Old Beijing Palace Sour Plum Soup
1.
Rinse all materials except osmanthus and rock sugar with running water;
2.
Add 3 liters of water, soak for 12 hours (overnight)
3.
Bring to the heat, turn to medium and low heat to boil, and simmer for 1.5-2 hours;
4.
Add an appropriate amount of rock sugar and boil, taste, and adjust the appropriate taste;
5.
Filter out the soup;
6.
Re-enter the remaining material slag into the pot and add 2 liters of water;
7.
Bring to a boil on high heat, simmer on medium and low heat for 40 minutes-1 hour;
8.
Add an appropriate amount of rock sugar again to adjust the appropriate taste;
9.
Add sweet-scented osmanthus, turn off the heat, stir well, and let stand for a while;
10.
Filter out the soup, discard the residue and use it;
11.
Mix the two boiled soups;
12.
It can be drunk after cooling, and it tastes better when chilled;
13.
When drinking, you can add rock sugar and dried osmanthus.
Tips:
1. It is better to use a casserole, but it is not that big. If you halve or 1/3 the amount, you can use a casserole.
2. Put the sweet-scented osmanthus last, put it in and turn off the heat to prevent the fragrance of sweet-scented osmanthus from dissipating. Add some sweet-scented osmanthus when you drink it to make it more fragrant.
3. The amount of rock sugar depends on your taste, and you can add enough at one time. I divided it twice, mainly to bring out the appropriate taste. What is the proper taste? The best way is to taste it~
4. If you like a heavier taste, the amount of water can be reduced, or the fire can be larger and the juice can be charged for a while.
5. The taste is really pure and it is definitely worth a try.
