Cooking Steps

1. 

   Step1:Prepare all materials for standb

2. 

   Step2:First wash the ginger and then peel i

3. 

   Step3:Dice the ginger. Put it in the blender. Add 50g water

4. 

   Step4:I beat it into ginger paste but it has a granular shape. I prefer to have a granular feeling. If you don't like the grainy feeling, you can use a wall breaker to stir it into mu

5. 

   Step5:Add the remaining 200 grams of water. Then pour maltose and sugar into the pot. Boil into sugar water

6. 

   Step6:Put Jiang Rong in and stir together. Boil over high heat. Turn to medium heat

7. 

   Step7:This is the state of boiling for 30 minutes. Start mixin

8. 

   Step8:In an hour's state. It starts to thicken. At this time, it will not stop stirring

9. 

   Step9:Observe the color of the sugar and the feeling of mixing. The viscosity of the sugar solution is relatively high. It's amber. Just scoop it up with a shovel and it doesn't drip

10. 

    Step10:After turning off the fire, pour the ginger sugar into the mould with oil paper to cool i

11. 

    Step11:Cool ginger and sugar. Stir fry glutinous rice flour in a small fire for later us

12. 

    Step12:When it's cool, use scissors to cut it into the shape you like. Add more glutinous rice flour to prevent it from sticking. As long as it's heated enough, it won't stick. It's hard to knock. It has a certain softness when you press it with your hands. The entrance will become soft and tough. The more you chew, the softer you are. If it is very sticky and soft, it means that the fire is not enough. If it's as hard as a stone and needs to be cut with a knife, it means it's over don

13. 

    Step13:I ate some in winter. My feet and stomach are warm

14. 

    Step14:Finished product drawin