Sour plum soup: a good taste for relieving summer heat(suan mei tang jie shu hao zi wei )

Sour plum soup: a good taste for relieving summer heat

Introduction:

Production steps:

Step 1: prepare the mume.

Step 2: get the Hawthorn ready.

Step 3: prepare licorice.

Step 4: prepare tangerine peel.

Step 5: get the rosemary ready.

Step 6: wash all the ingredients and put them in a casserole.

Step 7: add water, bring to a boil over high heat, turn to low heat and cook for 40 minutes.

Step 8: add the rock sugar, cook until the rock sugar melts, and turn off the fire.

Step 9: filter out the sour plum soup, and you can eat it. It tastes better when it's iced..

Materials required:

Black plum: 30g

Hawthorn: 20g

Licorice: 5g

Tangerine peel: 3G

Luoshen flower: 5g

Osmanthus fragrans: 2G

Water: 2000ml

Rock sugar: 100g

Note: Osmanthus fragrans should wait for the rock sugar to melt, and then add it to simmer for a while. It tastes the best. The picture was taken when I was cheating on someone else's recipe. Later, I forgot to take another picture when I cooked it. When cooking sour plum soup, ingredients are the key. Good medicinal materials can make sour plum soup sweet and sour, and Luoshen flower is not enough. Traditional Chinese medicine said that the spleen and stomach deficiency cold can not eat iced sour plum soup, in addition, each person should drink sour plum soup every day, preferably not more than 180ml.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Suan Mei Tang Jie Shu Hao Zi Wei