Delicious formula of ebony soup
Mume: the key to the sweet and sour taste and aroma of Mume Decoction. Mume soup is made of mume, not preserved plum or common sour plum, so as to cook sweet and sour taste and unique smell.
Because the boiling time is too long, the ebony is mixed with other materials such as hawthorn and turned into residue. It must be fished out and is not recommended to eat.
Fairy hawthorn: it can help digestion and relieve the trouble of defecation.
Glycyrrhiza uralensis Fisch: Add flavor, but not too much to avoid astringency.
Luoshenhua: Lowering blood fat and protecting liver. It can add color when used in sour plum soup, and if the amount of Luoshen flower is exchanged with ebony, the boiled drink is Luoshen scented tea.
The basic materials of sour plum soup, such as dark plum, osmanthus, hawthorn and licorice, can be found in Chinese medicine shops. For the convenience of cooking, some stores will also prepare a package of "basic package of sour plum soup" and cook it directly in the pot. Some recipes in the workshop will add osmanthus or dried tangerine peel, which will add fragrance, while adding dried tangerine peel will make the taste more sour and salty. It should be noted that the dried tangerine peel added to sour plum soup is not the orange peel with powdered sugar, but the original appearance of the dried tangerine peel with dark color and without any powdered sugar.
Steps to cook dark plum soup by yourself
Ingredients: 9g of Luoshen Flower, 9g of Xiancha, 60g of Mume, 6g of Glycyrrhiza uralensis Fisch, and about 250g of rock sugar.
1. Materials such as Luoshenhua, Xianzha, Mume and Glycyrrhiza uralensis Fisch are washed with clear water, put into a container, add 5000c.c water to boil over high fire, and then simmer for at least 1 hour. It is recommended to cook for more than 3 hours, and the taste and aroma will be more intense. Those who like dried tangerine peel can add boiling in this action.
2. It is recommended to cook for more than 3 hours, and the taste and aroma will be more intense. Those who like dried tangerine peel can add boiling in this action. Those who want to add osmanthus fragrans can add rock sugar and stew for 3 minutes before taking out the pot to release the fragrance. The amount of rock sugar can be increased or decreased according to personal taste.
3. After picking up the materials, put the whole pot of cooked sour plum soup in cold water and let it stand to cool.
4. After cooling the sour plum soup, filter the fine residue in the sour plum soup with a strainer and a funnel to avoid affecting the taste, and then bottle it and store it in the refrigerator.
Two-stage boiling method: For those who like to drink super-rich taste, it is suggested that all the materials such as ebony can be put into gauze bags, added into a container with 2,500cc of water, boiled over high fire and then boiled over low fire for 20-30 minutes, and the cooked sour plum soup can be kept. After the material bag is taken out, it is put into the second pot with 2,500cc of water, and boiled over high fire and then boiled over low fire/kloc- Then, mix two pots of sour plum soup, boil, add rock sugar and mix well. Although the two-stage boiling method is more labor-consuming, it will be richer in taste and more fragrant than the sour plum soup cooked at one time.
Preservation method: Sour plum soup is easy to deteriorate at room temperature. It is suggested that it should be cooled during high temperature in summer, bottled and refrigerated, and drunk as soon as possible within 5 days, with the freshest taste.