Old Beijing sour soup
By VicentaLakin
In the summer, thirst is lifted, and some beverages are thirsty, often full and dry. The sour soup is a tundra, and it works better than carbonated drinks. Sour soup is not complicated, the squares and wisdom left by the ancients should not be let down。
Recipe Recommendations
- Fructus mume appropriate amount
- water 2000ml
- Hawthorn appropriate amount
- Fresh Imperata rhizome appropriate amount
- licorice appropriate amount
- tangerine peel appropriate amount
- Roselle appropriate amount
- Osmanthus appropriate amount
- rock sugar appropriate amount
- sweet and sour
- steamed
- half an hour
- simple
Steps for Old Beijing sour soup
1
Take out the food items (Umme, mountain, fresh, plum, glycerine) and then put them in the bowl with fresh water and no food, and soak them for about half an hour2
Soaked foods (u-mei, mountains, white-mug roots, licorice, platinum, platinum) are put together in a slurry-free bag, and the sacks are tightened。3
Soak water and food together in the pot, so don't fall。4
WITH SOME FRESH WATER TO COOK, A PACK OF SOUR SOUP USUALLY USES 2L WATER AND AROUND 8 BOWLS OF WATER。5
After the fire opened, it lasted about half an hour。6
Cook it and shut it down. Add ice sugar。7
There'll be no wrapping bags out。8
And pour in the bowl the sour soup, and soak the cinnamon。9
Sour plum soup is finished! Drink better after cooling the fridge。Old Beijing sour soup Make Tips
1. The sugar is replaced with rohango, which tastes even more delicious. Because of the high acidity of the u-mei and the mountains, they use more glacid sugar to make them sourly sweet, and sour soup is so careful to overdose! It's easier for a child to drink licorice, but I still like the smell of real yogurt, and it's so hierarchical and so thirsty! If we eat hot pots, we'll make a pot of sour soup for drinks