brown sugar tablet
How to make gingerbread candy
Fresh young ginger washed and peeled (not ginger). I bought very tender little yellow ginger from Yunnan, spicy enough and without residue.
Cut thick slices of ginger, wash twice with water (cold water), cold water in a pot to boil 2 minutes, then remove with water (cold water) and wash 2 more times. This step to remove some of the spicy ginger, like spicy this step can be omitted, I tried, ten guinea pigs nine think spicy can not stand In addition to boil ginger water can be used to soak feet, not a waste
Throw the ingredients into a non-stick pan and simmer over medium-high heat. The sugar looks a little scary, I think it does not matter much if you have more or less sugar, more if you have more (you can drink it with water), less if you have more. If it’s a little bit less sugar paste, but not too much, right
Cook the ginger a bit so the water comes out and the sugar dissolves, and then cook it over medium-high heat and do whatever you want with it
Turn off the heat and let the ginger soak for a few hours (I soaked it overnight, but it can be refrigerated in the summer). The purpose of this is to make the ginger sugar sandy on the surface and soft inside.
Continue to simmer, the sugar-ginger juice is getting less and less, and when it gets a bit sticky and silky it’s time to watch the heat, stirring as it cooks.
When there is no more sugar in the sauce and you can feel the spatula scraping the bottom of the sugar, turn off the heat and keep stirring.
Stir fry for a while, you will feel that stir fry no longer, ginger clumps, ginger juice coagulated silky, then use the power of the flood to continue to stir fry (stir fry evenly). (sugar sand is beautiful), this process is quite fast, if fried for 5 minutes is not this state that the boil is not enough to fire again to simmer Next is the moment to witness the miracle, stir-fry for a few more minutes, and find that at some point it suddenly dried out, the surface is white, and then stir-fry hard again. Let all the ginger slices spread out, so that each piece of ginger also sticks evenly to the thin sugar sand.
Pour it out to cool for a few hours and then it’s ready to be bottled, the finished product resembles dried fruit, fleshy and a bit orange, not only delicious but also pretty.
It’s not only tasty but also pretty. Take a picture with the little fat hand, cute
A small plate to load, artsy!
The ginger meat is soft, yellow and bright, with no residue, delicious to no friend, because a friend drooled not. Give it to her to eat!