Homemade sour plum soup practice is as follows:

One, the material

Two, practice

1, ready to prepare the material;

2, in addition to rock sugar, all the materials are washed clean and soaked in water for half an hour;

3, add 1500 milliliters of water to the pot, soak the material and the water and poured in together;

4, after the boil Small fire cook slowly for 30 minutes;

5, add rock sugar appropriate amount of another 10 minutes to cook.

Three, nutritional value

Ume contains a variety of organic acids, they can improve the function of the liver, there is a role in liver protection.? The acid in umeboshi can stimulate the salivary glands and gastric glands to secrete digestive juices, thus promoting appetite and helping digestion.? Ume can inhibit a variety of pathogenic bacteria, such as dysentery bacillus, Escherichia coli, typhoid fever bacillus, paratyphoid fever bacillus, whooping cough bacillus, meningitis diphtheriae and so on. At the same time, umeboshi can also increase the secretion of bile, preventing biliary tract infections and gallstones. Ume is rich in catecholic acid, which can lubricate the intestinal tract, promote intestinal peristalsis, and effectively prevent constipation.? The plum acid in umeboshi can soften blood vessels, delay the aging and hardening of blood vessels, thus anti-aging and anti-aging.

Sour plum soup is the old Beijing traditional summer drink, the production of raw materials are mainly plum, hawthorn, cinnamon, licorice, rock sugar and other materials. Drinking it often can indeed get rid of diseases, health care and strengthen the body, is a rare health drink in the hot summer.

What needs to be especially raised is that the authentic sour plum soup must be simmered with rock sugar. According to reports, sour plum soup needs to be boiled for a long time to give full play to the efficacy of the use of sugar, not only taste sweet and greasy, easy to fire, boiled for a long time, but also easy to be bitter, both health, but also affect the taste. And rock sugar is different, not only can maintain the original flavor of sour plum soup, but also can neutralize the excess acidity of sour plum soup, but also can play the role of "medicine guide", fully triggered by umeboshi, hawthorn oil, grease, appetizer, spleen effect, and rock sugar the more you simmer the sweeter, just add a small amount will be able to achieve excellent results, not only to make the taste of sour plum soup, but also to avoid letting the drinker intake of too much sugar.