How to make Cantonese-style sweet soup? How to make various sweet soups

Anyone who has been to Guangzhou knows that in autumn and winter every year, locals like to drink sugar water, and there are many different ways to make sugar water there. Cantonese sugar water tastes tempting, is rich in nutrition, and has the effect of clearing the lungs and moistening dryness. So how should Cantonese sugar water be made? I will write down the methods of making various sugar waters in a while, and you will know how to make Cantonese sugar water after reading it.

How to make Cantonese-style sweet soup? How to make various sweet soups

1. Fig and pear syrup

Fig and pear soup is a representative Cantonese soup. You need to prepare one pear, two figs, three pieces of rock sugar, and an appropriate amount of red dates and wolfberries. After preparing the ingredients, remove the core of the pear and cut it into pieces. Put it into the soup pot with figs, red dates, wolfberries and other ingredients, add water and boil, then add rock sugar and simmer over low heat for about 40 minutes.

2. Longan, red dates and egg syrup

To make the longan, red dates and egg soup, you need to prepare 100 grams of dried longan, 15 red dates, an egg, 100 grams of astragalus, and 11 grams of rock sugar. When making it, you need to take out the longan pulp, remove the red dates pits, and boil the eggs in advance and peel them for later use. Add water to a soup pot and boil it, then add the longan pulp, dates and astragalus, and cook it over medium-low heat for half an hour. Then add the rock sugar and eggs, and wait until the rock sugar is completely dissolved, and the soup is ready.

3. Water chestnut syrup

Water chestnut soup is a special drink that can clear the lungs and moisten dryness. When making it, you need a proper amount of water chestnuts, a carrot, a pear, and a proper amount of rock sugar. When making it, wash the pears and water chestnuts, peel them, cut them into small pieces, put them in a small pot, add clean water, boil it over high heat, remove the foam on the top, then add rock sugar, and simmer it over medium-low heat for fifteen minutes, and the water chestnut soup is ready.