Generally speaking, the three main raw materials of sour plum soup are dark plum, hawthorn and licorice, and their ratio should be controlled at about 3: 2: 1. Mume is one of the essential raw materials of sour plum soup, which contains citric acid, malic acid, succinic acid, sugar, sitosterol and vitamin C.
It tastes sour and contains more than 20 kinds of nutrients such as calcium, protein, riboflavin, magnesium, fat, nicotinic acid, vitamin C, dietary fiber and so on.
Hawthorn is also a sour food, which contains acids such as ursolic acid, oleanolic acid, maslinic acid, saponin tannin, fatty acid, chlorogenic acid, caffeic acid and vitamin C. But there is a lot of sugar in it, so it tastes sour and sweet.
The peel of citrus fruits is made by drying and is rich in nutrition. Pericarpium Citri Tangerinae contains flavonoids, volatile oil, limonin, alkaloids and trace elements, as well as vitamin B, vitamin C, carotenoids, protein and other nutrients.
Preservation time of homemade sour plum soup
The sour and sweet taste of sour plum soup makes many people like it. The method of sour plum soup is also very simple and can be made at home. Homemade sour plum soup should be noted that the storage time of sour plum soup is short, so drink as much as possible. If it is too much, it can only be stored for a period of time.
If the homemade sour plum soup is stored at room temperature, it will generally deteriorate in a short time, especially in hot summer, and it may deteriorate in a few hours. If stored in the refrigerator, it can generally be stored for about three days, but it is recommended to drink it in one or two days as much as possible to avoid keeping it for too long, because sour plum soup is delicious because it is fresh and fresh, and sour plum soup will not taste good if it is kept for a long time.
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