Tangerine peel sour plum soup(chen pi suan mei tang )

Tangerine peel sour plum soup

Introduction:

"Pericarpium Citri Reticulatae, it must be familiar to everyone. It can be seen everywhere in dishes, desserts, medicated meals, cold fruits and sugar water. Pericarpium Citri Reticulatae: the skin of citrus fruits, which can be stored for a long time after drying. "Chen" takes the flavor of wine making. It has a long history, so it exudes the flavor of wine making. It is like brewing wine vinegar, which can be sublimated in the long washing time! [flavor] warm in nature, pungent and bitter in taste. [Guijing] into the spleen, stomach, lung. Regulating qi, invigorating spleen, regulating middle, drying dampness, resolving phlegm. It is mainly used to treat epigastric fullness or pain, dyspepsia due to stagnation of spleen and stomach qi. Chest tightness, abdominal distension, numbness and loose stools in damp turbid obstruction. Cough and asthma caused by phlegm dampness obstructing the lung. Wen can move Qi, Xin can disperse, and bitter can release water. Therefore, Pericarpium Citri Reticulatae has three kinds of functions: one is to guide the pathogenic cold in the chest, the other is to break stagnant Qi, and the third is to benefit the spleen and stomach. (from Baidu Encyclopedia) there are many kinds of tangerine peel. Here I use the most common one, which can be bought in the condiment area of supermarket. Black plum, hawthorn, licorice with boiling, a little rock sugar, sweet and sour delicious, body fluid thirst, appetizer, heat and other effects. This summer in a hurry, hot tail, to introduce a tangerine peel sour plum soup, I wish you a big appetite! The formula is from a magazine. I think the sugar content is OK. It's a little sour in the sweetness. You can adjust it freely. "

Production steps:

Step 1: wash the surface soil of black plum, tangerine peel, dried hawthorn and licorice under living water

Step 2: put it in a big pot

Step 3: put in 2l water and soak for 40 minutes

Step 4: bring to a boil over high heat for 40 minutes, add rock sugar and cook for 5 minutes

Materials required:

Black plum: 40g

Tangerine peel: 15g

Dried Hawthorn: 60g

Licorice: 3G

Rock sugar: 100g

Water: 2L

Note: boiled sour plum soup, filter residue into a sealed container, cold drink better!

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Chen Pi Suan Mei Tang