1. Rinse the ginger with clean water, peel and dry.
2. Choose high-quality cube sugar instead of red granulated sugar. Go to the Chinese medicine store if the supermarket doesn't sell it. First filter out the ginger juice in the ginger paste with gauze and pour it into a non-stick pan, heat, and melt the sugar cubes in a non-stick pan. At this time, keep stirring to prevent the sugar cubes from burning.
3. Then pour the prepared ginger paste into the sugar pot, don't pour it all at once, and keep stirring, pay attention to the temperature should be even, there should be no excessive changes.
4. Slowly boil the heat, the longer the time, the more uniform the paste will be, and the phenomenon of delamination will not occur easily. Someone should stir constantly at this time.
5. Boil and stir until the sugar cubes and ginger paste are completely uniform, then turn the heat down to reduce the temperature. After the temperature drops to 50-60 degrees, pour the soiled honey and stir evenly. The amount of honey poured is generally 200-300g depending on your taste.
6. When the temperature drops to 30-40 degrees, it can be out of the pot and sealed.
Tips:The temperature of melting sugar cubes is generally 70-80 degrees. Too high a temperature will affect the coagulation of the paste.
The temperature of the honey should be controlled well. If the paste is too low, it can’t be added evenly. If it is too high, it will destroy the nutrition of the honey.