Methods: Put the medicine in a warm cup and soak it in boiling water for about 10 minutes. 1 day.
Avoid: people with a bad cold and high fever should not drink alcohol.
Note: This is Fang Shimin's prescription for cold. In the prescription, ginger is pungent and warm to dispel cold, tea is refreshing and diuretic, blood vessels are dilated, and brown sugar is seasoned in warm temperature to relieve the irritation of ginger and tea extracts to the stomach.
Ginger soup chicken neck
Ingredients: chicken neck
Accessories: jujube, lemon, onion, ginger and garlic.
Seasoning: salt, brown sugar and white wine.
Cooking method:
1. Wash the chicken neck, put it in a pot, add ginger slices, onions and garlic, blanch for 8- 10 minutes and take it out for later use;
2. Put the cooked chicken neck into a wok, stir-fry until it is slightly butter-like, and add brown sugar to stir-fry evenly. Add a proper amount of water to the chicken neck, add ginger slices and jujube and simmer 10- 15 minutes. After boiling, pour in white wine and squeeze a little lemon juice.
Features:
Ginger is rich in flavor, salty and sweet.
Jiangtangyin
Formula: ginger 10g, brown sugar 10g.
Method: shred ginger, brew with boiling water, cover for about 5 minutes, and then add brown sugar.
Efficacy: Dispelling cold, harmonizing stomach and tonifying middle energizer.
Usage: 65438+ 0 times a day, taken while it is hot. Take out your clothes, cover up and go to sleep to sweat.