In the past, there were old people outside Hades' gate, often holding ice cups (two small copper bowls) to attract people's attention and selling them while walking. Sour plum soup is always a good drink in summer. In the Qing Dynasty, it was improved into a royal drink by the royal restaurant, and the so-called "Shi Gong Mei Jian" was. Because it has the effects of clearing away heat and cooling the heart, removing heartache, resolving phlegm and relieving cough, eliminating epidemic diseases, promoting fluid production and quenching thirst, it is known as "Qinggong Yibao Imperial Mume Soup" and 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.
Method one
Sour plum soup ingredients: ebony, hawthorn and licorice, the ratio is about 3: 2: 1, and licorice will be bitter if eaten too much. There are also rock candy (too sour and too bitter).
Exercise:
1. Boil the prepared materials in a pot filled with water.
2. After boiling, turn to low heat and simmer for about 40 minutes.
3. smell the smell and cook it, and then taste it. If appropriate, you can wait for it to cool down. If it is not suitable, you can add rock sugar to adjust.
Key step: after adding the materials, be sure to boil the water once, and then simmer it on low heat. Don't put down the rock sugar before, and then put it in after the last taste comes out.
Method 2
Raw materials: ebony 100g, hawthorn 100g, licorice 10g, sweet-scented osmanthus 5g, and appropriate amount of rock sugar.
Exercise:
1. Add a spoonful of clear water to the basin and soak the dark plum, hawthorn and licorice in the clear water for 30 minutes.
2. Add 1000g water to the casserole, and then put the soaked ebony, hawthorn and licorice into the casserole.
3. Bring it to a boil. After boiling, simmer for 30 minutes. Then add a proper amount of crystal sugar into the pot, then cover the pot and cook for about 10 minutes. After boiling, stir a few times with a small spoon and put it in a small bowl.
4. Add a teaspoon of sweet-scented osmanthus and stir well, and the delicious sour plum soup will be ready.
Preservation: unopened raw materials can be kept in the refrigerator for three months.
Method 3
Materials: 5 pieces of ebony, dried hawthorn 15g, 4 pieces of rose hips (Luoshen flower), water 1800ml, and 25g of rock sugar.
Exercise:
1, dried ebony, rose hips and hawthorn are put under the tap and washed with floating ash.
2. After washing, add water to the pot, bring to a boil, turn to low heat for 20 minutes, add rock sugar, and turn off the fire.
3. Cool and take out the material.
4. put it in a kettle and ice it. You can put two ice cubes when drinking. If you have a bad stomach, don't ice it, and don't put ice cubes on the same day.
Method 4
Formula: processed ebony, pitted hawthorn, licorice, Luoshen flower and dried tangerine peel.
Exercise:
1, clean the raw materials with water.
2. Add about 3 liters of water (measured by coca-cola bottle) to the casserole or stainless steel pot (iron pot is forbidden), then put the washed raw materials into the pot, boil them with low fire for 30 minutes, and add a proper amount of crystal sugar to the pot.
3, cover, after the crystal sugar melts, you can put it in a cold cup.
4. You can also add a handful of dried osmanthus to dissolve the rich osmanthus fragrance, and the delicious osmanthus sour plum soup is ready. The cooked sour plum soup is cooled and put in the refrigerator as a regular family drink, which is natural and healthy without pigment and addition! Drink a cup of sour plum soup cooked by yourself after work, and the whole day's fatigue will be swept away.
Method 5
Main ingredients: dark plum, licorice, dried tangerine peel and hawthorn, and auxiliary materials: rock sugar and sweet-scented osmanthus.
Exercise:
1, wash the ebony first, you can wash it several times to wash off the medicinal taste of ebony, and put it in a casserole for later use.
2. Wash licorice, dried tangerine peel and hawthorn and put them together in a casserole.
3. Add a proper amount of rock sugar and water to the pot, boil over medium heat, and simmer for one hour. Put osmanthus flowers or roses in the pot, simmer for a while, then turn off the fire, let it cool, and filter all the raw materials with a colander, so that you can drink it or drink it after refrigeration.
The secret of boiling: the boiling of sour plum soup is actually the boiling process of Chinese medicine. After the first boiling, two thirds of the first water is added for the second boiling, so that the substances in the material are fully boiled, and the taste will not be much weaker than that of the first boiling.
Conclusion Sour plum contains many vitamins, especially vitamin B2, which is hundreds of times higher than other fruits. Although it tastes sour, it belongs to alkaline food. Eating too much acidic food such as meat and drinking sour plum soup is more conducive to the balance of blood pH in the body.