Entering the summer, the weather is getting hotter and hotter, and recently most places in Guangdong have reached 35 degrees, which is really hot. Fortunately, for this kind of hot weather, many Guangdong people are not surprised.
The weather is so hot, so how do Cantonese people survive these hot days?
Then I have to say herbal tea and sugar water, these two things are the most common food in Guangdong in summer, and they are also the most popular Internet celebrity food in summer.
For herbal tea, many people may not be accustomed to drinking, so today's protagonist is Guangdong sugar water, many people think that sugar water is white sugar plus water so simple, in fact, this is a big misunderstanding.
There are dozens of kinds of sugar water in Guangdong, and there are various materials, including the more famous ones: double skin milk, mung bean paste, taro sago dew and so on. In any sugar water shop on the street, there are dozens of kinds of sugar water to choose from, generally I have to order 2 kinds of food together to eat together.
Today I will share with you a piece of sugar water that is also very famous in Guangdong, that is, pumpkin taro sugar water, the sugar water that comes out of this way is thick and fragrant, the taste is very good, and you can collect it first.
【Pumpkin sweet potato】
Ingredients: pumpkin, sweet potato, sugar, coconut milk (milk)
【Detailed method】
1. Prepare a small half a taro, half a small pumpkin, peel them all and wash them clean, then cut the taro into small pieces, so that it is easy to cook, cut the pumpkin into large pieces, because the pumpkin is easy to rot, so cut a little larger. Take a larger casserole dish, put the taro in first, and pour in the water that has not been taro.
2. After pouring water, cover the pot, first turn on the high heat to boil, and then add a large spoonful of white sugar or rock sugar, the amount of this sugar can be appropriately increased or decreased according to your own taste. Then pour the prepared pumpkin in, be careful not to burn it, then continue to cover the pot and simmer on low heat for about 7-8 minutes.
3. After the time comes, open the lid, add half a bowl of coconut milk, add a little coconut milk can increase its aroma, eat fragrant and delicious, if there is no coconut milk, you can also add a carton of milk. After adding the coconut milk, gently push the pan to prevent the paste, and be careful that the pumpkin is easy to rot. After continuing to boil, you can turn off the heat and eat it, or you can put it in the refrigerator to ice after it is cool, so that it tastes better and is cooler to eat in the summer. This pumpkin taro sugar water is even if it is ready, you can try it if you like it.
I am tofu, specially to share with you detailed home-cooked recipes, Cantonese cuisine, home-cooked snacks, etc., there are deficiencies, welcome to give you more advice! If you like it, you may wish to pay attention to it.