Sweet scented osmanthus and sour plum soup in old Beijing

Sweet scented osmanthus and sour plum soup in old Beijing

Introduction:

"Sour plum soup has always been a good summer drink. 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 disease, 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. Xinyuanzhai in Liulichang is the most famous one for making sour plum soup in Beijing. Xinyuanzhai's sour plum soup was boiled in the middle of the night and put in a big blue and white porcelain jar. It was put in an old-fashioned green paint ice bucket. When it was sold the next morning, the sour plum soup would be cold and shake teeth. The sour plum soup here is only sold for 70 days from the Dragon Boat Festival to the Zhongyuan festival every year, and only two jars of it are sold every day until it is sold out. " It's a rare health drink in hot summer. "

Production steps:

Step 1: wash the main material with clean water to remove the floating ash, add 7 Jin of water and soak for 20 minutes

Step 2: bring the water and the main ingredients to a boil over high heat, then turn to low heat and cook for 45 minutes.

Step 3: drain the sour plum soup

Step 4: add 3 jin of water into the pot, bring to a boil over high heat, then turn to low heat and cook for 25 minutes.

Step 5: mix the sour plum soup cooked twice

Step 6: add rock sugar and Osmanthus fragrans, stir well and let cool.

Step 7: add a small spoonful of honey into the cold sour plum soup and refrigerate for more than 3 hours.

Materials required:

Mume: 50g

Hawthorn: 50g

Black dates: 50g

Cardamom: 2G

Licorice: 5g

Rock sugar: 200g

Sweet osmanthus: 50g

Qingshui: 10 jin

Honey: right amount

Note: the main material must be soaked in cold water, hot water and warm water can not soak out the main material. ********There is no honey in the formula of the old Beijing sweet scented osmanthus sour plum soup, but honey is a natural preservative, so you can add a little less, but don't add too much. Honey itself has a very special flavor, adding more will cover the original taste of the sour plum soup. ********If you can't buy sweet scented osmanthus, you can use dry sweet scented osmanthus instead. But do not cook with the main ingredients, so that the fragrance of Osmanthus will evaporate with steam, as long as after the sour plum soup is cooked, add an appropriate amount of dry osmanthus, soak it for one hour and then remove it. Of course, if you don't like the taste of hanging flowers, you can do without it. ********No rock sugar can be used as white sugar, but rock sugar has the effect of removing fire. It's more suitable to put it in sour plum soup than white sugar. It's not difficult to buy rock sugar. I suggest you use rock sugar to make all the ingredients. The proportion and dosage can be added or reduced according to your own taste, but it's not recommended to change too much. I've tried to halve the weight of hawthorn, because I don't like the taste of hawthorn, but I don't like the taste of hawthorn It's almost cooked.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet and sour