Making ginger powder in ancient China скачать в хорошем качестве

Making ginger powder in ancient China

In ancient China, fresh ginger spoiled quickly during the cold winter months. To prevent this, people made powdered ginger that could last throughout the season. The process begins with washing the ginger thoroughly to remove any dirt and impurities. Next, the ginger is grated. During this time, water is added to the grated ginger to create a soft pulp. The pulp is then placed into a cheesecloth, and the liquid is carefully squeezed out. This step is repeated multiple times to increase the yield of ginger extract. Once all the juice has been collected, it is left to rest for a full day. During this time, the concentrated ginger particles slowly settle at the bottom. The next day, the clear liquid on top is gently poured off, leaving behind solid ginger crystals. These crystals are then removed and placed in the sun to dry. After drying, the ginger rocks are rubbed between the hands to form a fine, aromatic powder. Finally, the powder is gently heated and stored in a jar. What remains is a rich, fragrant ginger powder—carefully preserved to outlast the winter and bring warmth long after the fresh roots were gone.