Cách Làm Mứt Gừng Khô Cực Ngon Cho Ngày Tết

Với hướng dẫn cách làm mứt gừng khô thái lát dạng miếng kiểu truyền thống bạn sẽ tự tay làm thành công món mứt gừng cay cay ấm bụng là món ăn vô cùng ý nghĩa với mỗi gia đình trong dịp tết đến xuân về ngay tại nhà rất đơn giản nhé

Mứt gừng lát khá quen thuộc lại luôn có sức quyến rũ với nhiều người, được Nhâm nhi từng miếng mứt gừng ngòn ngọt, cay cay, ấm nóng trong những ngày đầu xuân thật thú vị

Nguyên liệu chuẩn bị chế biến mứt gừng lát

– Gừng tươi: 2kg, bạn nên sử dụng gừng bánh tẻ hoặc còn non, vì nếu dùng gừng già sẽ rất cay và cũng có nhiều xơ.
– Chanh tươi: 1 quả Lấy nước cốt hoặc thay thế bằng 50ml dấm, hoặc 5g phèn chua
– Đường kính trắng: 800g
– Muối: 2 thìa to.
– Vanilla: 2 ống
– 1 chảo chống dính để rim mứt gừng dẻo.

Các công đoạn chế biến món mứt gừng lát cay xe xe ngọt ngọt

Bước 1: Gừng non ngâm nước muối, rữa sạch và thái lát mỏng

– Gừng non:  Chuẩn bị 200g muối hòa với 1 lít nước, Sau khi mua gừng về, bạn ngâm gừng trong khoảng 20 phút rồi rửa sạch lớp đất, cát bám trên bề mặt vỏ. Dùng dao cạo đi lớp vỏ bên ngoài và thái thành những lát thật mỏng (hoặc dùng dụng cụ nạo vỏ hoa quả để nạo gừng thành những lát mỏng). cho gừng vào ngâm nước muối như vậy trong khoảng 20 phút mục đích để khử bớt vị cay, hăng của gừng.

Lưu ý: Gừng cắt lát mỏng chừng 1,5mm, không cắt dày quá vì gừng sẽ không ngấm đủ đường hoặc mỏng quá khi xào sẽ nát.

Bước 2: Gừng đã thái lát mỏng luộc với Phèn chua ( Nước vôi)

Đun sôi 2 lít nước với 5g phèn chua, (hoặc có thê thay thế phèn chua bằng 50ml dấm hoặc nước cốt chanh) rồi cho gừng vào chần khoảng 10 phút, làm thế này món mứt gừng dẻo sẽ có độ trong, dẻo ngon hơn rất nhiều, sau đó rửa sạch nhiều lần với nước cho hết phèn nhé.

Bước 3: Tẩm ướp gừng với đường cát

Vớt gừng ra và rửa lại với nước sạch nhiều lần (2-3 lần) để loại bỏ đi phèn chua ( dấm hoặc vị chanh). Sau đó, ướp gừng lát với đường cát theo tỉ lệ 2:1. Tức là, cứ 1kg gừng thì ta nên sử dụng 500g đường ( 5 lạng ) là phù hợp nhất

Muốn món mứt gừng được thấm đều đường và thơm ngon hơn thì hãy để đường tan hoàn toàn rồi mới Rim mứt. Chúng ta cần khoảng thời gian từ 2h đến 3h để đường và gừng hòa quyện lại. Có thể để cho đường tan hoàn toàn rồi mới Rim gừng thành mứt hoặc chỉ ướp gừng với đường khoảng 30 phút – 1 tiếng rồi Rim luôn cũng được.

Bước 4: Rim lô gừng lát đã Tẩm ướp đường cát

Khi gừng đã ngấm đường, bạn cho gừng lên chảo chống dính, vặn lửa nhỏ để rim mứt gừng bạn cho 2 ống vani vào để tạo mùi thơm và đảo đều nhẹ nhàng khi hỗn hợp sôi lên, Khi nước gần cạn, các bạn hạ lửa nhỏ đảo đều tay để đường khô bám đều vào miếng gừng, đến khi thấy gừng có độ dẻo nhất định, trong là được

Chú ý: nếu ướp đường chưa tan hoàn toàn thì khi cho gừng và cả đường vào chảo nên cho thêm vào chảo chút xíu nước.

Khi thấy gừng khô đều, đường trắng kết tinh vào từng lát tạo thành món mứt gừng thơm ngon thì đảo nhanh tay vài lần nữa rồi nhắc chảo xuống, tắt bếp, để nguội là được.

Chú ý là muốn mứt gừng ngon thì không được để lửa to vì thiếu kiên nhẫn.

Bước 5: thành phẩm mứt gừng và Bảo quản

Khi mứt đã nguội hẳn thì nên sử dụng lọ thủy tinh hoặc buộc kín túi nilon để bảo quản mứt được lâu, trong thời gian dài, mứt gừng có hạn sử dụng lâu nhất trong số các loại mứt. Tuy nhiên, tránh để mứt tiếp xúc với không khí dễ gây mốc, hỏng.

Mứt gừng có mùi vị hấp dẫn, ngọt nhẹ và thơm dịu mùi vị của gừng. Đường trắng kết tinh bám vào từng lát gừng trông đẹp mắt. Yêu cầu là Mứt không bị ướt hay bị khô quá hoặc cháy sém, sẽ ảnh hưởng đến mùi vị và thẩm mỹ.

Quây quần bên gia đình cùng với lọ mứt gừng tự tay mình làm cùng với ly trà nóng hổi, thơm nồng trong cái giá lạnh của thời tiết ngày tết thì còn gì tuyệt vời hơn được nữa? Vừa ấm lòng lại vừa có tác dụng trị ho, giải cảm.

Video hướng dẫn:

Chúc các bạn thành công với món mứt gừng truyền thống này nhé

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Cách Làm Mứt Gừng Khô Cực Ngon Cho Ngày Tết
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