Naxi Bubble Sugar [Sichuan Luzhou Specialty]

What is Naxi Bubble Sugar? Authentic Sichuan Luzhou specialty: Naxi soaked sugar

Content summary:Do you want to know what Naxi soaked sugar is? This article is a detailed introduction to the local specialty of Luzhou, Sichuan Province - Naxi Bubbling Sugar. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Naxi Bubbling Sugar. The full text takes about 3 minutes to read, mainly including the basic introduction of Naxi Bubbling Sugar and its nutritional value? What are the product features of Naxi Sugar? The method of making Naxi soaked sugar, etc.

Basic introduction of Naxi Pao Tang

Naxi Pao Tang is a traditional Han ethnic name in Luzhou, Sichuan Province. It was founded in Naxi County, Luzhou City, Sichuan Province in the late Qing Dynasty and has a history of more than 100 years. Naxi Pao Sugar is carefully selected from high-quality white sugar, maltose, and sesame, and is produced through more than 20 processes. When the product is shaped, there are more than 2000 large and small holes in the cross-section, making it a unique specialty of Luzhou City. What are the nutritional values of Naxi soaked sugar?

White sugar has a sweet taste and a neutral nature, and is suitable for the spleen and lung meridians.;

It has the effects of moistening the lungs, generating fluids, stopping cough, harmonizing the lungs, soothing liver qi, nourishing yin, seasoning, eliminating bad breath, and relieving salt and brine toxicity.. What are the product features of Naxi Bubble Sugar?

It is in the shape of a square bar, with a complete body shape and even upper hemp. White in color, shiny, and slightly yellow after sesame seeds are added. The cross-sectional size of the holes is evenly distributed. There are a total of 2320 Confucius, big and small, who never give up. Crispy and flaky. Sweet and crispy, with a residue on the palate, non stick to teeth, prominent sesame aroma, and no odor.

Method of making Naxi soaked sugar

Raw materials

24 kilograms of Sichuan white sugar, 16 kilograms of malt sugar, and 10 kilograms of sesame seeds

Process

Boil sugar → pull strips → row holes → shape → top sesame seeds

Steps

1. Boil sugar: Pour the white sugar and malt sugar into the pot according to the proportion of ingredients, heat and boil them (malt sugar is best made of glutinous rice, and head sugar should be used. The sweetness of malt sugar is 43 degrees and the temperature is 15 ℃).

2. Pulling sugar: When the boiled sugar is slightly cooled until it reaches your hands, use two people to pull it together, pulling it into sugar strips and folding them back and forth until the sugar strips are arranged in rows and combined into a cylindrical shape; Then pull and fold again until it takes shape. After the tube is formed, there are holes, and when folded, the holes are doubled. There are a total of 2320 large and small holes during the shaping process.

3. Molding: Cut the sugar that has been pulled on the operating table into blocks with a knife, cool it to a point where it is a bit sticky, and then add sesame seeds to make the sugar foam.