Traditional sour plum soup in old Beijing is boiled with dark plum to remove oil and relieve greasy feelings, hawthorn to reduce blood fat and blood pressure, licorice to clear heat and detoxify and nourish the skin, osmanthus to eliminate phlegm and eliminate blood stasis, and rock sugar to replenish qi and moisten the lungs.
Drinking sour plum soup during the summer heat is not only sweet and sour, but also serves as an appetizer and supplements water. Although sour plum soup tastes sour, it belongs to an alkaline food. If you eat too much acidic food such as meat, drinking some sour plum soup will help balance the blood pH value in the body. Suer plum soup, which contains more acidic substances, can also promote the secretion of saliva and gastric juice and protect the stomach and intestines.
Although the sour plum soup drinks bought on the market are dazzling, I think the additive ingredients in them are definitely indispensable, so it is a good choice to diy yourself at home. Of course, my suggestion is to buy the raw materials that have already been packaged. After all, it would be a troublesome thing to buy each material separately. I bought the Wuweishang Tongrentang Old Beijing Sour Plum Soup on Taobao.
Without further ado, the sour plum soup is here:
Homemade sour plum soup
By JocelynCole
Recipe Recommendations
- Fructus mume appropriate amount
- licorice appropriate amount
- Roselle appropriate amount
- tangerine peel appropriate amount
- sweet and sour
- pot
- half an hour
- simple
Steps for Homemade sour plum soup
1
Put the ingredients in clean water and rinse.
2
Add about 3 liters of clear water (you can use a large cola bottle to measure) into a casserole or stainless steel pan (avoid using an iron pan), then put the washed ingredients into the pan, boil over high heat and then cook over low heat for 30 minutes, add appropriate amount of rock sugar to the pan.
3
Cover the pot and wait until the rock sugar melts before putting it into a cold cup.
4
You can also add a small handful of dried osmanthus to let the strong osmanthus aroma dissolve in, and the delicious osmanthus sour plum soup is ready.
5
The cooked sour plum soup is cool, put it in the refrigerator, and used as a regular drink at home. It has no pigments and additives, and is natural and healthy! After work, drink a cup of sour plum soup that I cooked myself to wipe away all the fatigue of the day.Homemade sour plum soup Make Tips
1. At room temperature, sour plum soup is easy to deteriorate. If you see thin bubbles floating on the surface, it means that it has deteriorated and cannot be drunk. If you can't finish the sour plum soup in one go, it's best to store it in the refrigerator. 2. Lycium barbarum nourishes liver and kidney and improves eyesight. It is especially good for friends who work at the desk for a long time. When used in sour plum soup, it will not get angry, and it adds a unique taste. It is highly recommended! 3. Each bag can be boiled to produce at least three liters of sour plum soup. For people with lighter flavors, add water to four liters. 4. The raw materials are medicinal made dark plum, and the processing method for making dark plum is smoked. So it's inevitable. Old Beijing's sour plum soup is the original taste. Try it, it is definitely not the taste of bottled drinks on the market.