Ebony 100g, hawthorn 100g, licorice 10g, sweet-scented osmanthus 5g, and appropriate amount of rock sugar.
step
step
Specific operation
Step 1
First, add a spoonful of water to the basin, and soak the ebony, hawthorn and licorice in the water for 30 minutes.
Second step
Then add 1000g of water into the casserole, then put the soaked ebony, hawthorn and licorice into the casserole, then boil it with strong fire, then cook it with low fire for 30 minutes, then add a proper amount of crystal sugar into the pot, and then cover the pot and cook it for about10 minute. After boiling, stir it with a small spoon for a few times, and then put it into a small bowl.
Third step
Finally, add a spoonful of osmanthus and stir well, and the delicious sour plum soup will be ready.
protect
The unopened raw materials can be kept in the refrigerator for three months.
Origin of Sour Plum Soup: Sour Plum Soup has been a good drink in summer since ancient times. "Tugong Mei Jian" recorded in ancient books is the oldest sour plum soup. The "dark plum stew" mentioned in the story of the old Wulin in the Southern Song Dynasty is also a refreshing drink similar to sour plum soup. In the Qing Dynasty, it was improved into a royal drink by the royal restaurant, and the so-called "Shi Gong Mei Jian" was. It is known as "Qing Gong Yi Yu Bao Wuzhimei Decoction" because it has the effects of clearing away heat and cooling the heart, relieving heartache, eliminating phlegm and relieving cough, and quenching thirst. Later, it was introduced to the people, so vendors selling sour plum soup can be seen everywhere in the streets 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 held a pair of small bronze bowls and tinkled from time to time. Passers-by all want Mei to quench their thirst, and they feel cool when they hear the sound. After a bowl, the summer heat completely disappeared. At that time, the operators of sour plum soup not only peddled stalls along the street, but also many shops mainly selling sour plum soup. For example, the "Qiujia" in Tianqiao, the "Lu Yu Zhai" in Xidan Archway, and the "Yuyuan Zhai" in Donganmenwai Street, etc. [4] After the ebony is soaked, add rock sugar, honey and osmanthus and fry together. After cooling, it becomes sour plum soup.