Fengshun Golden Delicious Ginger Candy [Guangdong Fengshun Specialty]

What is Fengshun Golden Delicious Ginger Candy? Authentic Guangdong Fengshun specialty: Fengshun Golden Delicious Ginger Candy

Summary:Do you want to know what Fengshun Golden Delicious Ginger Candy is? This article is a detailed introduction toGuangdong Fengshun specialty - Fengshun Golden Delicious Ginger Candy. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Fengshun Golden Delicious Ginger Candy. The full text takes about 6 minutes to read, mainly including the basic introduction of Fengshun Golden Delicious Ginger Candy and its nutritional value? What are the product features of Fengshun Golden Delicious Ginger Candy? The production method of Fengshun Golden Delicious Ginger Candy, etc

Introduction to Fengshun Golden Delicious Ginger Candy

Ginger candy is a delicious and tasty Han Chinese snack that originated in southern China. It is made by extracting ginger juice from ginger and mixing it with brown sugar.

. At present, most of the products sold in supermarkets are solid sugar cubes refined with high-grade starch; In the south, there are also ginger candy balls made by adding glutinous rice. Due to its ability to remove dampness and cold, ginger can also alleviate the bitter taste in people with dry mouth and tongue. Therefore, it is particularly suitable for consumption in humid climates in the south and during rainy seasons in the north

The method of making Fengshun Golden Delicious Ginger Candy

Ginger Candy is a delicious Han Chinese delicacy that originated in southern China. It is made by extracting ginger juice from ginger and mixing it with brown sugar.

2. Production process

1. Ginger juice making: Wash the fresh ginger, crush it with a meat mixer, add a small amount of water, mix well, and squeeze out the ginger juice for later use

2. Making cake powder: Wash glutinous rice with 50-60 ℃ warm water for 4-5 minutes, then scoop it up and spread it in a dustpan to filter out the water. The next morning, stir fry it on high heat with river sand, avoiding yellowing, and then grind it into fine vermicelli (cake powder, also known as male flour). Then spread it in a dustpan and leave it on the ground for 2-3 days until there is no noise when squeezing the flour into a ball

3. Boil brown sugar: Boil brown sugar in water, filter and precipitate to remove impurities, then add ginger juice and cake powder to the pot (gradually add in small amounts to avoid clumping), and continue boiling. The temperature should be controlled at 80-90 ℃, and should not be over high heat. While baking, stir evenly to gradually thicken the starch and ginger juice. Add high-quality cooking oil, continue to boil, then add sesame seeds and spices and mix well

4. Thinning the ginger candy paste on the table: Scoop the prepared ginger candy paste onto the table and spread it out to cool. Use a skewer to thin it, cut it into 8 cm long and 3 cm wide strips, and pack them in boxes