A soy saucer

1

Prepare all materials: mints, licorice, koshers, platinum and mountains, Chen Piches

2

Ume's going to the kernel

3

Remove all the seeds from the mountain

4

Put ready foods in the soybean soybean machine, water up to 1,200 ml and immersed for more than two hours

5

Add 50 grams of ice cream to the blister

6

Press the soybean soybean key

1. Dark plums help cut grease and relieve greasiness; hawthorn has the effects of lowering lipids and blood pressure, clearing heat, and detoxifying; licorice root can nourish the skin; Roselle, also known as roselle, can relieve summer heat and reduce internal fire, and can also refresh the mind and relieve fatigue. Dried tangerine peel has the effects of eliminating stagnation and regulating Qi. 2. Soaking all the ingredients is to make them release flavor more easily and easier to crush when stirring. 3. I think adding osmanthus gives a floral scent; the dark sour plum soup is enhanced in color and aroma by the osmanthus garnish. Moreover, the aromatic substances contained in osmanthus can dilute phlegm and promote its discharge from the respiratory tract, having the effects of resolving phlegm, stopping coughs, and relieving asthma. Osmanthus is pungent and fragrant, having the function of promoting Qi circulation, relieving pain and spasms, dispersing blood stasis, and promoting the excretion of foul substances in the intestines and treating dysentery with blood. The fragrance of osmanthus can remove bad breath and kill oral bacteria, making it an excellent dietary choice for patients with halitosis. 4. Sour plum soup can be boiled in a stainless steel pot or a clay pot; avoid using an iron pot. 5. If pregnant women are drinking it, the hawthorn should be removed. 6. In summer, it is best to let the sour plum soup cool and refrigerate it before drinking. Since self-brewed sour plum soup contains no preservatives, it is best to drink it as soon as possible; it should be refrigerated for no more than 5 days.