The easiest, but the most frustrating one! Once I was "old horses ruined", I was so annoyed that I lost all the pots. I didn't touch it for a long time, but I was afraid of it for a long time, and it was a mess when I got to the door. Regaining and remembering now is no more than success - failure - success - a perfect journey! There are many things in life, no more than this!
After the ginger is peeled, it is cut into large slices.
The order of white sugar - ginger - brown sugar is put into the pot. I used a wok for cooking.
No need to add water, because the ginger itself has water, it will not take long for the sugar to completely open.
It is getting thicker and thicker. You can't leave at this time. You have to keep frying, or it's easy to paste.
After this state, turn off the fire immediately! Turn off the fire! Turn off the fire! That is, there is sugar sand on the side of the pot, and the juice in the pot becomes thick.
Continue to stir up, it will be very sticky at the beginning, it doesn't matter, it will be fine.
Look, sugar sand has begun to come out. At this time, use chopsticks to separate the pieces of ginger that are glued together, or use gloves to operate, and move faster. Especially in winter, the temperature is low, and the sugar will crystallize when it is cold. In the summer, you can use a fan or air conditioner to cool it quickly and quickly get out of the sand.
In the summer, I use a fan to blow and cool the sugar.
The finished product is like this. After it has completely cooled down, store it in a clean and dry bottle, eat it empty, or soak in water.
The process of making up a fondant
When turning over, pay attention to the action, and use the chopsticks to remove the pieces of ginger, so as to ensure that each piece is evenly covered with sugar sand.
Pour in a dry, oil-free plate
I am not beef jerky, no, no, not ????????????
9 kg of ginger, 16 cans of finished product, 150 cans of one can.
1. Ginger is the weight after peeling. 2. The ratio of ginger to sugar is 1:0.68, and white sugar and brown sugar each account for 50% of the total sugar. For example: the weight of ginger is 1000 grams, then the amount of sugar is 1000 * 0.68 = 680 grams, 340 grams of sugar, 340 grams of brown sugar. 3. Without adding hydrated sugar, the moisture of the ginger piece can melt the sugar. The ginger sugar that comes out of this way is more authentic.