It is made by boiling together the sour plums to relieve fatigue, hawthorn to reduce fat and blood pressure, licorice to nourish and beautify the skin, osmanthus to clear heat and remove fire, and rock sugar to benefit the qi and moisten the lungs. Here also added Luo Shen Hua and Chen Pi to increase the acidity, is definitely the exclusive summer thirst-quenching refreshing drink. Ingredients: 6-8 umeboshi, 10g hawthorn slices, 1g licorice, rock sugar, 5g pericarp, 2-3 Luo Shenhua flowers, a little dried osmanthus flowers.
Washed dried umeboshi, hawthorn, Chenpi and licorice slices are put into a soup pot with 2,000 milliliters of mineral water and left to soak for half an hour without firing. After the first simmering filtered materials can be added to the appropriate amount of water to simmer the second Oh, I simmered 2 times each time soup, and then the 2 times of the soup mixed together, they taste to adjust the sweetness needed to prepare the necessary ingredients. Ume plums because more astringent heavy, so you need to repeatedly rewash, the other ingredients also over the water once. Put them together in a pot and let them soak for about 1 hour. I soak them overnight before going to bed, so it's not a problem.
Sour plum soup is made of umeboshi, hawthorn, licorice, pericarp, cinnamon and other ingredients and rock sugar together to simmer, these materials are sold in the Chinese medicine store, I have this sour plum soup with the date and cardamom, if you do not like it can be not put. Chenpi 10 grams, 8 plums, hawthorn slices 25 grams, 5 Luo Shenhua, cinnamon and rock sugar. Wash the tangerine peel, umeboshi, hawthorn slices, and lo hua, and put them in water to soak for half an hour.
It needs to be tended for a long time. In the process of preservation, you can appropriately lower the temperature, generally in the refrigerator, can be kept for about three days, and do not keep it for too long, because deterioration may occur, or contaminated by other foods, will also bring about the impact. It is thick and watery with a lot of icing sugar, so it has a strong and robust flavor. It is cold on the palate, moderately sweet and sour, and is like pure mash in your mouth, so you can't swallow it. Very few people can stand there and drink a small bowl without having another one. It is said that rock sugar is the essence of sour plum soup, adding rock sugar and simmering it slowly to get the result. After chilling it becomes sour plum soup.