Osmanthus Sour Plum Soup
1.
Prepare the ingredients you need.
2.
Rinse ebony, hawthorn, tangerine peel, and licorice several times with water, and drain the water.
3.
Pour 1800ml of water into the casserole and soak the drained ingredients in the casserole for an hour.
4.
Bring to a boil on medium and high heat, then turn to low heat and simmer for 50 minutes.
5.
Add rock sugar and turn off the heat when all the rock sugar has melted.
6.
Sour plum soup is filtered through a mesh sieve to filter out the soup residue and put it into a basin.
7.
The surface is sprinkled with sweet-scented osmanthus, and the aroma comes out.
8.
After it has cooled thoroughly, put it in a glass jug and put it in the refrigerator for several hours before drinking.
9.
Posing for a photo, beautiful 😄
10.
Here is another finished picture, would you like to drink it? 😊
Tips:
1. The pot for cooking sour plum soup is best not to use iron or copper pots, iron pots are not suitable for cooking acidic substances.
2. The taste of sour plum soup is better after being iced. It is easy to deteriorate when placed at room temperature. If there are fine bubbles floating on the surface, it means that it has deteriorated and cannot be eaten.
3. You can adjust the formula according to your favorite taste. If you don't like tangerine peel, you can use ebony, hawthorn, and licorice to cook in a ratio of 3:2:1. The taste is also good.
4. Friends who have gastric ulcers suggest not to drink, which will stimulate gastric acid secretion. People with deficiency of the spleen and stomach are not suitable to drink iced plum soup.
5. The dried ebony ume I use is a homemade product from the farm. I suggest you go to the pharmacy to buy ebony.
6. The heat and the amount of water directly affect the concentration of sour plum soup. You can master the experience by doing it a few times.
7. The filtered soup residue from the sour plum soup can also be boiled by adding two-thirds of the first water volume. After it is boiled, it will be mixed with the previously boiled sour plum soup, and the taste is not much different.
8. The material of sour plum soup can be wrapped in gauze bag. When cooking, put the gauze bag directly, and there is no need to filter after it is boiled.
