Ginger wrapped in sugar is a lot less spicy and tastes as delicious as candy (o^^o). Sealed storage can be used as a snack or as a raw material to add biscuit cookies and cakes. ! In the winter, I will accompany the spicy sweetness of ginger. Fangzi and pictures are from http://www.foodnetwork.com/recipes/alton-brown/candied-ginger-recipe.html only need three materials but the production time is long. Be patient
Ginger peeling (can be used with a spoon), cut into small squares or shavings
Prepare a milk pot (small pot) and add water and sugar. Stir constantly during cooking until the sugar has melted. Add ginger, adjust to medium heat, cook for half an hour
Remove the cooked ginger, drain the water, and set aside
Take 60ml and cook the remaining syrup. Weigh the ginger and take the same weight of sugar. Put these together and continue to cook in small to medium heat until the syrup is absorbed. This process takes 15-20 minutes
Gently drain the ginger and spread it on the grill to dry it.
After being completely cooled, it can be sealed and stored. You can sprinkle some sugar in the container. This can be stored for about two weeks~
1 If you are in trouble, you can remove the ginger from the filter and dry it in step 3. The air drying time is slightly extended. The best overnight is ~2. The remaining syrup can be used to make hot drinks, add coffee or tea, and warm up in winter! 3 Do not open a fire during the cooking process. Let the syrup always keep in a state of slight boiling.