What are the styles of Cantonese sweet soup? Which one is easier to do?

1. Poplar nectar

Yangzhi manna is a Hong Kong-style dessert made with grapefruit, mango and sago as the main ingredients, consisting of mango puree, boiled and ripe sago, mango chunks and grapefruit grains. Milk or coconut water is often added to individual tastes, and it has a relatively high popularity among young people.

2. Double skin milk.

Double skin milk is a traditional Cantonese dessert made with egg white, milk and sugar as the main ingredients. Originated in the Shunde area of Guangdong during the Qing Dynasty, because the authentic double-skin milk has two layers of milk skin, it tastes rich in aroma and leaves a fragrant mouth, and the double-skin milk sold in many dessert shops is usually made of fish gelatin powder and other products.

3. Kelp mung bean paste.

Kelp mung bean paste is a kind of Cantonese traditional sugar water, made of kelp, mung bean, tangerine peel and rock sugar as the main ingredients.

4. Ginger hits milk.

Ginger milk is a traditional snack of the Han nationality originating in the Pearl River Delta region of Guangdong, which is a traditional delicacy of Cantonese cuisine, made of ginger juice and milk flavor as the main raw materials, sweet and spicy, mellow and smooth, and has a unique flavor.

5. Horseshoe cool.

The horseshoe style is made of one of the eight ingredients in the water suitable for autumn, and usually retains a certain amount of horseshoe particles, so that the original sweet and delicious soup has the characteristics of crisp grains at the same time, and it has a sweet and crisp taste.

6. Sesame paste.

Sesame paste is made of black sesame seeds as raw materials, and is made with cereals such as peanuts, black rice, glutinous rice, etc., because it tastes fragrant and delicious, it has become a necessary office study partner for many mental workers, and it is also a traditional folk health food.

7. Papaya white fungus syrup.

This traditional dish of Cantonese cuisine made from papaya and white fungus through a simple process has a good taste, and it is delicious to eat after being simmered in water for half an hour to an hour after being put in a pot with papaya and white fungus and rock sugar.

8. Peach gum white fungus soup.

Peach gum white fungus soup according to the name of the sugar water to know the main ingredients, mainly made of peach gum, white fungus, red dates and wolfberry as the main ingredients of the home-style dessert, according to the different tastes of each person can also add rock sugar to reconcile the taste, taste refreshing and smooth, sweet and delicious.

9. Refreshing and cooling.

Qingbuliang is an old fire soup made of meteor showers in Guangdong, Hong Kong, Macao and other places, using almonds, red dates, lilies, barley, lotus seeds, gourd seeds and other ingredients, and different regions and stores also have different recipes.

10. Papaya stewed snow clams.

Papaya stewed snow clams are made with papaya, snow clams, and fresh milk as the main ingredients, and they are delicious to eat.

Almond paste

The soft almond paste is sweet and not bitter, and with a few slices of lotus seeds, it is sweet but not greasy, so it is worth trying.

Ingredients: almonds, milk, water, glutinous rice flour, sugar

Method:

Put the almonds and milk in a blender and beat into a paste;

Filter the almond milk paste with water, add water and boil over low heat;

Glutinous rice flour is diluted with water and poured into boiled almond paste;

Add granulated sugar and bring to a boil until the almond paste is thick and begins to turn off the heat;

Sesame paste

Ingredients: black sesame seeds, sugar, glutinous rice flour,

Method:

Wash the black sesame seeds and put them in a wok to fry dry;

Put the washed glutinous rice and fried black sesame seeds together in a blender and add water to beat into a paste;

Put 6 7 minutes of water in a pot and bring to a boil over high heat;

Pour in the stirred sesame paste;

Add sugar and stir while cooking to prevent the sesame paste from sticking to the bottom of the pan;

Monk fruit pear white fungus soupAutumn dryness and throat discomfort. It is suitable to eat more moist and nourishing food, and Luo Han Guo Sydney white fungus soup is a good choice.

Ingredients: monk fruit, pear, white fungus, rock sugar

Method:

Foam and wash the white fungus in advance and cut it into small pieces;

Put the diced white fungus into a pot and bring to a boil with water;

Put in the monk fruit wrapped in a soup bag, open the lid and cook for 5 to 10 minutes;

Egg stew with fresh milkFresh milk stewed eggs, plus papaya not much to say, ladies eat more

Ingredients: fresh milk, rock sugar, eggs,

Method:

Boil the rock sugar and let it cool, add eggs and milk and mix and stir;

Use a sieve to remove air bubbles from the egg-milk mixture;

Pour the strained egg mixture into a bowl (seven to eight minutes full);

Cover with plastic wrap and steam for 15 to 20 minutes;

The top ten classic Cantonese sugar syrups are: poplar nectar, double skin milk, kelp mung bean paste, ginger milk, water chestnut shuang, sesame paste, papaya white fungus syrup, peach gum white fungus soup, Qingbuliang, papaya stewed snow clams.

1. Yangzhi nectar: Yangzhi manna is a Hong Kong-style dessert made of grapefruit, mango and sago as the main ingredients, composed of mango puree, boiled and ripe sago, mango pieces and grapefruit grains, is a nutritious dessert, usually according to personal taste will also add milk or coconut water, has a relatively high popularity among young people.

2. Double skin milk: Double skin milk is a Cantonese traditional dessert made of egg white, milk and sugar as the main ingredients, one of the top ten special snacks in Guangdong, originated in the Shunde area of Guangdong during the Qing Dynasty, because the authentic double skin milk has two layers of milk skin, it tastes fragrant, and the double skin milk sold in many dessert shops is usually made of fish gelatin powder and other products.

3. Kelp mung bean paste: Kelp mung bean paste is made of kelp, mung bean, tangerine peel and rock sugar as the main ingredients, which has the effect of cooling and relieving heat.

4. Ginger Milk: Ginger Milk is a traditional snack of the Han nationality originating in the Pearl River Delta region of Guangdong, which is a traditional Cantonese cuisine made of ginger juice and milk flavor made of ginger juice and milk.

5. Horseshoe Cool: The horseshoe style is made from horseshoe, one of the eight ingredients in the water suitable for autumn eating. Usually, a certain amount of water chestnut grains will be retained in the production of water chestnut shuang, so that the original sweet and delicious soup can also have the characteristics of crisp grains.

6. Sesame paste: Sesame paste is made from black sesame seeds and grains such as peanuts, black rice, and glutinous rice. Because it tastes fragrant and delicious, it has become a must-have office study partner for many mental workers.

7. Papaya and white fungus syrup: This is a traditional Cantonese cuisine with a good taste made of papaya and white fungus through a simple process, and it is delicious to eat after papaya and white fungus and rock sugar are put into a pot with water and stewed for half an hour to an hour.

8. Peach gum white fungus soup: peach gum white fungus soup knows the main ingredients according to the name of the sugar water, mainly made of peach gum, white fungus, red dates and wolfberry as the main ingredients of home-cooked desserts, according to the different tastes of each person can also add rock sugar to reconcile the taste, it tastes refreshing and lubricated, sweet and delicious.

9. Qingbuliang: Qingbuliang is popular in Guangdong, Hong Kong, Macao and other places, using almonds, red dates, lilies, barley, lotus seeds, gourd and other ingredients to clear heat and dampness in summer.

10. Papaya stewed snow clams: Papaya stewed snow clams are made with papaya, snow clams and fresh milk as the main ingredients, which is delicious and delicious.

If the amount is large, and ordinary sugar water is used.

Flakes of sugar. Okay, it's more expensive, and rock sugar is used if the amount is small. It's better not to.

White sand sugar. The cost is a little higher because of the large amount used.

The four kinds of moisturizing and nourishing sugar water in Guangdong summer are still so beautiful after summer.

Basically, the ingredients are boiled with water and sugar, which is very relieving of the heat, and the usual effect of Guangdong sugar water is to nourish the heart and calm the nerves, nourish and maintain health. Make a bowl of dessert for your family and loved ones, the air in the house is filled with sweet taste, a bowl of belly, full of happiness! It has the effects of slowing down, helping the spleen and food, replenishing blood and breaking stasis, and also has the effect of dissipating cold and relieving pain, so rock sugar or brown sugar is added according to the actual situation.

The sugar water in Guangxi is famous for mountain herbs and natural ingredients, so the sugar water in Guangxi will be more simple and natural, such as turtle jelly.

Then take the barley and fry it until it is slightly yellow, which can remove the cold of the barley, and at the same time retain its dampness effect. Of course, there are some local special sugar syrups (desserts) such as double skin milk, lotus seed white fungus syrup, the selection of high-quality materials, after the meal, also order a sugar water as a dessert after the meal; I passed by the sugar water shop when I had nothing to do, and I couldn't control my steps into the store. So there are more varieties, such as mung bean paste, red bean paste, etc., you have to find teaching materials to make them, it is not difficult, and you have to be willing to spend time on the problem.

Mung beans: If you are lazy, wash and soak for half an hour, set aside and set aside, if you want to taste good, remove the mung bean shell. My favorite lily white fungus syrup is said to have similar effects to bird's nest, so I really love to eat white fungus.

It can achieve the effect of complementing each other. When you are irritable and do not fall asleep easily, drinking sugar water can make the body produce a large amount of serotonin, which can also help you sleep.

The eggs are boiled and peeled, the ginkgo seeds are removed and the cores are washed, and the lilies are peeled and washed. Put water in the pot and cook the white kernels first after boiling. Add two tablespoons of rock sugar to a boil. Finally, add the other ingredients and cook for 5 minutes, turn off the heat.

Step 1: Peel and wash the horseshoe and cut it into slices. The second step is to put peanuts and red dates and water chestnuts together in a pressure cooker and stew for half an hour, and the third step is to add sugar to taste, and just put it out and drink it.

We can first wash the water chestnuts and cut them into thin slices, then prepare peanuts and red dates, and stew them together for half an hour before eating, and the Cantonese sugar water produced in this way is very delicious.

Many people may think that sugar water is sugar plus water, but this is not true. Cantonese people generally call sweet drinks sweet water, among which there are many types of sugar water, some are complex and some are simple, and some sugar water uses more than a dozen kinds of materials.

The weather in Guangdong is relatively hot, so people here will make sugar water with some hot ingredients and put it in the refrigerator to freeze for a few hours. When you want to eat it, you take it out, eat a bowl of sugar water, and the whole person becomes refreshed.

The method of sugar water is complex and simple, today I will share with you a more homely sugar water method, the sugar water that comes out of this way, the fragrance is very strong, the taste is also very good, the key is that the materials and methods used are very simple.

【Pumpkin sweet potato syrup】

Ingredients: pumpkin, sweet potato, pure milk, sugar, (coconut milk, can be left out).

[Detailed instructions].

1.Prepare two sweet potatoes and a pumpkin, clean them, peel them off, cut them into small pieces and put them on a plate for later use. It's best to cut sweet potatoes and pumpkin into smaller pieces, so that they are easier to ripen and will take less time.

If you want to eat a little powdery, you can replace the sweet potato with taro.

<>2.Take a casserole, pour the cut sweet potatoes into it first, then add the water that has not covered the sweet potatoes, cover the pot, first turn on high heat and boil, then turn to low heat and cook for 10 minutes to fully cook the sweet potatoes. Don't put the pumpkin first, because the pumpkin is easy to rot, and it can't be put early.

After <> minutes, open the lid, pour the prepared pumpkin into it, turn the pumpkin slightly, cover the pot, and continue to cook on low heat for about 5 minutes. After 5 minutes, open the lid and flip it, add a carton of pure milk, and then add an appropriate amount of sugar, the amount of sugar can be put according to personal taste. If you want a stronger flavor, you can add a little coconut milk, which can make the sugar water more flavorful and tasty.

<>4.After adding pure milk and sugar, turn to medium heat and bring the sugar water to a boil. Once it is boiling, turn off the heat and remove from the pot.

If you want to eat ice, then let it cool and put it in the refrigerator for a few hours, the taste will be better, especially in the summer, it feels so refreshing.

Very simple preparation method: Sydney pear hearted slices, southern almonds peeled, northern almonds peeled, pointed; Wash the pork lungs and cut them into small pieces, fry them thoroughly in an iron wok with a little cooking oil, add an appropriate amount of boiling water, put them in a clay pot with dates, boil for 1-2 hours, and then they can be eaten.

Water Beauty's White Fungus Pear Syrup: Ingredients: White fungus (1 tael), Sydney pear (1 piece), red dates (15 pieces), rock sugar (8 tablespoons) 1 Soak the white fungus in water for 1 hour, wait for it to soak and open, cut off the pedicle, blanch it with boiling water, drain the water, and then tear it into small pieces.

2 Wash the jujubes, cut them in half and remove the pits; Wash and peel the pears and cut them into cubes. 3 Boil half a pot of water, pour in red dates, white fungus and pear pieces, cover over medium heat and cook for 20 minutes.