Homemade Sour Plum Soup

Homemade Sour Plum Soup

1. Washing and soaking ebony plum (approximately 2 hours in total, can reduce the smoky smell)

2. Pick up and drain

3. The casserole (boiled soup casserole is best) to remove the oil and wash, add 1500-2000 ml of water, and add ebony plums

4. After the high heat is boiled, turn to low heat and cook for 20-25 minutes, add rock sugar and stir until the rock sugar melts and turn off the heat

5. Sprinkle in dried osmanthus and rose petals while hot

6. After cooling, put it in a clean container and keep it in refrigerator, or add ice cubes to drink directly (you can also pour the sour plum soup into an ice tray to freeze it, so that it will not reduce the flavor if you drink it with ice in the future)

Tips:

1. Under normal temperature, the sour plum soup is very easy to deteriorate. If the sour plum soup cannot be finished at one time, it is best to store it in the refrigerator, but it should not exceed three days.
2. The raw materials that have been boiled can be boiled once with an appropriate amount of water, and they can be drunk separately, or the soup that has been boiled twice can be mixed together for drinking.