Pickled ginger slices
After washing ginger, scrape off the skin with a spoon, cut it into thin slices and put it in a clean container. Add a proper amount of water, white sugar, white vinegar and salt into the pot, stir to dissolve the sugar, turn on high heat, and after boiling, pour the soup cooked in the pot into a container containing ginger slices, so that the soup completely submerges the ginger slices. Seal the container and marinate at room temperature for 3-5 days.
Ginger slice sugar
Wash and slice ginger, put it in a pot, fill it with water and add a little salt. Boil until it boils, then turn to low heat and cook for 30 minutes. Then take out the ginger slices and drain them. Leave half of Jiang Shui in the pot, add sugar and simmer over high heat. Pour the ginger slices into the syrup, boil the water in the ginger over medium heat, turn to low heat and stir constantly until the soup is thick enough to be pulled out. Finally, sprinkle white sugar on the surface of ginger slices and air them at room temperature for one night.
Ginger milk curd
Chop ginger, pour it into a sieve, and squeeze Jiang Mo to collect ginger juice. Pour the milk and sugar into the pot and heat it to 70-80℃ over medium heat. Immediately pour the milk into a bowl filled with ginger juice and let it stand for 3 minutes without stirring.
Millet porridge with shredded ginger
Wash ginger, peel it and cut it into shredded ginger. Add shredded ginger and brown sugar when cooking millet porridge, and optionally add cream, butter, corn syrup, etc. According to the taste, boil at high temperature and stir constantly until the sugar is completely dissolved, then turn to medium heat and continue to cook until it is thick.
Finishing /Vigo
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