The raw materials include 100 grams of black plum, 100 grams of hawthorn, 10 grams of licorice, 5 grams of sweet-scented osmanthus, and an appropriate amount of rock sugar.

Steps Steps Specific steps 1 First, add a large spoon of water to the basin, put the ebony, hawthorn, and licorice into the water and soak for 30 minutes. Step 2 Then add 1000 grams of water to the casserole, and then put the soaked ebony into the water.

, put hawthorn and licorice in a casserole, then bring to a boil over high heat. After boiling, switch to low heat and cook for 30 minutes. Then add an appropriate amount of rock sugar to the pot, then cover the pot and cook for about 10 minutes.

time, wait until the pot is boiling, stir it a few times with a small spoon, and then put it into a small bowl.

Step 3: Finally add a small spoonful of sugar and osmanthus, stir well, and the delicious sour plum soup is ready.

Store unopened ingredients in the refrigerator for three months.

The origin of sour plum soup: Sour plum soup has been a good summer drink since ancient times.

"Tugong Plum Jian" recorded in ancient books is one of the oldest sour plum soups.

The "braised plum water" mentioned in "Old Martial Arts" of the Southern Song Dynasty is also a refreshing drink similar to sour plum soup.

In the Qing Dynasty, it was improved by the imperial dining room and became the royal drink of the palace. The so-called "Shigong Mei Jian" is this.

Because of its functions of removing heat and cooling, relieving pain, dispelling phlegm and relieving cough, warding off epidemic diseases, producing body fluid and quenching thirst, it is known as the "Emperor-made Black Plum Decoction, a rare treasure of the Qing Dynasty".

Later, it was introduced to the people, so vendors selling sour plum soup can be seen everywhere in the streets and alleys, and at the entrances of dried and fresh fruit shops.

A crescent halberd is placed on the stall (to indicate staying up late at night), and a sign that reads "Ice Hot and Sour Plum Soup" is hung.

The stall owner holds a pair of small bronze bowls and knocks them from time to time to make a clanging sound.

Passers-by can expect that the plum blossoms will quench their thirst and feel cool after hearing the sound.

After one bowl, the heat will disappear.

At that time, operators of sour plum soup not only hawked it along the streets and set up stalls to sell it, but there were also many shops selling sour plum soup.

Such as the overpass "Qiujia", the Xidan archway "Lu Yunzhai", Dong'an Mending Street "Yu Yuanzhai" and so on.

[4] After the black plums are soaked, add rock sugar, honey, and osmanthus and cook them together. After cooling, it becomes sour plum soup.