Delicious sour plum soup
Overview
It’s been very hot these days, so I wanted to make some sour plum soup. The sour plum soup I bought in the supermarket had a strong Chinese medicinal flavor and was not tasty. I thought of the sour plum soup I drank when I was a kid, but I haven’t had it in many years. I went to the drugstore and bought some ingredients such as ebony plums to make my own. The salesperson at the drugstore said that our recipe was delicious and got many repeat customers, so I tried it and it tasted really good. It was very simple. There were only five ingredients, including ebony plums, rosella (to enhance the sourness and color), dried hawthorn slices, osmanthus, and rock sugar. Friends who like it may wish to give it a try!
Tags
Ingredients
Steps
-
Preparation materials: 5-6 ebony plums, 1-2 roselles (used to enhance the sourness and color, adding too much will make it sour), about 20 dried hawthorn slices, and a little osmanthus;
-
Appropriate amount of rock sugar;
-
Wash the black plums, rosella, and dried hawthorn slices, and add 1500ml of purified water;
-
Clean the ebony plums, rosella, and dried hawthorn slices and put them in a soup pot to cook (it is better to use a stainless steel pot or a clay pot, not an iron pot. After boiling, cook over medium heat for 10 minutes;
-
Turn off the heat, take out the ebony plums, break up the ebony plum meat and separate the meat core (this step will make the ebony plums taste better and the color of the soup look better), then pour it into the pot and continue to cook for 15 minutes;
-
Add an appropriate amount of rock sugar and a handful of osmanthus (to enhance the flavor), cook for another 3-5 minutes, turn off the heat and let cool; if cooked for a long time, the osmanthus will lose its fragrance.
-
The delicious sour plum soup is ready. Pour it into a clean container and it will taste better after being chilled!
