Materials?

50 grams of dried hawthorn slices (available in pharmacies)

25g of ebony (available in pharmacies, which can be divided into smoked flavor and original flavor).

2 grams of dried tangerine peel (available in pharmacies)

2 grams of licorice (available in pharmacies)

Luoshen flower, also known as rose eggplant (available in tea shops) 12.

Water 2500 ml

Old rock candy (yellow rock candy)130g (adjusted according to personal taste)

The ancient method of making sour plum soup (this side has almost no Chinese medicine taste and children like it very much)?

Material weighing

If you are particularly sensitive to the taste of the medicine, please choose the original ebony! ! ! No tangerine peel or licorice! ! !

Wash ebony, dried hawthorn slices, Luoshen flower, dried tangerine peel and licorice with clear water to remove floating dust, and then soak in a little cold water for half an hour.

Pour the water into the container (iron pot or aluminum pot is not recommended), and then add a proper amount of purified water, totaling about 2,500ml. When the fire boils, turn to low heat and simmer for half an hour. After taking out the pot, add the crystal sugar and stir it, and filter out the raw materials (please see the tips behind! ), when the sour plum soup is cooled, it will taste better in the refrigerator!

Efficacy of various materials in sour plum soup:

Glycyrrhiza uralensis Fisch is generally used to treat cough and gastritis, and it can also cure all kinds of toxins, so licorice is always indispensable in all kinds of prescriptions. Pericarpium Citri Tangerinae appetizers, Fructus Crataegi tonifies the spleen and relieves boredom, and Luoshenhua destroys fire and moistens throat, regulates and balances blood fat, lowers blood pressure, promotes metabolism, and can improve constipation, which is helpful for people with rough skin and obesity.

Therefore, drinking more sour plum soup is beneficial and harmless!

Tips

After the first boiling, the filtered materials can be boiled with appropriate amount of water for the second time. I boil the soup twice each time, and then mix the two soups together to taste the sweetness needed for adjustment!