Sour Plum Soup
1.
Wash ebony, dried hawthorn, licorice, tangerine peel, roselle, and soak for 1 hour.
2.
Pour all the ingredients into the pot with water and boil for 40 minutes on low heat.
3.
Add rock sugar until completely melted, turn off the heat.
4.
Sprinkle in a little dried osmanthus, cover and simmer for 5 minutes, let cool and put in the refrigerator.
5.
Just filter out the slag when drinking.
Tips:
1. You can't finish the sour plum soup at a time, so it can be kept in the refrigerator for several days. But at room temperature, sour plum soup is very easy to deteriorate. If you see fine foam floating on the surface, it means that it has deteriorated and cannot be drunk.
2. The sour plum soup with licorice will have astringent aftertaste. Put some ice cubes to reduce the astringent taste. The reason why it is matched with osmanthus is because it can add the fragrance of sour plum soup, which is also in line with the traditional Chinese medicine theory that "scent can eliminate dampness and heat in the body".