How is brown sugar made?

How to make Yunnan ancient brown sugar? Yunnan has a sunny and warm climate, with an average annual temperature of about 20 degrees. The temperature difference between day and night is large, which is very suitable for sugarcane growth and sugar accumulation, so the quality of sugarcane here ranks first in the country for many years. High quality raw materials laid the foundation for the production of ancient brown sugar.

1. Select high-quality sugarcane, bundle it and transport it to the sugar factory. Every year at the end of winter and the beginning of spring, when the sugarcane is ripe, the villagers will select the sugarcane with the best quality, cut off the tip with low sugar content and keep the part with high sweetness.

2. Freshly squeezed sugarcane juice, filtered and boiled. In one go, you can't stay, in order to ensure the freshness and nutrition of sugarcane juice!

3. When the fire is simmered slowly, the sugar water in the pot will gradually boil. Bagasse in the sugar water will also float up, and the old masters should constantly salvage it to ensure that the precipitation of sugarcane fragments after caking is minimized. You can't cook sugar with gas, you can only dry the sugarcane skin as firewood.

4. When the syrup concentration is the best, put it in a small bowl. When the sugar juice is thick and continuous, quickly scoop the thick syrup into the sugar jar and stir the sugar juice with a stick. Don't reduce your strength at this time, or the syrup will become "soft candy". Pour cold water into the jar from time to time to shrink the sugar juice and turn it into sandy syrup. Pour a spoonful of syrup into a small bowl, and it takes only a few minutes for the syrup in the bowl to condense into a block.