Rose sour plum soup(mei gui suan mei tang )

Rose sour plum soup

Introduction:

"I don't like the taste of tangerine peel and licorice. I only put a little bit in this time. If you don't like it, you can skip these two. Other dry goods cannot be omitted. The sour plum soup with licorice will have astringent aftertaste. When you drink it, you should put some ice cubes to reduce the astringent taste. "

Production steps:

Step 1: (1) prepare all the materials, wash away the floating dust with water, and soak in water for half an hour.

Step 2: pour water into the pot and pour in the fresh dry goods.

Step 3: boil over high heat and simmer over low heat for about 40 minutes.

Step 4: after 40 minutes, put in the dried Osmanthus fragrans (can be replaced by sugar Osmanthus fragrans), boil again, stir with a spoon.

Step 5: add rock sugar. Remember to stir it again.

Step 6: finally put in the dried rose flowers, boil for 5 minutes, cover the pot and simmer for 10 minutes to release the flavor of the rose. At this time, the delicious sour plum soup is ready.

Materials required:

Black plum: 12

Hawthorn slice: 35g

Rose: 15g

Osmanthus fragrans: 8g

Tangerine peel: a little

Licorice: a little

Rock sugar: 35g

Precautions: 1. If you can't finish the sour plum soup at a time, you can put it in the refrigerator for a few days. But at normal temperature, sour plum soup is easy to deteriorate. When it sees a thin bubble rising on the surface, it means that it has gone bad. 2. Add licorice sour plum soup will have astringent aftertaste, drink to put some ice can reduce astringent taste ah. 3. After making the soup, wait for the soup to cool, put it in a cold pot or empty bottle, and refrigerate it in the refrigerator for better taste.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Mei Gui Suan Mei Tang