How to Make Sour Plum Soup
Video Tutorial: Link
Estimated Cooking Difficulty: ★★★★
Essential Ingredients and Tools
- Water
- Jujubes (black)
- Smoked plums
- Dried hawthorn slices (raw)
- Yellow rock sugar
- Licorice root
- Dried tangerine peel
- Red cardamom
- Dried osmanthus flowers
Measurements
- 2 liters of water
- 25 grams of jujubes
- 25 grams of smoked plums
- 100 grams of yellow rock sugar
- 30 grams of dried hawthorn slices
- 2 grams of licorice root
- 4 grams of dried tangerine peel
- 1 gram of red cardamom
- 3 grams of dried osmanthus flowers
All quantities can be adjusted proportionally.
Instructions
- Rinse the ingredients (excluding dried osmanthus flowers and rock sugar). Soak them in 1.5 liters of water at room temperature for at least two hours (excluding dried osmanthus flowers and rock sugar).
- Bring to a boil over medium-high heat. Cover and simmer on low heat for 40 minutes (first infusion).
- Place the rock sugar in a bowl. Pour the hot first infusion over the sugar and stir until dissolved.
- Return the remaining ingredients to the pot. Add 600 ml of water. Bring to a boil over high heat, cover, and simmer on medium heat for another 20 minutes (second infusion).
- Finally, mix the second infusion with the sugar water while hot to create the final product. Add the dried osmanthus flowers when the temperature is between 60-70°C (do not exceed 80°C). Cover and let cool before refrigerating for at least 3 hours.
- Remember to strain the dried osmanthus flowers before drinking. Sip slowly like tea. It is refreshing, tangy, moderately sweet, and has a rich, lingering flavor.
Additional Notes
For best results, chill in the refrigerator before drinking.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.