Homemade candied ginger slices (authentic traditional method)

Overview

Candied ginger slices are good for appetizing and digestion, and it is good for people who are physically weak and cold to eat some regularly. The candied ginger slices sold in the market today are increasingly different from the ones we ate when we were children. As a foodie, you must find ways to make authentic traditional candied ginger slices to live up to your reputation as a foodie! Fortunately, I know a pastry chef in a food factory who is now retired. He has mastered many traditional pastry methods, but he doesn't usually spread them to others because he still goes to some factories as a guide, and he can be hired with a high salary. Fortunately, I have a very good relationship with him, and he will teach me some authentic methods. Such as this candied ginger slice. If you search online, you can compare those methods with this one. To be honest, I have searched a lot. I advise you not to bother with it. The master’s method will make it taste pure. Even if you don't do it now, collect it as soon as possible. If you miss it, it will be hard to find. The reason why I used this recipe to participate in the Lao Cai Xin Make a Difference event is because it is a very traditional old snack. Although it is still sold in large numbers, there are very few that are actually made using traditional methods. When you eat these candied ginger slices, you will feel the difference. I think friends who make it this way will definitely have this experience.

Tags

• dessert
• white sugar
• zijiang
• salt

Ingredients

Steps

1. 1 I was supposed to buy Zijiang, but Zijiang is not on the market yet. We can’t buy it here, so we can only buy some ginger buds. Clean the ginger sprouts.

   

2. 2 I was supposed to buy Zijiang, but Zijiang is not on the market yet. We can’t buy it here, so we can only buy some ginger buds. Clean the ginger sprouts.

   

3. 3 Cut into 2 mm thick slices

   

4. 4 Rinse the ginger slices with water. If it is sub-ginger, soak it in water for half a day, otherwise it will be too spicy. Do not soak the ginger buds, just rinse them.

   

5. 5 According to the ratio of one pound of ginger to 7 taels of sugar, add white sugar. 7 taels is the minimum amount. You can increase the amount to one pound, but not less than 7 taels. Marinate for one hour.

   

6. 6 According to the ratio of one pound of ginger to 7 taels of sugar, add white sugar. 7 taels is the minimum amount. You can increase the amount to one pound, but not less than 7 taels. Marinate for one hour.

   

7. 7 After the sugar dissolves, bring to a boil over medium heat, then turn to low heat and simmer,

   

8. 8 Boil until the syrup becomes stringy. This is the syrup left in the pot. I did a demonstration. Because I had to stir-fry it quickly after boiling, I didn’t have time to do this demonstration at the time.

   

9. 9 Boil until the syrup becomes stringy. This is the syrup left in the pot. I did a demonstration. Because I had to stir-fry it quickly after boiling, I didn’t have time to do this demonstration at the time.

   

10. 10 Boil out all the water in the ginger. Turn off the heat

    

11. 11 After boiling, pour the ginger and syrup into a non-stick pot, either stainless steel or non-stick pot, and stir-fry quickly. Note that fire is no longer used here, just stir-fry the ginger slices quickly.

    

12. 12 Fry until the syrup becomes sandy and adheres to the ginger slices

    

13. 13 When it becomes dry sugar sand, you can stop stir-frying and let it cool naturally.