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Preparation method of Siguo decoction

1. Pour in the right amount of water and control the consistency of the soup according to your personal preference. Turn on the blender and stir at high speed until it is smooth and juicy. Pour the Quanzhou Siguo soup into the glass. Refrigerate in the refrigerator, or add some ice cubes and enjoy. Warm Tip:-you can increase or decrease the amount of rock sugar or honey according to your taste, or you can add no sugar.

2. Add one or two tablespoons of honey; pour into ice water, a bowl can relieve homesickness, Quanzhou people's summer cold drink sacred food, four fruit soup, finished.

3. Make four fructose. Put lotus seeds, Tremella fuciformis, red beans, mung beans, barley, raisins, peanuts, pineapples and watermelons into a bowl. Add ice cubes and sugar water and stir well.

4. Cooking: put the soaked four fruits into the pot, add enough water, boil over high heat and simmer slowly. In the cooking process, we should pay attention to observe the heat to avoid cooking. Boil until the beans and lotus seeds are ripe and the soup is thick. Seasoning: Zhangzhou Siguo soup is mainly sweet, which can be seasoned with appropriate amount of white sugar or rock sugar. According to personal taste, you can also add Chinese wolfberry, red jujube and other ingredients to increase the nutritional value and taste of the soup.

What is the practice of authentic Zhangzhou Siguo decoction?

1. You can choose. Add ice sugar water and get the name "Siguo Tang". Materials: White lotus 200 grams, fresh pineapple 50 grams, canned green beans 25 grams, canned cherries 25 grams, longan meat 25 grams, rock sugar 300 grams. Excipients: 200 grams of hollow lotus seeds, 50 grams of Tremella fuciformis, 200 grams of mung beans, 400 grams of sugar, 150 grams of barley rice: wash lotus seeds, mung beans, barley rice. Put it in a basin, soak it in water, then add an appropriate amount of water and steam for 20 minutes.

2. Zhangzhou Siguo Tang is a traditional Zhangzhou dish, named for boiling and frying four kinds of fruits in sugar water. It tastes sweet and delicious. The following is the practice of Zhangzhou Siguo Tang: material:-50 grams of red dates, 50 grams of lotus seeds, 50 grams of lilies-50 grams of peanuts-proper amount of rock sugar-proper amount of water: soak red dates, lotus seeds, lilies and peanuts in water for 2 hours, then drain and set aside.

3. Siguo soup is a famous snack in Zhangzhou area. Its practice is as follows: raw material: hollow lotus seed, Tremella fuciformis, mung bean, barley seed. Wash lotus seed, mung bean and barley rice. Put it in a basin, soak it in water, then add an appropriate amount of water to steam for 20 minutes. Wash Tremella in water and pour into boiling water pan. Boil for two or three minutes and fish out. Put the right amount of water and sugar in the casserole and bring to a boil. leave the fire to cool.

4. I also explained to you what's in the four-fruit soup. The following is to introduce the practice of four fruit soup, first of all, wash lotus seeds, mung beans and barley. Put it in a basin, soak it in water, then add an appropriate amount of water and steam for 20 minutes. Dice immortal grass and stone flowers, boil Ada seeds in water, then cool. Wash Tremella after soaking in water and pour into boiling water pan. Boil for two or three minutes.

5. When eating, choose some of the above favorite ingredients in a bowl, scoop in sugar water (or honey), and add an appropriate amount of shaved ice in summer. In practice 2, peel and core the lotus seed, put it in a bowl and add 1 cup of warm water, steam until soft and rotten. Rinse longan meat with warm water, soak for 5 minutes and drain. Peel the fresh pineapple and cut it into 1cm square cubes.

6. The practice of Siguo decoction is as follows: materials: peanuts, dried longan, red dates, raisins and sugar. Peel the peanuts after soaking in hot water, add the water without a finger of the peanuts, put on the pressure cooker and turn to low heat for 10 minutes. When cooking peanuts, you can enucleate the red dates and cut them into small pieces, then dry the dates, longan and grapes with cold boiled water and set aside.

The step chart of fruit soup, how to make Zhangzhou Siguo soup delicious

Step: soak red dates, lotus seeds, lilies and peanuts in water for 2 hours, then drain and set aside. Put the soaked lotus seeds and peanuts into the pot, add enough water, boil, turn to low heat and simmer for 1 hour until the lotus seeds and peanuts become soft and waxy. Add dates and lilies, then add the right amount of rock sugar, and simmer for another 30 minutes until the sugar water thickens.

Operation / step 1 steam lotus seeds, Tremella fuciformis, red beans, mung beans and barley rice for 20 minutes, steam for 20 minutes. Add water and rock sugar in a cold pot until the rock sugar melts completely, pour out and let cool. Make four fructose, put lotus seeds, Tremella fuciformis, red beans, mung beans, barley and raisins, peanuts, pineapples and watermelons into a bowl, add ice cubes and sugar water and stir well.

Wash lotus seeds, Tremella fuciformis, red beans, mung beans and barley rice, put them in a basin and soak them in water, then steam them for 20 minutes. Put the wok on medium heat, put 500 grams of water, then add the rock sugar to boil, wait for the rock sugar to melt completely, leave the pan from the fire, wait for the ice sugar water to cool, put it in the freezer and set aside. Get the taro balls ready. Use a fruit scoop to dig watermelon, cantaloupe and other fruits into a semi-spherical shape.

Peel and core the lotus seed, put it in a bowl and add 1 cup of warm water, steam until soft and rotten. Rinse longan meat with warm water, soak for 5 minutes and drain. Peel the fresh pineapple and cut it into 1cm square cubes. Put the wok on medium heat, add 500 grams of water, then bring to a boil, wait for the sugar to melt completely, remove the heat from the pan, filter the sugar dregs with a sieve, then pour the sugar water back into the pan, add green beans, longan and pineapple to bring to the boil.