Plum soup is a traditional summer drink of Beijing time-honored brand. In the hot season, you have to order it on every table in the restaurant, but most of them are mixed. Being drunk is harmful to your health. Actually, it's not too difficult to make sour plum soup. As long as the raw materials are ready, you can make a big iron pot at once. The traditional old sour plum soup in Beijing is made of dark plum, hawthorn for lowering blood fat and blood pressure, licorice for nourishing and beautifying, osmanthus tree for clearing away heat and toxic materials, and old rock sugar for nourishing blood, moistening lung and relieving cough.
Here, Luoshenhua and Chenpi are added to increase the acid value, which is definitely a thirst-quenching drink in summer. Ingredients: 25g of ebony and 20g of hawthorn. Accessories: 5g licorice, 0/5g luoshen flower/kloc-,0/5g tangerine peel/kloc-,0/5g mint/kloc-,0/000ml water/kloc-,5g osmanthus fragrans and 50g old rock sugar. 1. Prepare all raw materials: mint, licorice, Luoshen flower, dried tangerine peel and hawthorn; Shred pericarpium Citri Tangerinae; 2. Ebony jujube is pitted with a hob block.