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Trong những khay mứt tết ở Việt Nam thì mứt gừng là một trong những món mứt mà không bao giờ có thể thiếu. Thiếu đi món mứt gừng cũng như thiếu đi hương vị của tết nguyên Đán. Ăn mứt gừng, uống nước trà bàn chuyện ngày tết là cái hương vị mà năm nào tôi cũng thấy ấm áp. Mứt gừng có cái vị cay cay, ngọt ngọt có thể trị ho, giữ ấm cơ thể.

Hồi nhỏ tôi thường không thích ăn mứt gừng vì cái vị cay của nó làm cho tôi khó chịu so với những thế bánh kẹo và mứt trái cây khác. Nhưng rồi lớn lên tôi lại càng thích ăn mứt gừng hơn bao giờ hết, hồi xưa không hiểu vì sao tết năm nào cũng phải có 2 món chính là mứt gừng và hạt dưa. Hạt dưa thì tôi khi nào cũng ăn, ăn tới khô cả họng, để rồi cái món đi đôi với nó là mứt gừng lại có khả năng chữa bệnh do hạt dưa gây ra, đây đúng là cặp đôi không thể rời nhau trong ngày tết.

Mứt gừng dù được bán rất nhiều ngoài thị trường, những tôi vẫn viết bài hướng dẫn cách làm mứt gừng ăn tết 2015 dễ làm nhất này để các bạn có thể tự làm tại nhà cho có thêm không khí tết, lại an toàn vệ sinh thực phẩm, và hơn hết là có thêm bí kíp làm một món mứt truyền thống của người dân Việt Nam ngày tết.

Cách làm mứt gừng lát khô cho ngày Tết

Nguyên liệu làm mứt gừng khô

  • Gừng ( 1kg )
  • Đường ( 0,5kg-0,6kg)
  • Chanh

Cách làm mứt gừng khô sắc lát đón tết như sau

Bước 1: Chọn những quả gừng không quá to cũng không quá nhỏ, gừng đừng già quá cũng không non quá. Đem 1kg gừng (ít hay nhiều hơn tùy vào gia đình bạn) cạo bỏ hết lớp vỏ ở ngoài, sau đó dùng dao thái thành miếng thật mỏng, gừng thái càng mỏng thì thành phẩm càng ngon và dễ ăn, vừa cắt vừa ngâm những lát gừng đó vào trong nước lạnh.

Bước 2: Sau khi thái xong thì bạn vớt những lát gừng đó ra cho nào nồi, cho vừa vào vừa ngập lượng gừng trong nòi, đun sôi tầm 7-8p để cho gừng bớt đi vị cay nồng của nó. Sau đó đổ nước gừng đi (bạn có thể giữ lại làm một số món khác tùy ý), tiếp theo lại luộc thêm 1 lần nữa, nhưng lần này bạn cho thêm một ít chanh hoặc giấm để cho gừng trắng hơn

Bước 3: Luộc xong  thì vớt gừng ra để cho tới khi ráo sạch nước

 

Bước 4: Sau khi gừng ráo nước hoàn toàn thì bắt đầu trộn đều gừng với đường theo tỷ lệ 1kg gừng với 0,5 tới 0,6kg đường, sau đó cho hỗn hợp này vào trong chảo,  đảo  điều rồi để khoảng 5 – 6 tiếng cho đường ngấm hết vào gừng hoặc đến khi đường tan hoàn toàn trong gừng là được.

Bước 5: Cho chảo lên bếp, đun ở mức lủa trung bình, hoặc nhỏ thôi, thỉnh thoảng cần đảo gừng để đường ngấm điều lên bề mặt của gừng.

Bước 6: Khi  bắt đàu thấy nước đường cạn gần hết, chỉ còn thấy 1 chất sền sệt và thấy nặng tay khi đảo chảo thì hạ lửa xuống mức nhỏ nhất. Lúc này tiếp tục dùng đũa đảo liên tục vào gừng để cho đến khi đường kết tinh bám trắng quanh điều vào miếng gừng. Khi nào thấy những miếng gừng đã được đường báo quanh điều và tự tách rời nhau là được và tắt lửa hạ chảo xuống

Bước 7: Để cho chảo gừng nguội hẳn, trong lúc đó nên đảo điều thêm vài lần để gừng và đường được điều hơn và không dính vào nhau. Khi gừng nguội hẳn thì bạn có thể bỏ vào lọ thuy tinh hay lọ nhựa để bảo quản cho những ngày tết.

Trong các loại mứt thì mứt gừng có hạn sử dụng lâu nhất, cũng vì lí do đó mà bạn có thể thấy mứt gần luôn còn trên khay mứt dù đã hết Tết. Ăn Mứt gừng mà uống nước trà là không còn gì bằng, vừa ấm lòng, giữ nhiệt tốt, trị ho tốt, lại mang đậm đà bản sắc hương vị tết của người dân Việt Nam.

Với bài viết Hướng dẫn Cach lam mut gung ăn tết 2015 dễ làm nhất chúc các bạn có được một món mứt gừng ngon cho ngày tết 2017 bên người thân.

từ khóa liên quan

  • cách làm mứt gừng lát
  • cach lam mut gung kho
  • cach lam mut gung ngon
  • huong dan lam mut gung

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