Rock sugar bayberry soup
Overview
The temperature in the city has been 35 degrees in the past two days. Walking under the sun, it is really like heaven and earth are a furnace and yin and yang are charcoal. The heat makes people feel irritated, and they often lose or forget things in a daze. They only look forward to the nightfall and feel the coolness. I wanted to make sour plum soup, but the process was too complicated and I was too lazy to do it. I happened to buy some bayberries at the store, but they were too sour to eat directly, so I made a pot of rock sugar bayberry soup. This is much simpler to make than sour plum soup, and the taste is also sweet and sour. After making it, put it in the refrigerator, and add ice cubes to make it even more refreshing and appetizing. Drink it in a bowl and feel refreshed all over. The jade plate with bayberry is set for you, and the Wu salt is like flowers and white snow. In the hot summer weather, the plum red color of a bowl of rock sugar bayberry soup is so beautiful that it makes your mouth water. There is always a bowl of bayberry soup in the refrigerator, which reduces half of the worries during the summer...
Tags
Ingredients
Steps
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Soak the bayberries in salt water for about twenty minutes.
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Take it out, rinse it and drain off the water (throw away the water in which the bayberries have been soaked).
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Put the bayberries into the soup pot and pour in purified water.
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Break the yellow rock sugar into small pieces.
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Put the yellow rock sugar into the soup pot.
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After boiling, use a spoon to skim off the foam.
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Cover again, lower heat, and simmer for about 15 minutes.
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Turn off the heat, open the lid, let it cool down, put it in a crisper, and refrigerate overnight. When serving, pour some into a bowl, add ice cubes and serve.
