Old Beijing Palace sour plum soup(lao bei jing gong ting suan mei tang )

Old Beijing Palace sour plum soup

Introduction:

"The recipe comes from the Internet. After a try, it turns out to be the purest sour plum soup, worthy of the name of" old Beijing "and" Palace ", so it is highly recommended to you. All materials except dried Osmanthus fragrans and rock sugar should be obtained from Chinese pharmacy or drugstore. Slow frying over low heat to create authentic Beijing flavor. To fight against autumn tigers, you can have a bowl of ice, cool down the heat, and have the health care effect of appetizing, invigorating the spleen, calming the heart and calming the nerves. "

Production steps:

Step 1: wash all materials except Osmanthus fragrans and rock sugar with running water;

Step 2: add 3 liters of water and soak for 12 hours (overnight)

Step 3: heat up, boil over high heat, turn to low heat, keep boiling slightly, simmer for 1.5-2 hours;

Step 4: add the right amount of rock sugar to cook, taste, and bring out the appropriate taste;

Step 5: filter out the soup;

Step 6: put the remaining slag into the boiler again, add 2 liters of water;

Step 7: bring to a boil over high heat and simmer over low heat for 40 minutes to 1 hour;

Step 8: add the right amount of rock sugar again to make the right taste;

Step 9: add Osmanthus fragrans, turn off the fire, mix well, and let it stand for a while;

Step 10: filter out the soup and discard the dregs;

Step 11: mix the two boiled juices;

Step 12: cool it in the air and drink it. It tastes better after freezing;

Step 13: add rock sugar and dried osmanthus when drinking.

Materials required:

Raw Hawthorn: 75g

Black plum: 50g

Wuzao: 50g

Licorice: 5g

Cardamom: 3G

Dried Osmanthus fragrans: 15g

Rock sugar: right amount

Clear water: 5 liters

Note: 1, with casserole better, but not so big casserole ah. Half or a third of the amount, you can use a casserole. 2. Osmanthus should be put last, put in Osmanthus can turn off the fire, so as not to lose the aroma of osmanthus. When you drink it, add some osmanthus to make it more fragrant. 3. The amount of rock sugar depends on your taste. You can also add enough at one time. I'll do it twice, mainly to make the right taste. What is the right taste? The best way is to have a taste. 4. If you like to have a heavier taste, you can also reduce the amount of water, or increase the heat, or collect more juice for a while. 5. The taste is really pure. It's definitely worth a try.

Production difficulty: simple

Process: boiling

Production time: one day

Taste: sweet and sour

Chinese PinYin : Lao Bei Jing Gong Ting Suan Mei Tang