Old Beijing Sour Plum Soup

Name: Old Beijing Sour Plum Soup
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 30g Ume; 1500g water; 60g Hawthorn; Some crystal sugar; 5g Tangerine peel; 5g Licorice; 5g mint; 4 lemon

by Lan Bingying

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Old Beijing Sour Plum Soup is the summer memory of every Beijing child. Grandma always boiled it for us when we were young. Grandma Li in the front yard boiled it, so Grandma Zhao brought her grandson to drink. The grandmother in the backyard is boiled, and the grandmother Wang next door will also bring her granddaughter to chat. Sour plum soup, appetizing and dispelling dampness, dispelling heat and relieving greasiness Digestion and weight loss. It's the best cold drink in summer~
Happy summer is indispensable to go to the barbecue stalls to make skewers~ At this time, it is more necessary to cleanse the stomach and intestines with sour plum soup~ Wash away the hot and greasy, so that the hawthorn has a phlegm and damp physique, and weight loss is not a problem, so that it will not be bitter. Summer~
The frozen sour plum soup can also make sour plum ice! It's more delicious, don't miss it.

Ingredients

30g Ume
1500g Water
60g Hawthorn
Some Crystal Sugar
5g Tangerine Peel
5g Licorice
5g Mint
4 Lemon

Old Beijing Sour Plum Soup

1. Wash ebony, hawthorn, tangerine peel, licorice with water, mint leaves and lemon for use

2. Put all the ingredients except rock sugar, lemon and mint in a casserole, soak for 30 minutes, and set alight

3. Bring to a high heat, turn to low heat and simmer for 20 minutes, then turn off the heat and simmer for 1 hour, add rock sugar, lemon and mint leaves, let them fully fuse, and then put it in the refrigerator for 1-2 hours.

Tips:
Umei, please choose unsweetened ones! Sweet ebony is not that taste. The dried hawthorn should also be unsweetened~
The amount of rock sugar feels like I want to add

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