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liuzhou

liuzhou

On 7/26/2021 at 9:45 PM, Tropicalsenior said:

Absolutely beautiful! Any chance of you favoring us with a recipe?

 

Thanks.

 

Nothing easier. I use equal quantities of ginger and white granulated sugar. Some advocate freezing the ginger first to break down the fibres. I've never found this necessary, but I use young ginger.

The ginger and sugar is simmered for about an hour. Exact timing varies, so just keep testing it for tenderness. I prefer to still have a bit of bite. When it's ready to your satisfaction, let it cool in the syrup, then sprinkle with dry sugar. Bung in fridge.  I have no idea how long it lasts. Usually a couple of days around me!

Keep the syrup. I use it in a seafood salad dressing with lime and orange juice, but that's a whole 'nother story.

liuzhou

liuzhou

14 minutes ago, Tropicalsenior said:

Absolutely beautiful! Any chance of you favoring us with a recipe?

 

Thanks.

 

Nothing easier. I use equal quantities of ginger and white granulated sugar. Some advocate freezing the ginger first to break down the fibres. I've never found this necessary, but I use young ginger.

Tte ginger and sugar is simmered for about an hour. Exact timing varies, so just keep testing it for tenderness. I prefer to still have a bit of bite. When it's ready to your satisfaction, let it cool in the syrup, then sprinkle with dry sugar. Bung in fridge.  Ihave no idea how long it lasts. Usually a couple of days around me!

Keep the syrup. I use it in a seafood salad dressing with lime and orange juice, but that's a whole 'nother story.

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