Old Beijing Sour Plum Soup Cool for A Summer

Old Beijing Sour Plum Soup Cool for A Summer

1. Take out the ingredients and clean them, then put the ingredients into the bowl, add water to submerge the ingredients, and soak for about half an hour (except the osmanthus)

2. Put the soaked ingredients into a non-woven bag and tie the bag tightly.

3. Put the soaking water and the ingredients into the pot together. Don't pour the soaking water.

4. Add some water and cook together. Generally, 2L of water and 8 bowls of water are used for a package of sour plum soup.

5. After the high fire is boiled, simmer it on a low fire for about half an hour.

6. After cooking, turn off the heat and add rock sugar.

7. Take out the non-woven bag.

8. Put the boiled sour plum soup into a bowl and sprinkle with sweet-scented osmanthus.

9. Sour plum soup is complete! It tastes better after being kept in the refrigerator.

Tips:

1. The rock candy is replaced by Luo Han Guo, the taste is more sweet.
2. Because ebony plum (sour plum) and hawthorn are more acidic, they will use more rock sugar to neutralize their taste and make them sour and sweet. Sour plum soup is delicious and be careful of excessive sugar!
3. Give advice that the medicine tastes great. If the children at home drink it, cut the amount of licorice by half, so that the children will be more receptive. (But I still like the taste of authentic sour plum soup. After drinking it, the taste is sweet, it is very layered, and it is too thirst quenching! If you eat hot pot at home, boil a pot of sour plum soup in advance to make a drink, which is really good !)