夏季沁饮 古法酸梅汤
<p>酸梅汤似乎就是为夏天而诞生的，</p><p>清代宫廷有所谓“士贡梅煎”，</p><p>即是酸梅汤古方的由来。</p><p>过去的哈德门，<br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>经常偶见卖酸梅汤的老人，</p><p>常常手持一对小青铜碗，</p><p>不时敲击发出铮铮之声。<br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>路人叫停，一碗饮下，暑气全消。<br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>南宋《武林旧事》中所说的“卤梅水”，</p><p>也是类似酸梅汤的一种清凉饮料。</p><p>如今盛行的酸梅汤,</p><p>据说是清宫御膳房为皇帝制作的消暑之物，</p><p>后来才逐渐流传到民间。</p><p>要知道，它比西欧传入我国的汽水要早150年。</p><p><br/></p><p><strong>本期分享 </strong></p><p><strong>古法酸梅汤</strong>▼<center><img src="http://i3.meishichina.com/attachment/201506/6/14335915103346.jpg" title="8_副本.jpg" style="font-family: 'Microsoft YaHei', tahoma, arial, sans-serif; font-size: 14px; line-height: 22px; white-space: normal; float: none;"/></center></p><p><br/></p><p><strong>材料：</strong></p><p><strong>乌梅 30克</strong></p><p><strong>山楂 25克</strong></p><p><strong>甘草 10克</strong></p><p><strong>陈皮 5克</strong></p><p><strong>洛神花 5朵</strong></p><p><strong> 桂花 少许▼</strong></p><p><center><img src="http://i3.meishichina.com/attachment/201506/6/14335914949739.jpg" title="2.jpg" style="font-family: 'Microsoft YaHei', tahoma, arial, sans-serif; font-size: 14px; line-height: 22px; white-space: normal; float: none;"/></center></p><p><br/></p><p><strong>煮制：</strong></p><p>1、将乌梅、山楂、陈皮、甘草、洛神花清水洗净后置入锅内<strong>▼</strong></p><p><center><img src="http://i3.meishichina.com/attachment/201506/6/14335914972394.jpg" title="3.jpg" style="font-family: 'Microsoft YaHei', tahoma, arial, sans-serif; font-size: 14px; line-height: 22px; white-space: normal; float: none;"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>2、加1.5升的纯净水浸泡2小时<strong>▼</strong></p><p><strong><center><img src="http://i3.meishichina.com/attachment/201506/6/14335915007493.jpg" title="4.jpg" style="font-family: 'Microsoft YaHei', tahoma, arial, sans-serif; font-size: 14px; line-height: 22px; white-space: normal; float: none;"/></center></strong></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>3、大火煮开，小火煮熬30分钟加冰糖▼</p><p><center><img src="http://i3.meishichina.com/attachment/201506/6/14335915037947.jpg" title="5.jpg" style="font-size: 14px; background-color: rgb(255, 255, 255); font-family: 'Microsoft YaHei', tahoma, arial, sans-serif; line-height: 22px; white-space: normal; float: none;"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>4、关火过滤，撒上少许桂花放凉或冰镇即可▼</p><p><center><img src="http://i3.meishichina.com/attachment/201506/6/14335915059850.jpg" title="6_副本.jpg" style="color: rgb(62, 62, 62); font-family: 'Microsoft YaHei', tahoma, arial, sans-serif; font-size: 14px; line-height: 22px; text-align: center; white-space: normal; float: none;"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>酸梅汤可以平肝火助消化，肝火较旺的人可以适当多饮<strong>▼</strong></p><p><strong><center><img src="http://i3.meishichina.com/attachment/201506/6/14335915084036.jpg" title="7_副本.jpg" style="font-family: 'Microsoft YaHei', tahoma, arial, sans-serif; line-height: 22px; float: none;"/></center></strong></p><p><strong><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></strong></p><p><strong>小提示：</strong></p><p>1、1.5升水煮可煮出1.2升左右的酸梅汤；</p><p>2、材料仅限煮一次即可，不宜反复煮；</p><p>3、孕妇饮用请务必在煮前去掉山楂，切记。</p><p><br/></p><p>更多精彩内容，可添加我的</p><p><p><br/></p><p><strong>微信订阅号：wanweimeixue</strong></p><p><b>或</b><strong>新浪微博：蕾拉的厨房</strong></p></p><p><br/></p>
页:
[1]