The scientific method of making sour plum soup I learned is as follows!

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.

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 materials? 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, 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. Put the candied dates aside and pour boiling water into the prepared honey bowl. Then stir well, and the mixed fragrance of honey and roses will linger on the tip of 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. Like a girl who falls in love with spring, sometimes I envy the mind of my uncertain lover. Sometimes when I think of his goodness, I seem to care nothing, but my heart has turned a thousand times.

It turns out that jealousy should be divided into high and low levels. It is best to be sour outside and sweet inside.

Method 2

Material:? The ratio of dark plum, hawthorn and licorice is about 3: 2: 1, and licorice will be bitter if eaten too much. And rock sugar (if it is too sour or too bitter)?

The process of making:

Step one? Cook the ingredients in a pot full of water.

Step two? After boiling, turn to medium heat and cook for about 40 minutes. ?

Step three? Have you ever smelled or cooked it? Try to see if it fits. If appropriate, you can wait until it cools down. If it is not suitable, you can add rock sugar to adjust. ?

Key steps:

Be sure to boil the water once after adding the material, and then turn the fire to boil.

Don't put down the rock sugar before, and adjust the taste after the last taste comes out.

Method 3

Raw materials: ebony 100g, hawthorn 100g, licorice 10g, sweet-scented osmanthus 5g, and appropriate amount of rock sugar.

Practice: First, add a spoonful of water to the basin and soak the ebony, hawthorn and licorice in the water for 30 minutes; Then add 1000g of water into the casserole, then put the soaked ebony, hawthorn and licorice into the casserole, then boil it with strong fire, then cook it with low fire for 30 minutes, then add a proper amount of crystal sugar into the pot, and then cover the pot and cook it for about10 minute. After boiling, stir it with a small spoon for a few times, and then put it into a small bowl. Finally, add a spoonful of osmanthus and stir well, and the delicious sour plum soup will be ready.

Method 4

Materials: 5 pieces of ebony, dried hawthorn 15g, 4 pieces of rose hips (Luoshen flower), water 1800ml, and 25g of rock sugar.

Practice: 1, ebony, rose hips and hawthorn are dried and put under the tap to wash the floating ash.

2. After washing, add water to the pot, bring to a boil, turn to low heat for 20 minutes, add rock sugar, and turn off the fire.

3. Cool and take out the material. ?

4. put it in a kettle and ice it. ? You can put two ice cubes when drinking. If you have a bad stomach, don't ice it, and don't put ice cubes on it and eat it the same day!