Cream, ginger pecan
By VicentaLakin
My family always cooks red sugar and ginger, prevents colds in winter spring, and makes a nice cup when it comes. When I was a child, I was looking forward to having someone at home to marry her daughter-in-law, not only because of the joyous celebration, but also because of the red sugar and ginger. The custom at home is that, on the day after the wedding, everyone is to drink red sugar and ginger made by the groom and the bride. They call it sweet water, sweetness in the marriage of the new man, and a thin slice of walnuts, which is better. Mom and Dad brought a lot of walnuts, I'm dizzy, I'm eating them alive, I'm trying to get rid of them
Recipe Recommendations
- ginger 100g
- brown sugar 80g
- walnut kernel appropriate amount
- sweetening
- cook
- half an hour
- simple
Steps for Cream, ginger pecan
1
The food, the red sugar, is the lumpy red sugar of Yunnan. It's delicious
2
Ginger-shaving, twitching; red sugar twitching
3
(a) Fire in the casserole, with appropriate water, with ginger and red sugar, and boiled in the fire
4
- 30 minutes of slow cooking with light fire
5
And when the stew is boiled, it is made of walnuts, cut into thin pieces, as thin as possible, cut with a fruit knife, and cut thin and thin
6
Cooking ginger red sugar while it's hot
7
And slices of walnuts, and drink while they are hot
8
The finished productCream, ginger pecan Make Tips
1、The amount of ginger and brown sugar should be added according to personal taste. When I make ginger brown sugar water, I always use a ratio of about 10:8. This keeps the ginger from being too spicy and the syrup from being too sweet, which feels just right to me. However, my husband finds it spicy because he doesn't like the pungency of ginger, whereas I really enjoy it ^_^; 2、Walnuts must be sliced thinly to achieve the best texture. In the past, I used to be lazy and just crush the walnut meat directly, which greatly compromised the texture~