I remember when I was a child in summer, it was almost 40 degrees hot. There are many trolleys selling plum soup on the roadside, on the overpass and in the alley. I always buy them.

Grandma knows I like it and is afraid of selling dirty outside. She will do it at home and blow it under the fan. When I wake up from my nap, it will be sour and sweet, rich and delicious. I can drink several bowls in one breath!

This kind of sour plum soup, which is really made of ingredients, has never been tasted by many people, and it is completely different from what is made of powder in supermarket restaurants now.

Because of the plot of sour plum soup, I usually drink it by myself, but I also like to get together with my intimate friends, just like sitting in an old wooden house in the diary of Haijie, blowing the wind barefoot and chatting while drinking, which is very comfortable.

Especially in summer, it's too hot. I want to eat Sichuan food, Hunan food or hot pot. In short, I must order when I eat spicy food!

Over the years, I have tasted too many kinds and grades of sour plum soup. Today I want to recommend this sour plum soup-rattan stone, which I think is the best. I have been drinking it at noon these days.

Believe me, it's not the same taste bud stimulation! What kind of coke, Wang Laoji is not as good as it to quench thirst, and it is nutritious, sweet and sour, and super suitable for you.

The best plum in the country

Meat is thick and sweet, sweet and happy.

As we all know, to make a good sour plum soup, the taste should be refreshing, and the core is dark plum. In order to make this sour plum soup, Teng ate China's top ebony.

▲ Produced in Daxian County, Sichuan Province, the hometown of ebony in China, it has the oldest ebony tree king in China, with a tree age of 580 years.

The fruit of that plum is big, thick, soft and sweet. After removing all pests and rotten fruits, it is also important to make prunes.

It will be baked on a fire kang for three days and then stuffy for three days. If it is not ripe enough and stuffy enough, it will turn into black charcoal, which will affect the taste. It tastes like charcoal fire in your mouth and old ash in a heatable adobe sleeping platform.

The dried ebony made by skilled old craftsmen is full and thick, which is very tasty.

Compared with the common sour plum soup in the market, it not only has a stronger plum flavor, but also does not add so much sugar in the production process. Full of fruit fragrance, moderate sweetness, natural and delicious!

The most authentic old Beijing formula

No addition, boiled by hand.

Cup after cup, delicious to stop.

Mume, hawthorn, mulberry, osmanthus, Luoshen flower, licorice, mint leaves and dried tangerine peel are all secret recipes of old Beijing, and nothing else is added.

For the selection of each material, several producing areas are used for comparison. Because, only the best ebony, hawthorn and dried tangerine peel planted in the middle of trees in those years can give people a "sour plum feeling" with bright soup color and unique flavor, while the general market is dark red, dark in color and astringent in taste. Most businesses are reluctant to use such good materials.

Sour plum soup is not sweet without adding a lot of sugar because of its high saturation of sweet and sour fruit, rich fruit flavor and balanced sweet and sour taste. This is also the reason why I have drunk a lot of sour plum soup, and this one is my favorite.

"I drink sour plum soup now, not to quench my thirst, but to stimulate my appetite."

This comment was made by Mr Liang Qiushi when he was drinking the old Beijing sour plum soup. And what kind of sour plum soup can make people "stop after seven bowls"?

In addition to the top ingredients, if you want to drink pure and refreshing sour plum soup, you must first boil it. Only in this way can the taste of ingredients be fully integrated. How come?

Add some mineral water and simmer for about 30 minutes. At this time, you can play games and play drama in bed, and time passes quickly. Finally, as long as you add a little rock sugar, the fragrance will float all over the room, and happiness will burst!

Let it cool, sprinkle some sweet-scented osmanthus, and the sour plum soup is fragrant and thick, smooth as a whole.

Different from the pure sweet and sour taste of bottled sour plum soup, the sour plum soup cooked by ourselves has strong sour plum juice and less water. There was a strong sweetness at first. In fact, there is a hint of bitterness in the aftertaste, which is brought by dark plum and dried tangerine peel. I like this slight bitterness, which makes the taste more layered.

It's too hot in summer, so you can put it in the refrigerator directly. After taking it out, it condenses into a fine layer of water droplets outside the big glass. It is really pleasing to the eye!

The mouth is cold, sweet and sour, and it is difficult to swallow. Now, I make it every morning and put it in the refrigerator. When I woke up from my nap, beep! Refreshing!