First, clean the fresh ginger, scrape off the skin, and then pile it in the jar in the form of one layer of salt and one layer of ginger (30 kg of salt is added to each 100 kg of fresh ginger, with less salt below and a little more above). After stacking fresh ginger, pour cold boiled water into the jar and soak it for about 15 days. When it is dried to 80%, take out the soaked ginger and pat it gently with a small log, and then make it into a ginger blank. The prepared ginger blank is mixed with 300 g of white sugar, 400 g of citric acid, 10 kg of licorice liquid and 10 g of edible red according to 10 kg, then soaked in a jar, turned 1 time with a wooden stick the next day, and baked or dried to 80% three days later to obtain the finished product.
After autumn, it's easy to have diarrhea. Might as well prepare a snack made of ginger, which can stimulate appetite and prevent gastrointestinal colds.
Diced ginger milk Boil fresh milk, add sugar, dry 1 min, pour into a bowl filled with fresh ginger juice, solidify after about 10 min, cut into small pieces, and enjoy delicious food.
Ginger juice Walnut mixed with egg ginger juice is poured into an iron pot, boiled with a little yellow wine, poured into a porcelain bowl after boiling, cooled, scattered and poured into the porcelain bowl, then added with a proper amount of brown sugar, a little water and chopped walnuts, stirred evenly, and steamed into a paste in a steamer.
Add ghee, sugar, baking powder, ginger powder, baking soda powder, cinnamon powder, honey, eggs and vinegar into a gingerbread blender and stir well. Finally, add flour and knead into dough, and put the dough in the refrigerator for 3 hours. After taking it out, roll the dough into pancakes, press it into different shapes with a biscuit mold, and bake it in the oven for five or six minutes.
Wash and peel fresh ginger, and cut it into thin slices of three to five millimeters. Prepare 50 parts of ginger, 32 parts of white sugar, 4 parts of white sugar powder and 0.25 part of citric acid. First, prepare citric acid solution with the same weight as ginger slices, heat it with ginger slices until it boils, then take out ginger slices, rinse them clean, filter out impurities, put them into ginger slices and cook them until the sugar solution is sticky, and then stop the fire when water drops become beads, and then take out ginger slices. After taking out the ginger slices, sprinkle with white sugar powder and mix well, spread them in the sun for a day or two or put them in an oven, and bake them at 40-50 degrees Celsius for about 4 hours to dry them into white ginger slices.
Ginger milk curd
Materials:
1 bowl of milk, 3-4 tablespoons of sugar, 1 small piece of ginger.
Exercise:
1. Grind ginger, filter the residue with gauze, and squeeze out a little juice, about the size of a coin.
2. After adding sugar, boil the milk in the pot for a while, then turn off the heat. Then pick it up and soak it in the pot for a few times. When it is a little cooler, the temperature is between 70 and 80 degrees, and then pour it into ginger juice. 10- 15 minutes later, the milk solidifies into tofu, which is success, otherwise it is failure.
preserved ginger
Materials:
300g of tender ginger, salt10g, appropriate amount of salt, fine sugar10g, 200㏄ of white vinegar and 0/50 ㏄ of water.
Exercise:
1. Remove tender ginger and hard parts, wash and drain.
2. Put the tender ginger with the method of 1 into the conditioning basin, add the salt in the material, mix well, marinate for about 5 hours, then squeeze out the bitter water by hand and drain the water.
3. Method 2: Soak in cold boiled water for about 3 hours, then pour off the water and drain.
4. Take a small pot, add water to boil, then add salt and fine sugar to boil and dissolve. After cooling, add white vinegar and stir well. Take a glass jar, put the tender ginger of the third method, and then add the sweet and sour juice to seal the lid, about 10 day.
The gingerbread man
Materials:
Ingredients: butter 100g, sugar 100g, brown sugar gum 1/4 measuring cup (honey can also be used instead), egg yolk 1, flour 250g, baking powder 1/2 teaspoons and dried ginger powder/kloc. Sugar decoration: sugar 1/2 measuring cup, egg white 1, other powder 1/4 teaspoons (lemon juice or white vinegar can be used instead) 1. In a large bowl, use a blender to stir the butter and sugar into a paste. 2. Add molasses and egg yolk and mix well, then pour in flour, honey, baking powder, dried ginger powder and cinnamon powder and mix well. 3. Knead the dough into dough, then wrap it with plastic wrap and refrigerate it for at least one hour. 4. Roll the dough to a thickness of about 5 mm on a flat plate covered with plastic wrap. 5. Then press the biscuit model into various shapes. 6. Bake in a preheated oven at 190℃ for 8~ 10 minutes, and draw flowers after it is completely cooled.
Exercise:
7. When baking, you can start to make syrup, and put the beaten egg white in white sugar and stir it into a slurry.
8. Pour the syrup into the homemade paper gun (roll the edible oil paper into a pointed cone and fix it with adhesive tape).
9. Draw the pattern you want on the gingerbread.