Sour Plum Soup
1.
Prepare the required ingredients;
2.
Put all the ingredients except honey, osmanthus, mint into the casserole;
3.
Pour in pure water and soak for 45-60 minutes;
4.
Bring the casserole to a boil;
5.
Turn to low heat and simmer for 30-40 minutes;
6.
Take a large bowl and put mint and sweet-scented osmanthus;
7.
Pour the cooked sour plum soup into a bowl;
8.
After filtering and letting cool, add honey and stir evenly;
9.
It tastes better after being refrigerated.
Tips:
1. The red color of the sour plum soup is due to the addition of Roselle;
2. Avoid using iron pots for cooking sour plum soup, casserole is best;
3. The amount of honey should be used as appropriate. You can also exchange rock sugar for rock sugar if you don't like it.