1. Wash and dry ginger, cut into 0.5cm thick slices, and blanch in boiling water for 5-6 minutes.
2. Remove and cool with clean cold water. After draining, spread the ginger slices on a baking tray and sieve them. Place the sieved ginger slices in the ginger drying room for drying.
3. When drying ginger in the drying room, the temperature should be from low to high, starting at 45-50 ℃ and ending at 65-70 ℃, to avoid starch saccharification, deterioration, and stickiness. Bake for 5-7 hours, and the ginger slices are in a non soft and non burnt state. When the water content reaches 11-12%, they can be removed from the room. Remove impurities and debris, and seal and store the qualified products in plastic bags. The shelf life is 2 years.
