Homemade Huaijiang Sugar Paste
1.
Choose full ginger, and clean ginger to avoid mud and sand. Don't open it for beauty! (Tell everyone about the difference between ginger and Huaijiang: Huaijiang, a specialty of Henan, was declared as an intangible cultural heritage in 2009. The most important thing is that it has a high medicinal value. And vegetable ginger is only a must-have for the family. Compared with ginger, it has no medicinal value, and its water content is large, the ginger skin is thin, it is easy to rot after boiling, and there are many poisonous ginger. So you must be careful when choosing.)
2.
Cut the Huaijiang into slices; then use a wall breaker to break it, no need to add water, you can use a cooking machine; it is troublesome if there is no wall breaker. Fortunately, I bought a discounted one in the mall before. I didn't think this time Can be used
3.
Use disposable gauze to filter out the residue and take out the ginger juice; some gauze is sold in supermarkets. This is about hygiene, so buy it at a trustworthy supermarket
4.
Clean the red dates and cut them into granules; it is best to choose large red dates, which look delicious. When making this, I secretly ate a few red dates.
5.
Pour the ginger juice into a casserole, put in the spare brown sugar, boil it over a low heat, and be patient. If you have a casserole, everyone should have it at home. You need everything for soup.
6.
Simmer slowly (note: you need to keep stirring, to prevent sticking the pan); I always watch TV, and I will stir it after watching
7.
Boil it for about 2 hours and it becomes a paste; it takes a long time, I boil it for more than 2 hours, and finally it becomes a paste
8.
Before being out of the pot, sprinkle the red date particles; the number of red date particles is also a bit particular, and the personal taste is different, so the number of red date particles is also different.
9.
After simmering for another 30 minutes or so, you can cool down and pour out the casserole; basically you're done! The above are the steps of making ginger massecuite, for reference only;
Tips:
After drinking it, I feel that my stomach is warm and warm. I heard from my friends that the ingredients for Fang Lian’s mother-in-law’s ginger massecuite are all natural, the medicine and food are the same, there is no added and no preservatives, and my friends are their regular customers, so I quickly asked my friend to buy two bottles and tasted it. After looking at the ingredients list, I found that the ingredients are more abundant than those made by myself. After comparing it with my own cooking, it is indeed not as good as the one made by Fang Lian’s mother-in-law, and then I know that it turns out that They are made according to the inherited formula and ratio, which is worthy of everyone's trust!
Tips:
1. Drink ginger sugar paste every morning from 9 to 11 in the morning, which can promote gastrointestinal digestion. If you have a bad stomach, drink it after a meal. Remember: don't drink it after 5 in the afternoon;
2. Remember to use an anhydrous spoon before drinking, otherwise it will affect the shelf life of ginger massecuite;
3. High blood pressure, diabetes, gastric ulcer, pregnant women, etc. are not suitable for consumption;
