Mint and Sour Plum Soup
Overview
It’s summer again, the summer of sour plum soup! As soon as the weather gets hot, I start to miss sour plum soup. There are many versions of the ingredients on the Internet, and I don’t know which one is authentic. When I cooked it in the past, I used the version in the kitchen. Now that my mobile phone does not have a kitchen, I searched it on Meitian, referring to other people’s opinions and my own reality. I have never tasted the ones sold outside. The taste of sour plum soup is whatever you cook it by yourself. Sometimes when I buy ingredients, I will buy dried osmanthus and cook it with osmanthus fragrance. Sometimes I just add fresh mint and cook it. This year, mint will probably play the leading role, because there is a mint tree planted in the flower pot on the roof, and it grows more lushly! Put a handful in, and the cooked sour plum soup will be fragrant with mint, and you will enjoy it very much. I also added some astragalus, because lately my second child seems to be less interested in food and drink, and he sweats a lot. It is said that astragalus can relieve fatigue and stop sweating. The ingredients are all approximations, so they are about the same, and I can’t tell the difference even in subtle differences.
Tags
Ingredients
Steps
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The dry ingredients are roughly weighed.
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Rinse it lightly with water. After all, there is some sediment or impurities. Pay special attention to the Roselle salt to see if there are any insects or mold. There are a lot of worms in roselle flowers. Once I bought fresh ones to wash the worms away, so much so that I doubted my life.
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After washing, put about 1.5 to 2 liters of water and soak for at least half an hour. It tends to smell after soaking. I encountered a power outage when I was cooking this time, so I soaked it for a whole day.
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When soaking, prepare a handful of mint and wash it well.
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After boiling, simmer over low heat for about fifteen minutes.
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Before turning off the heat, switch to high heat and remove the mint.
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Press down the mint and cook for about half a minute, then turn off the heat when you smell the mint.
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Turn off the heat and let it sit for a few minutes until the cooked ingredients settle.
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Put an appropriate amount of rock sugar in a large bowl, crushed rock sugar, my family is used to putting yellow rock sugar.
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Pour the sour plum juice into the rock sugar bowl and let the rock sugar melt while it's hot. Test the taste. If it's too sour, you can add some rock sugar to suit your taste.
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Let it cool before drinking. It's best if chilled for better enjoyment.
