Ginger fork

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About one to two hours of ginger

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The face must be a little tougher, and one pound must be a pair of ginger

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(b) 30 minutes to cover the faucet with a nice face

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When the face is ready, some starch will be placed on the case in order to prevent it from being sticky

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Go to the corner and cut into long strips 6 cm wide, as wide as possible

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(a) The two pieces are folded together, three blades at the end of each piece, and one cut is longer

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Turn over the fork, fold two pieces together and pull the end of the face through the left side of the knife

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Pull the other end of the face through the right edge of the knife

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The sticky part is turned up as far as possible, and it's organized

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(b) Fork: make a boiler, pour in a suitable quantity of oil, when 50% of the oil is hot, drain the fork into the pot and use the small fire;

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(b) Dim yellow, and extract controlled oil

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Sugar: Cooking pots, with proper water and ginger

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And when the ginger is boiled, then the ginger is pulled out

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(b) Placing sugar in the pot, to be released

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Then put it in the malt sugar and mix it evenly

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When the sugar juice breaks open, chopsticks are used to pick up chopsticks, followed by sugar

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Put the sticky fork on the screen for a while

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When sugar cools, the plate is ready。

1. Use ginger-infused water to mix the dough to make the flavor richer; the dough should be on the firmer side—for one jin of flour, use four liang of water. Knead the dough until smooth and ensure it is well-rested and proofed. 2. Place the rested dough on a cutting board and sprinkle some starch to prevent sticking. Roll the dough out thinly, ensuring the thickness is even. 3. Trim the excess edges from the dough sheet, fold it, and cut into moderately sized slices. Layer two slices together and make three cuts in the center (one long, two short). Pass both ends through the cuts on the left and right sides respectively, then flip to form the raw Paicha shape. 4. When frying the Paicha, ensure the oil temperature is not too high; fry over low heat until pale yellow, then remove and drain the oil. 5. Wash, peel, and slice the ginger, then boil it to make fresh ginger water. Add white sugar and maltose, simmer until thick and syrupy, and keep warm on low heat. The ginger syrup should be cooked to a moderate consistency—neither too thick nor too thin. 6. When coating with syrup, dip them one by one to ensure even coverage; do not soak for too long. Remove the Paicha, place on a rack to cool, and then serve on a plate.