This is a famous candy shop for a long time, located in Tamsui District, New Taipei City, Taiwan, China, on a street called Gongming Street, it makes traditional dragon whiskers and white sugar onions_ span5span with a label of "Old Taste", which is similar to the labels of "Old Taste" and "Old Brand" in the area of Minnan. In front of the store, the merchant also made a cute promotional picture, on the picture I answered the questions in detail, and the most questions from the guests, but more of it is the boss's hope. Through this method, we can see if we can let young people understand this culture and pass it on, because such traditional technology is now facing loss. 's predicament.
This old man is the local candy master and the owner of the candy shop outside. , Chen Lao, who is in his 70s this year, has reached the age of retirement. He has been making these candies for more than 20 years. Subsidizing retirement life, on the other hand, is to inherit this technology. Sugar onion is a special product of Guangdong, including Chaozhou, Shantou, Jieyang and other cities. , become the most traditional snack and dessert for the older generation, especially for the older generation in Taiwan, China. During the Japanese occupation period, Taiwan was a sugarcane plantation area, and most of the sugarcane was sent to Japan. To eat, the local sugarcane farmers took advantage of the ductility of sugar, made sugar into white sugar onions, and then secretly preserved them, which also made this technique originated in Guangdong popular in Taiwan, but now this ancestral technique is more economical It slowly got better. After the older generation passed away, he was faced with the situation of being lost, which made Chen Lao very sad and sad. For him,This is what he thinks is the most ancient candy, and it shouldn't just disappear, so he opened this store.
The method of making white sugar onions is actually very simple. Outside, put about 600 grams of white sugar and 60 grams of brown sugar, add water, add a little white vinegar, put it on the fire and boil, wait until the water evaporates and turn into syrup, then add a spoonful of salt Inside, Mr. Chen said that this is his secret trick for making white sugar onions. Adding vinegar can increase the crispness, adding salt can increase the taste, and he is not afraid of others learning them. The boiled sugar is poured into the pot, and the iron pot is rotated. The purpose of this step is to use the centrifugal force of the pot to spread the syrup into a large circle, and use the temperature of the cold water at the bottom to quickly reduce the temperature of the massecuite at the edge. The icing sugar on the outside can quickly clump, and after the clumps, use a screwdriver to scoop it up.
Only when you can go to the next step, which is to pull the sugar, fix the semi-solidified syrup on a wooden stick, and use two wooden sticks as tools to perform special stretching on the syrup. The core step is to let the syrup It is done in a way similar to 8-character circles. More simply, it is pulled repeatedly in a way similar to pulling noodles, using the plasticity of the massecuite itself to slowly pull it into a multi-layered shape. During this process, The air will be trapped in the sugar, making the sugar hollow like an onion,That's why it's called "white sugar onion".
With the old grandpa's gesture, the original yellow paste is slowly turning white, and it is also slowly getting longer , Replace the wooden stakes and start pulling repeatedly. This is the core step of the sugar onion. The better the hollowness of the sugar onion, the crisper the taste. This is also the core factor to test a master's skills. The higher the master's skill, the more Candied shallots will also taste better. There is no need to doubt Chen's skills. As an old shop that has been selling well for more than 20 years, this old man is very popular with local residents, but the work is not that simple. One is that although the sugar paste is being made During the process, the temperature will gradually become cold, but it is impossible to reach the room temperature. Once the massecuite is not hot and cold, it will harden, and it will not be able to continue to stretch, so the minimum temperature of the massecuite should be kept at 70°C. For some people with relatively tender hands, this temperature is still high temperature, so if you want to learn sugar onions, you must first exercise the heat resistance of your hands. This is the first, and you can see the old man There is an auxiliary belt tied to the waist. Pulling sugar is a physical task, and it takes a lot of effort to pull the sugar paste. Pulling the sugar for a long time will cause physical fatigue and fatigue, and the waist is prone to problems. He got a herniated lumbar disc in old age, but he has not chosen to retire completely, but continued to stay in his post. However, on the basis of these two reasons, plus the issue of income, this is why young people are unwilling to study main reason.
until white massecuite After becoming longer and more dense holes,It can also be quickly extended, made into a suitable size, and placed on a wooden stick. This is the production process of sugar onions. In fact, it is quite simple. It just requires experience in pulling sugar. Finally, cut it into different sizes with scissors, and then you can put it in the package. In this small shop with a history of more than 20 years, white sugar onions are mainly divided into two specifications, one long and one short, and the selling price varies. It's the same, it's just the same, roughly 40 or so, but it's actually quite cost-effective, take out one and you can find some air holes in it, this Taiwanese girl took a bite, from her expression, you can tell I know how delicious it is, and there is another kind of bulk type, which is somewhat similar to rock candy. It tastes very good when paired with a cup of coffee. I don’t know how you would rate this “ancient taste” from Taiwan, China. , if you want to eat it or not.
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