Chinese Food
Sweet osmanthus and sour plum soup: the secret of summer
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Do you know what's perfect for summer? Close your eyes. The first word that pops out of your mind is sour plum soup. syrup of plum.. syrup of plum... Just as you think of winter, you think of the hot hot pot. The sour plum soup outside always seems to be a little bit worse. Or even worse, it's diluted ten million times. At last, it can only drink a thin sour taste. It's not satisfied at all. The sour plum soup cooked by myself tastes great. Have a good drink. It's really better than the red plum powder and bottled plum soup on the market. It's healthier. According to the comparison, eight kinds of ingredients used in this sweet scented osmanthus and sour plum soup were selected from Xinjiang. It's also mulberry. Hebei and Fujian seem to be a little less thick and sweet than Xinjiang's; it's also osmanthus. There are several levels. With this osmanthus, a little. The fragrance is enough; of course, Wumei. Wumei has smoked Wumei and dried Wumei. I've tried both of them
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Wash the ingredients (except Osmanthus fragrans) with clean water.
Step3:Wrap the ingredients (except Osmanthus fragrans) in a non-woven cloth bag or gauze, so that the boiled sour plum soup doesn't need to be filtered.
Step4:Put in the pot. Add 3L water. Soak for 1 hour.
Step5:Boil the soaked ingredients over high heat.
Step6:Cover. Turn to low heat and cook for 40 minutes.
Step7:Add 150g of ice sugar and some osmanthus 5 minutes before turning off the fire.
Step8:Finished product.
Step9:It will be more sweet and sour if you put it in the refrigerator and chill it.
Cooking tips:1. Pregnant women should not drink it. If pregnant women want to drink, don't put Hawthorn in it when cooking. 2. If you can't finish drinking, you need to refrigerate. There are skills in making delicious dishes.
