Ingredients: dried ebony (half a catty), hawthorn (half a catty), osmanthus fragrans (one or two), licorice (one or two), borneol or brown sugar.

1. Dried ebony and hawthorn bought from the dry goods market must be boiled in water first.

2. Wrap the soaked ebony and hawthorn with gauze and a small amount of osmanthus and licorice.

3. Fill the cauldron with water, put it in a gauze bag and boil it.

4. After boiling, add appropriate amount of borneol or brown sugar which can play a dyeing role. 5, simmer for 6 to 7 hours, the water is about half, and the sour plum soup is ready.

Drinking instructions

1. The prepared sour plum soup can't be eaten all at once, so you can put it in the refrigerator for a few days. But at room temperature, sour plum soup is very easy to deteriorate. If you see thin bubbles floating on the surface, it means that it has deteriorated and you can't drink it.

2. Sour plum soup with licorice will have an astringent taste. Putting some ice cubes when drinking can reduce the astringency.

3, the sour plum soup made by novices is likely to be too strong or too weak, and the ratio of heat to water can only be tried!

raw material

Myrica rubra, honey, candied dates, roses, sugar.

Of course, Yangmei should be washed carefully, because it is easy to hide some bugs. After washing, choose a big, full and dark red one, not too much, about 25 pieces, put it in a big bowl, sprinkle with four spoonfuls of sugar and marinate. Cover the bowl and shake it up and down a few times to distribute the sugar evenly.

Choose 8 candied dates, put them in a pot and pour a bowl of water. First, burn it quickly with strong fire, and then cook it slowly with slow fire to extract the sugar in the candied dates. When cooking dates, mix honey in another big bowl, about 4 spoonfuls, and stir well. Sprinkle 7 or 8 rose buds for later use. Because the sweetness of honey is natural, sweeter and has room for aftertaste, unlike sugar.

After the candied dates are burnt, the water is completely boiled, and the essence and sweetness of the candied dates are absorbed. Instead of candied dates, pour boiling water into the prepared honey bowl, then stir it evenly, and the mixed fragrance of honey and roses wraps around the nose.

Then pour the honey water into the pickled Yang Meili, and immediately cover the bowl to prevent the steam from overflowing. Then shake the bowl up and down for 2-3 minutes, so that the sour juice of Myrica rubra is completely dissolved in honey water, and then send it to the refrigerator for refrigeration.

There is no process of boiling bayberry here, in order to keep the bayberry fresh and tender. Because cooking will make the water in Yangmei evaporate, and the mouth will be old and astringent. In many cooked sour plum soups, Yangmei loses its bright color and tastes like chicken ribs.

This sour plum soup, the entrance is the ethereal fragrance of roses, followed by the sweetness of honey, followed by the sour taste of bayberry, and then a little sweetness of candied dates. Progressive all the way, bittersweet, icy. It's really exhausting to hold a bowl of sour plum soup in hot weather.

At this time, bayberry is sour and sweet. It's mainly sweet, but it doesn't seem to mean sour. Just like a girl who is in love with spring, sometimes she is jealous of her lover's mind and sometimes she remembers his goodness. She seems indifferent, and her heart has been turned over a thousand times.

It turns out that jealousy is the best.

Sweet-scented osmanthus sour plum soup

Open classification: food, diet, cooking, recipes.

Raw materials:

250g dried ebony, 250g hawthorn, osmanthus fragrans 100g, licorice 100g, crystal sugar or brown sugar.

Exercise:

1. Buy dried ebony and hawthorn from pharmacies or dry goods markets and boil them in water first.

2. Sweet-scented osmanthus, licorice and soaked ebony and hawthorn are wrapped in gauze.

3. Fill the cauldron with water, put the gauze bag in it and boil it.

4. After boiling, add appropriate amount of rock sugar or brown sugar.

5. Cook on low heat for 2-3 hours. When the water is about half cooked, the sour plum soup is ready.

Tips:

1. The prepared sour plum soup can't be eaten all at once, so you can put it in the refrigerator for a few days. But at room temperature, sour plum soup is very easy to deteriorate. If you see thin bubbles floating on the surface, it means that it has deteriorated and you can't drink it.

2. Sour plum soup with licorice will have an astringent taste, and putting some ice cubes when drinking can reduce the astringency.

The homemade sour plum soup may be too strong or too weak, so you can add water or cook it for a while.

Lilac sour plum soup

Mume and hawthorn promote fluid production and digestion; Pericarpium Citri Tangerinae, Cortex Cinnamomi Japonici and Flos Caryophylli at room temperature; Season with white sugar. This soup can be used for diseases such as summer heat hurting body fluids, vomiting and diarrhea, thirst, etc. Mume, Crataegus pinnatifida, Cinnamomum cassia and Clove have strong inhibitory effects on various bacteria in gastrointestinal tract, so this soup can be used as a drink for patients with enteritis and dysentery, especially for inhibiting vomiting. Children who vomit can drink this soup.

Raw materials:

Mume100g, hawthorn 20g, tangerine peel10g, cinnamon 30g, clove 5g and sugar 500g.

Making:

1. Wash Mume and Crataegus pinnatifida, break them one by one, and put them together with Pericarpium Citri Tangerinae, Cortex Cinnamomi and Flos Caryophylli into gauze bags for later use.

2. Put about 5500 grams of water into the pot, put the medicine bag into the water, bring it to a boil with strong fire, then turn it down for about 30 minutes, take out the medicine bag, let it stand for 15 minutes, filter out the soup, add sugar and dissolve it into a drink.

Mung bean sour plum soup

Boil 150g mung bean and 100g sour plum in water, add appropriate amount of sugar and cool.

Radish sour plum soup

250 grams of fresh radish, washed and sliced, 2 sour plums, decocted in water, slightly thin, dregs removed, soup made, has the functions of soothing stomach, promoting circulation of qi, resolving phlegm and promoting fluid production, and can be used to treat chest distress and abdominal distension caused by food retention or overeating.