Summer health drink -- old Beijing sour plum soup(xia ri jian kang yin liao lao bei jing suan mei tang )

Summer health drink -- old Beijing sour plum soup

Introduction:

"Sour plum soup is a traditional summer drink in old Beijing. In the hot season, most people buy black plum and cook it (or use red bayberry instead of black plum). Put some sugar in it to remove the acid and drink it after freezing. The peddlers also do this small business. In the past, there was an old man outside hader's gate. He used to make a sound with ice cups (two small copper bowls) to attract people's attention and sell them as he walked. Source: sour plum soup is a good summer drink in ancient times. In the Qing Dynasty, the imperial dining room was improved into a royal drink. The so-called "Shi Gong Mei Jian" was the imperial drink. Because of its functions of removing heat and cooling, relieving pain, eliminating phlegm and relieving cough, eradicating epidemic, generating fluid and relieving thirst, it is known as "Qinggong Yibao Yuzhi Wumei soup". Later, it was introduced into the folk, so vendors selling sour plum soup can be seen everywhere in the streets and at the entrance of fresh fruit shops. A crescent halberd is inserted on the stand, and there is a sign that says "cold hot water sour plum soup". The stall owner holds a pair of small bronze bowls and knocks them from time to time. Passers by have the feeling that the plum blossom has quenched their thirst and the sound is cool. After a bowl, the summer heat will disappear. At that time, the operators of sour plum soup not only sold along the street and set up stalls, but also had many shops with sour plum soup as the main part. For example, "Qiujia" on the overpass, "luyuzhai" on Xidan archway, "yuyuanzhai" on mending street in Dong'an, and "jiulongzhai" outside qianmenwai are well-known. At present, only "Xinyuanzhai" on the south of Liulichang road at that time remains. There was sour plum soup in China long ago. "Tugongmeijian" in ancient books is one of the oldest sour plum soup. The "bittern plum water" mentioned in the old story of Wulin in the Southern Song Dynasty is also a kind of cool drink similar to sour plum soup. The sour plum soup we drink now is a drink made by the imperial dining room of the Qing Dynasty for the emperor, which later spread to the people. Soda water was introduced to Western Europe 150 years earlier than China

Production steps:

Step 1: the dried black plum and hawthorn must be soaked first.

Step 2: with a small amount of osmanthus and licorice, put the pickled black plum and hawthorn into the pot.

Step 3: fill the pan with water and bring to a boil.

Step 4: after boiling, turn the heat to medium heat and simmer for about 40 minutes.

Step 5: smell whether the flavor is boiled or not, and then taste whether it is tasted or not. If it is suitable, you can drink it after cooling. If it is not suitable, you can adjust it with rock sugar.

Materials required:

Black plum: 10 capsules

Dried Hawthorn: 20 pieces

Water: 1000g

Licorice: 10g

Osmanthus fragrans: 10g

Rock sugar: 30g

Precautions: 1. If you can't finish the sour plum soup at a time, you can put it in the refrigerator for a few days. But at normal temperature, sour plum soup is easy to deteriorate. If you see a thin bubble floating on the surface, it means that it has gone bad. 2. Sour plum soup with licorice will have astringent aftertaste. Ice cubes can reduce astringency when drinking. 3. The sour plum soup made by the novice is likely to be too thick or too light. The ratio of heat to water depends on more thinking and more trying!

Production difficulty: simple

Process: firing

Production time: one hour

Taste: Original

Chinese PinYin : Xia Ri Jian Kang Yin Liao Lao Bei Jing Suan Mei Tang