The summer heat makes me lose my appetite, so drinking sugar water is perfect. Sugar water is a summer snack often eaten by Cantonese people. It is sweet, moisturizing and refreshing. There are many ways to make it. Let me share with you 10 of the most popular sugar drinks. They are simple to make. Let’s see if you like them!
Kelp and mung bean paste
Ingredients: mung beans, kelp, rock sugar
1, a small piece of kelp, soak and clean, put the soaked mung beans in a casserole, put the soaked lily in, add a little more water, and turn on the medium heat first Mung beans are boiled and blossomed.
2. Cut the kelp into shreds and add a piece of rock sugar. Remove some of the foam on top and the soup will be more refreshing. Simmer on low heat for 15 minutes and then turn off the heat. The kelp and mung bean paste will be ready.
Tangerine peel and red bean paste
Ingredients: red beans, tangerine peel, rock sugar, lotus seeds
1. Simply wash the red beans for dust, pour them into the pot and stir-fry over low heat. This can remove the beany smell, and the red beans are easier to boil. Pour the fried red beans into the boiling water, cook over high heat for half an hour, then turn to medium heat and cook for another hour.
2. The white flesh inside the soaked tangerine peel must be scraped off, otherwise it will be bitter. Boil the red beans until they become sandy, and use a slotted spoon to filter out the red bean skins. The washed red beans will taste soft and sandy. Pour the filtered red bean paste back into the pot, pour in the water for soaking the tangerine peel, then pour in the lotus seeds, tangerine peel, and rock sugar, and cook over low heat until the consistency you like.
Sweet potato syrup
Ingredients: sweet potatoes, wolfberry, ginger, brown sugar
1. First prepare a few sweet potatoes, peel off the skins, and then cut them into pieces with a hob. After cutting them all, wash them and cut a piece of ginger into slices. , pour appropriate amount of brown sugar into the bowl.
2. Next, pour the sweet potatoes into a casserole, add an appropriate amount of water, cover the pot, and simmer over medium-low heat for 15 minutes. Add ginger slices and brown sugar and simmer for 5 minutes, then add some wolfberries, and the sweet potato soup is ready.
Double-skin milk
Ingredients: pure milk, eggs, lemon juice
1. Prepare 500 ml of fresh milk, pour it into the milk pot, bring to a boil over low heat, and turn off the heat when it starts to bubble a little. Pour into a bowl and let cool slightly.
2. Prepare three egg whites, squeeze in a few drops of lemon juice to remove the smell, and stir a tablespoon of sugar evenly. After cooling, milk skin has formed on the surface of the milk. Use chopsticks to separate it, and pour the milk into the egg whites, leaving the milk skin. In a bowl, beat the milk and egg whites thoroughly and evenly. You can filter it through a strainer to make it more delicate. Then pour it back into the bowl, wrap it with plastic wrap, open the water and steam it in a steamer for 15 minutes.
3. After steaming, let it cool. Add your favorite biscuit crumbs, diced mango, diced kiwi, and strawberry to garnish and enjoy. If you like to eat it cold, you can also put it in the refrigerator.
Poplar nectar
Ingredients: sago, mango, milk, grapefruit
1. Open the water in the pot and add the sago. Stir while cooking. Cook for about ten minutes. There is only a little white core in the sago. You can turn off the heat, cover the lid and simmer for another ten minutes until everything becomes transparent, take it out and cool it down and set aside.
2. Remove the mango core, put the pulp into a breaking machine, add an appropriate amount of milk, beat into mango juice, and then cut some fruit into dices.
3. First put mango and grapefruit into the bottle as a base, first add a little milk, two spoons of sago, and finally fill it with mango juice. Put it in the refrigerator to refrigerate for a better taste.
Papaya and Tremella sugar water
Ingredients: Tremella fungus, papaya, red dates, wolfberry, rock sugar
1. First prepare a white fungus to soak, peel off the skin of a papaya, and then cut it into small pieces. The white fungus has been soaked, clean it and tear it into pieces. Put the small flowers into a casserole, add a handful of red dates, and 1500 ml of water. Bring to a boil over high heat. Boil the white fungus until the gelatin comes out. Turn to low heat and simmer for 30 minutes.
2. The white fungus that has been stewed for 30 minutes is already very soft. At this time, add the papaya and continue to cook for 20 minutes. After the papaya is cooked, add some rock sugar and wolfberry, bring it to a boil again and then turn off the heat. The papaya, white fungus and sugar water are ready.
Taro and Sago Dew
Ingredients: sago, Taro , rock sugar, coconut milk
1. Boil the water in the pot, put the sago into the pot and stir. After simmering on low heat for ten minutes, if you see that there are still some white spots on the sago, turn off the heat, then close the lid and simmer for 20 minutes. Then take it out and put it in cold water to dry it out and set aside.
2. Peel the taro, cut it into small pieces with a knife, put it in a pot, add an appropriate amount of rock sugar and water, and cook over low heat for 15 minutes to completely cook the taro. Then add an appropriate amount of coconut milk, add sago into the pot, and bring to a boil. It tastes better if refrigerated.
Sydney pear Lotus seed lily sugar water
Ingredients: lotus seeds, lilies, yam , wolfberry, pear, rock sugar
1. First, soak the lotus seeds, lily, yam, and wolfberry in water for 20 minutes, then clean them. Prepare two pears, peel, core and cut them into small pieces. Pour into a soup pot, add an appropriate amount of boiling water, bring to a boil over high heat, then reduce to low heat and simmer for 45 minutes.
2. Add wolfberry and rock sugar ten minutes before serving. Have a bowl of it in the hot summer to clear away heat, nourish the mind and calm the mind.
Guiling paste
Ingredients: Guiling paste powder, pure milk, honey, dragon fruit
1. Pour 15 grams of Guiling paste powder into a bowl, add 100 ml of cold water, stir and bring to a boil. Pour into the pot, then add 600 ml and bring to a boil. of boiling water, stir while pouring, bring to a boil over medium heat, stir occasionally to prevent sticking to the pot, keep boiling after the water boils, cook for three minutes, until it becomes slightly viscous.
2. Turn off the heat and pour into the mold to cool, then refrigerate for more than three hours. The taste will be better. Then unmold it, cut it into small pieces and put it in a bowl, add 250 ml of pure milk, add your favorite fruit, and drizzle with an appropriate amount of honey or sugar. Stir evenly and the turtle paste is ready.
Wormwood jelly
Ingredients: mugwort, white jelly, sugar, yogurt
1. Wash the mugwort. After the water boils, put it in a pot and cook it. Add some edible salt , edible alkali, and edible oil to ensure the color is emerald green, and scald for about 20 seconds. Pick it up, soak it in cold water, squeeze out the water, and put it in a food processor to make juice. Add appropriate amount of water to filter it.
2. Pour mugwort juice into a pot and bring to a boil. Add some sugar, then pour in a packet of white jelly and mix well. Simmer over low heat until thickened. Pour into a mold, cool and shape, and cut into small pieces. You can add some yogurt and refrigerate it for a better taste.
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