Question 1: How to make homemade sour plum soup? This is a prescription given to me by a clerk in a Chinese medicine shop a long time ago. Personally, it tastes quite good. It is safe to make this at home, and it is simple and easy to do. You can drink it in the refrigerator for several days at a time. Ingredients: ebony, hawthorn, dried tangerine peel, Ophiopogon japonicus, licorice. I'm all in Tongrentang. Note that both ebony and hawthorn are heavy, and the consumption is relatively large, so you can't buy the same amount of these five things when you buy them. I usually buy half a catty of ebony and hawthorn, and two taels of the rest, so I wear 39 yuan. Every time I cook, the dosage is arbitrary. I usually use 0/3 or 4 pieces of ebony/kloc-,20 pieces of hawthorn, and just pinch a pinch of the other three. It tastes strange when it is too much. Boiling: the method is the same as decocting medicine. I even chose a medicine pot for the pot. Soak it for about half an hour first (I usually soak it in the morning and cook it in the afternoon), and I added 1500ml water to the above amount. When cooking, bring it to a boil, then simmer. After 30 minutes, pour out the soup, add half a amount of boiled water 15 minutes to the bottom material, and mix the soup twice and add rock sugar. It tastes sour when it's hot, but it tastes good when it's cold.

Question 2: How to cook sour plum soup? The ingredients are: ebony, hawthorn, dried tangerine peel, licorice, sweet osmanthus 1, soak them first! This soaking water and soaking time can be exquisite! To soak in warm water, put Mume and Shancha in a bowl of warm water, and pour tangerine peel and licorice into another bowl of warm water! Mume and Shancha need to soak for 5 minutes; For dried tangerine peel and licorice, soaking in 1 min is enough. If it is a single-handed ebony, then you can add a single-handed hawthorn, and only a handful of dried tangerine peel and licorice is enough! The sour plum soup cooked in this proportion is sweet and sour, and it is very fragrant and delicious. All the ingredients have been soaked, and the next step is to cook the ingredients in the pot! First, pour about 2.5 Jin of water into the pot. When the water boils, put the ebony and Shancha first, cook for a while, and then add licorice and dried tangerine peel to cook together. Cover it and cook it for about 10 minutes, but cook it over medium heat! 3。 10 minutes passed, and the sour plum soup has turned into a deep color! At this time, we will add a proper amount of rock sugar into it, stir it, cover it and cook for 10 minutes! 4。 After 10 minutes, open the pot. The color of this sour plum soup is close to dark brown. Well, a large pot of fragrant sour plum soup is ready! ! After it is cooked and cooled, it is best to put it in the refrigerator to cool it, and the taste will be better ~ There is also a little secret-if you put some sweet osmanthus and honey when drinking, it will taste better!

Question 3: How to make sour plum soup at home is as follows:

1. Wash dried ebony, dried hawthorn, jujube and mint. If it is a big rock sugar, break it.

2. Put the ebony, hawthorn, jujube and Schisandra into the pot together (do not use an iron pot), add water, boil over high heat, turn to medium heat, and keep boiling for about 30 minutes.

3. Add the crystal sugar and cook for about 10 minutes. Taste the taste and adjust the amount of crystal sugar.

4. Finally, add fresh mint and turn off the fire immediately. (If dried mint is used, cook for another 5 minutes.)

5. After cooling to room temperature, filter out the solid. 6. Filter carefully again, and you can drink it. It is better to drink after refrigeration or with ice.

Question 4: How to cook a delicious sour plum soup? Preparation method of sour plum soup Materials: dried dark plum (half a catty), hawthorn wearing half a catty), osmanthus fragrans (one or two), licorice (one or two), borneol or brown sugar. Production steps: 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 together with a small amount of osmanthus and licorice. 3. Fill the cauldron with water, put in a gauze bag and bring it to a boil. 4. After boiling, add appropriate amount of borneol or brown sugar that can play a dyeing role. 5, simmer for 6 to 7 hours, and when the water is about half, the sour plum soup is made. Drinking instructions: 1, the prepared sour plum soup can't be finished at one time, 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 it has deteriorated and you can't drink it. 2. The sour plum soup with licorice will have an astringent aftertaste. Putting some ice cubes when drinking can reduce the astringency. The reason why it should be served with osmanthus fragrans is that osmanthus fragrans can add the fragrance of sour plum soup, which is also in line with the traditional Chinese medicine theory that fragrance can eliminate dampness and heat in the body. 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 by thinking more!

Question 5: How to make your own sour plum soup? Production method

Method 1

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

syrup of plum

Brief steps:

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 together with a small amount of osmanthus and licorice.

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

4. After boiling, add appropriate amount of borneol or brown sugar that can play a dyeing role.

5, simmer for 6 to 7 hours, and when the water is about half, the sour plum soup is made.

Method 2:

Ingredients: ebony, hawthorn, licorice, the ratio is about 3: 2:1,licorice will be bitter if it tastes too much.

Practice:

1, put the matched materials into a pot full of water and boil.

2. After boiling, adjust the fire to medium fire and cook for about 40 minutes.

3. Smell the smell and boil it out, and then taste whether the taste is appropriate. If it is appropriate, you can wait for it to cool. If it tastes too sour or bitter, you can add rock sugar to adjust it. [ 1]

Method 3:

Raw materials: ebony 10, dried hawthorn, sweet-scented osmanthus and rock sugar.

Practice:

1, ebony and hawthorn are rinsed with clear water, put in a bowl and soaked in water for 30 minutes.

2. Pour water into the casserole, add the soaked ebony and hawthorn, and after the fire is boiled, simmer for 30 minutes.

3. Finally, pour sweet-scented osmanthus and rock sugar, and turn off the fire after melting. Air-cooling, filtering to remove dregs, and refrigerating. [2]

Tips: The process of making Sour Plum Soup is very complicated, so everyone must be patient in the process of making Sour Plum Soup, and increase or decrease dark plums with the demand of taste. The more dark plums are put, the stronger the taste. In addition, try not to add other medicinal materials, otherwise the taste is not good. It's best to cook it in a casserole, not an iron pot.

Method 4

Raw materials:

5-8 pieces of ebony, dried hawthorn 15g, rose flower10g, 2000ml of water and 25g of crystal sugar.

Practice:

1, prepare materials.

2. Wash the ebony, rose and dried hawthorn, then soak them in clear water 15 minutes.

3. Add appropriate amount of water into the pot.

4. Boil over high fire, turn to low heat and cook for 20 minutes, add rock sugar, and turn off the fire after melting.

5. Cool and remove the materials.

6. put it in a kettle and ice it.

Question 6: How to make sour plum soup by hand? Buy five dark plums, ten to fifteen pieces of dried hawthorn osmanthus in the drugstore, put a teaspoon, and then put Luoshen Flower, which is used to soothe the nerves and dye the sour plum soup. If you don't like it too sour, you can put a few pieces of rock sugar in it and cook it together.

Question 7: The secret of making sour plum soup: The making of sour plum soup is actually the making process of traditional Chinese medicine. After the first making, add two-thirds of the first amount of water for the second making, so that the substances in the material can be fully made, and the taste is not much lighter than that of the first making. Ingredients: ebony, hawthorn, licorice, the ratio is about 3: 2:1,licorice will be bitter if it tastes too much. There is also rock sugar (put it if it tastes too sour or bitter). Production process: the first step is to put the matched materials into a pot full of water and boil them. In the second step, after boiling, turn the fire to a small fire and cook for about 40 minutes. The third step is to smell whether the taste is boiled, and then taste whether the taste is appropriate. If it is appropriate, you can drink it after it is cold. If it is not appropriate, you can add rock sugar to adjust it. The key step: after adding the materials, be sure to boil the water once, and then adjust the fire to boil. Don't put down the rock sugar before, and adjust the taste after the last taste comes out. Raw materials: ebony100g, hawthorn100g, licorice10g, sweet osmanthus fragrans 5g, and appropriate amount of rock sugar. Practice: First, add a tablespoon of clear water to the pot, soak the ebony, hawthorn and licorice in clear water for 30 minutes, then add1000g of clear water to the casserole, then put the soaked ebony, hawthorn and licorice into the casserole together, then boil it with high fire, then cook it with low fire for 30 minutes, then add a proper amount of crystal sugar to the pot, and then cover the lid. Finally, add a spoonful of sweet osmanthus and stir well, and the delicious sour plum soup will be ready. Preservation: unopened raw materials can be stored in the refrigerator for three months. Materials: 5 pieces of ebony, dried hawthorn 15g, 4 pieces of rose hips (Luoshen flower), water 1800ml, and 25g of rock sugar. Practice:1.dried ebony, rose hips and hawthorn are put under the tap to clean the floating ash. 2. After washing, put it in a pot and add water. Bring it to a boil. Turn to medium-low heat and cook for 20 minutes. Add rock sugar and turn off the heat. 3. Cool and remove the materials. 4. put it in a kettle and chill. When you drink, you can put two ice cubes. If you have a bad stomach, don't ice it, and don't put ice cubes to finish it on the same day! Formula: processed ebony, pitted hawthorn, licorice, Luoshen flower and dried tangerine peel. 1, put the raw materials in clean water; 2. Add about 3 liters of water (which can be measured with a Coca Cola bottle) to a casserole or stainless steel pot (iron pot is forbidden), then put the washed raw materials into the pot, boil them with high fire and then cook them with low fire for 30 minutes, and add a proper amount of rock sugar to the pot; 3, cover the lid, after the rock sugar melts, it can be put into a cold cup. 4. You can also add a handful of dried osmanthus, so that the rich osmanthus fragrance can be dissolved, and the delicious osmanthus sour plum soup is ready. The cooked sour plum soup is cool, put in the refrigerator, and used as a regular family drink. It is natural and healthy without pigment and addition! After work, drink a cup of sour plum soup cooked by yourself, and the fatigue of the whole day will be swept away. Main ingredients: ebony, licorice, dried tangerine peel and hawthorn. Accessories: crystal sugar, osmanthus 1. Wash ebony first, you can wash it several times to slightly remove the smell of medicinal materials on ebony, and put it into a casserole for later use. 2. Wash licorice, dried tangerine peel and hawthorn, and put them into the casserole together. 3. Add a proper amount of crystal sugar to the pot, add water, boil it over medium heat, and slowly cook it. Raw materials: ebony 10, hawthorn slices about 30, appropriate amount of rock sugar, and clear water 1500 ml. Practice (1) Soak the ebony and hawthorn slices in cold water for 2 minutes to get rid of the dust on the surface, and then rinse them repeatedly with clear water. (2) Pour clear water into the pot, add ebony and hawthorn slices, heat them to boiling with high fire, and then cook them on medium fire for about 30 minutes. Turn off the fire, add the rock sugar and stir until it melts. (3) After the sour plum soup is cooled, pour it into a bottle and put it in a refrigerator for cooling.

Question 8: How to cook the sour plum soup without the smell of smoke? Ingredients: ebony100g, licorice100g, osmanthus10g, rock sugar10g, hawthorn 400g.

Production step

1. Take a group photo ~ ~ If you don't like the smell of sweet-scented osmanthus, you can also reduce the dosage to 5g or replace it with roses.

2. Wash hawthorn and ebony and soak them in direct drinking water for 5 or 6 hours. I like to soak for a long time, so the cooking time can be shortened and the gas can be saved.

3. After soaking for 6 hours, both hawthorn and ebony "faded" and the water became reddish brown.

4. Pack the soaked hawthorn, dark plum, cleaned licorice and osmanthus with disposable marinade.

5. Add the stock solution for soaking hawthorn and1500ml of direct drinking water.

6. After boiling with high fire and boiling with low fire for 1 hour, about 2/3 of the original water is left, and the sour plum soup is poured out, and water 1000 ml is added again for boiling 1 hour, thus obtaining 800 ml of the second pot of sour plum soup.

7. Don't put sugar in sour plum soup until it is half hot and half cold, otherwise it won't be sweet when it is hot. I made 1800 ml sour plum soup, put about 400 grams of borneol sugar in it, tried it, and it was still very sour! If you like something sweet, you might as well add more sugar. You can also add about 10 g of salt to taste, which makes the taste richer.

Question 9: How to make sour plum soup? What is the formula? How to make sour plum soup? Materials: dried ebony (half a catty), hawthorn (half a catty), osmanthus (one or two), licorice (one or two), borneol or brown sugar.

Production steps: 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 together with a small amount of osmanthus and licorice. 3. Fill the cauldron with water, put in a gauze bag and bring it to a boil. 4. After boiling, add appropriate amount of borneol or brown sugar that can play a dyeing role. 5, simmer for 6 to 7 hours, and when the water is about half, the sour plum soup is made.

Drinking instructions: 1, the prepared sour plum soup can't be finished at one time, 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 it has deteriorated and you can't drink it. 2. The sour plum soup with licorice will have an astringent aftertaste. Putting some ice cubes when drinking can reduce the astringency. The reason why it should be served with osmanthus fragrans is that osmanthus fragrans can add the fragrance of sour plum soup, which is also in line with the traditional Chinese medicine theory that fragrance can eliminate dampness and heat in the body. 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 by thinking more!

Question 10: How to make sour plum soup if you want to sell it? There are two main ways to make sour plum soup: one is to choose fresh bayberry, and the best one is black and purple. Add appropriate amount of water to the pot, boil, then add bayberry, boil again, and add appropriate amount of sugar or rock sugar according to personal taste; Boil while waiting for saccharification, turn off the fire after boiling, cool naturally, put it in the refrigerator and take it out when you want to drink. The other is to cook sour plum juice according to the ingredients. You need 50g of ebony, 50g of hawthorn, 50g of Schisandra chinensis10g, 0g of jujube10g, and 0g of mint leaves10g. If it is fresh mint leaves, you need to add about 50g of rock sugar. When making, clean the ebony, hawthorn and jujube, add water to boil with Schisandra chinensis, add mint after 30 minutes, and cook for 5 minutes. If it is too sour, add more sugar! Adding water 1~2 times, adding ice or refrigerating the best hawthorn sour plum soup? Ingredients: hawthorn, sour plum, grain bud, malt, rock sugar. ( ? Exercise: put all the ingredients in a pot, add eight bowls of water, and simmer for 45 minutes, then add rock sugar, and drink it after it is completely dissolved. Efficacy: Some people eat a lot, but their digestive function is slightly weak, so they can't digest food as soon as possible. This type of people is easy to become central obesity. Hawthorn tastes sweet and sour, is mild, and has the effects of stimulating appetite, eliminating stagnation and helping digestion. This soup is most suitable for such people to drink. Sour plum soup material: Wumei Erliangluoshen spends five cents, hawthorn and licorice, and three cents, sugar or honey. Appropriate amount of practice: package all the above medicinal materials in cloth bags or paper tea bags, boil them with hot boiling water of 2500cc, then simmer for 20 minutes, then add appropriate amount of sugar or honey, stir well, and put them in the refrigerator as cold drinks after cooling, which is more cool and delicious. The preparation method of sour plum soup material: dried dark plum (half a catty), hawthorn (half a catty), osmanthus fragrans (one or two), licorice (one or two), borneol or brown sugar. Production steps: 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 together with a small amount of osmanthus and licorice. 3. Fill the cauldron with water, put in a gauze bag and bring it to a boil. 4. After boiling, add appropriate amount of borneol or brown sugar that can play a dyeing role. 5, simmer for 6 to 7 hours, and when the water is about half, the sour plum soup is made. Drinking instructions: 1, the prepared sour plum soup can't be finished at one time, 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 it has deteriorated and you can't drink it. 2. The sour plum soup with licorice will have an astringent aftertaste. Putting some ice cubes when drinking can reduce the astringency. The reason why it should be served with osmanthus fragrans is that osmanthus fragrans can add the fragrance of sour plum soup, which is also in line with the traditional Chinese medicine theory that fragrance can eliminate dampness and heat in the body. 3. The sour plum soup made by novices is probably too strong or too weak, and the ratio of heat to water can only be tried by thinking more. Sour plum soup is a popular folk drink handed down from generation to generation in China, and it is a boon to quench thirst and promote fluid production during the summer heat. Many people don't know that it is very convenient and simple to cook at home: 2. How to do it: just go to the Chinese medicine shop to buy some "sour plum soup" to go home, boil it in hot water, and simmer for half an hour, which is more delicious after being cold. ■ Note: Sour plum soup contains heavy acidic substances, so do not cook or store it in a metal pot. It is better to use a clay pot or a glass bottle. Tip 1: If you buy 10 yuan each time, you can cook it in four times, with about one and a half ingredients for each pot and ten bowls of water. Tip 2: Add yellow sugar (such as gold granulated sugar) to taste. ■ Tonifying: Plum has strong antibacterial power, which can not only help digestion and stimulate appetite, but also have the effects of clearing the stomach, expelling worms, stopping vomiting, stopping diarrhea, relieving cough and removing phlegm, and can also astringe urine, stop sweating and solid fluid, and inhibit diarrhea. It has curative effects on heart pounding, neuralgia, sciatica, shoulder pain, roundworm infestation and loss of appetite in summer. It can also quickly eliminate fatigue, restore physical strength and prevent infectious diseases.