Guilinggao

Method6 steps

1. 1

   Prepare the Powder Mixture

   调制粉液

   Pour 25g of Guilinggao powder and 120ml of cold water into a pot. Stir thoroughly until no lumps remain.

   在锅中倒入龟苓膏粉 25 克与冷水 120 毫升，充分搅拌至无颗粒感。

   ⏱1 min

   • 💡 Be sure to stir completely and evenly, otherwise the finished product will have lumps.一定要彻底搅拌均匀，否则成品会有疙瘩
   
2. 2

   Dissolve the Sugar Syrup

   溶解糖水

   In a separate container, add 100g of granulated sugar, pour in 500ml of boiling water, and stir until the sugar is completely dissolved.

   在另一个容器中加入白砂糖 100 克，倒入沸水 500 毫升，搅拌至糖完全溶解。

   ⏱1 min

   • 💡 Ensure the sugar is fully dissolved to avoid an uneven texture.确保糖完全溶解，避免口感不均
   
3. 3

   Combine the Mixtures

   混合浆液

   Slowly pour the sugar syrup into the Guilinggao powder mixture and stir immediately and thoroughly to prevent clumping.

   将糖水缓慢倒入龟苓膏粉液中，立即搅拌均匀，避免结块。

   ⏱30 sec

   • 💡 Stir continuously as you pour, and keep the motion smooth and quick.边倒边搅拌，动作要连贯迅速
   
4. 4

   Heat and Cook

   加热熬煮

   Transfer the combined mixture to a pot. Heat over medium-low heat while stirring continuously to prevent sticking.

   将混合液体放入锅中，加热时保持中小火，并持续搅拌以防粘锅。

   ⏱5 min

   • 💡 Keep the heat at medium-low, and make sure the stirring tool reaches the bottom of the pot.必须保持中小火，且搅拌需触及锅底
   
5. 5

   Cook Until Thickened

   煮至粘稠

   Heat until the liquid becomes thick and small bubbles begin to form, then turn off the heat.

   加热至液体变粘稠并开始冒小泡，即可关火。

   ⏱1 min

   • 💡 Turn off the heat once small bubbles appear and the resistance to stirring noticeably increases.看到冒小泡且阻力感明显增加时即可停火
   
6. 6

   Cool and Chill

   冷却冷藏

   Quickly pour the liquid into a mould or bowl and let it cool naturally to set. For the best texture, chill in the refrigerator for 1–2 hours before serving.

   快速将液体倒入模具中，自然冷却凝固。建议冷藏 1~2 小时后食用，口感更佳。

   ⏱120 min

   • 💡 Do not move the container during cooling, as this may affect the setting.冷却过程中不可随意移动容器，否则可能影响成型