Old Ginger Brown Sugar Paste

Flavor: Other; Technique: Boil; Time: Half an hour; Difficulty: Easy.

Detailed Steps for Making Old Ginger Brown Sugar Paste

Prepare old ginger and brown sugar. I used Yunnan’s traditional handmade bowl-shaped brown sugar, which tastes really good.

Peel the ginger. Ginger skin has a cooling property, so it needs to be removed.

Cut into small pieces.

Add a little water and use a food processor to crush. I used a high-speed blender to crush it. Use just enough water to facilitate blending the ginger. Too much water will result in longer cooking time.

Pour the crushed ginger paste into a pot, add brown sugar, bring to a boil over high heat, then simmer over medium heat.

When it thickens, stir constantly to prevent sticking, until it becomes a very thick paste. Store in a sealed container, it will keep for one to two months.

Store in a sealed container, preferably ceramic or glass. I used a sealed ceramic bowl. It will keep for one to two months without spoiling.

You can also mix a spoonful with hot water to make a cup of old ginger brown sugar tea.