It is true that Cantonese people can make soup and love to drink sugar water. As autumn enters and the weather becomes dry, traditional time-honored sugar water shops are especially popular. After dinner, I went downstairs for a walk and ordered one as I passed by. Various desserts and sweets that are also loved by young office workers are constantly changing in taste and combination with the changing seasons. 10 Cantonese home-cooked sugar water, which can moisturize and remove dryness. Drink it regularly to prevent coughing. Drink more to moisturize your skin. Try to cook it 1-2 times a week, and it will not happen again for a month.

Ingredients: 300 grams of sweet potato, appropriate amount of rock sugar, a piece of ginger, 2 liters of water.

Method: Peel the skin off the sweet potatoes and cut them into chunks. Brush the ginger clean with a brush. It is best not to remove the ginger skin. Flatten it and put it into a soup pot. Add water and cook over low heat for a few minutes to get the ginger flavor. Then add the sweet potato cubes and cook over low heat for 8-10 minutes. , and finally add rock sugar to sweeten it.

Ingredients: 50 grams of barley, 250 grams of fresh lotus seeds, appropriate amount of rock sugar, appropriate amount of water.

Method: Wash and soak the barley in advance, put it into a soup pot, and cook on low heat for 10 minutes. Crush the lotus seeds with a food processor, beat into lotus seed puree, add it to the soup pot, and cook together with the barley for 5-6 minutes. , and finally add rock sugar to taste.

Ingredients: 2 pounds of winter melon, 300 grams of brown sugar, appropriate amount of water.

Method: Wash the winter melon with the skin clean, cut into small pieces, add brown sugar, mix well, marinate for 2 hours, and analyze the water from the winter melon. Prepare a small milk pot, pour all the pickled winter melon, brown sugar water and winter melon into the milk pot, cook over low heat until the winter melon gradually becomes smaller and dry, and all the water is boiled out, then turn off the heat. Separate the slag and put it in a glass jar for storage. When drinking, just brew it with an appropriate amount of drinking water.

Ingredients: 15 quail eggs, appropriate amount of fresh/dried frangipani, appropriate amount of rock sugar, 2 liters of water.

Method: Plumeria can be picked freshly or dried plumeria sold in pharmacies, and washed. Boil the quail eggs in advance, peel off the shell, put them into a soup pot and cook over low heat for 2-3 minutes with the rock sugar. After the rock sugar melts, add the frangipani at the end and turn off the heat.

Plumeria has a light floral fragrance and has the effect of clearing away heat and reducing internal heat.

Ingredients: 100 grams of red beans, 1 can of coconut milk, appropriate amount of rock sugar, 50 grams of sago, 2 liters of water.

Method: Soak the red beans for more than 6 hours in advance, put them in a pressure cooker/soup pot, add water and cook until the red beans bloom. Put the sago into hot water, bring to a boil, turn off the heat, cover and simmer for 8 minutes. Simmer until there is a little white core in the middle of the sago, then take it out and soak it in cold water to make the sago more elastic. After the red beans are cooked, add an appropriate amount of rock sugar and cooked sago, cook over low heat for 1-2 minutes, finally pour in coconut milk, mix well and turn off the heat.

Ingredients: 30 grams of fish maw, one papaya, 250 ml of fresh milk, appropriate amount of rock sugar, and appropriate amount of water.

Method: Fish maw, also known as fish maw, is rich in collagen. To cook fish maw, you need to clean the fish maw first, add two slices of ginger, put it in a steamer, and steam for 5-8 minutes. , steam the fish maw until soft, then soak it in cold water. Soak until 2-3 times its original size. Peel the papaya and cut it into pieces, put it into a stew pot, add a little rock sugar, soaked fish maw, a small amount of water, and simmer over high heat for 1 hour. After stewing, pour in fresh milk while it is hot and mix well.

Ingredients: 200 grams of taro, 20 grams of peach gum, 200 grams of milk, appropriate amount of rock sugar, appropriate amount of water.

Method: Peel the taro and cut it into small pieces. The peach gum needs to be soaked one night in advance. Put the peach gum and taro into a casserole, add an appropriate amount of water, bring to a boil, then turn to low heat and simmer for 20 minutes, add an appropriate amount of rock sugar, and turn off the heat after it melts. Finally, pour in fresh milk and mix well.

Ingredients: 200 grams of grass roots, 2 sections of sugar cane, 1 carrot, 5-6 water chestnuts, 2 candied dates, 2 liters of water.

Method: Peel the carrots and cut them into pieces. Wash the sugar cane with a sponge and cut it into small sections. Wash the grass roots and cut them into small sections with scissors. Put all the ingredients into the soup pot, bring to a boil over high heat, then turn to low heat and simmer for 40 minutes.

Ingredients: 2 fresh lilies, 200 grams of mung beans, appropriate amount of rock sugar, 2 liters of water.

Method: Soak the mung beans for 1-2 hours in advance, put them in a casserole, add water and rock sugar, and cook until the mung beans bloom and the mung beans are cooked and become sandy. Peel off the outer layer of fresh lilies, break off one petal, rinse off the sediment, and put it into the cooked mung bean paste. Once it boils, turn off the heat.

Ingredients: 1 white fungus, 1 snow pear, appropriate amount of rock sugar, appropriate amount of water.

Method: Soak the dried white fungus until soft, remove the hard core in the middle, and chop into small pieces. Peel the pear, remove the core and cut into small pieces. Put the white fungus into the casserole first, cook over low heat until the white fungus becomes gelatinous and thick, then add the snow pear cubes and rock sugar, and continue to cook over low heat for 10 minutes.