Carrot, mango, ginger, etc. Can be processed into preserved fruit, which not only enriches the taste, but also has a longer storage time. In the autumn health season, I often buy a lot of ginger for my family. My family generally doesn't like it, but every time I cook preserved ginger, it will always be liked by adults and children. It's good to take a few tablets every day, especially in. It can also help warm up. I never miss buying ginger at this time of year. I choose to buy a few kilograms, and the preserved fruit will stay in the jar for a long time. Below I will share with you this practice of pickling ginger.

The practice of candied ginger with brown sugar;

Spare ingredients: ginger 250g, brown sugar 250g, honey 50g, water100g;

Production process: step 1, select tender ginger with good quality, add flour and soak it in water for a while, carefully rub the skin, control the water, and cut the ginger into slightly thin slices, about 2-3 mm;

The second step is to prepare appropriate amounts of brown sugar and honey respectively. If brown sugar is used in the ancient method, it needs to be broken first, and a non-stick pot is prepared, and ginger slices, brown sugar and honey are put together;

The third step is to stir fry over medium heat. Slowly, the water in the ginger will separate out and the brown sugar will melt in it. At this time, you can add 100g of water to the pot, turn the heat down and continue to stir fry slowly.

The fourth step, it will take a long time, and everyone should be patient. When the water in the pot is basically dry and granular brown sugar crystals appear on the surface of ginger slices, you can turn off the fire.

Step 5, stir-fry until the ginger slices are dry, icing appears, and the candied fruit is ready. Take it out, fully cool it at room temperature, and put it in a jar for sealed storage.

Bian Xiao concluded: Brown sugar and ginger are a natural couple. They can be used to make candied fruit or ginger tea. They are very nutritious, especially for girls. Ginger itself is spicy, but with brown sugar, the cooked food tastes good and people's taste buds will be enjoyed. After autumn, I will never miss selling ginger again, just buy a few at a time.

Cooking skills:

1. Try to use tender ginger. There is no crude fiber in the tender ginger, and the preserved fruit will taste better. Ginger skin can be cooked together without removing it, so washing the skin with flour and water in advance can be fully washed and eaten more cleanly and hygienically.

2. Ginger slices are necessary. Too thick slices are bad for the taste and easy to affect the taste, while too thin slices are easy to curl, so I suggest you cut them into 2-3 mm slices, and the ratio of brown sugar to ginger is 1: 1. If you want to increase the dose, you need to do it according to this ratio;

3. In the process of frying brown sugar ginger, stir-fry constantly to prevent the pot from being burnt. When you see that the water is completely volatilized, you can turn off the fire and continue to stir fry with the remaining temperature. This process is time-consuming, so we should wait patiently until the surface of ginger is frosted.