"Your shallow smile, like Ume sauce..."
If you want to talk about the most brainwashed song recently, it must be Li Ronghao's "Wumei Sauce", and even the search volume of "Wumeizi sauce" on various e-commerce platforms has increased by 200 times; Some merchants have changed the product copy to "Li Ronghao's sweet plum sauce", and many netizens said: "Order the same style immediately, feel the sweet love!" ”
The inspiration for "Plum Sauce" is roasted goose?
When most people eat roast goose, the focus is usually on the "goose": must choose a black and brown goose raised for more than 180 days, must be lychee wood, the entrance should be burnt and crispy, the meat is delicate and moist, the skin and meat are sandwiched with a layer of tender fat, a bite can produce juice, chewing can also taste the taste of five spices... However, excellent creators can always find unusual from the universal, the same roast goose, singer Li Ronghao wrote down the inconspicuous plate of plum sauce with roasted goose. After taking a dip in sweet and sour plum sauce, he was inspired.
Not only the song, but also "Wumeizi sauce this sauce", Taobao search volume increased by 843% in a week! I don't know if "Umeizi-chan" sings the beauty of love, but it really stirs the stomachs of many people!
There is no such fruit as ume?!
Many people find "Ume sauce" novel, but Ume is no stranger. The first time many people see "Wumei" is in the ancient town of Jiangnan Water Town or popular scenic spots, where small traders sell "fresh Wumei". This kind of black oily appearance, round and full fruit, looks very attractive, but it is not plum, but a grape (grape) with a cut head, also called Garbo fruit.
The name of Wumei was first found in the "Collection of Materia Medica" compiled by Tao Hongjing of the Liang Dynasty of the Southern and Northern Dynasties, and the "Essence of Materia Medica" of the later Ming Dynasty recorded that "those who are ripe and larger than apricots are picked in May, and those who smoke with hundred herbs until they are black are umei, and those who are drowned in salt are white plums." The "Compendium of Materia Medica" records that "take the green plum basket and smoke it black on the protrusion", that is, it becomes a plum.
In layman's terms, Ume is a traditional Chinese medicine with the same origin of medicine and food, which is made by simmering unripe plum fruits (that is, we say green plums) until they are black and dried, which has the effect of collecting lungs, astringent intestines, Shengjin, and anxiang.
Wang Jingyun, a national senior nutritionist and practicing traditional Chinese medicine practitioner, introduced to reporters that in addition to being used as a medicinal use, Wumei can also be eaten as a health food, such as dried plum, plum juice, plum paste, umei porridge, etc. In TCM health preservation, spring corresponds to nourishing the liver, and the sour taste in the five flavors enters the liver, so eating a little sour food in spring is also good for health. But because of umeine acid, stomach acid, gastroesophageal reflux can not eat more, fasting state do not eat too much.
The story goes back a long time...
As one of the oldest seasonings in China, plum sauce has a history of more than 3,000 years, nearly 1,000 years earlier than vinegar, and is still an indispensable seasoning for southern people, but it is rarely known in other regions. Can live in a corner of the corner for thousands of years, become a can't do without when you want to eat roast goose, and can't remember when you don't eat it - how did the magical sweet and sour taste of plum sauce do it?
As a plant native to China, plum existed in the eating and drinking routine of Emperor Gaozong of Yin of the Shang Dynasty; During the Three Kingdoms period, Cao Cao's army could accidentally pass by Meizilin, and told the army that "sweet acid can quench thirst"; In the Tang Dynasty, plums were the core inspiration for Li Bai's love innocence picture "Lang rode a bamboo horse and went around the bed to get green plums".
At that time, plum was like the persimmon trees in the hutongs of Beijing today and the lychee trees in the courtyards of Guangdong. In late spring and early summer, plums hang all over the treetops, and the sour taste will stir the tip of the tongue and flood the saliva overflowing. As a people who love to eat, not doing something about it is simply contrary to the gift of nature.
The second season of "Flavor of the World" recorded the practice of traditional plum sauce preserved in the Chaoshan area. "After picking, the green plum has a sour taste, so it should be marinated first", and the salted plum is called saltwater plum, which is directly placed in a sealed jar, which is a sour seasoning that can be used at any time; Half dried plum is placed in the hot sun until half of the moisture is removed, which not only saves space when stored, but also has a little more aroma than saltwater plum.
The pickled plum tradition, which originally spread throughout the country, was gradually dispersed by the great historical cooling of the Northern and Southern Song Dynasties and subsequent population migration. Only those areas that have a stable climate far from the foot of the Son of Heaven have preserved the custom of making plum sauce. Most of them are in the coastal areas of southern China, which is why today, plums are a seasoning artifact hidden in the Fujian folk of Yunnan, Guizhou, and Guangzhou, while the vast majority of people who have conquered the Central Plains and Northwest have never seen them.
Ume can not only be boiled in sauce, but also has different flavors with different ingredients!
Sour plum soup
Wash the plum, tangerine peel, licorice and hawthorn with clean water, put them in tea bags or cotton bags, put them in a pot and pour clean water to soak for half an hour. Bring to a boil over high heat, turn to low heat and simmer for 1 hour. Add rock sugar and simmer for 2 minutes. Turn off the heat and sprinkle with osmanthus when drinking. At room temperature, plum soup is easy to spoil, and can be stored in the refrigerator if you can't finish drinking.
Wuchen Pu'er tea
After washing the tangerine peel and plum, cut the tangerine peel, cut the plum, put the Pu'er tea, tangerine peel and plum into a teapot together, inject boiling water, pour out the tea water brewed for the first time, re-inject boiling water, and filter out the tea soup for drinking. Quench thirst, nourish the stomach, suitable for people with dry mouth, loss of appetite and indigestion.
Ume three bean drink
Boil 30g each of plum, black beans, soybeans, mung beans and rock sugar for 2 hours. This side is plain and nourished, using food, boiled sweet and sour, suitable for all ages.
Source | Extreme things, Hangzhou foodies, impression Anhui IMPAH
Edit | Wang Runnan
Editor-in-Chief | Zhang Yue
Auditor | Song Jinfeng Yang Quansheng