A list of the contents of this article:

A complete collection of sun-dried ginger

Direct drying ginger is directly sliced and then dried. This is the most common method. Many families dry ginger like this. This method is relatively simple. The main need to cut ginger into thin slices and pay attention to uniform. Otherwise, it is not easy to dry ginger slices at the same time. If the slices are too thick, the drying time of ginger is longer, the water in ginger cells is slowly lost for a long time, and the cells die, so the meat of ginger slices will have a lot of fibrosis. It affects the taste when eating.

How much ginger should be prepared. Wash the ginger, cut it into thin and even slices, and put it in the basket. Then hang the baskets in a ventilated place to dry. Sun ginger slices, if the sun is better, the next day will be basically dry, completely dried can be put in a jar. You can put a few slices in soup and porridge.

First of all, prepare some ginger. Wash the ginger, cut it into thin slices, and put it into a basket. Then hang the basket in a ventilated place to dry. If there is plenty of sunshine, the sun-dried slices will be basically dry the next day. When it is completely dry, you can put it in a jar and put it away, and eat it whenever you need it.

Preparation materials: ginger, baskets first prepare some ginger. Wash the ginger, cut it into thin slices, and put it into a basket. Then hang the basket in a ventilated place to dry. If there is plenty of sunshine, the sun-dried slices will be basically dry the next day. After it is completely dry, you can put it in a jar and put it away.

How to make dried ginger

To clean, you need to break the ginger into small pieces, otherwise it is easy to leave dirt such as mud and sand in the ginger seams. Slice, to dry quickly, can be chosen according to personal preference, do not cut too thin. If the cut is too thin to hide the smell of ginger, the dried ginger or powdered ginger is very light, without a strong ginger flavor, of course, the cold repelling performance is also affected to a small extent. Dry in the sun. The ripening period of ginger is in winter.

First of all, prepare some ginger. Wash the ginger, cut it into thin slices, and put it into a basket. Then hang the basket in a ventilated place to dry. If there is plenty of sunshine, the sun-dried slices will be basically dry the next day. When it is completely dry, you can put it in a jar and put it away, and eat it whenever you need it.

Direct drying ginger is directly sliced and then dried. This is the most common method. Many families dry ginger like this. This method is relatively simple. The main need to cut ginger into thin slices and pay attention to uniform. Otherwise, it is not easy to dry ginger slices at the same time. If the slices are too thick, the drying time of ginger is longer, the water in ginger cells is slowly lost for a long time, and the cells die, so the meat of ginger slices will have a lot of fibrosis. It affects the taste when eating.

How to make ginger dried in the sun

Direct slicing of ginger and drying: slice the ginger into thin slices and pay attention to it evenly, otherwise the ginger slices are not easy to dry at the same time, if the slices are too thick, the ginger will dry for a long time, the water in the ginger cells will slowly lose for a long time, and the cells will die. In this way, the meat of ginger slices will have a lot of fibrosis, which will affect the taste when eating. After salting and drying: wash and slice the fresh ginger, marinate it with salt for one night, then pick it up and dry it.

First of all, prepare some ginger. Wash the ginger, cut it into thin slices, and put it into a basket. Then hang the basket in a ventilated place to dry. If there is plenty of sunshine, the sun-dried slices will be basically dry the next day. When it is completely dry, you can put it in a jar and put it away, and eat it whenever you need it.

Direct drying ginger is directly sliced and then dried. This is the most common method. Many families dry ginger like this. This method is relatively simple. The main need to cut ginger into thin slices and pay attention to uniform. Otherwise, it is not easy to dry ginger slices at the same time. If the slices are too thick, the drying time of ginger is longer, the water in ginger cells is slowly lost for a long time, and the cells die, so the meat of ginger slices will have a lot of fibrosis. It affects the taste when eating.

To clean, you need to break the ginger into small pieces, otherwise it is easy to leave dirt such as mud and sand in the ginger seams. Slice, to dry quickly, can be chosen according to personal preference, do not cut too thin. If the cut is too thin to hide the smell of ginger, the dried ginger or powdered ginger is very light, without a strong ginger flavor, of course, the cold repelling performance is also affected to a small extent. Dry in the sun. The ripening period of ginger is in winter.

The authentic method of drying ginger

Boil and dry: first slice the fresh ginger, then bathe in boiling water until it is just cooked, usually about 30 seconds, then fish it up and dry it. This method can quickly kill cells and prevent meat fibrosis, but after a boiling water bath, part of the flavor of ginger dissolves in boiling water and will be lost.

Cut the steamed ginger into slices while it is hot and expose it in the sun. Remember that it must be put in the sun, not in the shade or blow-dry, and then repeatedly steamed and dried for 9 times, the color of the ginger will become darker and darker. Finally, the dried ginger can be preserved in a sealed container. When in use, ginger can be used to drink tea with brown sugar, which has a very good effect on dispelling cold, removing dampness and warming yang.

Dry in the sun. Because the mature period of crispy ginger is in winter, and the winter sun is relatively warm, we will feel less hot when we bask in ginger slices, so we need to be exposed many times, but after we cut the ginger into slices, if it is not preserved properly, it will become very easy to rot, and the rotten ginger slices are poisonous and must not be eaten, so we can use the method of stir-frying or baking.

Direct drying ginger is directly sliced and then dried. This is the most common method. Many families dry ginger like this. This method is relatively simple. The main need to cut ginger into thin slices and pay attention to uniform. Otherwise, it is not easy to dry ginger slices at the same time. If the slices are too thick, the drying time of ginger is longer, the water in ginger cells is slowly lost for a long time, and the cells die, so the meat of ginger slices will have a lot of fibrosis. It affects the taste when eating.

Salted and dried. Salting and then drying is also a traditional method of quickly drying dried ginger. After washing and slicing the fresh ginger, marinate it with salt overnight, then pick it up and dry it. After salting, most of the moisture of fresh ginger is removed directly. in addition, the cells of ginger which are quickly killed by salting can effectively prevent fleshy fibrosis. The deficiency is that there is a risk of nitrite in salted products, and the salt is easy to absorb moisture. Cooked and made.