Put the washed dried ebony, hawthorn, dried tangerine peel and licorice slices into a soup pot, add 2000 ml of mineral water and soak them for half an hour without fire. After the first boiling, the filtered material can be boiled for the second time with appropriate amount of water. I cook the soup twice at a time, then mix the two kinds of soup together, taste the sweetness I need and prepare the ingredients I need. Because ebony is astringent, it needs to be washed repeatedly, and other ingredients need to be washed again. Soak them in a pot for about 1 hour. I'll soak for one night before going to bed, no problem.
Sour plum soup is made from raw materials such as dark plum, hawthorn, licorice, dried tangerine peel, osmanthus fragrans, rock sugar and so on. These materials are available in Chinese medicine shops. My sour plum soup is also paired with black dates and cardamom. If you don't like it, you can leave it 0/0g of dried tangerine peel/kloc-,8 pieces of ebony, 25g of hawthorn, 5 pieces of luoshen flower, appropriate amount of osmanthus and appropriate amount of rock sugar. Wash dried tangerine peel, dark plum, hawthorn slices and Luoshen flowers, and soak them in water for half an hour.
It takes a long time to take care of it. In the process of preservation, the temperature can be reduced appropriately. Generally, it can be stored in the refrigerator for about three days, not for too long, because it may go bad or be contaminated by other foods, and it will also have an impact. There are more rock sugar, thicker plum juice and less water, so the taste is thick and bitter. The entrance is cold, sweet and sour, and it is just like pure mash in the mouth, which is difficult to swallow. Few people can stand there and drink a small bowl instead of another. It is said that rock sugar is the essence of sour plum soup. Add rock sugar and simmer for a while to get the effect. It becomes sour plum soup after being chilled.