Apricot Peel Water

Name: Apricot Peel Water
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: (Leather) 100g Apricot; 120g crystal sugar; 2000ml mineral water; 5-8 pieces Licorice Chips; 5g Tangerine peel; 10g Hawthorn

by Nuan Nuan Shang

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

On the first day of July, I met with the little girl to eat stuffed skins in Sanlitun. Walking through the bustling alleys to a residential building in the North District of Sanlitun, the little girl said: "Here." I sat on the fitness equipment in front of the door with a dazed expression and asked, "Are you sure, this place is stuffed leather." Yes? Obviously it's more like the late-night cafeteria in Japanese TV series!"

Apricot skin water, looking at the menu, it said that there was a certain fermented wine fragrance, but later found that it was wrong. The so-called fermentation refers to the sweet embryo seed Mojito. Apricot peel refers to the pitting of fresh apricots, slices and sun-dried. Apricot peel water is a drink made by soaking dried apricot peels and boiled with rock sugar. Also known as apricot peel tea, it is a local signature drink in Dunhuang, Gansu. The apricot peel water actually tastes a bit like sour plum soup (poke here for sour plum soup), but it doesn’t have the refreshing coolness of sour plum soup. It’s more like a spring breeze that gently and softly dissolves your heat and makes you love it the taste of.

The first time you boil apricot peel water, the ratio of apricot peel and water is not very accurate. The actual taste is softer than Bei 27 apricot peel water. It is recommended that you can increase the amount of apricot peels appropriately, and do not increase the amount of water.

Ingredients

(Leather) 100g Apricot
120g Crystal Sugar
2000ml Mineral Water
5-8 pieces Licorice Chips
5g Tangerine Peel
10g Hawthorn

Apricot Peel Water

1. Material drawing

2. Rinse apricot peel, hawthorn, tangerine peel, and licorice slices with water and control the water.

3. Put the washed apricot peel, hawthorn, tangerine peel, and licorice slices into a soup pot, add 2000 ml of mineral water, and soak for at least 1 hour without opening the fire (you can also use a small amount of mineral water to soak the ingredients in refrigeration, and make up to 2000 ml when boiling. water).

4. Turn on the fire, bring to a boil on high heat, then cover the pot and turn to low heat and simmer for 30 minutes.

5. After 30 minutes, add rock sugar, continue to cook on low heat for 10 minutes until the rock sugar melts, turn off the heat and let it dry to room temperature.

6. Filter the apricot peel water after it has been allowed to cool, and it will taste better after being refrigerated.

Tips:
Like the sour plum soup, the freshly cooked apricot peel water will taste more sour, and it will taste less sour after being refrigerated.

Nuan Nuanshang: Sina gourmet blog, headline account signing author, gourmet freelance writer, favorite thing is to cook the food that Thusheng loves. Here I will publish some of my private food, travel notes and some warm and interesting little things from time to time.
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