This article comes from the WeChat public account: Authentic styles (ID:didaofengwu) , author: scenery bacteria
A wave of sugar water is coming soon! Picture: Network
Feng Wu Jun Yu: It is more sturdy than “climbing the mountain together” with Zhang Dongsheng, and “sweet water” with Zhu Chaoyang.
Every Cantonese who practices in the high-temperature “sauna days” has an exclusive “Honey” membership. Whether it’s on the way to climbing a mountain, or playing in an amusement park… Cantonese people suffering from high temperature can always quickly lock the sugar shops in the neighborhood, and then quietly “sweet water” with their heads down!
Do you want to eat sugar water with Zhu Chaoyang? Picture: Online drama “Hidden Corner”
Cantonese people don’t talk about drinking sugar water, but “sweet water”. Cantonese people who follow the seasons and pay attention to the ingredients are used to study the “boiling sugar water” in the oral tradition of generations.
A bowl of “sweet water” filled with ingredients and unremarkable, only the moment of scooping up a spoonful, can expose the heavy surprises, full of fruits, bean valleys, rhizomes, fruits, medicinal… “Eight Immortals Crossing the Sea” displays their charms and skills.
A bowl of diarrhea, don’t hold a lot, “just eat” until just right.
The meeting of beans is for sugar water Convinced
Different from the young blood and the hottest days of the net red milk tea, Guangdong sugar water is derived from the “old fire and beautiful soup” in the food culture of Guangfu. The soup series in summer can not only knock people’s spleen and stomach, but also supplement The water lost by the body in the heat. With a bowl of sweet and pure heart juice, you get enough nutrition unconsciously.
Mung bean kelp sand. Photography/Nanwang
In the world of sugar water, legumes are the most common. Beans whose temper is “hard” have to become rusty in the presence of sugar water. In order to boil hard beans into a soft and smooth sand, Guangdong people have their own set of practices and theories.
Mung bean kelp sand is the first choice for clearing the heat in all sugar water. Mung beans, which have been soaked for a long time, are just expanding. They are put into the pot together with the shredded broad orange peel. After nearly an hour of simmering, the bean skin is blooming and the sand is waxy. The fragrance of the orange peel has also penetrated into the juice. Immediately after removing the half-floating mung bean skin, put the diamond-shaped sliced kelp, sprinkle with a few old rock sugar, and soon it will come out of the pot.
The delicate entrance of mung bean paste melts, and the kelp is soft and chewy, which is unique to the seaside. However, if the root of mung bean paste is red, there are in any case a few stinky grasses. People who know a little about herbal medicine must understand that the arrival of stinky grass can expel all the torment of the hot and humid climate of Cantonese people.
In terms of the refreshing medicinal snacks that Guangdong people make good use of, Guiling ointment must be a pioneer, as a “veteran” in the syrup world for thousands of years, but now it is in contact with Guangdong black jelly, Chaoshan grass rice cake, Hakka fairy rice cake, Taiwan burning fairy grass Together, they made jokes.
With the presence of mung bean paste, it is inevitable that the red bean paste will come in and out. Chenpi Lily Red Bean Paste, Red Bean Yuanzi Soup, Lotus Seed Red Bean Soup, Wine-Brewed Red Bean Xiao Yuanzi… No matter how the red beans change partners, women have a good heart that lasts throughout the year.
Similarly boiled to make sand, the older lady will put a porcelain spoon in the pot to “share the same bitterness” with the red beans. It is said that the red beans in the “cultivation” will be “sanded” by the porcelain spoon on the way back and forth Smoother. Laoguang, who loves dried lilies, often puts in a few petals of lilies. The sweet and savory mouth meets the expectations of beauty and beauty, and adds a touch of embellishment to the “red face”.
Lotus Seed Red Bean Paste. Photography/Nanwang
The Cantonese with rich properties can always change the ingredients when they cook the syrup, add lotus seeds to calm the mind, add Xiaoyuanzi to chew, and add wine to add some charm… regardless of color It is still effective. This series of arrangements cannot escape the fate of nourishing beauty and nourishing blood, nourishing and nourishing blood. At this time, put a piece of brown sugar that is boiled by hand. Whether it is iced or not, it can make the red light on the face of the person beside him feel silky and satisfying. .
Unlike the high-profile official announcement of red and green beans, soy beans are more like a “field snail girl” secretly sending Qiu Bo. The tofu flower with the scandal of “sweet and sweet in the north” came to the Guangfu people and was given a fresh and pretty name-“Shanfu tofu flower”.
As the name implies, the mountain tofu flower originates from the green mountains and the green water. The soy milk grinded from the newly-collected mountain spring water is as delicate as white snow, then filtered through layers of gauze, and finally into the gypsum water to condense The tofu flower is tender and delicious, poured with a little ice sugar water, sweetly wrapped with rich bean fragrance and cool heart. Compared with the free and rough of the salted bean flower in the north, the mountain tofu flower is more like a fairy in the mountain forest.
Guangzhou to Shunde, just a double bowl The distance of skin milk
I don’t know how many Cantonese will be like me. I used to take a train from Guangzhou to Shunde, Foshan, just to eat a bowl of authentic Shunde syrup. But Shunde people always turn around suddenly when they hurried, walked into an old syrup shop, hurriedly served a bowl of syrup, and set off again.
In the Shunde sugar water list, Daliang Shuangpi milk will definitely get the top attention, which depends on the long-term cultivation of buffalo by Shunde people since ancient times. The original buffalo was used by local farmers for farming because of its easy adaptation to the environment. Later, it was found that the milk fat content of buffalo milk is far more than that of flower milk, which is more mellow, nutritious and flavorful than flower milk. The milk juice can even reach “hanging cup beads” The effect of not slipping.
A small bowl of double skin milk, but has a cumbersome production process. The stewed buffalo milk is washed into the bowl. After the surface is condensed to form a milk skin, the buffalo milk is poured out, and then the egg white and sugar are added to the buffalo milk, stirred and filtered, and then placed in the bowl and steamed for half an hour. The milk skin left at the bottom of the bowl merges with the milk fat in buffalo milk and condenses on the surface, scooping up a spoonfulLifting the thick milk skin is just right for double skin milk.
What to put in the double skin milk depends on your mood. Picture/Network
Dai Lianghui’s old shopkeeper will put two loose lotus seeds on the surface of double skin milk, this is the origin of the title of “Xianglian double skin milk”, and will also provide a cup of fragrant tea for diners to reconcile the guests’ Taste. At this time, most Shunde people will spread a layer of secret red beans on the double-skin milk. The melted thin smooth bean paste is accompanied by a smooth and fresh milk fragrance. The richness seems to burst out of the mouth at any time. If you add another fresh mango, it will add a touch of tropical fruit flavor.
The rich and mellow buffalo milk gives Da Liangren a great space for reverie, and also makes it more delicious. Phoenix milk paste is a combination of eggs and buffalo milk; the encounter between freshly squeezed ginger juice and buffalo milk is another story.
Make ginger bumper milk. Figure/Network
According to legend, an elderly lady in Shawan Town, Panyu, never recovered from her cough. The ginger juice was too spicy to swallow. The daughter-in-law was so anxious that she accidentally mixed milk into the bowl filled with ginger juice, and soon the milk solidified. Jiang Bang milk is also formed.
The practice has spreadIn Shunde, people use water milk to make the flavor of ginger hit milk even more perfect. Regardless of the severe cold or the scorching heat, a bowl of ginger hits the milk, warms the body, and drives away the cold and dehumidifies.
“hanging paste” Jiang Bang milk. Picture/Network
Made for buffalo milk, the “Golden Beef Custard Cake” was created in the Ming Dynasty. It is a special snack for several generations of Shunde people who served with porridge supplements. It combines salty and sweet flavors, colliding with double skin milk and ginger milk. Together, they have become the “three treasures of happiness” enjoyed by Shunde people.
Laoguang’s sugar water cooker can be fully loaded Everything
The tolerance of Cantonese people is reflected in the sugar water of the Cantonese people. Their sugar water pots can tolerate the personality of all ingredients.
Sweet water was all the rage during the Republic of China period. For the reputation of her shop, the old lady who cooked the sugar water consistently selected the ingredients and sprinkled them crazy, so that the sugar water penetrated into the Cantonese with a conscience and genuine behavior. All time after lunch.
It is true that the ingredients in Guangdong seem to have no temper, and they can be left to people to mix and match. But the random mix-and-match seen by the layman is actually full of endless attention and matching.
A stalk of bamboo grass cane water is sweet and cool, leaving the ingredients as sugar water, and the juice is a drink, and it is also an indispensable drink for the old cantons to “burn the edge”. The clusters of thatch, bamboo cane, carrots, corn, horseshoes or Sydney are the best annotations for “heroes regardless of provenance”. Whether it is vegetables, fruits, herbs, four or five kinds of sweetness are embraced sweetly.
And the horseshoeIt’s crisp and crisp is its usual pass, and it can be a moisturizing meeting with Sydney. The Sydney hob block is simmered together with the peeled horseshoe, and finally put rock sugar or honey, which is a sweet recipe for heat and lungs. The heads-up between Sydney and Chuanbei has become another classic of Guangdong sugar water-Chuanbei Sydney Water.
Lianzi Mung Bean Horseshoe Shuang Shuang. Photography/Nanwang
Cantonese’s preference for horseshoes is more than that. Chaoshan people’s love for horseshoes is even better. A lotus leaf and mung bean horseshoe are refreshing, and you can glance at the two. The peeled mung bean bubble hair is boiled together with lotus seeds and horseshoe crush. When the mung beans are out of the sand and the lotus seeds are soft and glutinous, you can slowly pour the broth mixed with the horseshoe powder. After boiling, put rock sugar, soup juice to clear the throat, the horseshoe is crisp and juicy, enough to resist the hot depression.
If you want to add a little fullness during afternoon tea time, you might as well eat a bowl of syrup, which is the main ingredient of rhizomes.
The sweet potato boiled is soft and soft, permeating the warmth of ginger slices and brown sugar. A bowl of ginger potato soup is a guest of the girl who is suffering from air conditioning. You can also pick up a few pieces of pink glutinous sweet potatoes and mix them with cassava powder to make taro balls. The sweet glutinous sweet potatoes and Q round taro balls are also a lovely combination.
The round taro ball, who doesn’t like it. Picture/Network
NextThe Guangxi Lipu taro, which was grown in Guangdong, was also swept away by the Cantonese. It can be paired with sweet potatoes, and it can also be made into the most authentic pure taro ball, which is popular all over the world.
With the blessing of Lipu taro, the taro sago must be among the best in Guangdong sugar water. When it is cooked, the Lipu taro is sticky and sandy, and the pink glutinous purple is accompanied by a translucent west. Rice, with milk white coconut juice, is the sweetest summer in childhood.
Stymi, who was full of flexibility, landed in the bowl of Yang Zhi Man Luo. Yang Zhi Ganlu is a full-fledged Hong Kong identity. Born in the Hong Kong Lee Garden Restaurant in the 1980s, it is difficult to imagine that one day, he can rely on his sweet and sour taste and the ability to cool off the heat.
The rich tropical mangosteen becomes a piece of juice, mixes the pomelo grains with a sour taste, and transforms into a smooth and smooth texture in the creamy texture, becoming the most urgent desire of the north and south diners in summer and summer.
Papaya with a dual identity has long been free from the noisy debate about the identity of “fruit or vegetable”. Papaya stewed milk, papaya custard, papaya coconut milk sago, papaya Xue Er soup … is the witness of the hard work of papaya.
Guangdong is rich in papayas, and Guangdong people can enjoy the freshest and ripest papayas with a taste comparable to fruits in the first time. The fruit-like sweet meat is rosy and full of juice. Whether it is served with milk, coconut juice or stewed into a smooth glutinous soup, or it is “cold” with the jelly, it is the best skill of papaya.
Authentic Cantonese sugar water is mostly a shop on the first floor of the old building facing the street. A few benches and folding tables, a fan, and a TV set with Cantonese bubble dramas are the old radio. We agreed on the “old place”. According to legend, the locals “Sister Fang” and “Xia Po”, who have been busy with rent for half a month, turned to be the mysterious people in the sugar shop.
Every time the boiled sugar water passes through the ice and is delivered to the mouth, a spoonful of ice and freshness strikes, letting people instantly dissipate the heat and refreshing, and immediately followed by a burst of sweet and soft taste. The ability to kill all bubble drinks from the senses to the soul, plus the gentle tonic of sugar water, in one fell swoop became the unspoken cheats of the old people.
What is your “white moonlight” sugar water?
This article comes from the WeChat public account: Authentic style (ID:didaofengwu) , of: bacteria scenery