Turning to May, so hot weather, if you can come to a cup of sour plum soup hot feeling can also be eliminated a large part of the sour plum soup using a variety of dual-purpose traditional Chinese medicine ingredients, after boiling and become, with a sweet and sour sweet taste. There's a reason why sour plum soup can be used to remove heat and maintain health! How to make good sour plum soup? Don't leave out a few essential ingredients when you prepare it, and cook it up as an appetizer, detoxification, and a maintenance drink for your spleen and lungs!

When you have a loss of appetite, a little sour plum soup, to promote the appetizer, drink a moderate amount after meals will help to solve the greasy, and dry mouth, the body feels hot, there is a sense of heat to eliminate the summer heat. Sour plum soup is mainly made from a variety of Chinese herbs such as umeboshi, hawthorn, tangerine peel, and licorice, and it can be flavored with a moderate amount of luoshan flowers, osmanthus flowers, and rock sugar.

Classic Ingredients in Sour Plum Soup

Umei:

The soul of sour plum soup, umeboshi is the use of the fruit of the Rosaceae plant umeboshi, smoked and dried fruit that is the traditional Chinese medicine umeboshi. Its flavor is acidic, conducive to moistening the lungs and generating fluids, when the body is hot and dry, dry mouth and tongue, the use of umeboshi is really helpful.

Hawthorn:

Derived from the dried ripe fruit of the wild hawthorn plant, hawthorn is also a source of sour flavor, and is often used to promote the production of body fluids and to relieve fatigue, as well as to eliminate food accumulation and aid in digestion.

Pericarp:

Formerly known as tangerine in the Rutaceae family, Pericarp is made from the outer skin of the tangerine by drying it over low heat or at low temperature. It has the function of protecting the spleen and stomach, relieving loss of appetite, aiding digestion, and dissolving phlegm, etc. Chen Pi is of relatively high quality when it is brown and fully aged.

Licorice:

Licorice is the source of sweetness and sweetness in sour plum soup. It is the root and stem of the licorice plant of the leguminous family, and is presented in the form of flakes in traditional Chinese medicine, which is flat in nature and sweet in taste, moistening the lungs, tonifying the spleen and stomach, and the addition of an appropriate amount of licorice to sour plum soup produces a sweetness that enriches the level of the drink.

Luo Shenhua:

When making sour plum soup, there are some ways to add Luo Shenhua to make sour plum soup more flavorful. Luo Shenhua can help clear heat and reduce fire, protect blood vessels, and is a maintenance ingredient. The addition of the flowers after the sour plum soup, the release of anthocyanins, etc. will make the soup show a purple red, color, a lot of bright.

Simple sour plum soup boiling techniques

When making sour plum soup, you can directly use the proportion of the amount of Chinese herbal medicine stores and other arrangements, or you can refer to the approximate amount of such as 50 grams of plums, 30 grams of hawthorn, licorice, 3 to 5 slices of about 10 ~ 12 grams of tangerine peel, the right amount of rock sugar, 2000 milliliters of water.

Boiling sour plum soup should not be rushed, slow simmering over low heat is more conducive to the release and integration of flavors. About 5 minutes before turning off the heat, you can add Luo Shen Hua or Osmanthus flowers, and finally strain the soup and ingredients, and then adjust the flavor with rock sugar.

Using a variety of maintenance ingredients boiled into the sour plum soup, as long as the mastery of the ingredients and the way to simmer, the fatigue of the body, the protection of the spleen and lungs of the sour plum soup, the hot weather may wish to try to do, and do not necessarily have to drink ice-cold, cooled and warmed to drink it is a hundred percent of the sweet and sour good taste Oh!