Palace Sour Plum Soup

Name: Palace Sour Plum Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 75g Hawthorn; 50g Ume; 50g Black date; 5g Licorice; 3g Cardamom; 15g Osmanthus; Some crystal sugar; 5 liters water

by Celery

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

I have made a lot of sour plum soup, using no less than three or four formulas. It is no exaggeration to say that this is the purest sour plum soup I have ever tasted, and it has the taste of old Beijing-exquisite materials, exquisite production, and More appetizing, strengthening the spleen, calming the heart and soothing the mind. In the hot weather, serve a bowl in a cool place, which will definitely cool off the heat and defeat the autumn tigers. It is said to be the secret recipe of the palace. It was used by the royal and nobles of the Qing Dynasty.

Ingredients

75g Hawthorn
50g Ume
50g Black Date
5g Licorice
3g Cardamom
15g Osmanthus
Some Crystal Sugar
5 liters Water

Palace Sour Plum Soup

1. All materials except osmanthus and rock sugar, rinse with running water, add 3 liters of water, soak for 12 hours (overnight)

2. Bring to high heat, turn to medium-low heat and keep it boiling, simmer for 1.5-2 hours, add appropriate amount of rock sugar to boil, taste, and adjust the appropriate flavor

3. Filter out the soup, refill the remaining material into the pot, add 2 liters of water

4. Bring to a boil on high heat, simmer for 40 minutes-1 hour on medium and low heat, then add appropriate amount of rock sugar to adjust the appropriate taste