Seeking authentic sour plum soup practice, sour plum soup practice, sour plum soup home practice?

Method 1 Materials:

Black plum, hawthorn, licorice, the ratio is about 3:2:1, licorice will taste bitter. There is also rock sugar (if the taste is too sour or bitter).

The process of making:

Step 1. Bring the ingredients to a boil in a pot filled with water.

Step 2: After boiling, turn the heat to low and simmer for about 40 minutes.

Step 3. Smell the taste and boil it out, and then taste whether the taste is appropriate, if it is suitable, you can wait until it cools and drink, if the taste is not suitable, you can put it in rock sugar to adjust it.

Key Steps:

Be sure to boil the water once after adding the ingredients, and then turn down the heat to boil.

Don't put down the rock sugar before, and wait for the last flavor to come out before adding rock sugar to adjust the taste.

Method 2 Raw Materials:

100 grams of black plum, 100 grams of hawthorn, 10 grams of licorice, 5 grams of sugar osmanthus, and an appropriate amount of rock sugar.

Method: First, add a large spoonful of water to the basin and soak the black plum, hawthorn, and licorice in the water for 30 minutes.

Then add 1000 grams of water to the casserole, and then put the soaked black plum, hawthorn and licorice into the casserole, and then boil over high heat, after boiling, then switch to low heat and cook for 30 minutes, then add an appropriate amount of rock sugar to the pot, then cover the pot, cook for about 10 minutes, and after the pot is boiled, stir a few times with a small spoon, and you can put it in a small bowl.

Finally, add a small spoonful of sugar osmanthus and stir well, and the delicious sour plum soup is ready.

Method 3 Materials:

5 black plums, 15g dried hawthorn, 4 rosehips (roselle), 1800ml of water, 25g of rock sugar.

Method: 1 black plum, rose hips, hawthorn dry put under the faucet to rinse off the floating ash.

2 After rinsing, put it in a pot and add water, bring to a boil over high heat, turn to medium-low heat and cook for 20 minutes, add rock sugar and turn off the heat.

3 Leave to cool and remove the ingredients.

4 Put in a kettle and chill.

You can put two ice cubes when drinking, don't ice if you have a bad stomach, and don't put ice cubes to drink on the same day!

Method 4 Recipe:

Preparation of black plum, pitted hawthorn, licorice, roselle, tangerine peel.

Method: 1. Put the raw materials into clean water;

2. Add about 3 liters of water (can be measured with a large cola bottle) to the casserole or stainless steel pot (avoid using an iron pot), then put the washed raw materials into the pot, first boil over high heat, then switch to low heat and cook for 30 minutes, add an appropriate amount of rock sugar to the pot;

3. Cover the pot with a lid and put it into a cold cup after the rock sugar dissolves.

4. You can also add a small handful of dried osmanthus to dissolve the rich aroma of osmanthus flowers, and the delicious osmanthus sour plum soup is ready.

The boiled sour plum soup is cool, put it in the refrigerator, and it is used as a common drink at home, no coloring and no additives, natural and healthy! After work, drink a cup of sour plum soup cooked by yourself, and the fatigue of the day will be swept away.

Hello, my partners, long time no see, I've been busy with the cherries at home lately, I hope you will forgive me.

Preparation of sour plum soup.

Ingredients: 30g of black plum, 10g of tangerine peel, 30g of dried hawthorn slices, 5g of licorice, 1500ml of water, appropriate amount of rock sugar, appropriate amount of dried osmanthus (the ratio of black plum and water is 1:50).

1. Wash 30g of black plum, 10g tangerine peel, 30g of dried hawthorn slices, and 5g of licorice and soak for more than half an hour.

2. Pour the soaked ingredients into the pot, add 1500 water and rock sugar to boil over high heat, turn to low heat and cook for 40 minutes and turn off the heat.

3. Then wash the gauze, pour in the sour plum soup, and filter out the material residue inside.

4. Finally, sprinkle some dried osmanthus into it, and you can decide whether to add ice cubes according to personal taste.

5. When you can't finish drinking, put the sour plum soup in the refrigerator and refrigerate it, and drink it within 2-3 days.

ProducerLaw:

1. Prepare the ingredients, black plum, licorice, hawthorn, roselle, tangerine peel, osmanthus, rock sugar.

2. Soak the black plum, licorice, hawthorn, roselle, tangerine peel and osmanthus in cold water and put them into the sewn one. No canvas pouch.

3. Pour an appropriate amount of cold water into the pot, put the canvas bag into the pot and boil over high heat, then turn to low heat and cook for 35 minutes.

4. Put an appropriate amount of rock sugar 10 minutes before boiling, and sprinkle osmanthus after cooking.

Ume can relieve vomiting, astringent intestines and diarrhea, cough and thirst. Roselle can clear heat, nourish the skin, eliminate spots, and have the effect of relieving hangover. In short, these ingredients are treasures!

The practice of osmanthus sour plum soup

Raw materials

10 black plums, a few dried hawthorns, an appropriate amount of osmanthus and rock sugar.

Steps

1. Rinse the black plum and hawthorn mountain with water, put them in a bowl and soak them in water for 30 minutes;

2. Pour water into the casserole, add the soaked black plum and hawthorn, boil over high heat, and simmer for 30 minutes;

3. Finally, pour in the osmanthus and rock sugar, melt and turn off the heat. After cooling, filter out the slag and refrigerate.

Remarks

1. Wumei has to go to the Chinese medicine store to buy it (don't buy snacks in the supermarket), the current ** is about 40 yuan a catty, which can be used for about 1 month;

2. Black plum and rock sugar are necessary materials, dried hawthorn and osmanthus are not necessary, you can add them at will, and you can also add sugar osmanthus;

3. Because they are all traditional Chinese medicines, it is best to use a casserole to boil, not an iron pot;

4. The more you put the black plum, the stronger the flavor, after you cook it once, adjust it according to your preference;

5. Try not to add other herbs, otherwise the taste will not be good.

Once cooked, freeze the whole corn or remove the kernels from the freezer. Because the cells can be well preserved, there will be no cell wall rupture and water loss due to cell inactivation after freezing.

Waxy corn is usually easier to preserve after quick freezing, so it is generally frozen in quick-freezing cold storage, and then stored in the fresh-keeping warehouse to ensure the taste and quality of waxy corn. It is a millet of the genus Maize in the family Poaceae. Corn is an annual monoecious cross-pollinated plant with tall plants and thick stalks.

It is an important food and fodder crop and the highest total crop in the world. Its acreage and total production are second only to rice and wheat.

Corn, which has always been known as a longevity food, is rich in egg white substances, fats, vitamins, trace elements, fiber, etc., and has great potential for the development of highly nutritious and biofunctional foods.

However, due to its complex genetics and rich variants, there are shortcomings in the conventional breeding process, such as too long cycle, too large coefficient of variation, and affecting the growth and development of offspring. Modern biological breeding technology not only overcomes these shortcomings, but also improves the speed and quality of breeding.

1. Prepare the ingredients, clean them and put them in the pot.

2. After boiling over high heat, pour in enough cold water, soak for 20 minutes, and then simmer for 10 minutes.

3. Put in the rock sugar and turn off the heat, cover the pot and simmer for half an hour, overdose, remove the soup, and pour off the slag.

4. Put it in the refrigerator and refrigerate, or put ice cubes in it, and drink it directly after it is chilled.

5. If you feel that the color of the brown sour plum soup is not attractive, you can also freeze it into ice cubes with watermelon juice and then put it in the sour plum juice, so as to make the color of the sour plum soup look better.