Sour plum soup
By VicentaLakin
The sour soup is an old Beijing tradition of cooling drinks, and its raw materials are mainly u-mei, mountains, cinnamon, licorice and sugar. Drinking is a disease-free and healthy diet, which is rare in hot summers. What needs to be specifically mentioned is that real yogurt soup must have been made of ice cream. It was described that sour soup takes a long time to be fully effective and that the use of white sugar, which is not only sweet and prone to fire, but also to suffering after long periods, affects both health and taste. Instead, the sugar can not only preserve the taste of sour soup, but also the excess acidity of sour soup. It can also act as a “doctrinary attraction” that fully triggers the effects of oupy, mountain acupuncture, acupuncture, and the sweeter the sugar, the better it can be, the better it is, the better it is, the less it is consumed。
Recipe Recommendations
- Fructus mume appropriate amount
- Hawthorn appropriate amount
- tangerine peel appropriate amount
- licorice appropriate amount
- Roselle appropriate amount
- jujube appropriate amount
- rock sugar appropriate amount
- dried Osmanthus appropriate amount
- water appropriate amount
- sweet and sour
- cook
- several hours
- ordinary
Steps for Sour plum soup
1
All the materials are ready (either by themselves or directly to the pharmacies, which are sold every summer)。
2
So the materials are cleaned up, except for dry cinnamon and sugar, and put in a pot with enough water bubbles for about half an hour。
3
When the fire starts to boil for three hours, then the cinnamon and glucose are put in and then boil for another hour, so the water is filled with water at the beginning。
4
Cook the cooler and freeze it for three days at the most, and it's nice to have a nice ice-cooled sour soup。