Can fresh ginger be shredded and then fried in a pan before drying?

Of course, this is okay, and normally you need to fry it before drying it.

It's best to dry it, so it's easier to save it, and you can try it.

If the first ginger is shredded, normally I put it directly under the sun to the sun, if you think that frying it in a pot may retain it more stable and nutritious, you can also do this.

It shouldn't be needed, after shredding, you can dry it directly, and you're good to go.

After the fresh ginger is shredded, can you fry it in a pot and then dry it, I think it should be okay, if you quarrel it, it will affect his effect.

Hello, this Xinjiang shredded can be fried in a pan and then dried, but there is no need to be so troublesome, you can also dry it directly.

Then this ginger shredded can be used for too long and then dried, the taste of the shredded ginger after drying is also very good, and the storage time is more expensive.

Fresh ginger is cut into shreds, and then fried and dried after use, I think its nutrients will change, so don't make noise, dry it directly, and then rub it into ginger powder.

After the fresh ginger is cut into shreds, it is okay to fry it and then dry it, so that it can be dried faster.

I think it's okay to fry it in that casserole first, but it doesn't matter much.

You don't need to fry in a casserole, you can dry it directly, because in this way, its nutrients will not be lost.

There is no need to go through this process, just dry it, it will not have any effect.

It should not be noisy with a pot, and then dry it later, wash it and cut it into shreds to cool it.

Fresh cut ginger, fresh ginger can be used in a wok, can you fry it in a wok and then dry it again? It can be like this, and it can be like this

After shredding the fresh ginger, you can fry it in a pot and then dry it. There is no conflict and it does not affect the quality of this food.

Can fresh ginger be shredded and then fried in a pan before drying? For this question, you should find a food expert to consult him, he will tell you whether you can or can't sun, you can also go to the Internet to search for it, and there should be a correct explanation and answer to the question on the Internet, and you will know.

1. Cleaning, cleaning sounds like everyone will be the same, but in fact, there is one thing to pay attention to, that is, the ginger needs to be broken into small pieces, otherwise it is easy to leave mud and sand and other dirt in the ginger cracks.

2. Slicing, slicing is actually a little particular! If you want to dry quickly, of course, the thinner the better, but my personal experience is to try to be moderate and not cut too thin. If the cut is too thin, you can't hide the ginger flavor, and the dried ginger or ginger powder made will taste very light, and there will be less strong ginger fragrance, and of course, the cold warming performance will also have a small impact.

3. Drying: We must know that the ripening period of ginger is in winter. The sun in winter is warm, and when it is used to dry ginger slices, it always feels a little less hot and needs to be exposed to the sun for more days. And the weather is difficult to say, maybe the sun is out today, you cut the ginger slices, tomorrow it may rain, at this time the cut ginger slices are easy to deteriorate and rot if not stored properly.

Rotten ginger is poisonous and should not be eaten, so we can stir-fry or bake it.

How to dry ginger:

1. Cleaning. Cleaning sounds like everyone will be the same, but in fact, there is one thing to pay attention to, that is, the ginger needs to be broken into small pieces, otherwise it is easy to leave mud and sand and other dirt in the ginger cracks.

2. Slice. Slicing is actually a little exquisite! If you want to dry quickly, of course, the thinner the better, but my personal experience is to try to be moderate and not cut too thin.

If the cut is too thin, you can't hide the ginger flavor, and the dried ginger or ginger powder made will taste very light, and there will be less strong ginger fragrance, and of course, the cold warming performance will also have a small impact.

3. Sun-drying. The ginger ripens in winter. The sun in winter is warm, and when it is used to dry ginger slices, it always feels a little less hot and needs to be exposed to the sun for more days.

At this time, the cut ginger slices are easy to deteriorate and rot if they are not stored properly. Rotten ginger is poisonous and should not be eaten, so we can stir-fry or bake it.