Old Beijing Sour Plum Soup

Old Beijing Sour Plum Soup

Overview

In summer, thirst is quenched. Some drinks make you thirstier as you drink them. Often your stomach is full but your mouth is still dry. Sour plum soup is soothing to the whole body, and its effect in removing heat is better than that of carbonated drinks. Making sour plum soup is not complicated. We should not let down the recipes and wisdom left by the ancients.

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Ingredients

Steps

  1. Take out the ingredients (black plum, hawthorn, fresh Imperata root, licorice, tangerine peel, roselle) and wash them, then put the ingredients into a bowl, add water again to cover the ingredients, and soak for about half an hour (except the osmanthus)

    Old Beijing Sour Plum Soup step 1

  2. Put the soaked ingredients (dark plum, hawthorn, fresh Imperata root, licorice, tangerine peel, roselle) into a non-woven bag and tie the bag tightly.

    Old Beijing Sour Plum Soup step 2

  3. Put the soaking water and ingredients into the pot together. Do not throw away the soaking water.

    Old Beijing Sour Plum Soup step 3

  4. Then add some water and cook together. Generally, one pack of sour plum soup ingredients uses 2L of water, which is about 8 bowls of water.

    Old Beijing Sour Plum Soup step 4

  5. Bring to a boil, then simmer over low heat for about half an hour.

    Old Beijing Sour Plum Soup step 5

  6. After cooking, turn off the heat and add rock sugar.

    Old Beijing Sour Plum Soup step 6

  7. Take out the non-woven bag.

    Old Beijing Sour Plum Soup step 7

  8. Pour the cooked sour plum soup into a bowl and sprinkle with osmanthus.

    Old Beijing Sour Plum Soup step 8

  9. Sour plum soup is finished! It tastes better after being chilled in the refrigerator.

    Old Beijing Sour Plum Soup step 9