Ginger Jujube Tea
1.
The jujube is pitted and diced, and the shape is random. The larger one has a satisfying taste after brewing.
2.
I like to peel the ginger. Sometimes the skin can't be broken and boiled and bleached on it. It is also said that the ginger skin is nutritious and should be preserved. Each has its own benefits. Choose according to your own circumstances.
3.
The ginger is beaten into puree. My cooking machine does not add water to beat it finely. The original juice is best. If you add water, you must control the amount as little as possible. Otherwise, it is difficult to cook. This is a semi-finished product. I forgot to take pictures of the finished ginger.
4.
Add the ginger and brown sugar to a non-stick pan and mix well. Heat to a boil and turn to a low heat. Stir occasionally in the meantime, and then start a long torture.
5.
As the soup thickens, the frequency of stirring will also increase, once you have to keep your hands, or else the pot will be like gushing magma. It's time to make ginger tea to test people's patience. Be careful not to burn it.
6.
The water has almost evaporated, and the pot is thick enough. The amount of the recipe is about a low heat and kept stirring for an hour. The smaller the amount will be faster. Add the jujube diced and continue to heat and stir.
7.
Add jujube and boil for ten minutes to finish it perfectly!
8.
Keep in a bottle and take it as you use it. A cup of sweet and heart-warming ginger tea is filled with a spoonful of hot water.
Tips:
1. For brown sugar, it is good to choose ordinary old brown sugar, do not use those with various added effects.
2. Wash the bottle of ginger tea and scald it with boiling water, control the dry water and then fill the finished ginger tea. Because there is no water at all and the sugar itself has antiseptic effect, it can be stored for half a year or even longer.
3. Clean spoons without water and oil should be used to prevent local deterioration.
4. There is a saying that you can eat ginger in the morning and not in the evening, please pay attention.
