Guangdong style dessert store pu

Some time ago,

Think of it as "Cantonese people are really wives. That's fun! ! ! "

This paper is for screening,

The paragraphs and sentences in the article hit the hearts of Cantonese people.

One day in Guangdong,

It is a day to raise (eat) raw (goods).

The habit of drinking tea in the morning, soup at night and a bowl of sugar water after meals has long been formed. If people are made of water, then Cantonese people are probably made of soup+sugar water+herbal tea.

Drinking herbal tea is mostly to relieve physical discomfort (such as relieving a cold or getting angry), but drinking sugar water has thousands of reasons in Qian Qian: dating, catching up, digesting, gluttony, or just to pass the time.

The sugar water that Hong Kong films drink all day is not only delicious and nourishing, but also an indispensable habit in Cantonese life.

Sugar water = sugar+water?

Guangdong people's obsession with sugar water always puzzles people in all provinces: how delicious is sugar+water? In fact, the ingredients of a bowl of "sugar water" are really not that simple.

Generalized sugar water is the general name of "Chinese dessert" in Guangdong and Guangxi, and its forms are mainly soup, soup and paste. Not only has the effects of clearing away heat and relieving summer heat, nourishing and keeping in good health, but also can be used as a good companion for dessert or supper.

The climate in Lingnan is hot and dry, and dietotherapy is the most ingenious part of Cantonese food culture. Whether making soup, herbal tea or sugar water, it all comes from the concept of homology of medicine and food.

In Guangdong, the sugar water you can drink all year round is different. Similar to the concept of soup, sugar water also pays attention to "eliminating summer heat and dryness in summer and autumn, and keeping cold in winter and spring". The choice of ingredients is more in line with the homology of medicine and food, and should be eaten at the right time.

As the representative of health care industry's face value, it is not only delicious and refreshing, but also has the effect of clearing away heat and reducing fire or nourishing face according to different materials.

In spring, drink papaya and Sydney for beauty, in summer, drink kelp, horseshoe and mung bean paste to reduce fire, in autumn, drink tremella and lily to moisten dryness, and in winter, drink red beans and black glutinous rice to enrich blood …

A bowl of seemingly ordinary sugar water is the sweetest footnote in Cantonese cuisine and a precious memory accompanying the growth of Cantonese people.

Home-made sugar water, although not as glamorous as western-style desserts, is full of emotions, even if it is thousands of miles away from home, it always makes people feel worried.

Guangdong VS hong kong-style syrup, which bowl do you choose?

All kinds of Cantonese sugar water are usually cooked/boiled/stewed with milk, beans, nuts and other ingredients together with yellow sugar and water to form soup, paste, soup or sand. In addition to liquid, it is also divided into solid and semi-solid

Classic Cantonese syrup, such as Ersha Sanjiao, is also divided into medicinal materials (such as lily syrup and lotus seed syrup) and milk (ginger milk and double-skin milk). ). Such as white fungus stewed papaya, sesame dumplings, taro sago, sweet potato syrup, etc. It is also an indispensable classic style in the sugar store.

Hong Kong syrup is a combination of traditional syrup and western dessert. The biggest difference between Hong Kong-style syrup and Cantonese-style syrup is that a lot of fruits are added. Since Hong Kong became a colony, it has naturally been much more exposed to imported goods than the mainland. Fruits, dairy products and western-style desserts ... have made their own characteristics.

Mixing traditional syrup such as bean curd flower and bean jelly with fresh fruits such as durian, mango and grapefruit, and then adding milk or condensed milk, not only enriches the layering of syrup itself, but also adds extra points to its value.

Pan Da classic dessert store

Mung bean sauce

In the old days, most sugar shops in Guangzhou only sold two sands and three pastes (two sands: red bean paste and green bean paste; Three pastes: sesame paste, almond paste and walnut paste).

Today, red bean paste and green bean paste are still the standards for testing a sugar shop.

A bowl of seemingly simple red and green bean paste is often boiled on a small fire. After removing the bean skin, it is stewed until the sand is thick. Cold green bean paste is an indispensable sugar water in summer. It tastes sweet, and when a bowl comes down, the anger disappears.

Red bean paste can not only add dried tangerine peel, but also be very versatile. It can also be made into lotus seeds, red bean paste, red bean sago, bean paste tofu flower and so on …

Double steamed milk

It is made of buffalo milk, sugar and steamed eggs. A thin layer of milk skin is the essence of double skin milk. Peeling milk skin is a kind of jelly that is smooth, waxy, sweet and not greasy. It can be eaten hot or cold with red beans, lotus seeds, bird's nest eggs, mangoes and other ingredients, each with its own flavor.

In Shunde, the birthplace of double-skin milk, the authentic raw material of double-skin milk must be buffalo milk squeezed in the morning, and the milk has high fat content, so the color of double-skin milk can be called authentic.

Ginger milk

Also known as "ginger burying milk", it originated from Shawan ancient town with a history of more than 800 years in Panyu. It takes ginger juice and milk as the main raw materials, and mainly depends on the chemical reaction between ginger juice and milk within a certain temperature range (40 degrees-100 degrees) to solidify the milk. It is mellow and smooth, sweet and spicy, and has the function of warming stomach and dispelling cold. When a bowl of qualified ginger is buried in milk, the spoon can float directly on the surface.

Mango pomelo sago

Yang Zhi Gan Lu can be regarded as the most classic representative of Hong Kong-style dessert, which is fruity, sweet and sour and rich in vitamins. A bowl of authentic Yangzhi manna consists of four ingredients: sago, mango, grapefruit and milk. It also requires fresh ingredients, golden ratio and exquisite production technology.

The sound of gurgling water

An improved version of Hong Kong-style dessert, also called "Moza" in Malay, means colorful. After improvement, this Nanyang-style dessert has added many ingredients, such as red mung beans, plum beans, kidney beans, peanuts, taro and so on. , and cook until it is half muddy, then add coconut milk, which is nutritious, sweet and delicious.

Warm heart syrup is a good formula, and you can make it yourself at home.

Compared with soup, the production process of syrup is much simpler, which is mainly divided into three types: stew, stew and boiling. The ingredients used are mostly beans, fruits and medicinal materials, and the efficacy of syrup varies greatly according to different seasons.

Yi Shu, a talented woman in Hong Kong, is a real lover of sweet potato syrup. She has written in detail about how to make such home-cooked snacks as sweet potato syrup.

Pay attention to moisturizing and keeping warm in autumn and winter, and introduce several warm heart syrups, which can easily make sweetness at home.

Lotus seed lily bean paste

Clearing fire, warming stomach, invigorating spleen and tonifying kidney

Ingredients: 400g of red beans, 75g of dried lotus seeds, 75g of dried lily, 2 pieces of dried tangerine peel and appropriate amount of rock sugar.

How to do it

1. Wash red beans, lotus seeds and lilies; Removing the core of lotus seeds and soaking red beans in clear water for 2 hours;

2. Boil boiling water, and put red beans (including soaked bean water), dried tangerine peel, lotus seeds and lilies into the pot;

3. After boiling, continue to simmer for two hours with medium fire and slow fire, and finally simmer for about half an hour with high fire;

4. Cook the red beans until the sand rises and there is a proper amount of water. You can add sugar to taste according to your personal taste.

Brown sugar, red dates and sweet potatoes dessert store

Effects of invigorating spleen and stomach, expelling toxin and caring skin

Ingredients: jujube 10, sweet potato 1, 3 slices of ginger, and appropriate amount of brown sugar.

How to do it

1, the sweet potato is washed and cut into pieces, and the red dates are pitted for later use;

2. Put it into a rice cooker, add six bowls of water and cook for about 30-40 minutes;

3. Add brown sugar, stir and simmer 15-20 minutes.

Red bean sago barley dessert store

The effects of tonifying blood and qi, invigorating spleen and eliminating dampness

Ingredients: 50 grams of sago, 50 grams of coix seed, 50 grams of red beans and 200 grams of rock sugar.

working methods

1. Soak red beans and coix seed for 8- 10 hour;

2. Pour Coicis Semen, Semen Phaseoli, and soaking water into an electric cooker and boil (about 1 hour);

3. Soak sago in hot water for 5 minutes in advance and put it in a rice cooker with rock sugar to boil.

Compared with online celebrity milk tea shops all over the street,

Cantonese-style dessert shops are mostly small shops with simple decoration.

Business is always crowded.

As TVB famously said:

"Being a man, the most important thing is to be happy."

A bowl of sweet and delicious Cantonese syrup,

It is the simplest and sweetest daily life.

Dongnidi