Chinese Food
Sour plum cream
(155880 views)
In summer, I especially like to drink sour plum soup. But I buy all kinds of additives. It's very troublesome to make them myself. Today, I teach you to make a necessary sour plum cream for lazy people. I make it once. All summer, I have sour plum soup to drink. Zero additives. Put it in the refrigerator. Drink it as you please. It's cold, sweet, sour and refreshing. It makes people drink it instantly and full of blood.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients and tools - moxibustion 80 g of Wumei, hawthorn 50 g, licorice 10 g, dried osmanthus amount, orange peel 20 g, mulberry 20 g, luoshenhua 8 pieces, frozen sugar 340g, clear water 1000ml goose mother pressure cooke
Step2:Moxibustion of 80g mume, 50g hawthorn, 10g licorice, 20g tangerine peel, 20g mulberry and 8 luoshenhua. Rinse with clear water
Step3:Put 1000ml of water into the pressure cooker of mother goose. Put 340g of earth sugar into it. Pour in all the ingredients except Osmanthus fragrans. The stewing speed will be faster with the pressure cooker. Cover the lid of the cooker, boil it and press it, then continue to stew for about 20 minutes. You can also directly put it into the stew pot or the frying pan and boil it for one and a half hours
Step4:Boil until the color comes out. Scoop out the material with a leaky spoon. There is soup left in the pot
Step5:Pour in some osmanthus and cook over medium heat for about 15 minutes
Step6:Strain osmanthus with a leaky spoon. Continue to cook over medium heat
Step7:Boil until the water evaporates and becomes syrup and slightly thick
Step8:Turn off the fire and let it cool. Put it into a container. Put it into a refrigerator for refrigeration
Step9:When you want to eat it, scoop up a spoonful of plum cream. Pour in some warm water or ice water. Mix well and drink it (it can be stored for about 34 weeks. Scoop up with a clean spoon each time you eat it).
Cooking tips:There are skills in making delicious dishes.
