In this way, sour plum soup has lost its special significance to summer. ?
Why do you drink sour plum soup in summer?
Various ingredients can relieve summer heat and dissipate heat.
In summer, people tend to accumulate hot food. A bowl of sour plum soup with eight ingredients, such as dark plum, dried tangerine peel, hawthorn, Luoshen flower, licorice, mint, mulberry, sweet-scented osmanthus and * * *, can just help digestion, cool down the heat and replenish nutrition in time.
These eight ingredients are the best way to relieve summer heat in hot summer.
Taste sweet and sour, produce saliva to quench thirst.
Sour plum soup is sweet, sour and mellow. When it is boiled, it will soak the whole room. This depends on a variety of ingredients and can only be obtained after a period of mixing and blending. In the hot summer, a bowl of sour plum soup is sweet and sour, which makes the throat stir up a cool breath. The acid of dark plum, dried tangerine peel, hawthorn and mulberry can stimulate saliva secretion, produce saliva and quench thirst; The pungent coolness of licorice and mint can make the sweet and sour taste of soup hit the taste buds and increase the refreshing pleasure.
At present, there are many sour plum powders on the market that can be bought directly. However, for a real foodie, we are more willing to spend more time cooking a bowl of original sour plum soup with original ingredients. It can not only avoid the unpleasantness of buying mixed products, but also give full play to the summer-heat relieving effect of the ingredients themselves.
Boil sour plum soup, you can cook it yourself at home.
Materials:
Mume 45g tangerine peel 10g? /? Hawthorn 12g
6 grams of luoshen flower? /? Licorice 1g? /? 2 grams of mint
2 grams of mulberry? /? Osmanthus fragrans 2 g
Appropriate amount of rock sugar or yellow sugar
Steps:
1. Wash Mume, Pericarpium Citri Tangerinae, Fructus Crataegi, Luoshen Flower, Glycyrrhrizae Radix, Herba Menthae, Mulberry and Osmanthus fragrans with clear water, then put all ingredients except Osmanthus fragrans into a glass bowl and soak them in water for about half an hour until the ingredients swell. For convenience, food can be packed in non-woven bags.
2. Pour the soaked water and ingredients into the pot, usually about 80 grams of raw materials with 2 liters of water, and boil over high fire.
3. After the fire boils, turn off the fire, then turn off the fire and add rock sugar or yellow sugar to cook for about an hour. The amount of sugar can be increased or decreased according to your own taste.
4. Put the cooked sour plum soup into a bowl and sprinkle with sweet-scented osmanthus. Of course, it will taste better if it is chilled in the refrigerator.
Is sour plum soup enough?
Add 1 snacks to solve the problem.
Is sour plum soup enough in summer? Add some seasoning to make snacks more satisfying. More importantly, the production process of this sour plum spot does not exceed 3 steps, and Aauto Quicker is convenient.
Recipe | Steamed pancake bowl with sour plum and bean paste
Materials:
Sour plum soup 100 ml
Powdered 30g
50 grams of bean paste
Tips Miss Bei takes you to a very long position: What are the ingredients?
Flour, also known as flour, is a kind of flour without gluten, and its main component is wheat. Can be used to make all kinds of snacks, such as shrimp dumplings, pink fruit and so on. Yes, those things that look translucent. The function of adding lime powder is to make the raw materials solidify and shape better during steaming.
Steps:
1. Mix 100 ml sour plum soup, 50 g red bean paste and 30 g corn starch until there are no particles and powder at all.
2. Put it in a steamer. After boiling, steam for about 15 minutes until the mixture is pasty and completely solidified, and then turn off the fire.
3. After cooling, take it out and sprinkle with osmanthus.
It tastes better with tea.
As a responsible Miss Bei, I finally have the following two experiences in making sour plum soup to remind you:
Matters needing attention in making sour plum soup
1. Sour plum soup should be cooked in stainless steel or nonmetal pot.
Sour plum soup contains a lot of fruit acid because its ingredients include dark plum and hawthorn. In the process of cooking, this acid easily reacts with wok and aluminum pot to produce low-iron compounds and aluminum salts, which is harmful to the health. Therefore, when making sour plum soup, it is suggested to use stainless steel or nonmetal pots as much as possible, such as enamel pots, casserole, corning pots and so on.
2. Licorice, dried tangerine peel and hawthorn should not be much.
The licorice, dried tangerine peel and hawthorn contained in sour plum soup all have the effect of promoting fluid production and quenching thirst, but at the same time, if it is excessive, it will also have a "bitter" taste. Therefore, for a better taste, it is recommended not to overdo it when adding licorice, dried tangerine peel and hawthorn.
Go and prepare the materials, and the day of boiling a pot of sour plum soup is just around the corner!
Mr Wen | West and Miss Bei
Copyright statement | The copyright of pictures and texts belongs to Mr. and Miss Bei.
Mr. Xi who cooks.
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