Exercise:
1, clean these raw materials, put them in a big bowl and soak them in water for 2~3 hours.
2. After soaking, pour the water and raw materials into the pot. Raw materials such as dark plum and hawthorn are best wrapped in filter bags or gauze, so that there will be no residue in the soup.
3. Add 5L of water, first boil with high fire, then turn down the fire and cook slowly 1 hour. If you soak it for a long time, you will cook less. At this time, you can put the rock sugar in and cook it together. Brown sugar and honey can also be added, but honey should be added after turning off the fire.
4. Cook it, let it cool, put it in the refrigerator for a while or add ice cubes, and you can drink it.
Tip: A cup after a meal can clear away heat and relieve boredom. [2]
Method 3
Raw materials:
Ebony 100g, hawthorn 100g, licorice 10g, sweet-scented osmanthus 5g, and appropriate amount of rock sugar.
Exercise:
First, add a spoonful of water to the basin, and soak the ebony, hawthorn and licorice in the water for 30 minutes.
Then add 1000g of water into the casserole, then put the soaked ebony, hawthorn and licorice into the casserole, then boil it with strong fire, then cook it with low fire for 30 minutes, then add a proper amount of crystal sugar into the pot, and then cover the pot and cook it for about10 minute. After boiling, stir it with a small spoon for a few times, and then put it into a small bowl.
Finally, add a spoonful of osmanthus and stir well, and the delicious sour plum soup will be ready.
Save:
The unopened raw materials can be kept in the refrigerator for three months.
Method 4
Materials:
5 pieces of ebony, dried hawthorn 15g, 4 pieces of roses (Luoshen flower and Roselle), water 1800ml, and 25g of rock sugar.
Exercise:
1. Dried ebony, rose hips and hawthorn are put under the tap and washed with floating ash.
2. After washing, put it into the pot and add water. Boil it. Turn to medium-low heat and cook for 20 minutes. Add rock sugar and turn off the heat.
3. Cool and take out the material.
4. put it in the kettle to cool.
You can put two ice cubes when drinking. If you have a bad stomach, don't ice it, and don't put ice cubes on it and eat it the same day!
Method 5
Formula: processed ebony, pitted hawthorn, licorice, Luoshen flower and dried tangerine peel.
1, clean the raw materials with water;
2. Add about 3 liters of water (measured by coca-cola bottle) to the casserole or stainless steel pot (iron pot is forbidden), then put the washed raw materials into the pot, boil them with low fire for 30 minutes, and add a proper amount of crystal sugar to the pot;
3, cover, after the crystal sugar melts, you can put it in a cold cup.
4. You can also add a handful of dried osmanthus to dissolve the rich osmanthus fragrance, and the delicious osmanthus sour plum soup will be ready.
Cool the cooked sour plum soup and put it in the refrigerator as a family drink. No pigment, no additive, natural and healthy! Drink a cup of sour plum soup cooked by yourself after work, and the whole day's fatigue will be swept away.
Method 6
Ingredients: ebony, licorice, dried tangerine peel and hawthorn.
Accessories: rock sugar, osmanthus.
1. Wash the ebony first. You can wash it several times to slightly wash off the medicinal taste of ebony and put it in a casserole for later use.
2. Wash licorice, dried tangerine peel and hawthorn and put them together in a casserole.
3. Add appropriate amount of rock sugar and water to the pot, boil over medium heat, then turn to low heat and cook slowly for one hour. Put osmanthus fragrans or roses in a pot, simmer for a while, then turn off the fire, let it cool, and filter all the raw materials with a colander, and you can drink it or drink it after refrigeration.
Method 7
Raw materials: ebony 10 tablet, hawthorn about 30 tablets, appropriate amount of rock sugar, clear water 1500ml.
working methods
(1) Soak the ebony and hawthorn slices in cold water for 2 minutes to remove surface dust, and then rinse them repeatedly with clear water.
(2) Pour clear water into the pot, add ebony and hawthorn slices, heat them to boiling with strong fire, and then cook them with medium fire for about 30 minutes. Turn off the fire, add rock sugar and stir until it melts.
(3) After the sour plum soup is cooled, pour it into a bottle and put it in the refrigerator for cold storage. [3]
Method 8
condiments
50g of ebony and 50g of hawthorn.
condiments
6g licorice, osmanthus fragrans 10g.
step
1, prepare hawthorn, dark plum, licorice and osmanthus.
2. Wash the ebony, hawthorn slices and licorice with clear water respectively.
3. Soak the ebony and hawthorn slices in water until they are soft.
4. Put enough water into the pot, add ebony, hawthorn slices, licorice and sweet-scented osmanthus wrapped in gauze into the pot and bring to a boil.
5, turn to low heat for 40 minutes, add rock sugar and cook 10 minutes.
6. Drain the residue, pour out the sour plum soup, let it cool and serve. The taste after refrigeration is better.