Choose fresh ginger after washing and peeling, cut into 3 - 5 mm thin slices. According to 50 parts of ginger, 32 parts of sugar, 4 parts of powdered sugar, 0.25 parts of citric acid preparation. First prepared with the weight of the ginger citric acid solution, with ginger a

Heating to boil, fishing ginger rinse, drain the water. Then prepare 62% - 65% of the concentrated sugar solution, and add 0.15% of citric acid boiling sugar all dissolved, filtered out impurities into the ginger and then boiled, boiled to sugar

liquid thick, drop liquid into beads can be a cease-fire, to fish out the ginger, fishing ginger, sprinkled with powdered sugar and mixing, spreading the sun for 1 - 2 days or placed in the baking room, baked at 40 - 50 ° C for 4 hours, can be dried into white sugar ginger.

2 honey ginger slices.

2 honey ginger Selected 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 again boiled, skimmed off the foam, that is, made of sweet, spicy and tasty honey ginger.

3 Yan brown sugar ginger Take 100 kilograms of fresh ginger, 20 kilograms of salt, 13 kilograms of brown sugar, fresh ginger washed and peeled, put into the tank. Add salt to 35 kilograms of shallow water to boil, cool and add brown sugar stir, and then poured into the ginger tank, 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% salt, boil again,

cooling after this liquid poured into the ginger tank to completely submerge the ginger as the degree of the ginger surface with a bamboo net to cover, and pressed with a stone, 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 a tender and appetizing

Sweet and sour ginger.

5 five flavors of dried ginger

Wash and peel the fresh ginger, rinse 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 impregnation for 15 days, fishing up the sun to eighty percent dry, with a mallet slightly whacked

Can be mixed with the material production. Each 100 kg of finished product ingredients: sugar 10 kg, 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

Throughout, loaded into the cylinder compaction, the next day turning 1 time, the third day to fish up, sun to dry without wrinkles that is colorful, and has five flavors (sour, sweet, salty, spicy, cool) of the finished product.

6 Sauce ginger

Select fresh ginger, rinse clean, and then according to 100 parts of ginger with 10 parts of salt, a layer of ginger a layer of salt jar curing, every 5 days to turn over the cylinder 1 time, after 15 days or so can be pickled into salty ginger billet. The 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 of high-quality pasta sauce 50 copies, will be put into the sauce tank, rake two times a day, after 7 - 10 days of processing, can be made into a dark brown color, salty,

spicy, fresh, tender, crispy sauce made of ginger slices.