It's already autumn, and if we don't drink sour plum soup, we really have to wait until next year's cicadas! Ask the owner of the hot pot restaurant for the recipe of sour plum soup, simmer slowly, time is the best seasoner. Grunt, watching the color in the pot gradually become deeper, and the air is filled with a sweet and sour aroma that makes people can't help but swallow saliva~
Each bite is filled with the mellowness of black plum, the sweetness and sourness of hawthorn, and the delicate balance of licorice and tangerine peel, as if it can instantly dispel the dryness and fatigue of autumn. Do it yourself, have plenty of food and clothing, and be healthy and additive-free, more pure than what you sell outside!
method
1. Prepare 25 grams of black plum + 6 grams of tangerine peel + 8 grams of roselle + 6 grams of hawthorn + 4 grams of licorice + appropriate amount of dried osmanthus + appropriate amount of yellow rock sugar
2. Clean all ingredients except rock sugar, put them in a pot and add 1500ml of water
3. Bring to a boil over high heat, turn to low heat and cook for 20 minutes
4. Add 50g of rock sugar
5. Stir and melt to turn off the heat
6. Come and have a cup, let this sweet and sour slowly bloom on the tip of the tongue, and tell the world: autumn, too, can have the taste of summer!
Tips:
1. If you feel that the first round of cooking is strong, you can cook the ingredients in one round~, and then mix the two rounds of soup together
2. If you can't finish the sour plum soup at one time, it is best to store it in the refrigerator, but not for more than three days
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