I don't like the taste of tangerine peel and licorice, so I only put a little bit this time. If you don't like it, you don't have to add these two. Other dry goods cannot be omitted.
Sour plum soup added with licorice will have a astringent aftertaste. Add some ice cubes when drinking to reduce the astringent taste.
Rose and sour plum soup
Recipe Recommendations
- Fructus mume of 12
- roses 15g
- Osmanthus 8g
- tangerine peel a little
- licorice a little
- rock sugar 35g
- sweet and sour
- cook
- an hour
- simple
Steps for Rose and sour plum soup
1
(1) Prepare all the ingredients, wash away the black plum, dried hawthorn, tangerine peel, and licorice with clean water to wash off the floating dust, and soak in clean water for half an hour.
2
Pour clear water into the pan and pour in the freshly brewed dry goods.
3
After boiling over high heat, simmer over low heat for about 40 minutes.
4
After 40 minutes, add the dried osmanthus (you can use sugar osmanthus instead), boil the pan again, and stir with a spoon.
5
Add rock sugar. Remember to stir again.
6
Finally, add the dried rose flowers, cook for 5 minutes, cover the pot and simmer for ten minutes to let the flavor of the rose flowers release. At this time, the delicious sour plum soup is ready.Rose and sour plum soup Make Tips
1. If you cannot finish the sour plum soup in one sitting, it can be kept in the refrigerator for a few days. However, sour plum soup spoils easily at room temperature; if you see fine bubbles floating on the surface, it indicates that it has gone bad and cannot be consumed.
2. Sour plum soup containing licorice root may have an astringent aftertaste. Adding some ice cubes when drinking can help reduce the astringent flavor.
3. After making the soup, wait for it to cool down, pour it into a pitcher or an empty bottle, and place it in the refrigerator for a better taste.