How to make slurry quickly

The so-called syrup is made from vegetables such as cabbage or celery, scalded in boiling water and fermented with yeast, among which celery syrup is the top grade. The slurry turns pale white and slightly sour. If a little sugar is added when it is directly scooped out for drinking, it will be sweet and sour. It is rich in nutrition and is very cool. It is the Wahaha of our generation as a child.

If you pan the slurry with pepper and onion, and then add Lamian Noodles or handmade noodles, it will become a bowl of authentic slurry.

Actually, I haven't done it either, but I like to eat starched water very much, but I have been out for several years, so I seldom get a chance to eat it. Unless I go home occasionally, I went home in October, and it seems that my mother made it like this: just like the Sichuan pickle jar mentioned by the villagers upstairs, put half of your existing starched water starter in the jar, wash and cut the vegetables, and then put them in the pot when the water boils. Mix a bowl of corn batter with water (the concentration is about twice as strong as that of soaked milk), put it into the jar after the vegetables and water are boiled again, then pour the other half of the primer into the jar, stir the primer and the new vegetables in the jar evenly with a spoon, and don't have any vegetable balls. Cover it with a lid and let it stand for two or three days. This should be enough. Just find one. When the batter is warm, put it in to put the vegetables. In order to ferment quickly, it is best to put a quick tofu in it and eat it in a week or so. Take out the tofu after a week, and put another piece if it is not sour.