Sour plum soup is a homologous product of medicine and food, and its raw materials are recorded in Shennong's herbal classics.
Nowadays, sour plum soup has become the most common summer drink, but it retains the ancient sour plum soup, which has a unique taste and can really relieve summer heat. Cooking at home is clean and delicious, much better than buying drinks.
1. Prepare ingredients: 50g of ebony, 25g of hawthorn, 8g of Luoshen flower, 6g of dried tangerine peel, 6g of licorice, 0/0g of mulberry and 0/0g of mint.
The main raw material of sour plum soup is dark plum. In the Northern and Southern Dynasties, there was a method of medicinal dark plum juice, which was the predecessor of sour plum soup. Plum water mentioned in the old story of Wulin in the Southern Song Dynasty is also a cool drink similar to sour plum soup. In the Ming dynasty, the method of making drinks with plums became popular and varied. Everyone started DIY according to their own tastes. What green plum soup, Huangmei soup and Samui soup appeared one after another.
The time when sour plum soup was really popular and the production method was exquisite was the Qing Dynasty. This kind of cool summer product in the palace was gradually introduced to the people and became popular in Beijing.
Wang Xifu's grandfather is a descendant of the Imperial Chef, who worked in that year. He once said that sour plum soup first came from the pharmacy of Thai hospital and was used to treat heatstroke and diarrhea. After simplification, two kinds of medicinal materials were removed and some ingredients with matching tastes were added to quench thirst. This ancient sour plum soup in Beijing has been handed down like this.
Hawthorn is also the same as ebony in relieving summer heat and boredom.
Mulberry produces fluid to quench thirst.
Glycyrrhiza uralensis Fisch is used for clearing away heat and toxic materials, resolving phlegm and relieving cough.
Pericarpium Citri Tangerinae for Eliminating Dampness and Strengthening Spleen
Luoshenhua, clearing away fire and heat, invigorating stomach and promoting digestion.
These ingredients are boiled together in strict proportion to make our ancient sour plum soup. And this ratio is just right, the medicine is light, fragrant, sour and strong, and the taste is unforgettable.
Modern tools are very convenient, including iced refrigerators and many kinds of cooking tools.
We use a health pot today.
Except for the mulberry, put cold water into a pot and boil it with half a pot of water.
Drain the water after boiling, which plays the role of thorough cleaning.
Put the raw materials into gauze, add mulberry, and package together.
Add mint and mountain spring water and stew together for 20 minutes.
After boiling, pour it out and let it cool, and add a proper amount of rock sugar. Sprinkle dried osmanthus when drinking.
The amount in the formula can cook 3000 ml of sour plum soup. Enough for the whole family to drink for a day.
The amount of rock sugar depends on personal hobbies, but in the eyes of traditional old Beijingers, the secret of the success of sour plum soup should be as Liang Shiqiu wrote: more rock sugar, thick plum juice, less water, strong taste and hard to swallow.
So a good sour plum soup must be pure black and purple.
Xiao Ning's grandmother is an authentic old Beijing. When I was a child, if I cooked sour plum soup at home, I would walk home in the sun after school at noon on a hot day. When I entered the hospital, I could vaguely smell the sour plum soup, and the heat directly subsided by half. I trotted into the room, picked up the sour plum soup in the cupboard and gulped it down, which was more hearty than anything else.
Sour plum soup at home is not in fashion yet. For example, this sour plum cake is made by turning water into sour plum soup by making jelly. After making it, cut it into pieces and pour it with osmanthus, which is also summer food.
Xiao Ning's broken thoughts.
Hawthorn and licorice are used in sour plum soup, and pregnant women should drink it. If removed, both may lead to premature delivery.
The cooked sour plum soup package should be taken out in time, and it should not be soaked for a long time, which will lead to an increase in bacteria.
Sour plum soup should be refrigerated in the refrigerator and eaten within two days.