How to make ginger candy? How to make ginger candy

Ginger candy is one of the famous products in Xindu, Sichuan, and has a history of more than 200 years. Ginger candy is characterized by sweet taste, slightly ginger flavor, soft and moisturizing, rich fragrance, refreshing and appetizing, invigorating and invigorating blood, and is a curative food. Ingredient Formula:

Kilogram of high-quality brown sugar, kilogram of high-quality cooked oil, 1 kilogram of fresh ginger, 11 kilogram of high-quality glutinous rice, 2 kilograms of high-quality sesame seeds, 2 kilograms of peach kernels, and 1 kilogram of honey roses Production method: 1Ginger ale:

Wash the fresh ginger, stir it with a meat whisk, add a small amount of water and mix well, squeeze out the ginger juice and set aside. 2.Cake Flour:

According to the ingredients, the glutinous rice is washed with 50 60 warm water for 4 5 minutes, scooped up and spread in a dustpan to drain the water, and the next morning is fried with river sand (river sand made of vegetable oil), which should be fried over high heat, not yellow. It is then ground into a fine powder (also known as male powder) with an electric mill. After spreading it on the ground for 2 or 3 days, knead the powder into a ball by hand and not scatter.

3.Boil brown sugar: Put the brown sugar into the pot, add an appropriate amount of water to boil, filter the precipitation, remove impurities, and then put it in the pot and add ginger juice and cake powder (to add a small amount gradually to avoid forming a ball) and continue to boil.

The temperature is controlled at 80 90, and the fire color should not be large. Stir while boiling, add high-quality cooked oil when the sugar, cake powder and ginger juice gradually become a thick paste, continue to boil, and then add sesame seeds and spices and mix well. 4.

Molding: Scoop the boiled ginger sugar paste onto the table and spread it out, roll it out with a wooden stick after cooling, cut it into a long strip with a thickness of 3 cm and a width of 8 cm, and then box it into a box, which is the finished product. Quality Standards:

Specifications: rectangular strips, uniform size. Color:

Brown. Tissue: soft and moisturizing, delicate slag.

Taste: Sweet, slightly ginger, fragrant and refreshing.

Traditional ginger candy method: Boil the white sugar into a syrup, add the chopped ginger and cook for a while, pour the syrup on the slate and wait for it to cool. When the syrup has solidified into a semi-liquid and semi-solid, put a large ball of syrup on a big iron hook and pull and pull, and when the ginger sugar is completely hard and can no longer be pulled, put it on the slate again, and cut it into small pieces with scissors to complete it.

After washing and peeling fresh ginger, cut it into three to five mm slices, stir the brown sugar with a meat whisk and put it in the pot, add an appropriate amount of water to boil, filter and precipitate and heat it with the ginger slices to boil, remove the ginger slices and rinse them clean.

Teach you how to make handmade ancient ginger candy, which is simple and easy to learn, you can make it at home, and eat a piece of warm for the whole body.

1. 6 catties of turmeric, half a catty of vinegar, 5 taels of brown sugar, and an appropriate amount of salt.

2. Buy fresh turmeric in the supermarket or vegetable market, preferably fresh turmeric before white dew.

3. After washing the fresh turmeric with water, rub off the outer skin, put it in the basket, wash the turmeric and cut it into thin slices or shredded ginger.

4. Marinate with salt for 3 hours, turning several times during the period, so that all the ginger slices are marinated evenly.

5. Put the pickled ginger slices into a clean bottle and compact, there will be a small amount of water when compacting, and pour out the water.

6. Add sugar, pour in vinegar, vinegar over ginger, and put it in the refrigerator for 2 to 3 days; If you like something sweeter, add more sugar.

Ginger is one of the condiments that we often eat in our daily life, ginger can be eaten raw and processed with vinegar and salt, ginger has the effect of dispelling cold evil.

As the old saying goes: Men can't go without ginger for 100 days, women can't go sugar-free for 100 days, today Xiaoling uses ginger to make a delicious, sweet, spicy, delicious and nutritious, see how I do it.

Ingredients required: ginger, sugar,

Detailed steps] Step 1: Take 500 grams of ginger, break it one by one and put it into a bowl, then pour in water to clean it, pull off the small tail, peel it again, and cut it into thin slices of about 3 mm with a knife.

Step 2: Put the cut ginger slices into a large bowl, pour in water, wash them several times with water, then take them out to control the moisture, add 400 grams of sugar, grasp them evenly with your hands, and marinate them for more than 2 hours to let the sugar taste in.

Step 3: The ginger slices are marinated, the sugar has melted, and the ginger has become soft, pour it into the wok, boil over high heat, stir constantly, boil until small bubbles bubble, turn to low heat and stir constantly, boil until the sugar is thin and viscous, turn off the heat and fry for another two minutes, until the sugar grains can be rustled.

Production. 1. Ingredients 50 kg of finished products require raw materials: 28 5 kg of brown sugar, 4 5 kg of high-quality cooked oil, 11 kg of glutinous rice, 2 kg of sesame seeds, 1 kg of fresh ginger, 1 kg of honey roses, and 2 kg of peach kernels. Ginger candy.

Second, the production process 1Ginger juice: Wash the fresh ginger, stir it with a meat mixer, add a small amount of water and mix well to squeeze out the ginger juice for later use.

2.Cake powder: wash the glutinous rice with 50 60 warm water for 4 5 minutes, scoop up the stall and drain the water in the dustpan, fry the next morning with river sand over high heat, do not fry the yellow, and then grind it into fine vermicelli (cake powder, also known as male powder), and then spread it in the dustpan and put it on the ground for 2 3 days, so that there is no sound when the hand kneades the powder into a ball.

3.Boil brown sugar: Boil the brown sugar with water, filter and precipitate, remove impurities, and then put it in a pot and add ginger juice and cake powder (add a small amount gradually to avoid forming a ball), and continue to boil.

The temperature is controlled at 80 90, not high heat, stir evenly while baking, so that iodine powder and ginger juice gradually become a thick state. Add high-quality cooked oil, continue to boil, then add sesame seeds and spices and mix well. Ginger candy.

4.Thin skewers and cut into strips: Scoop the adjusted ginger candy paste onto the table and spread it out to cool, then use a skewer stick to thin it and cut it into strips of ginger candy 8 cm long and 3 cm wide and box.

Ingredients: 580g of fresh ginger, 400g of sugar, 100g of water, auxiliary ingredients: appropriate amount of oil, appropriate amount of salt.

Step 1Prepare fresh ginger and wash it.

2.Wash the ginger and cut into two millimeter-thick slices.

3.The sliced ginger is soaked in water to make it spicy, I soaked it after lunch, I made it after dinner, and soaked it all afternoon, otherwise it would be too spicy!

4.Put the ginger slices in the pot and add sugar, the ratio is one pound of ginger, 7 taels of sugar.

5.Add water and bring to a boil over high heat, simmering over low heat.

6.Boil until the water evaporates and the syrup thickens, try a piece of ginger with chopsticks, and turn off the heat.

7.Stir-fry quickly.

8.The ginger slices will become harder and harder, continue to stir-fry.

9.Stir-fry until the ginger slices spread out and the sugar sand is ready.

Preparation of ginger candy.

1. Peel and wash the ginger, cut it into pieces and put it in the juicer to squeeze out the ginger juice, and then mix it with the best corn starch in a ratio of 1:1 to form a ball.

2. Add white sugar to water, boil slowly over low heat until melted, stir constantly, the syrup is basically formed after 2 hours, put it aside and wait for it to be full and cool, this process is not urgent.

3. Pour the cooled syrup into the ginger dough and stir well until there is no granularity, so as to ensure that the Q elastic is smooth.

4. Steam over high heat for 30 minutes until the ginger dough is completely solidified, and a pot of steaming handmade ginger candy can be out of the pot.

5. Set aside to cool and put it in the refrigerator for 1 hour, which evokes a great degree of strength of ginger candy between hot and cold.

6. Finally, wrap a layer of white sugar appropriately, cut into small pieces and eat. Soft and glutinous, sweet and spicy. It not only satisfies cravings but also warms up, and you won't get tired of eating a few more, traditional tastes, traditional handmade practices, the more you eat, the more aftertaste

Ginger candy is not only dehumidifying. It can not only help digestion, increase appetite, but also relieve colds and prevent motion sickness, which can be described as a home travel routine. The elderly at home also often chant "go out with a piece of ginger to keep healthy at all times".

Ingredients: 250 grams of maltose, 150 grams of ginger (you can put more if you like spicy points), 180 grams of white sugar (the amount of white sugar is modified, the original formula is 250 grams, and 500 grams of water (can be increased appropriately).

Traditional ginger candy preparation:

1. Wash the ginger first and peel it.

2. Cut the ginger into cubes, try to cut them into fine grains.

3. Pour ginger and 250 grams of water into a blender and beat it into ginger puree, but there is a granular (be sure to put water or it will be difficult to break), you can also use a knife to crush it.

4. Add 250 grams of water, then pour the maltose and white sugar into the pot, boil into sugar water over medium heat, and then put the ginger paste in and stir together.

5. At this time, it is necessary to keep stirring, and the stirring time will be relatively long. To observe the color of the sugar and the feel of the mixing, if it has already begun to thicken like concrete, this is almost a success.

6.After turning off the heat, pour the ginger candy into the mold with the oiled paper and let it cool. After cooling, you can cut it into the shape you like, and finally use cooked glutinous rice flour to prevent sticking, and if you don't like it, you can put fine sand sugar.

Tips: Ginger sugar must be made of maltose and white sand sugar, so that it will be flexible (if only maltose is used, it will be very soft and unformed, and only white sand sugar will be very hard) When cooking, you must keep stirring Otherwise, it will be easy to burn.

<>1. Ingredients: 150 grams of ginger, 50 grams of sugar, 100 grams of maltose.

2. Peel the ginger and chop it into minced pieces.

3. In a small pot, pour in 50 grams of sugar, 100 grams of maltose, and then add minced ginger.

4. Stir-fry over medium heat until the sugar solution becomes transparent.

5. Then use a bowl of water, shovel a small amount of ginger candy and put it in, and the ginger candy will immediately solidify and form in the water to turn off the fire.

6. Spread a piece of oiled paper on the table, then shovel the ginger candy into the oiled paper, and then cover it with oiled paper and arrange it into a square shape.

7. Then take away the oiled paper on the surface, and after the ginger sugar is cold and condensed, cut it into small pieces with scissors.

8. The ginger candy is ready, and then put the ginger candy in the box to seal it to prevent moisture.