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回憶小時候的炎炎夏天
最期待媽媽從菜市場回來的時間
今天是豆花、米苔目、還是杏仁凍？
加上自製糖水的最簡單幸福感動
糖水要好喝，不只是把水加糖混合而已。小的時候，鄰居的門口有一個剉冰攤，每次經過，都聞到一股很誘人的香味。後來才知道，原來那就是古早味糖水的香味，也就是剉冰的最大的功臣。我們這次的配方做出來的糖水，可直接用來配豆花，做成豆花湯；如果不加薑片去煮，則可用來配米苔目、杏仁凍、芋圓等等，做成各種古早味甜湯；若是不加薑而且把水量減一半，則可淋在剉冰上面，做成古早味清冰。冷熱皆宜，有機會一定要自己試做看看。（文末附影片）
🔹 Old-Time Syrup Soup
Remember the hot summer day back in my childhood.
Looked forward to the time Mum came back from the traditional market.
Would it be douhua, mitaimu, or apricot kernel jelly today?
The simplest heartwarming happiness with homemade old-time syrup soup.
Delicious syrup soup is not made by simply mixing together water and sugar. When I was very little, there used to be a shaved ice stall next door. I always smelt something particularly delicious every time I passed by. It came out later that the smell was from the old-time syrup soup, which was the most important factor to the taste of shaved ices. The syrup soup boiled with ginger can be used as douhua's soup. If you leave out the ginger, the syrup soup can be used for other kinds of sweet soups. If the amount of water in the ingredient list is reduced by half, the syrup soup can be drizzled over shaved ice to make the old-time sweet shaved ice. Served either hot or cold, it's definitely worth a shot. (See video tutorial at the end.)
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材 料（Ingredients）：
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| 製作臺式古早味糖水的食材一覽。圖片來源：cooking23s.blogspot.com |
(1)
老薑洗淨切片，取約五公克。
Wash a piece of old ginger and slice about 5g of it.
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| 老薑的皮不用削掉，但可先切除一些外部的節點。圖片來源：cooking23s.blogspot.com |
(2)
將細粒白砂糖放入一個厚底的不鏽鋼鍋，開中小火，加熱約五分鐘。此時不能攪拌。
Leave the superfine white sugar in a heavy-bottomed stainless steel pot over medium-low heat for about 5 minutes. Don't stir it.
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| 糖受熱逐漸融化的過程中不要去攪拌它，否則會反砂，反砂之後反而融化不了。圖片來源：cooking23s.blogspot.com |
把鍋中的糖稍微攪動一下，轉小火，繼續攪拌至糖都融化變成琥珀色的糖漿。
Stir the sugar gently. Turn the heat down to low level. Keep stirring the sugar until it becomes golden-brown syrup.
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| 要注意別讓火侯太大，以免導致焦糖味過重。圖片來源：cooking23s.blogspot.com |
(4)
鍋中加入水、臺灣本土貳號砂糖、切好的老薑。轉中火。煮至全部的糖都溶化為止。
Add the water, the local Taiwanese light brown sugar, and the sliced old ginger. Turn the heat up to medium level. Keep boiling them until the sugar has all melted.
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| 此時可邊煮邊攪拌。圖片來源：cooking23s.blogspot.com |
把老薑取出。關火。將糖水放置室溫冷卻。如果要用來做成冰的甜點，將它放涼後冷藏即可。
Take out the old ginger. Heat off. Let the syrup soup cool off at room temperature. If it is meant to be served cold, refrigerate it after it has cooled off. Then, voila!
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| 煮好的古早味糖水。圖片來源：cooking23s.blogspot.com |
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| 配上豆花就成了古早味豆花湯。圖片來源：cooking23s.blogspot.com |
原音重現版影片（請開字幕） Video Without Talking or Music (ASMR):
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. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 附 註（Footnotes）：
(1)
怕燥的人可以把薑加少一點，或者乾脆不加也沒關係。
You can reduce the amount of ginger used or even leave it out if you don't like spicy taste.
(2)
炒糖的時候，用較厚的鍋子，比較不會把糖炒到燒焦。用比較小粒的白砂糖來炒，也比較不會有太重的焦味。等白砂糖炒好，再另外加水與二砂，糖水的香味就會剛剛好。
Use a heavy-bottomed pot so that the sugar won't be overcooked easily. Besides, superfine white sugar won't get burnt as easily as light brown sugar. Add water and light brown sugar afterwards to obtain the perfect flavour.
(3)
一般市面上的貳號砂糖（簡稱「二砂」），也就是赤砂，都是國外進口的。臺灣本土的貳號砂糖，用臺灣的甘蔗做原料，照傳統做法製成，有很特別的甘蔗香味。如果要買這種貳號砂糖，要特別預訂，或是上網，才買得到哦。如果買不到本土的赤砂，也可以用一般的赤砂代替。
The light brown sugar (No. 2) on the market is usually imported from overseas. The local Taiwanese light brown sugar is made from Taiwanese sugar cane in the traditional way and has a special pleasant flavour. This kind of sugar has to be specifically ordered by phone or over the internet. If you can't find the local Taiwanese light brown sugar, you can use normal light brown sugar as well.
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| 分裝成小包裝販售的臺灣本土貳號砂糖。圖片來源：cooking23s.blogspot.com |
(4)
恭喜網友 wewekuo 試做成功！ Congratulations on wewekuo's success!
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| 圖片來源（Source of the Picture）： instagram.com/wewekuo |
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