How to make slurry?

Hello, everyone, I am A Qian, a little chef who likes food, loves cooking, and studies cooking skills. This is my 272nd original answer about food. Today we will talk about food. practices.

Glue water, this is a special food popular in Guanzhong and southern Shaanxi, Shanxi and southwest Shanxi, Tianshui, Longnan, Lanzhou and other places in Gansu, Ningxia, Qinghai and other places. Some places also call it For "sauerkraut". The pulp water is mainly made by adding vegetables, etc. to ferment the water to produce a light sour taste. In the hot summer, drinking a bowl of pulp water can clear away heat and relieve heat, appetize and quench thirst, and regulate qi. Use the prepared slurry water to make a bowl of noodles, and it becomes "slurry noodles". Add a little oil and spicy pepper, and it will have a sour and spicy fragrance, which will leave you with an endless aftertaste.

Common raw materials for making slurry include: celery, mustard greens, carrot tassels, soybean sprouts, etc. In some places in Shanxi, the slurry is slightly different and is fermented with the leftover slurry from making tofu. , has a unique flavor.

The sour taste of pulp water is mainly caused by the fermentation of raw materials by yeast to form lactic acid bacteria, which makes the pulp water sour. Here, the formation of slurry water requires three prerequisites: raw materials, water, and yeast. In fact, the production of slurry water is somewhat similar to the principle of Sichuan kimchi. The source of yeast is that when making it at home, you usually have to go to your neighbor's house to ask for some "water". If not, you can add a little white vinegar to promote fermentation. So, let’s introduce a simple way to make slurry~!

Ingredients

2 pounds of celery, appropriate amount of water, a little flour, a little white vinegar

Utensils

Choose a ceramic pot, urn, or jar , glass jars can also be used

Method

1. Wash the celery first, cut it into small pieces and set aside.

2. Add appropriate amount of water to the flour to make a batter. It does not need to be too thick, just similar to the flour-water used in making pan-fried buns.

3. Boil water in a pot and add celery after the water boils.

4. Add the prepared batter, stir quickly and evenly, bring to a boil over high heat, and let cool. 5. After cooling, pour it into a container and add a little white vinegar. 6. Stir evenly, cover and wait for 3-4 days.

7. When the slurry water becomes clear and a sour smell appears, it means it is ready.

Tips

1. When making slurry, the most important thing is to be "clean". The vegetables should be washed and scalded to remove the raw water. The utensils used for slurry must be free of water and oil.

2. In addition to celery, you can also add a little cabbage, mustard greens, radish leaves and other fibrous ingredients. The preparation methods are similar, and they must be clean and without raw water.

3. If you often eat noodles at home, there is no need to prepare the batter. The noodle soup after cooking the handmade noodles at home is relatively viscous and can be used directly to make slurry.

4. The prepared slurry is clear. If the surface looks white and the soup is turbid, it means that the slurry has gone rancid and cannot be eaten.

5. The storage time of the prepared slurry depends on the weather. Generally, it can be stored for half a month in winter and shorter in summer. If you put it in the refrigerator, it can last longer.

6. When using the slurry, the spoon must be scalded with boiling water. There must be no raw water or oil on it, otherwise the slurry will quickly deteriorate.

7. After making the slurry for the first time, leave a little as a "slurry introduction". You don't need to add white vinegar the next time you make it. Pour the cooked soup directly into the remaining slurry. Just in the water. Next it’s time to type on the blackboard and answer some questions~!

----Why do we need to use ceramic or glassware to store slurry? ----

Answer: During the fermentation process of slurry water, lactic acid will be produced, which is also the source of the sour taste of slurry water. Metal utensils will react with acid. , causing the slurry to turn black and easily deteriorating the slurry.

----Why must the utensils, tools, and materials be absolutely clean during the production process? ----

Answer: The fermentation of slurry water itself is the process in which ingredients are fermented by yeast to produce lactic acid bacteria. If the ingredients, utensils, and tools are not clean, a large amount of impurities and bacteria will be introduced, which will affect the fermentation and contaminate the ingredients, making them rotten and inedible.

----Why should we choose vegetables with high fiber content as raw materials? ----

Answer: Vegetables in slurry need to be soaked for a long time. If you choose vegetables with low fiber, long-term soaking will soften the vegetable leaves and easily turn into paste. , not formed, if serious, it will cause the entire tank of slurry water to deteriorate.

----Why do we need to add flour paste or noodle soup to the slurry? ----

Answer: The fermentation work in slurry water is mainly completed by these materials rich in protein and starch. Yeast forms lactic acid by decomposing the sugars in it. In addition to using noodle soup or flour paste, some places will also use cornmeal, and other places will use cooked rice or glutinous rice to make a paste and add it. The materials are different, but the principles are similar.

----Why do you need to add white vinegar when making slurry for the first time? ----

Answer: We know that when making kimchi, we need some old kimchi water as a primer. When making slurry, we also need some old slurry water as a primer to promote fermentation. . In fact, it is possible to ferment without a primer. However, adding a primer will speed up the fermentation. There is a factor that induces fermentation. When making it for the first time, there is no old slurry starter. Add some white vinegar. The acidic substances in the white vinegar will induce the slurry fermentation and speed up the fermentation rate. Let me say a few words at the end~!

When making slurry water, it must be kept clean, without raw water or oil stains. The prepared slurry should be stirred with clean things. In summer, it is best to stir it every two or three days. If there are white flowers on the pulp, don't use it. It's already broken. Every once in a while, you need to change the vegetables in the slurry. When changing, remove all the original vegetables, leaving only the slurry as a starter. When adding new vegetables, make sure they are clean, boil them in water, and remove them. unboiled water. If the slurry is left for a long time, the sourness will not be enough. You need to check the slurry frequently when making the slurry. If you leave it alone for a long time, the slurry will definitely become unusable.

If you finish eating the syrup and don’t want to make it again, just put some in a plastic bottle and put it in the refrigerator. You can use it as a starter next time you make it.

The slurry does not need to be sealed like kimchi, so it is easy to deteriorate. Keep an eye on it and replace it if it doesn’t work anymore. It doesn’t cost too much.

Add less sugar or no sugar to the prepared syrup and drink it directly. It is really a pleasure in summer. In some places, slurry is used to cook rice, and in other places, the slurry is mixed with boiling water, simmered with sesame oil, and some oily spicy seeds are added to make soup, and the cooked noodles are put on it, and you have sour and delicious slurry noodles. ~!

@Famer Xu

Slurry water is a must for slurry water surface in the northwest region. Slurry water can be used to make slurry water surface and slurry water for leaking fish. , you can also order tofu. Especially in summer, syrup is an indispensable delicacy in Shaanxi to appetize and cool down.

Production method:

1. Cut all the washed celery into sections and cut all the fennel into small pieces (you can use less fennel)

Then pour the celery and fennel into the pot and blanch them in water. The blanch time should not be too long, about 30 seconds.

Then pour it into a water-free and oil-free ceramic pot while it is hot

2. Add flour and cornmeal to the bowl, for example 1:1, then add water and stir to form a batter.

After the water in the pot boils, pour the batter in and stir while pouring. The consistency will be slightly thicker than the usual noodle soup.

After the noodle soup boils for 1 minute, turn off the heat.

Then pour it directly into the jar

If it is summer, just cover and ferment for about 3 days. Now that the weather is cooler in this season, we add a small amount of white vinegar to promote fermentation. It will be ready in 3 days

This can be used to make slurry noodles, slurry fish, and Shaanxi’s famous snack dish tofu

I don’t know what you are talking about. What is slurry water? What I know how to make is slurry from the Guanzhong area of ??Shaanxi Province. Let me tell you how to make slurry from our area.

Guanzhong slurry water

A handful of celery, clean it, do not have any sediment on the roots, control the moisture, choose to cut or not according to the container, if the container is relatively small, cut into pieces Small section

Boil water in a pot, blanch the chopped celery slightly, then take it out

Add a little bit of noodles, add water and mix into a slurry, then boil a pot of water again Bring to a boil, pour in the slurry water, and turn off the heat.

Put the blanched celery into a container, pour in the prepared noodle soup, cover it after it is completely cool, and do not allow dust and debris to fall into it, let alone oil. Pour it in after it is completely cool. Add some old pulp water and marinate for three to five days.

This is the prepared pickled vegetables and pickled soup. You must use clean chopsticks and clean spoons when taking them. Eat as much as you like, and keep covering them tightly after taking them

Precautions

1. The celery must be washed clean, and there must be no debris, soil, etc.

2. There must be no oil in the container, and no oil can be seen in the slurry water. If you see If the water becomes moldy, it is totally unacceptable

3. It is best to have old water in the nest. Without the old water, the nest will have to last for a long time. New water will usually be ready within a week in the summer, otherwise The slurry is not fully fermented, has no sour taste, and is not delicious.

4. With a good slurry, whether it is cold salad, noodles, or fish, the best thing is to fry the pepper segments until they are fragrant. Only when it is made in this way is it delicious

5. You can also add other vegetables to the slurry, usually celery or lotus flowers

6. Just make the slurry once. From now on, you don’t need to make slurry anymore. Just blanch the vegetables every time. If the slurry cannot cover the vegetables, you need to get some noodle soup and pour it in. You don’t need to make the noodle soup specially, as long as it is the soup you make at home< /p>

The above is our home-made method of making water in Guanzhong area. It is simple, affordable and economical. I hope my answer can help you.

Thank you for your trust. We live in Lueyang County in the Qinba Mountains. The favorite food of our local people is water vegetables. As the saying goes, "If you don't eat sour food for three days, you will be wheezing while walking." ”, which shows how much people like it. Our local specialty delicacies include slurry noodles, slurry noodles slices, slurry fish and fish, vegetable tofu, slurry dough, and slurry soup. When talking about slurry, the sourness makes people drool. So how are water vegetables made? The preparation method of sauerkraut is not complicated. First of all, there are different choices in choosing vegetables. Lueyang people like wild sauerkraut, which is mountain rapeseed or xuelihong. Stone vegetables are also used in the season when stone vegetables are mature. Hanzhong people I generally like to use celery. Cabbage and bracts are also used, but we think the best choices are rapeseed and celery.

Secondly, the most important point is that the pickled vegetables are very stingy, so you must pay attention to cleanliness. The container containing the pickled vegetables and the production process should not be exposed to oil. They should be rinsed with boiling water and dried. . Cut the purchased rapeseed into small pieces, about 2-4 cm in length, clean the vegetables and put them in your pocket to control the water. During the water control process, we put the cleaned rapeseed into a special The container, preferably a ceramic container, is usually put into a plastic bucket. However, plastic buckets are prone to chemical reactions with sauerkraut. It is generally not recommended to use plastic buckets to hold sauerkraut. When loading rapeseed, add a layer of rapeseed sprinkler. A handful of corn noodles, a layer of rapeseed and a handful of corn noodles.

After the water boils, pour the newly boiled water into the container of sauerkraut. It is best if the water covers the sauerkraut. The last thing to appear is the slurry water guide. Pour the slurry water guide into the sauerkraut. In the water tank, use a utensil to stir evenly and quickly cover the lid. It is best not to open the slurry tank within the same day. After a few days, the slurry vegetables will be ready.

This is just the way we Lueyang people make water vegetables. I hope it will be helpful to you!

How to make slurry: 1. First wash the celery and cut into small pieces for later use. 2. Take a bowl, take an appropriate amount of flour, add water and stir until it becomes a sticky paste. Set aside. 3. Bring water to a boil, add chopped celery and paste, stir well, and turn off the heat.

4. Prepare a clean container for serving. The best container to choose is pottery, but glass is also acceptable. Make sure there is no oil in the clean and dry container. If there is oily slurry, the water will easily deteriorate. Let the soup cool down into a container, add a slurry starter, and stir evenly with clean chopsticks. Cover with a breathable lid and eat on the fourth day. Be sure to use a clean spoon when scooping out food. The slurry noodles made with slurry water taste very delicious.

One? Sauerkraut and sauerkraut are the distinctive features of Northwest people’s eating habits.

Speaking of syrup and sauerkraut, many people naturally think of the eating habits unique to the northwest region. Yes, this is indeed a significant feature of the local people’s diet, especially in some rural areas. In this case, no family is missing a jar of delicious sauerkraut, and their eating life seems to have lost its meaning. However, it is completely believed that only people in the northwest eat pulp water and sauerkraut. In fact, this is also a misunderstanding. The northwest region wants to be bordered by some adjacent places, such as some places under the jurisdiction of Guangyuan in Sichuan Province, and some rural areas such as Pingwu. The habits of water and sauerkraut are roughly the same as those in the northwest, but the selection of materials is more extensive. These are all due to the influence of eating habits in certain regions. However, the preference for eating sauerkraut and sauerkraut is indeed a favorite eating habit and distinctive feature of people in the northwest, especially in rural areas. Therefore, it is not surprising that we generally think that sauerkraut and sauerkraut are products of the northwest region. .

Sauerkraut and sauerkraut are a pair of sisters, and there are many legends about their origin. According to research, it originated from the drought in the northwest, where vegetables were scarce and it was difficult to store vegetables. Regardless of whether they lived in poverty and lacked material resources or today when life is prosperous and prosperous, they cherish each other and never leave each other, wandering around the dining tables of northwest people, nourishing and nurturing the loess high slopes. Generation after generation, in short, they are indispensable in the dietary life of Northwest people. Although sauerkraut is sauerkraut and the sauerkraut is sauerkraut, when making sauerkraut, there will naturally be sauerkraut. The formation of sauerkraut must be due to the presence of sauerkraut. To make a tank of sauerkraut, the amount of water and sauerkraut depends on the owner's preferences and choices, as well as seasonal changes. The general situation is that those who like to eat sauerkraut should use more vegetables and less water, and the sauerkraut will naturally be less; while those who like to eat sauerkraut will eat less vegetables and more water, so there will naturally be more sauerkraut. In summer, there will be more sauerkraut. Water can be used as a drink to quench thirst and relieve heat, so you can have less vegetables and more water. People who drink syrupy water in the cold winter will naturally have more vegetables and less water. Whether you choose to make sauerkraut with more sauerkraut or more sauerkraut, the sauerkraut and sauerkraut complement each other, and neither of them can survive without each other for a long time. Therefore, they are sisters who have a deep love for each other and are also on the local dining table. A public lover who falls in love with you and never forgets you.

2. Methods and techniques for making sauerkraut and sauerkraut

Basically everyone in the northwest can make sauerkraut, especially farm women, who are experts in making sauerkraut. , so how is a jar of authentic syrup and sauerkraut made?

First of all, you need to know that the local people generally call the making of pulp and sauerkraut "sauerkraut", "wo sauerkraut" or "sauerkraut". For these titles, the author personally feels that "馇 pickled cabbage" is the most accurate, followed by "wo pickled cabbage", because the literal meaning of "馇" is to cook and stir at the same time, which vividly explains the method of making sauerkraut.

Secondly, you must know that there are many raw materials for making sauerkraut, such as celery, radish, radish leaves, alfalfa, chicory, lotus root, dandelion, and some wild vegetables from various places. They are all raw materials for sauerkraut. These raw materials can be used to make sauerkraut alone. It can also be mixed together to make sauerkraut.

Again, you need to understand that the slurry water is the water used to make sauerkraut. Generally speaking, there is pulp water only when making sauerkraut. Otherwise, it is impossible to talk about pulp water separately. Therefore, when locals make sauerkraut, they generally do not say "slurry water", but mostly refer to "sauerkraut". But after the sauerkraut was made, the sauerkraut and the sauerkraut were instinctively separated and called. The vegetable was sauerkraut and the water was sauerkraut. Whether the prepared sauerkraut is sour or not depends on whether the slurry is sour or not. When the slurry is sour, the sauerkraut will naturally become sour. The usual method is to make the acidity of the syrup pure. It is best to have aged syrup as the "primer". In addition, the paste prepared by adding corn flour or wheat flour to the water promotes fermentation and natural acidity.

In addition, making sauerkraut and sauerkraut requires a thick pottery or earthenware jar. This is also one of the necessary weapons for making sauerkraut. In winter, a big stone is indispensable. It is mainly used to suppress the sauerkraut in the tank. Because we eat more sauerkraut in winter, the purpose of using a stone to suppress the sauerkraut is to completely soak the sauerkraut in the slurry.

Here we will take the most widely used lotus white as an example to explain how to make syrup and sauerkraut. < /p>

Method: 1. Wash the earthenware jar and rolling pin and set aside; remove the rhizomes of lotus flowers, cut them into thick strips, wash them with water and set aside; take about 500 grams of pure water and pour in In the container, add corn flour and mix into a paste;

2. Wash the pot, pour 60 pounds of water, bring to a boil over high heat, and add the cut lotus flowers. , cook until raw, then stir the corn paste and pour it evenly into the pot, stir while pouring, stir until even, let it pour into the prepared porcelain jar, and then pour the slurry water into the pot, also You can pour the slurry into the jar in advance;

3. Use a rolling pin to stir the vegetables and soup in one direction a few times until the soup, vegetables and In one piece, after even rotation, find a thick, clean and harmless plastic to cover the mouth of the cylinder, tie it with a rope, and then cover it with some special quilts to wrap the cylinder body. In winter, the cotton should be thickly covered and wrapped more, and in summer, it should be less covered.

In this way, even if a jar of sauerkraut is ready, it will be stored (stored) for 1-2 days in the summer. The cotton material is optional or less covered, and there is no need to wrap or cover it. Just cover it; in winter, you need to nest for 3-7 days, and the cotton should be covered thickly and wrapped well. When the time is up, you can tie off the foreign objects, and the jar of fresh and smart sauerkraut will be in front of you, and you can enjoy it. squander.

Making sauerkraut is actually not complicated, but making a tank of pure sauerkraut and sauerkraut with moderate sourness is not necessarily unsophisticated. There are many fresh raw materials in spring and summer, and the texture is relatively crisp and tender, which is also the best material for making sauerkraut. When making sauerkraut, the raw materials are not easy to be boiled in water for a long time, so just cut them raw to prevent the sauerkraut from becoming rotten after being cooked. Forming; vegetables and other bitter vegetables should be boiled with water first to remove part of the bitterness, then boil water in another pot to make a paste, add the boiled raw materials, stir well into the jar, such as chicory, etc.; suitable for spring and summer cooking The raw materials of sauerkraut include alfalfa that has just sprouted to 2-4 cm, or celery, white radish, chicory, etc. Especially in summer, chicory sauerkraut is the best. It is a hot summer, and chicory sauerkraut has the effect of relieving the heat. , its syrupy water is easier to quench thirst and relieve heat. There are generally fewer vegetables in winter, and the wild vegetables that grow naturally are basically gone. The only lotus white, Chinese cabbage, radish, etc. are also old. At this time, the vegetables need to be cooked in water for a long time. Some vegetables also have certain effects due to the growth cycle. It has a bitter taste, so you need to boil it first, then add water to another pot and bring it to a boil before making sauerkraut.

Summer is hot, and most people eat pulp and water, supplemented by sauerkraut. Therefore, when making sauerkraut, you need less vegetables and more water, while in winter, you have more vegetables and less water. It is best to have sauerkraut. Use old sauerkraut as a primer, so that the taste of the sauerkraut and sauerkraut produced will be more pure, and it can also effectively shorten the fermentation time of the sauerkraut and sauerkraut. If you don’t have corn flour when making sauerkraut, you can also use ordinary flour instead and add flour. The purpose is to enhance fermentation and make it more acidic; slurry water means slurry water, which naturally means that the water is in the form of liquid slurry, but it is not easy to be too thick and form a paste, which will not taste good.

Jiang Shui and Sauerkraut are also the stingy sisters, sometimes very squeamish. They like a cool place, and the tank must be in full contact with the ground, commonly known as grounding. They don't like oily meat, so the container for scooping sauerkraut should be fixed or free of oil stains. It is best to scald the container with boiling water when scooping. A few seconds to prevent bacteria from infiltrating and destroying the pulp and sauerkraut, making them difficult to store and prone to spoilage. Remember these and they will be obedient to you and ready to be trained by you!

3. Application of sauerkraut and sauerkraut in daily diet

Sauerkraut is moisturized in sauerkraut, and sauerkraut is rich in sauerkraut. In the food life of Northwest people, they can mix and match together to cook meals, or they can prepare delicious food separately. For example, the sourdough noodles made in Dingxi, Gansu Province are made by pouring water into a pot, adding thick slices of potato and boiling it, then pouring the cut dough into the pot and cooking it, then scooping out a ladle of slurry water directly in the vat. Pour the wrapped sauerkraut into the pot, stir well and bring to a boil, then put it into a bowl and serve it with pickles and oily spicy seeds. The same way of eating is also known as lazy pimples, which are all slurry and sauerkraut. Mixed and eaten together.

Another example is the sauerkraut water surface in Gansu Tianshui, Shaanxi and other places. There will be no trace of sauerkraut. Generally, oil is burned in a pot, add shallots and chopped green onion to the pot, pour in slurry water, and then sauerkraut according to the slurry. Add an appropriate amount of water to bring the acidity of the water to a boil, then add salt, etc., put it into a pot and put it into a container. At this time, if the slurry is acidic and people like to eat sour food, add a little water. Otherwise, add more water; bring another pot to the boil. The noodles are boiled and put into a bowl, and then filled with slurry water. You can also add pickles, spicy seeds, garlic, etc. when eating; this way of eating is also used in the local preparation of hot and sour jelly, which has a unique flavor. Some people also use this method, using chopped green onion to boil the pot, directly put the sauerkraut and sauerkraut into the pot and bring to a boil. Generally, there is more sauerkraut and less sauerkraut. After adding salt or homemade pickles, it is sandwiched with steamed buns, boiled potatoes, etc. Eat it to whet your appetite and enjoy it.

In some places, the sauerkraut is picked up and chopped, and then stewed, stir-fried, etc. with other foods.

4. Don’t forget your original intention and be grateful for the syrup and sauerkraut

My hometown is Changhe Town, Tongwei County, Gansu Province, which belongs to the world described in the book. In a remote town in the Dingxi area of ????the land, pickled vegetables and pickled vegetables are the most common foods for every household. Because he was poor when he was young, he often ate pickled vegetables to satisfy his hunger. I often thought that this was a reflection of the life of the Lower Riba people, so he had a different attitude towards pickled vegetables and pickled vegetables. After pursuing my dream and living in Chengdu, the land of abundance, I rarely ate sauerkraut. However, because I was engaged in food and cooking, I also liked to study the food of my hometown, so I learned about the origins and historical allusions of sauerkraut and sauerkraut, as well as the relationship between sauerkraut and sauerkraut. Sauerkraut is not only found in Gansu, Shaanxi, Qinghai, Ningxia and other places, but also in a few places such as Xinjiang, Sichuan and Hubei. The production methods are generally the same, but there are small differences, mainly in some raw materials. The choices are more extensive and diverse, and the eating methods are ingenious, gradually becoming more diversified.

To this day, I still remember two folk jingles in my hometown: "Three pounds of chili peppers and ten pounds of salt can take half a year from a jar of syrup." It is not difficult to see from this that jelly water once played a particularly important role in the lives of the old people. We have to admit that in the past when material life was extremely poor, jelly water and sauerkraut were not only condiments in people's daily diet. More importantly, it is also responsible for storing vegetables and satisfying hunger. In the past years, perhaps in the shadow of hunger, our barren land had been shrouded for a long time. When the unique characteristics of my old family members were as clear and pure as syrup, as simple and rough as sauerkraut, they were reflected in the barren land. On this land, we work hard and make endless progress.

Some people vividly say that wherever people from northwest China go, they carry water tanks on their backs. From this, we can imagine how much Northwest people cherish and appreciate a vat of slurry water and sauerkraut. They do not forget their original aspirations and move forward on the road of struggle in life.

This is probably an important reason why many people still miss syrup and sauerkraut today when material life is extremely abundant. People who live in the northwest will always be grateful for sauerkraut and sauerkraut throughout their lives. At that time, fortunately there were sauerkraut tanks and there were wild vegetables all over the mountains and rivers, so many ancestors and fellow villagers could wait for another wheat season. No matter how good life is, Northwest people will never forget the special contribution of that vat of sauerkraut. No matter how delicious the food is, sauerkraut and sauerkraut are still one of the delicacies. I hope that the sauerkraut and sauerkraut in my hometown will catch up with the trend of the times. Carefully crafted to create more delicious dishes.

Slice lotus root and lettuce and put them in an earthenware pot for retting. It will be more delicious if it looks like slurry.

Not many people know about Jiang Shui. Jiang Shui is a local specialty in Shaanxi, Gansu and Ningxia. It is an authentic folk dish. As for the cooking method, let’s take a look!

First prepare the ingredients, either celery or cabbage.

Wash the prepared vegetables and cut them into large sections.

1. Boil water in a pot, open the water and add the cut vegetables. Remember not to cook for too long, just pass through the water! Be sure to keep a little bit of Cui. Remove the vegetables and water from the pot and set aside to cool.

2. Prepare a clean jar. It must be clean. Pour all the watered vegetables and soup into the jar for self-fermentation. Stir it once a day on average. Remember, the stirring objects, such as chopsticks, It must be clean, and there should be no impurities on it, such as salt. When the slurry water encounters unclean water or salt, it will immediately deteriorate and become bad. It has extremely high requirements for environmental hygiene.

3. During the fermentation period, the noodles should be fed with cooked noodles. Remember that there should be no salt, otherwise they will go bad. Feed them once every two days and stir them at the same time! Taste it after 4-5 days to see if it has turned sour. If not, add a little vinegar. Just wait three to four days and you can eat it! It can be made into noodles, which are nutritious and delicious. It is an essential local delicacy!

The first method, the so-called slurry is to use vegetables such as cabbage or celery as raw materials, blanch them in boiling water, and add yeast to ferment them. Among them, celery slurry is the top grade, and the slurry turns light white. (This is something you can drink, not poison.) It just has a slightly sour taste. Put it directly in a bowl and add less sugar, it will be sweet and sour. It is rich in nutrients and is very refreshing. It is called a delicious food in Gansu area. Kind of childhood wow haha. If you simmer the slurry with chili peppers and green onions, add ramen noodles or hand-pulled noodles. It became an authentic bowl of slurry water.

The second method: The correct method is generally to wash the wild vegetables in early spring, pour them over water, put them in a jar, and then add the water used to cook the noodles. It is best to add some prepared slurry water as a primer. , sealed fermentation for about 7 days, usually placed by the fire. There should be no oil in the middle process, otherwise it will fail. It can be eaten after 7 days. Okay, the above is Xiaofeng’s answer. If there are any shortcomings, please comment and discuss! Bye-Bye! See you next time

Glutinous rice is a favorite food among Gansu people and even people in most parts of the northwest. But since we live in Shanghai all year round, we rarely get to eat soup. Although there are noodles in some places such as Dunhuang Pavilion and Dunhuang Hotel, for some folks who are far away from these northwest-style restaurants, having a meal of noodles has become a luxury. This summer, under the remote command of my parents, I tried to make syrup by myself, but I didn't expect it to succeed. Now you no longer have to worry about not being able to eat syrup. Now I will introduce to you the method of making slurry. Fellows who have the conditions can also try to make it by themselves. The first thing is to choose the dishes. The syrup in Gansu is mostly made of bitter clover, which is naturally not available in Shanghai, but you can use celery leaves, cabbage leaves and other crude fiber vegetables instead. I found that there is something Shanghainese call chrysanthemum dish on the market, which is pretty good. It's just a bit expensive. Wash the purchased vegetables. Boil it with hot water for a while and it will boil immediately. You can add less diluted powder. Then pour the vegetables and water into the container for storing the slurry. When you make the slurry for the first time, because there is no primer, you can wait for it to cool and then add a small amount of vinegar to make acid. Remember not to add vinegar when the water is hot. Okay, just leave it like this for two or three days, and the delicious syrup will be ready. What needs to be noted here is that the slurry is very afraid of being stained with oil during the production process.

Sometimes a little bit of oil can spoil the entire pot of slurry. Therefore, it is best to use special chopsticks for washing, cooking, serving, and even scooping out vegetables, or wash them very cleanly to ensure that the pulp will not go bad. Here are some commonly used methods of eating slurry water: 1. Slurry water. Needless to say, everyone in Gansu knows how to do this. Another point to mention is that if you keep the pot and chopsticks clean during the cooking process, and use the noodle soup to cook the soup, the taste of the soup will be more beautiful. Because there is starch in the noodle soup, it can ferment. 2. Pour rice with water. Although I have never done this myself, I have seen family members do it and it is very simple. Bring a pot of water to a boil, then slowly add the cornstarch noodles, stirring as you do so. After it boils, pour some slurry water and add salt. It’s just that it’s hard to wash the pot after eating. 3. Cold vegetables with slurry. Take some slurry water and rinse it with hot water several times, drain the water and cool it down. Add some salt and MSG, use dried chili peppers and garlic as a starter, and pour hot oil over it to make a delicious cold dish. This summer I just ate cold vegetables, drank beer, and sat on the sofa watching the World Cup. Haha, drinking beer this way will not make you fat. Everyone knows, you might as well make it yourself, maybe you can make it too Delicious syrup comes. If you have other experiences, I hope you can share them