Candied ginger Recipe
Peel the ginger root and cut into 1/8” slices.
Blanch the ginger for 30 seconds, then rinse under cold water to reduce spiciness.
Weigh the ginger, take same quantity of sugar and equal quantity of water to prepare the syrup.
Keep stirring till the sugar dissolves.
Add the blanched ginger and pinch of salt, simmer for 45 minutes until the ginger turns translucent.
Spread the ginger slices on a rack to dry for 24 hours, then coat them with powdered sugar.
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