Iced sour plum soup in the hot summer is our first choice, how should we make iced sour plum soup?

Ice drink sour plum paste is sweet and sour, spleen and appetizing, clearing away heat and dampness, quenching thirst, especially suitable for consumption in hot summer. So do you know how to make iced sour plum cream? How do you do it? The following will introduce you to the production method of iced sour plum paste.

1. The main materials for the practice of ice drinking sour plum soup: one pound of dried black plum auxiliary materials: prunella vulgaris, appropriate dried hawthorn, appropriate old rock sugar, appropriate Poria cocos, appropriate method:

After cleaning up the dried black plum, prunella grass, hawthorn fruit, poria and other foods, put them into a prepared stone pot or hot pot, add dried hawthorn and appropriate old rock sugar, pour water, the water flow is at least three times that of the food, and boil the food.

Second, the main materials of the ice drink sour plum soup method: seven or eight auxiliary materials of dried black plum: roselle is appropriate, dried hawthorn is appropriate, prunella is appropriate, old rock sugar is appropriate, and Poria cocos is appropriate

Clean up all the commonly used foods, put them in a full pot, bring to a boil over high heat, turn to a simmer and simmer again for 30 minutes. After 30 minutes, scoop up the food with a spoon, leave the juice and put a small amount of old rock sugar to boil. Turn off the heat, let it cool, put it in the refrigerator and drink it for two hours.

3. The main materials for the practice of ice drinking sour plum soup: seven or eight upper and lower auxiliary materials for dried black plum: dried hawthorn, appropriate prunella, appropriate rose, appropriate poria cocos, appropriate roselle, appropriate black mulberry, appropriate old rock sugar, appropriate mint, appropriate practice:

Rinse all the tap water of commonly used food, pour it into a hot pot filled with water, bring to a boil, turn to Chinese fire and boil for about thirty minutes, turn off the heat, add an appropriate amount of old rock sugar to gradually melt it, after the old rock sugar is dissolved, use a small spoon to overthink the food, leave the juice, pour it into a glass bowl, add a few large ice cubes to ice drink sour plum paste, and after the ice cubes are melted, you can come to drink.

Sour plum paste with mint and rose has a different taste, but it is important to note that the dosage of roses should not be too much, preferably not more than five roses at a time, which is very easy to cause allergies.

You need to wash the black plum, hawthorn, licorice, tangerine peel, put it in a soup pot, put water in it, put rock sugar, boil, filter out some ingredients, and put it in the refrigerator.

First of all, all the ingredients must be prepared, then the core of the bayberry is taken out, the bayberry is squeezed into juice, then an ice cube is added, and some sugar is added, and it is ready.

First of all, put the bayberry into a clean container, soak it for about 40 minutes, then remove the core of the bayberry, and then put it into a wall breaker to puree, and then put it in the refrigerator for about three hours.

Of course, iced sour plum soup is indispensable in the hot summer, and the iced sour plum soup purchased outside is not only expensive, but also contains a large number of additives, and is even brewed directly with concentrated sour plum soup. Many people can't help but want to make their own sour plum soup at home, in fact, the method is really super simple, the cost of a large pot does not exceed 5 yuan, which can make the whole family realize the freedom of sour plum soup. We first need to prepare the ingredients, 40 grams of black plum, 10 grams of dried hawthorn, 10 grams of tangerine peel, 3 grams of licorice, an appropriate amount of roselle, an appropriate amount of rock sugar and water.

I believe that many people have such a misunderstanding, that is, they think that the main ingredient of iced sour plum soup is bayberry, but in fact, this is not the case, and iced sour plum soup has nothing to do with bayberry. The reason why there is such a misunderstanding is that we can often see a lot of fresh bayberry ** on the advertisements of small stall vendors, and they do nothing more than solicit business, and it is estimated that even they themselves do not know that the iced sour plum soup is made of black plum. We wash all the ingredients first, because many of the materials are medicinal herbs, so there will be some sand on them, at least a few more times.

It is best to soak the black plum in water overnight in advance, and then use the water to soak the black plum directly to cook the sour plum soup. Because after the black plum is boiled, its flavor can be fully revealed. Add ingredients other than rock sugar to the water that has been soaked in the umme, and then it can be cooked.

After boiling over high heat, simmer over low heat for about 40 minutes, and finally add rock sugar. After cooling, put it in the refrigerator and refrigerate, and the iced sour plum soup is ready. Many people may feel a smoky taste when they drink sour plum soup, and this is because the black plum is smoked in the process of making it.

If you have dried osmanthus at home, you can add a little dried osmanthus before drinking.

If you are afraid of trouble, you can actually buy the prepared package directly and put it in the pot to cook. So the sour plum soup is not as troublesome as imagined from the outside, and there is no difficulty at all in preparing all the ingredients and then cooking them together.

Wash the sour plum tangerine peel, put it in a pressure cooker, add water and cook for 18 minutes, then take it out to cool, add rock sugar and stir constantly, and finally put it in the refrigerator for a while.

The first thing is to prepare a variety of ingredients, then boil the prepared sour plum soup packets, cook for 15 minutes, then add some rock sugar, and then add some golden osmanthus flowers, and put it in the refrigerator overnight.

In fact, you can clean the bayberry, then put it in water and cook it over high heat, you can add some lemon, add some honey, and then put it in the refrigerator to chill.

Iced sour plum soup is sweet and sour and appetizing, dissipates heat and rejuvenates, especially suitable for drinking in the hot summer. So do you know how to make iced sour plum soup? How do you do it? The following is to share with you the recipe of chilled sour plum soup.

1. Iced sour plum soup method 1 main ingredient: one pound of black plum Auxiliary materials: appropriate amount of licorice, appropriate amount of hawthorn slices, appropriate amount of rock sugar, appropriate amount of tangerine peel Method:

After cleaning the black plum, licorice, hawthorn, tangerine peel and other ingredients respectively, put them in a prepared casserole or soup pot, add hawthorn slices and an appropriate amount of rock sugar, pour water, the amount of water is at least three times that of the ingredients, boil the ingredients over high heat, take a filter spoon to filter out the ingredients after boiling, wrap the remaining soup in plastic wrap, and put it in the refrigerator for chilling.

2. Iced sour plum soup method 2 main ingredients: seven or eight black plum Auxiliary materials: appropriate amount of roselle, appropriate amount of hawthorn slices, appropriate amount of licorice, appropriate amount of rock sugar, appropriate amount of tangerine peel Method:

Wash all the ingredients used, put them in a pot filled with water, bring to a boil over high heat, turn to medium heat and continue to simmer for about half an hour. After half an hour, strain the ingredients with a strainer and remove them, leaving the soup and putting an appropriate amount of rock sugar into it, and boiling it. Turn off the heat, let it cool, and chill it in the refrigerator for about two hours before drinking.

3. Iced sour plum soup method three main ingredients: about seven or eight black plums Auxiliary materials: appropriate amount of hawthorn slices, appropriate amount of libritan, appropriate amount of roses, appropriate amount of tangerine peel, appropriate amount of roselle, appropriate amount of mulberry, appropriate amount of rock sugar, appropriate amount of mint leaves Method:

Clean all the ingredients used with water, pour them into a soup pot full of water, boil over high heat, turn to medium-low heat and boil for about 30 minutes, turn off the heat, add an appropriate amount of rock sugar to slowly melt it, after the rock sugar melts, filter the ingredients with a filter spoon, leave the soup, pour it into a glass bowl, add a few large ice cubes to chill the sour plum soup, and after the ice cubes melt, you can come and drink it. The sour plum soup with mint leaves and roses has a unique flavor, but it should be noted that the amount of roses should not be too much, and it is best not to exceed five roses at a time, which is easy to cause allergies.

At this time, you can go to the Internet to buy some sour plum soup dumplings, soak these soup dumplings in water, soak them for two or three hours, and then boil them on high heat for 2 or 3 hours, and then add enough rock sugar, and after the rock sugar melts, let it cool a little, you can drink it, if you prefer to be chilled, then you can add some ice cubes or put it in the refrigerator to chill for a while, then the taste will be better.

First of all, add black plum, hawthorn, tangerine peel, lemon and other ingredients to soak in water for 5 minutes, filter out impurities, then pour out the boiled sour plum soup, boil over high heat, then turn to low heat, and finally put it in the refrigerator.

It should be done in the most traditional way, especially cool and delicious, it tastes refreshing, wash the fresh bayberry and squeeze them into juice, then put them in the pot to boil, put some rock sugar, and mint, after boiling, let it cool, and it's OK.

Chilled sour plum soup in the hot summer is our first choice, the practice of chilled sour plum soup is also very simple, first prepare the materials, add water to the black plum, hawthorn, tangerine peel, lemon and other materials and soak for a few minutes, and then filter out impurities, put the soaked materials into a gauze bag, put the material bag into the pot, add 3 to 4 liters of water, boil over high heat, and then cook over low heat for about 30 40 minutes, then add about 1 liter of water, boil over high heat, and then add an appropriate amount of sugar after boiling over low heat for 20 minutes, After it has cooled naturally, put it in the refrigerator and it is ready, and the taste is very refreshing.

30g of black plum, 10g of tangerine peel, 30g of dried hawthorn slices, 5g of licorice, appropriate amount of rock sugar, appropriate amount of dried osmanthus.

How to make it: 1. Soak 30g of black plum, 10g tangerine peel, 30g of dried hawthorn slices and 5g of licorice for more than half an hour.

2. Pour the soaked ingredients into the pot with water, add 1500-2000ml of water to boil over high heat, turn to low heat and cook for 40 minutes, turn off the heat, add an appropriate amount of rock sugar and stir until melted and simmer for 10 minutes.

3. Filter out the slag with gauze.

4. Sprinkle some dried osmanthus into it, and add ice cubes to be super cool!

Ingredients: 150 grams of black plum, 150 grams of hawthorn, 10 grams of licorice, 100 grams of tangerine peel, rock sugar.

1. Clean these raw materials, put them in a large bowl, add water and soak for 2 3 hours.

2. After soaking, pour the water and raw materials into the pot together, and the raw materials of black plum hawthorn are best wrapped together in a filter bag or gauze, so that there will be no residue in the soup.

3. Add 5 liters of water, boil over high heat first, turn off the low heat and boil slowly for 1 hour.

At this time, you can put rock sugar in and boil together, or you can add brown sugar and honey, but the honey should be turned off and then added.

4. Boil well, let it cool, freeze it in the refrigerator for a while or add ice cubes, and then you can drink.

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

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

2. Then add 1000 grams of water to the casserole, and then put the soaked black plum, hawthorn and licorice into the casserole together, 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 into a small bowl.

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

Storage: There are opened raw materials, and they can be stored in the refrigerator for three months.

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

1. Plum, rosehips, hawthorn and dry water under the faucet to rinse off the floating ash.

2. After brewing, 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. Cool and remove the materials.

4. Put it in a kettle and chill it.

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.

Recipe: black plum, pitted hawthorn, licorice, roselle, tangerine peel.

1. Put the raw materials into clean water;

2. Add about 3 liters of water to the casserole or stainless steel pot (avoid using iron pot), then put the washed raw materials into the pot, boil over high heat first, 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 recipe of the restaurant's iced sour plum soup

Materials:

Ume 12 pcs.

1 tablespoon of sugar osmanthus.

Licorice 15 grams.

Rock sugar to taste.

Water 2000ml

Method:

1. Soak the plum in cold water for 5 minutes, and then rinse it with cold water repeatedly.

2. Add the plum, licorice and water to the pot. Bring to a boil over high heat, then turn to medium heat and simmer for about half an hour until half of the water is boiled off. Add a spoonful of sugar osmanthus to the boiled soup, add an appropriate amount of rock sugar according to your taste, and cook for another 5 minutes until the rock sugar dissolves.

3. After cooling to room temperature, put it in the refrigerator and drink it chilled.

Tips:

1. The black plum needs to be soaked for 5 minutes and rinsed several times to remove impurities and charcoal smell.

2. Because sour plum soup will "cheat" your palate when it is hot, you may not feel sweet enough at the time, but after it is chilled, the sweetness will be reflected. So when adding sugar, if you don't think it's sweet enough, don't add too much, otherwise it will be too sweet after chilling.

3. The time to boil the sour plum soup needs to be decided according to your taste. If you feel that it is too strong after cooking, you can add some cold boiled water to dilute it; If it feels too bland, you can cook it for a little longer.

4. If you can't buy sugar osmanthus, you can also leave it out, but the wonderful taste of "osmanthus sour plum soup" will be lacking.