Osmanthus Sour Plum Soup
1.
Material drawing
2.
Rinse dried ebony, hawthorn, tangerine peel, and licorice slices with water, and then control the water.
3.
Put the washed dried ebony, hawthorn, tangerine peel, and licorice slices into a soup pot, add 2000 ml of mineral water, and soak for half an hour without opening the fire.
4.
Turn on the fire after half an hour and bring it to a boil.
5.
Cover the pot and turn to low heat and cook for 30 minutes.
6.
After 30 minutes, add rock sugar and appropriate amount of sweet-scented osmanthus (forgot to take the picture of putting sweet-scented osmanthus), continue to cook for 10 minutes until the rock sugar melts, turn off the heat and leave to room temperature.
7.
Strain the sour plum soup after cooling, store it in the refrigerator, and add a little osmanthus to decorate it before drinking.
Tips:
The freshly cooked sour plum soup 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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