Add water and boil ginger and red sugar together. Ginger is directly added in the process of brown sugar boiling, and the old brown sugar and brown sugar are boiled at high temperature (generally up to 125 degrees). The effect of brown sugar boiled at high temperature is much higher than that made by ordinary methods.
The raw material of brown sugar is sugarcane, which contains about 95% sucrose. In the ancient method, harvested sugarcane was chopped and crushed, and impurities such as soil, bacteria and fiber were removed from the squeezed juice. Then simmer for 5-6 hours, and slowly evaporate water under constant stirring to gradually increase the sugar concentration. After cooling, high-concentration syrup will solidify into a solid block of coarse sugar, that is, brown sugar brick. This traditional practice maintains the original nutrition of sugarcane. The longer the cooking time in the production process, the darker the color of the brown sugar brick, which makes the brown sugar appear reddish brown in different shades. Our common traditional brown sugar powder is made of brown sugar bricks and then ground.