Ingredients: dried ebony (half a catty), hawthorn (half a catty), osmanthus fragrans (one or two), licorice (one or two), borneol or brown sugar.

1. Dried ebony and hawthorn bought from the dry goods market must be boiled in water first.

2. Wrap the soaked ebony and hawthorn with gauze and a small amount of osmanthus and licorice.

3. Fill the cauldron with water, put it in a gauze bag and boil it.

4. After boiling, add appropriate amount of borneol or brown sugar which can play a dyeing role.

5, simmer for 6 to 7 hours, the water is about half, and the sour plum soup is ready.

Drinking instructions

1. The prepared sour plum soup can't be eaten all at once, so you can put it in the refrigerator for a few days. But at room temperature, sour plum soup is very easy to deteriorate. If you see thin bubbles floating on the surface, it means that it has deteriorated and you can't drink it.

2. Sour plum soup with licorice will have an astringent taste. Putting some ice cubes when drinking can reduce the astringency.

3, the sour plum soup made by novices is likely to be too strong or too weak, and the ratio of heat to water can only be tried!

Method 2

Materials:

The ratio of dark plum, hawthorn and licorice is about 3: 2: 1, and licorice will be bitter if eaten too much. There are also rock candy (too sour and too bitter)

The process of making:

The first step is to put the prepared materials into a pot filled with water and boil it.

Step 2: After boiling, turn to medium heat and cook for about 40 minutes.

The third step is to smell the smell and see if it has been cooked. When is the smell? If appropriate, you can wait until it is cold. If it doesn't fit, you can add ice.

Mix sugar.

Key steps:

Be sure to boil the water once after adding the material, and then turn the fire to boil.

Don't put down the rock sugar before, and adjust the taste after the last taste comes out.

Tao.

Method 3

Plum syrup

Raw materials: ebony 100g, hawthorn 100g, licorice 10g, sweet-scented osmanthus 5g, and appropriate amount of rock sugar.

Exercise:

First, add a spoonful of clear water to the basin, and soak the dark plum, hawthorn and licorice in the clear water for 30 minutes; Then add1000g of water to the casserole, and then put the soaked ebony, hawthorn and licorice into the casserole together.

Then boil it with high fire, then cook it with low fire for 30 minutes, then add a proper amount of rock sugar into the pot, and then cover the pot and cook it for about 10 minutes.

After the pot is boiled, stir it a few times with a small spoon and put it in a small bowl. Finally, add a spoonful of osmanthus and stir well, and the delicious sour plum soup will be ready.