Guangdong people are serious about drinking sugar water.

Some time ago,

Just being "Cantonese is really a wife. It's so fun! ! ！”

This article is screened,

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

A day in Guangdong,

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

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

Drinking herbal tea is mostly for relieving physical discomfort (such as relieving cold or getting angry), but drinking sugar water has thousands of reasons: dating, catching up, digestion, greed, or just to pass the time.

The sugar water that Hong Kong-made 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 makes people in all provinces feel puzzled: how delicious is sugar+water? In fact, the composition of a bowl of "sugar water" is really not that simple.

In a broad sense, sugar water is the general name of "Chinese dessert" in Guangdong and Guangxi, and its form is mainly soup, soup and paste. Not only has the effects of clearing away heat, relieving summer heat, nourishing and preserving 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 Guangdong people's diet 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 not the same. Similar to the concept of soup, sugar water also pays attention to "summer and autumn to get rid of heat and dryness, winter and spring to keep cold and cool". The choice of ingredients is more in line with the homology of medicine and food, and eating at the right time.

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

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

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-cooked sugar water, although not as glamorous as western 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 pick?

A variety of Cantonese-style sugar water is usually made of milk, beans, nuts and other ingredients, and boiled/boiled/stewed with yellow sugar and water to form soup, paste, soup or sand. Besides liquid, it is also divided into solid and semi-solid forms.

Classic Cantonese-style syrup, such as two sands and three pastes, is also divided into medicinal materials (such as lily syrup and lotus seed syrup) and milk (ginger milk, double skin milk, etc.). Such as white fungus stewed papaya, sesame dumplings, taro sago, sweet potato syrup, etc. are also indispensable classic styles in syrup shops.

Hong Kong-style syrup is a combination of traditional syrup and western-style dessert. The biggest difference between Hong Kong-style syrup and Cantonese-style syrup is that a large number of fruits are added. Since Hong Kong became a colony, it has naturally had much more opportunities to get in touch with imported goods than the mainland. Fruits, dairy products and western-style desserts … have made their own characteristics one after another.

Blending 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.

Classic dessert store dapan

Green bean paste, red bean paste

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).

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

A bowl of seemingly simple red/green bean paste is often cooked by slow fire, after the bean skin is removed, it is stewed until the sand is dense. Cold-stored mung bean paste is an indispensable sugar water in summer. It tastes sweet, and after a bowl of it, the internal heat disappears.

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

double-layer steamed milk

It is made by steaming buffalo milk, sugar and egg white. A thin layer of milk skin is the essence of double-skin milk. Peeling off the milk skin is a smooth, sweet and not greasy jelly, which can be eaten hot or cold, and can also be eaten with red beans, lotus seeds, 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 with high milk fat content, and the color of double-skin milk can be called authentic.

Ginger Milk

Also known as "Ginger Buried Milk", it originated from Shawan ancient town with a history of over 800 years in Panyu. Ginger juice and milk are the main raw materials, and the milk is solidified mainly by chemical reaction between ginger juice and milk within a certain temperature range (40℃-100℃). It is mellow and smooth, sweet and spicy, and has the function of warming stomach and expelling 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 desserts, 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 and gold ratio, and the production process is also very particular.

chatter

An improved version of Hong Kong-style dessert, also known as "Mo Zha" in Malay, means rich and colorful. After the improvement, this Nanyang-style dessert was added with a variety of ingredients, such as red mung beans, plum beans, kidney beans, peanuts, taro, etc., and boiled to a semi-muddy state, and then coconut milk was added, which was nutritious, sweet and delicious.

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

Compared with soup making, the making process of syrup is much simpler, mainly divided into three types: stewing, stewing 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 true lover of sweet potato syrup, and has written in detail how to make such home-cooked snacks as sweet potato syrup.

Pay attention to moisturizing and warming in autumn and winter, introduce several warm-hearted syrup, and you can easily make sweetness at home.

Sweetened Red Bean Paste with Lotus Seeds and Lily Bulbs

Efficacy of clearing fire, warming stomach, invigorating spleen and tonifying kidney

Materials: 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.

Doing method

1. Wash red beans, lotus seeds and lilies; Cored lotus seeds and soaked 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 lily into the pot;

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

4. Boil 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

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

Materials: red dates 10, sweet potatoes 1 0, 3 pieces of ginger, and appropriate amount of brown sugar.

Doing method

1, clean sweet potatoes and cut into pieces, and remove the core of red dates for later use;

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

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

Red bean sago barley dessert store

Efficacy of enriching blood and benefiting qi, invigorating spleen and eliminating dampness

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

method of work

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

2. Pour Coicis Semen, red beans and soaking water into an electric rice cooker and cook until boiling (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 tea shops all over the street,

Cantonese-style syrup shops are mostly small shops with humble 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,

Is the most simple and sweet daily life.

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