Method for making ginger slice candy

Today, let's share the practice of ginger candy, and everyone can follow suit. The ingredients that need to be prepared are: 500 grams of ginger, 350 grams of sugar, and the right amount of salt. Although there is a lot of sugar, there will be some powdered sugar after frying, but not much sugar is actually used.

1. Clean ginger and scrape off a thin layer of ginger skin with a knife. Ginger with thick branches is tender, not particularly spicy and easy to peel. As the saying goes, "Eating radish in winter and ginger in summer keeps you healthy all year round", so it can be seen that eating ginger properly is good for your health.

2. Slice ginger, and do not exceed the thickness of 1 coin. The thicker the ginger is cut, the hotter it tastes. Chopping boards and kitchen knives for cutting ginger should be clean and free of oil stains. You can blanch the ginger slices with boiling water before cutting them.

3. Marinate the cut ginger with proper amount of salt 10 minutes, pour out the marinated ginger juice, rinse it with clear water several times, and wash off the salt.

4. Soak the ginger slices in a proper amount of water 1 hour or so, and change the water several times in the middle to make the spicy juice in the ginger soak out, so that it will not be so spicy.

5. Squeeze out the water from the ginger slices, add sugar and stir. If you are not in a hurry, you can use broken rock sugar and marinate it in the refrigerator for a few hours, which will taste better. The ratio of ginger to sugar is 1 0.7, and those who don't like sweet food can be reduced to 1 0.6.

6. Marinate until the sugar melts and the ginger slices become soft. At this time, you can prepare to fry ginger slices. After pickling, the volume of ginger looks much less.

7. Prepare a non-stick pan, pour the pickled ginger and sugar water into the pan and bring to a boil. There is no need for extra water in the pot, otherwise it will be fried for a long time. Some recipes are not recommended for boiling syrup with water and sugar first. First of all, it takes time. Secondly, if you don't master the degree of boiling syrup, it is easy to fail.

8. Stir-fry the syrup in the pan, and part of the syrup turns into frost crystals. At this time, turn to low heat and continue frying. It is estimated that it will blow up 10 minutes here.

9. Continue to turn over the pan until the resistance becomes greater and the syrup dries quickly. Turn off the fire, come down from the top of the fire and continue to stir fry.

10. Stir-fry for about 2 minutes after leaving the fire, and you will succeed when you see almost every piece of ginger candy turned over. When Longbao made it for the first time, he thought that ginger candy might fail and didn't want to waste anything, so he kept frying it. I didn't expect to succeed, so we should stick to it until the end. You can pour the powdered sugar out of the pot and add some water to drink.