Iced sour plum soup is a traditional refreshing drink in China, which uses dark plum as raw material. Mume is flat in gas, sour in taste and non-toxic. Iced Sour Plum Soup can relieve summer heat, relieve annoyance, reassure the middle energizer, cure dysentery and stop malaria, produce saliva to quench thirst, eliminate phlegm and replenish essence.
Raw material formula: ebony 8kg sugar 50kg citric acid 50g osmanthus1.5kg saccharin 30g sauce color 250g finished product concentrated sour plum juice120kg can make sour plum soup 384kg.
Production method
1. Boil sour plum juice according to the ingredients. First, clean the ebony, boil it in a copper pot (or aluminum pot), and filter (the remaining ebony can be soaked in boiling water and filtered) to make concentrated ebony juice.
2. Boil the sugar sauce. Firstly, that sugar is dissolve to prepare sugar water with the require concentration, and then the sugar water is filtered to remove impurities, then boile, and other auxiliary materials are added and stirred evenly, and then the sugar water is used after being cooled.
3. Mix raw materials. Pour the cooled sugar paste into the concentrated sour plum juice to make sour plum sugar paste.
4. Add ice water, or add edible ice and sand filtered water to make sour plum soup.
Second, sour plum soup
Production method
Ingredients: dried ebony (half a catty), hawthorn (half a catty), osmanthus fragrans (one or two), licorice (one or two), borneol or brown sugar.
Production steps: 1, dried ebony and hawthorn bought from the dry goods market must be boiled in water first. 2. Wrap the soaked ebony and hawthorn with gauze together with a small amount of osmanthus and licorice. 3. Fill the cauldron with water, put in a gauze bag and bring it to a boil. 4. After boiling, add appropriate amount of borneol or brown sugar that can play a dyeing role. 5, simmer for 6 to 7 hours, and when the water is about half, the sour plum soup is made.
Drinking instructions: 1, the prepared sour plum soup can't be finished at one time, so you can put it in the refrigerator for a few days. But at room temperature, sour plum soup is very easy to deteriorate. If you see thin bubbles floating on the surface, it means it has deteriorated and you can't drink it. 2. The sour plum soup with licorice will have an astringent aftertaste. Putting some ice cubes when drinking can reduce the astringency. 3, the sour plum soup made by novices is likely to be too strong or too weak, and the ratio of heat to water can only be tried by thinking more!
In the season when Myrica rubra is on the market, I like these furry little balls and their sour taste in the heart and lungs.
At this time, the sour taste is not sweet. It's like abandoning a wife for many years, knowing that a man has moved on, but there is nothing he can do. He can only gnash his teeth at home and watch the fox be arrogant and bitter.
However, even if the feelings are profound, the juice is thick and fragrant, which makes people flinch and frown, but it is not pleasing.
I had nothing to do that day, so I thought of some ways to relieve the summer heat. The first thing to do was sour plum soup. So I bought half a catty of red bayberry and soaked it carefully in water, only to find that I didn't know how to make sour plum soup. I didn't have a recipe at hand, let alone a computer google, so I had to imagine it out of thin air.
Ingredients: Myrica rubra, honey, candied dates, roses, sugar.
Of course, Yangmei should be washed carefully, because it is easy to hide some bugs. After washing, choose a big, full, dark red one, not too many, about 25 pieces, put it in a big bowl and sprinkle with four spoonfuls of sugar for pickling. Cover the bowl and shake it up and down a few times to make the sugar evenly distributed.
Choose 8 candied dates, put them in a pot, and pour a bowl of water. First, burn them quickly with strong fire, then cook them slowly with slow fire, so as to refine the sugar in the candied dates. When cooking the dates, mix the honey in another big bowl, about 4 spoonfuls, and stir them evenly. Sprinkle 7 or 8 rose buds for later use. Because the sweetness of honey is natural, relatively sweet and has room for aftertaste, unlike white sugar.
After the candied dates are burnt, the water is completely boiled, and the essence and sweetness of the candied dates are absorbed. Instead of using the candied dates, the boiled water is poured into the prepared honey bowl, and then stirred evenly, and the mixed fragrance of honey and roses winds around the nose.
Then pour the honey water into the pickled Yangmeili, immediately cover the bowl, so as not to let the steam out. Then shake the bowl up and down for 2-3 minutes, so that the sour juice of Yangmei can be completely dissolved in the honey water, and then send it to the refrigerator for refrigeration.
There is no process of cooking red bayberry here, which is to keep the red bayberry fresh and tender. Because cooking will make the water in red bayberry evaporate, and the mouth will be old and astringent. In many cooked sour plum soups, red bayberry loses its bright color and tastes like chicken ribs.
This kind of sour plum soup, the entrance is the ethereal fragrance of roses, followed by the sweetness of honey, followed by the sour taste of bayberry, and then a little bit of sweetness of candied dates. It is progressive, sour and sweet all the way, and it is cold and bone-chilling. When it is hot, holding a bowl of sour plum soup is really exhausting.
At this time, Myrica rubra is sweet in acid. It is mainly sweet, and the sour meaning seems to be absent. Just like a girl who is in love with spring, sometimes she is jealous of her lover's mind, and sometimes she remembers his kindness. She seems to be indifferent, and her heart has already turned a thousand times.
It turns out that it is best to be jealous, with sour outside and sweet inside.
"The sound of copper bowls calls in the street, and a cup of ice water and plum soup". In the Qing Dynasty, Hao Yixing's "Du Men Zhu Zhi Ci" drew a picture of the city's summer, and revealed the main varieties of the people's summer soup.
Sour plum soup has always been a good summer drink. In the Qing dynasty, it was improved into a royal drink by the imperial dining room, and the so-called "Shi Gong Mei Jian" was. Because of its effects of removing heat and cooling, relieving heartache, eliminating phlegm and relieving cough, eliminating epidemic, promoting fluid production and quenching thirst, it is known as "Qinggong Yibao Imperial Mume Soup", which was later introduced to the people, so vendors selling sour plum soup can be seen everywhere in the streets and lanes and at the entrance of dried and fresh fruit shops. Put a crescent halberd on the stall (indicating that it is cooked at night) and hang a sign that says "iced hot water sour plum soup". The stall owner holds a pair of small bronze bowls, which clank from time to time. Passers-by are hopeful that Mei has quenched her thirst, and she feels cool when she hears the sound. After a bowl, the summer heat disappears completely. At that time, the operators of sour plum soup not only peddled and set up stalls for sale along the street, but also many shops mainly selling sour plum soup. For example, the Tianqiao "Qiujia", Xidan archway "Lu Yu Zhai", Dong 'anmending Street "Yu Yuan Zhai" and Qianmen's "Jiulong Zhai" are all famous, but at present, only the Xinyuanzhai in the south of Liulichang Road at that time exists.
Aside from social and political reasons, the most important reason for the decline of "Sour Plum Soup" is probably the operator's business philosophy: standing still and unchanging, which is difficult to adapt to the tastes of modern people. In fact, one of the important reasons why "national drink" can't beat "foreign drink" is the outdated marketing and old-fashioned technology, otherwise such a good thing wouldn't be washed to death by cheap "foreign carbonated water".
Recently, Huabang Food Company, which has the market development ability and modern beverage production equipment in Beijing, has made great efforts to develop this traditional beverage and put it on the market in the near future, which is not a joy. Huabang Sour Plum Soup not only retains the original health-care tonic effect, but also makes a fuss about seeking the characteristics of the public, especially on the "sugar content", making it a low-sugar drink. So I interviewed the company and was invited to taste it. People concerned repeatedly stressed that it was a trial product and was not perfect. But I really feel "soft acidity, rich sweetness and pleasant aroma". Before leaving, I took away some samples for my family and colleagues to taste. An old Chinese doctor tasted it and said, Great. The soup has the functions of promoting digestion, removing blood stasis, promoting fluid production, quenching thirst, astringing lung qi, relieving restlessness and calming the nerves. Regular drinking can really get rid of diseases, promote health and strengthen the body. It is a rare health drink in hot summer.