Let me tell y’all a story:
Chinese legend holds that the Lunar New Year began with a battle against Nian, a mythical beast.
Nian would come on the first day of the new year to eat children, livestock, & crops.
To protect themselves, villagers placed food in front of their doors, believing that the creature would eat that & leave.
One day, after seeing Nian’s fear of a little child wearing red, the people decided to hang red lanterns & scrolls outside, as well as set off firecrackers.
From then on, Nian never terrorised them again.
Today, festivities are held during the second new moon after the winter solstice, until the moon is full on the 15th day.
Food, family, red packets, & tradition create the exuberant flurry of activity during this time.
There are also twelve animal zodiacs in the chinese calendar,
& 2014 is the year of the Horse.
So Gong Xi Fa Cai & may all your wishes come true!
½ pound fresh ginger root, peeled
½ cup sugar
1. Scrape the skin off the ginger using a spoon, & cut into the thinnest possible slices.
2. Place the slices in a lidded saucepan & cover with enough water to submerge them. Bring to a boil, then turn the heat down to medium-low, cover & simmer until tender (about 35 minutes). The slices will be a deeper shade of yellow & have a rubbery, translucent consistency. Reserve ¼ cup of the ginger liquid & drain (or make into ginger ale).
3. Return the ginger to the pot along with the reserved liquid & sugar. Bring to a rapid simmer over a high flame. Turn the heat down to medium & continue to simmer the ginger, stirring frequently, until the liquid has evaporated & the sugar begins to crystallize (about 10 to 15 minutes).
4. Transfer the ginger immediately to a cooling rack or parchment-lined sheet pan. Spread in an even layer until cool enough to touch. Discard the excess ginger sugar, or reserve for another use.
5. Feel relaxed by the aromatic smells coming from your kitchen.
· Customizing your ginger:
− for a milder kick, repeat step 2 several times to drain out some of the heat.
− try different shapes like strips or cubes, just remember to modify your cooking time accordingly.
− crystallizing the ginger in the pan lets you keep the sugar level down, but feel free to take it out earlier & toss it in more sugar for a sweeter, more decadent buzz!
· Use young ginger for more tender pieces.
· Store for several weeks in an airtight container.
happiness, prosperity, longevity