Sour plum soup: a traditional drink to keep you fresh(suan mei tang bao ni shen qing qi shuang de chuan tong yin liao )

Sour plum soup: a traditional drink to keep you fresh

Introduction:

"Sour plum soup has a history of thousands of years in China. It is one of the oldest traditional drinks in China. During the Shang and Zhou dynasties, our ancestors already knew to use plum to extract sour taste as a drink. My pot of sour plum soup uses black plum, dried hawthorn, luoshenhua, liquorice and rock sugar. Black plum is sold in Chinese drugstores, but it's not the kind of preserves in supermarkets. Don't buy it wrong. I bought 200 grams, less than 8 yuan, and the cost of a sour plum soup is about 3 yuan. It's really a good and affordable health drink. "

Production steps:

Step 1: prepare materials.

Step 2: dry clean black plum, Roselle, licorice and hawthorn and soak them in water for 15 minutes.

Step 3: put it into the pot and add some water.

Step 4: bring to a boil over high heat, turn to low heat for 20 minutes, add rock sugar, melt and turn off the heat.

Step 5: cool and remove the material.

Step 6: put in a kettle and chill.

Materials required:

Mume: 5-8

Dried Hawthorn: 15g

Roselle: 2-4

Licorice: a little

Water: 2000ml

Rock sugar: right amount

Note: rock sugar is used to adjust the sour and sweet degree of sour plum soup. If you are afraid of sour, you can put more. If you add more licorice, it will be bitter, so just a little. There is no need to add Roselle. It's good to drink only dried plum and hawthorn and rock sugar. It tastes best when it's chilled. Don't drink too much of the tube of gastric ulcer, it will stimulate the secretion of gastric acid. It's better not to use iron pot and copper pot (hawthorn, iron pot is not suitable for cooking acid), sand pot, glass, stainless steel can.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Suan Mei Tang Bao Ni Shen Qing Qi Shuang De Chuan Tong Yin Liao