White sugar ginger processing method

First, the choice of materials. Choose a tender ginger that has not yet hardened and has a spicy taste. Scrape the thin skin on the surface.
Second, flaking tablets. The skinned tender ginger was shaved with a planer into 0.5 cm thick slices and washed with water.
Third, boiled. Put the washed tender ginger flakes into boiling water, cook until it is half-cooked, remove it when it is slightly transparent, put it into water to make it cold, remove it after cold, and drain.
Fourth, candied fruit. The boiled, drained tender ginger is placed in a ceramic jar and is crushed with 17.5 kg of fine white sugar per 5 kg of ginger.
Fifth, the system. Put the tender ginger and sugar liquid in a ceramic jar into a copper pan, add 15 kg sugar per 5 kg of tender ginger, heat and cook for 1 hour, and pour it back into the ceramic jar to cool for 24 hours. Then, continue pouring into the copper pot and boil, and add 15 kg of white sugar for every 5 kilograms of tender ginger, and continue to use fire to concentrate on the syrup to pull up the filament.
Six, dry. The tender ginger slices are picked up from the copper pot, drained to the syrup and allowed to dry.
Seven, mix sugar. The tender ginger crushed and dried ginger pieces placed in a tub or wooden trough, mix with the tender ginger and other heavy white sugar, mixed evenly, then use the bamboo sieve to remove excess sugar, that is Sugar ginger finished product.

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