In the summer, make a cup of iced sour plum soup to refresh the heat. This formula is copied from Tong Ren Tang, absolutely authentic old Beijing sour plum soup practice. The following formula can extract about 1 liter of sour plum soup at a time, and you can adjust the amount of rock sugar according to your taste. Remember not to put too much water, and if you taste too light, you can't drink it.
After washing all the materials except rock sugar and dried osmanthus, put about 600 ml of water and soak for 15-20 minutes.
The first pass: the soaked material is poured into the pot, placed on a fire and boiled, and then boiled for a half hour.
After the first pass, pour the soup into a clean container. All ingredients are kept in the pot.
The second pass: re-add the water in the pot, repeat the method of the first pass, add about 600 ml of water, and simmer for half an hour.
Add rock sugar and dried osmanthus before the pot.
After the sugar is dissolved, turn off the heat. Mix the broth from the second pass with the broth from the first pass. Let it cool and put it in the refrigerator.
1. All materials can be purchased at Chinese medicine stores. Among them, sweet-scented osmanthus is recommended, and the sweet-scented osmanthus tastes more fragrant. If you use the sweet-scented osmanthus in the supermarket, the taste is not so refreshing. 2. It is inevitable that there will be small residue in the sour plum soup. If you don't mind, filter the raw materials with the soymilk filter. If it is more detailed, it can be filtered with gauze, so that the sour plum soup will have no residue.