Recipe: Osmanthus fragrans plum soup | food court

Home Cooking Recipe: Osmanthus fragrans plum soup | food court

Notes:

In the summer, the most refreshing heat, the non-sour plum soup that is thirsty and thirsty! The ancient method of osmanthus fragrans and plum soup made by guests Chunchun, take Wumei, Hawthorn, licorice, Luoshenhua, Chenpi and rock sugar, stew a pot of sweet and sour taste, cool and cool summer drink. 8 ebony dried, 25 grams of hawthorn, 20 grams of dried tangerine peel, 15 grams of licorice, 150 grams of rock sugar, 10 dried geranium flowers, 3 grams of dried sweet-scented osmanthus;

Ingredients:

Steps:

  1. Home Cooking Recipe: The surface of the ebony is cut into small mouths, and the washed ebony, dried tangerine peel, dried hawthorn, licorice, dried sage, and soaked in clean water for 30 minutes;

    The surface of the ebony is cut into small mouths, and the washed ebony, dried tangerine peel, dried hawthorn, licorice, dried sage, and soaked in clean water for 30 minutes;

  2. Home Cooking Recipe: Pour the ingredients into the pot with the juice, add enough water, and boil over high heat;

    Pour the ingredients into the pot with the juice, add enough water, and boil over high heat;

  3. Home Cooking Recipe: Turn to low heat for 30 minutes, add rock sugar, stir well and cook for another 20 minutes, turn off the heat, add dried sweet-scented osmanthus for 5 minutes;

    Turn to low heat for 30 minutes, add rock sugar, stir well and cook for another 20 minutes, turn off the heat, add dried sweet-scented osmanthus for 5 minutes;

  4. Home Cooking Recipe: Remove the ingredients and filter out the soup;

    Remove the ingredients and filter out the soup;

  5. Home Cooking Recipe: Allow to cool at room temperature and drink better after refrigerating.

    Allow to cool at room temperature and drink better after refrigerating.


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