70歲爺爺台灣製糖大師白糖蔥拉糖技巧║賴柚井白糖蔥║新北市淡水 Grandpa Handmade Candy Making Master║Taiwanese Street Food

youtube影片link:https://youtu.be/Sp6FDWfhpYw

賴柚井老先生早些年是在傳統點心鋪裡專做中式喜餅的,這些圓圓的小餅或蓮蓉餡或豆沙餡,都是早年嫁娶喜事裡必不可少的組成部分。年輕時候阿公走南闖北憑藉手藝去了不少地方,但隨著年齡增長,阿公最終在淡水落了腳,製作白糖蔥和龍鬚糖來售賣。

Mr. Lai Youjing used to make Chinese wedding cakes in traditional snack shops in his early years. These round cakes, lotus seed paste stuffing or bean paste stuffing, were indispensable parts of early wedding. When he was young, he went to many places rely on his craft. But as he grew older, he finally got his feet in Tanshui and made white sugar scallion and dragon beard candy for sale.

白糖熬煮成糖汁
White sugar is boiled into juice

龍鬚糖是在店鋪上直接製作,而白糖蔥則是在工作室提前製作。將煮沸的糖漿倒在一個在水中旋轉的鐵盤上,待其降到合適的溫度後一把抄起掛到莊上開始反復拉扯,糖漿團逐漸變白,最終賴阿公將變白的糖漿團拉扯成條,逐條切開,白糖蔥就做好了。成品顏色乳白,剖面因為有氣孔的原因形似蔥段,因此得名白糖蔥。白糖蔥的製作原料除了糖就是水,但經過製作後,換了一個形態的蔗糖卻擁有了獨特的香氣和口感。白糖蔥除了空口吃,也可以用來泡咖啡或者茶,別有一番風味。

Dragon beard candy is made directly in the shop, while white sugar scallions is made in advance in the studio. Pour the boiling syrup on a rotating iron plate in the water, wait for it to drop to a suitable temperature, then carry it up and hang it on the stake, and start to pull repeatedly. The syrup turns white gradually. Finally, Mr.Lai pulls the white syrup into strips, cuts them one by one, and the sugar scallion is ready. The color of the finished product is milky white, and the profile is like scallion because of pores, so it is named sugar scallion. The raw material of white sugar scallion is just water and sugar, but after being made, the sugar in a different form has a unique aroma and taste. In addition to eating them directly, they can also be used to make coffee or tea, which has a unique flavor.

將煮好的糖汁放在鐵鼎上,下方放水降溫
Pour the sugar juice on the iron plate in the water
反覆將糖汁翻起冷卻
Turn the syrup over and over again to cool

拍攝時和賴阿公閒聊,阿公感慨道現在這種費時又費力的傳統工藝是越來越少人做,回憶過去時發現阿公和Latte爸爸竟是舊相識,這意外的緣分讓Latte分外驚喜,也讓人不由感歎時間的無情,但現在Latte能用手中的相機記錄下曾經的傳統,也不失為一種幸運,不是嗎?

During the shooting, Mr. Lai lamented that there were fewer and fewer people doing this kind of time-consuming and laborious traditional craft. Recalling the past, I found that Mr. Lai and my father were old acquaintances. This unexpected fate surprised Latte and made us sigh about the ruthlessness of time. But now that Latte can record the past tradition with my camera, it’s a kind of luck, isn’t it?

慢慢形成糖塊
Slowly become candy
將糖塊放在木棒進行製作
Put the candy on the stick to make it
攪拌棒攪拌著糖塊
Pull the candy with bars
拉扯過後含入空氣越來越白
After pulling, the candy becomes whiter and whiter
爺爺說要在冷氣房製作不然糖會融化
Grandpa said candy has to be made in the air-conditioned room, otherwise the sugar will melt
都70多歲了還戴著束腰製作
Grandpa is in this 70s and still wearing a corset to make candy
拉好的白糖蔥用剪刀切斷
Cut off the sugar scallions with scissors
一段段的白糖蔥
Sugar scallions
看看這像不像蔥白呢?
Do you think it look like scallion ?
可以單吃也可以加入飲料中
You can eat it directly or add it to your drink
泡紅茶會有別於加上砂糖的風味喔!
It has unique flavor with black tea, different from adding white sugar!

店名:賴柚井白糖蔥工作室
地址:台灣台北市新北市淡水區公明街29號
Store name: Lai Youjing White Candy Onion Studio Address: No. 29, Gongming Street, Tamsui District, New Taipei City, Taipei, Taiwan

youtube影片link:https://youtu.be/Sp6FDWfhpYw

以上由 LATTE 口述,助理橙子整理。
The above was dictated by Latte and sorted out by assistant Jin

未经允许不得转载:LATTE FOOD 拿鐵美食 » 70歲爺爺台灣製糖大師白糖蔥拉糖技巧║賴柚井白糖蔥║新北市淡水 Grandpa Handmade Candy Making Master║Taiwanese Street Food

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