Recipe: Sour plum cream

Home Cooking Recipe: Sour plum cream


There are many benefits of ebony, and the sour plum soup in summer and ice is the most suitable. The sour plum cream is more convenient to drink with water.



  1. Wash and soak materials other than dried osmanthus for more than 15 minutes

  2. Pour the ingredients into the pot with water, add a lot of water, boil over high heat, and turn on medium heat for about 40 minutes.

  3. Filter, leave only the soup, add the yellow sugar, boil the fire, turn to the small fire, 1-2 hours or so thick, turn off the fire. (Use a chopstick to drip a drop onto the paper, and the water drops can be turned off without oozing.)

  4. Add dried osmanthus soak for about 5 minutes

  5. Filter and bottle, refrigerate and store as soon as possible (the bottle should be dried and dried)


The amount of water is about 4-5 bottles of mineral water of about 500ml. Step 3 adds the yellow rock sugar. After the sugar is melted, you can taste the taste. You can add some yellow sugar to the acid. If the licorice is a large piece, three or four pieces will suffice. Don't be embarrassed for too long, otherwise it will be too thick after refrigerating.

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