How to Make Jiang Ji Pa Xia

How to make Ginger Juice Qiaofa deliciously? What ingredients are needed for making ginger juice qiaofa at home? For home cooking, what ingredients does the editor of the Cooking Network provide for making ginger juice qiaofa step-by-step with illustrations?Ingredients？Cooking Network The editor provides a simple recipe for homemade ginger juice qiaofa, making it easy even for beginner cooks.

Introduction to the ingredients for ginger juice qiaofa

Main ingredients:

Medium wheat flour (100 grams)Old ginger (80 grams) Ginger juice water (50 grams)White sugar (50 grams) Maltose (50 grams) Boiled ginger water (150-180 milliliters) Few food coloring needles (optional) Cooking oil (400 milliliters)Ginger juice qiaofa preparation steps: 1. Weigh the ingredients, medium wheat flour, maltose, white sugar, old ginger, and warm water

2. Clean and slice the ginger for later use

3. Take one-third of the ginger slices and crush them with a rolling pin

4. Use boiling water to soak the crushed ginger; let it sit for an hour

5. Strain out the ginger juice

6. Put the medium wheat flour in a bowl, mix with ginger juice water until a dough forms

7. Knead into a hard dough similar to that of noodles, cover and rest for half an hour

8. Roll the dough thin like chives leaves, sprinkle a little cornstarch on it, and make parallel cuts in the middle

9. Cut into 2-centimeter-wide strips 10. Further cut each strip into 5-centimeter-long small rectangles 11. Then cut three slits along each rectangle

12. Stack two pieces together, flip them over from the middle to form a qiaofa shape 13. Place all the formed qiaofas on the board for use 14. Heat enough cooking oil in a pot; once the temperature reaches about four-fifths of its way, carefully lower the qiaofas 15. Fry until lightly golden on both sides, then remove 16. Place on paper to drain excess oil and set aside 17. Soak the remaining ginger slices in water for an hour, then cook them over medium heat until boiling

18. Remove the ginger slices and place them in a sugar mixture; simmer over low heat for ten minutes

19. Continue cooking the ginger syrup to create bubbles, add maltose and continue cooking for five more minutes

20. Reduce the heat and quickly dip the fried qiaofas into the sugary syrup, remove immediately after coating

21. Let cool on the board before serving

22. Fry any remaining scraps until lightly golden; coat with the leftover sugary syrup to make full use of ingredients

23. Slightly cool and garnish with food coloring needles (optional) for decoration

24. Photos of finished ginger juice qiaofa

Tips:

It might seem complicated, but it's actually simple, especially the process of making the sugary syrup; master the heat control, about fifteen minutes on medium heat is enough. Ensure you add enough water without being too much or too little, as this affects the texture. The syrup should flow like honey when pulled. Control the oil temperature at four-fifths hot for frying; make sure it's warm but not too hot. Ginger juice qiaofa should be a light golden color.

Then place in the sugar and cook over medium heat for 10 minutes.

Cook the ginger.The sugared liquid. When there are slight bubbles, pour in malt sugar and continue cooking for another 5 minutes.

Reduce to a thick consistency, switch to low heat, quickly dip the fried ravioli in the honey and remove them (do not take off the fire for the ginger syrup).

Place on the board to cool before serving.

Leftover scraps can be deep-fried until slightly yellow, then pour over the remaining ginger syrup to coat evenly; no food is wasted.

Slightly cooled, arrange in a dish and sprinkle with some colored sugar threads as decoration (optional).

Finished image of ginger juice ravioli.

2Tips:

Note: It may seem difficult at first but it's actually quite simple. The key is to master the cooking of the ginger syrup; use medium heat for about 15 minutes, add an appropriate amount of water, neither too little nor too much, ensuring the consistency can be easily pulled and has a slightly runny texture. Control the oil temperature for frying the ravioli at around 4-5 degrees hot, and ensure they turn a light golden color. Ingredients are for reference.