Sour plum soup has existed since ancient times. The Southern Song Dynasty's "Old Wulin Stories" recorded "stewed plum water", which is probably a similar drink. In the 29th episode of Jin Ping Mei Hua thorn written by Lan Ling in Ming Dynasty, it was also written that "preserved plum soup" should be drunk in summer. The sour plum soup we are drinking now is a summer-heat and thirst-quenching drink made by the imperial dining hall of the Qing Palace for the emperor, which was later spread to the people, among which Xinyuanzhai in the old Beijing Liulichang is the most famous. Here's how to make authentic sour plum soup:

Raw materials:

Mume: 50g hawthorn: 75g jujube: 50g cardamom (red): 2.5g licorice: 5g.

Osmanthus fragrans: 5g rock sugar: 250g water: 7.5kg

Exercise:

1. Soak ebony, hawthorn, jujube, cardamom and licorice in water for more than 8 hours (put in boiling water).

Note: If the raw materials are not soaked, they need to be put in cold water.

2. After the fire boils, fry for 45 minutes with medium and small fire.

3. Put the rock sugar in the bottom of another pot and sprinkle the fried soup on the rock sugar.

4. Pour the remaining residue into 3kg of water and fry for 20min.

5. Filter the dregs and pour the fried soup together.

6. Pour osmanthus into the soup and let it cool.

The production of authentic sour plum soup has strict requirements in all aspects. Let's talk about material selection first. Plums should be from Guangdong, where plums are "not only sour, but also thirst-quenching, with small grains and thick meat". Plum picking is also very particular. "Generally, trees are planted in May, put on the kang and smoked with plum branches", so the sour plum soup made in this way has a unique "stove taste"; The second is production. The raw materials of sour plum soup can't be cooked in a pot, but put in a porcelain jar, brewed with boiling water, soaked in the water of dark plum, and the essence is taken as the finished product; Three lectures on preparation: be sour in hot weather, sweet in cold weather and have enough ice, so as to make authentic sour plum soup. ;