Hello, everyone, I like food, love to cook, study the culinary arts of the chef Aqian, this is my 272nd original answer about food, today we will talk about how to make slurry water.

Slurry water, this is a popular in Shaanxi Guanzhong, south Shaanxi, southwest of Shanxi Jin, Gansu Tianshui, Longnan, Lanzhou area, Ningxia, Qinghai and other places of the food specialties, some places also called it "pickled vegetables". Pulp water is mainly added to vegetables and other water will be fermented out of the light sour taste, summer heat, drink a bowl of pulp water, there are heat, heat, appetizers, thirst, adjusting the role of the gas. With a bowl of noodles made from the slurry water, it becomes "slurry water", and with a little oil splash of hot pepper, it is sour, spicy and fragrant, with a long aftertaste.

The raw materials for making slurry water, the common ones are: celery, mustard greens, carrot tassels, soybean sprouts, etc. In Shanxi, there are places where the slurry water is a bit different, using the leftover slurry water fermented from making tofu, which has a unique flavor.

The formation of the sour taste of the slurry, mainly due to the formation of lactic acid bacteria after yeast fermentation of raw materials, thus making the slurry sour. Here, the formation of slurry has 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, usually when you do it at home, you have to go to the neighbor's house to ask for some "lead water", if not, add a little white vinegar to promote fermentation is also possible.

So, let's introduce a simple way to make slurry water~!

Ingredients

celery 2 pounds of water moderate amount of flour a little white vinegar a little

utensils

choose ceramic class tile jar, urn, cylinder a, glass jars can be

method

1, the first will be the celery washed, cut into small pieces of spare.

2, the flour with the right amount of water into a batter, do not need to be too thick, similar to do fried bread with flour water can be.

3, the pot of boiling water, water boiled down into the celery.

4, add the adjusted batter, quickly stirred well, high heat boil, cool. 5, after cooling, pour into a vessel, add a little white vinegar. 6, stir well, cover and wait 3 - 4 days.

7, to be pulp water becomes clear, there is a sour flavor appears, it proves that it is already good.

Tips

1, the production of water, the most critical is to "clean", the dish should be washed, and scalded to remove the raw water, cut vegetables on the board, contain water vessels to ensure that no water and no oil.

2, in addition to celery, you can also add a little cabbage, mustard greens, turnip tassels and other fiber more ingredients, production methods are similar, must be clean, no raw water.

3, if the family often eat noodles, there is no need to specialize in the modulation of the batter, the home after cooking handmade noodles soup, more viscous, can be used directly to do the batter.

4, do a good job of the paste is clear, if you look at the surface of the white flowers, soup color turbid, it proves that the paste has been rancid, can not be eaten.

5, do a good job of saving time, depending on the weather, the general winter can be saved for half a month, the summer time will be shorter, put in the refrigerator, the time can be a little longer.

6, when you take the slurry, the spoon must be used to boil water, the top must not have raw water and oil, otherwise the slurry will soon deteriorate.

7, after the first time to do a good pulp water, save a little as "pulp water lead", the next time you do not need to add white vinegar, cooked soup directly into the remaining pulp water can be.

Then it's time to answer some questions!

---- Why do I need ceramic or glassware to store the stock? ----

Answer: During the fermentation process, lactic acid is produced, which is the source of the sour taste of the slurry. Metal utensils will react with the acid and cause the slurry to darken in color, which will also easily deteriorate the slurry.

---- Why is it important to ensure absolute cleanliness of utensils, tools, and materials during the process? ----

A: The fermentation of slurry water is itself a process where ingredients are fermented by yeast to produce lactic acid bacteria. If the ingredients, utensils, and tools are not clean, it will bring in a lot of impurities and bacteria that will affect the fermentation and will contaminate the ingredients, making them rotten and inedible.

---- Why should I choose vegetables with lots of fiber for my ingredients? ----

A: The vegetables in the slurry are soaked for a long time, if you choose vegetables with less fiber, the long time of soaking will make the vegetable leaves become soft, and they can easily turn into paste and not be shaped, which will cause the whole tank of slurry to deteriorate in a serious case.

---- Why do you add flour paste or use noodle broth in the slurry? ----

A: The work of fermentation in the slurry is done by these protein and starch-rich materials, and the yeast forms lactic acid by breaking down the sugars. In addition to using noodle soup or flour paste, some places also use cornmeal, and some places will use cooked rice or glutinous rice beaten into a paste to add, the materials are different, but the principle is similar.

---- Why do you add white vinegar when you first make the paste? ----

A: We know that when making kimchi, we need some old kimchi water as a primer, and when making slurry water we also need some old slurry water as a primer to promote fermentation. In fact, it is possible to ferment without a primer, only that the fermentation will be accelerated with the addition of a primer, and there is an induced fermentation factor in it. If you don't have an old slurry primer when you first make it, add some white vinegar, and the acidity in the white vinegar will induce the slurry to ferment, speeding up the fermentation rate.

Finally, a few more words~!

When making slurry water, make sure to keep it clean, free of raw water and grease. The water has a white flower, do not use, has been bad. Every once in a while you need to change the dishes in the water, change the original dishes should be fished out, leaving only the water as a primer, add new dishes to ensure that the clean, boiled in water to remove the raw water. The pulp water put for a long time, the sour flavor is not enough, do pulp water should be diligent to see, time long no matter, the pulp water certainly can not be used.

If the pulp water is finished and do not want to do it again, use a plastic bottle to put a little into the refrigerator, the next time you do it again, bring it to do the lead on it.

Slurry water is not sealed like kimchi, so it is easy to deteriorate, more to observe, not work, replace it, and does not require much money.

Do the pulp water, add a little less sugar or not, drink directly, summer is really a pleasure. Some places will use the slurry water to cook rice, there are places to use the slurry water with boiled water to blend well, with sesame oil choked, add some oil splash hot pepper into the soup, put on the boiled noodles, it is the sour and delicious slurry surface of the water to the!

@FamerXu

The water is a must-have in Northwest China, and it can be used to make water, fish, and tofu. Especially in the summer water is Shaanxi appetizing summer essential food.

Production method:

1, prepare clean celery all cut into sections, aniseed white all cut into small slices (aniseed white can be less)

Then celery and aniseed white are poured into the pot to blanch, blanching time should not be too long, about 30 seconds or so can be.

Then pour it into a ceramic jar without water or oil while it's still hot

2. Add flour and cornmeal to this bowl, for example, 1:1, and then add water and stir to make a roux

Pour the roux into the pot of boiling water, stirring while pouring, and make the roux a little thicker than the noodle soup you would normally use to cook noodles

Turn off the heat after the roux has boiled for a minute

Then pour it directly into the jar. I'm not sure what you're talking about, but I'm not sure what you're talking about. I will do is Shaanxi Guanzhong region of the slurry, I'll tell you how to do our piece of slurry.

Guanzhong slurry water

celery a hand, clean, the roots do not have sediment, control the water, according to the container to choose to cut or not cut, if the container is relatively small, it is cut into small sections

pot of boiling water to boil, cut celery lightly blanched, and then fished out

a little bit of pasta, add water and mix it into a thin slurry, and then boil a pot of water to boil, and then pour in the thin slurry of pasta water

a little bit of pasta, add water and mix into thin slurry, and then pour into the thin slurry of pasta water

a little bit of pasta, and then mix into the thin slurry of pasta water.

Blanched celery, put into a container, pour the good noodle soup, and so completely cooled after the lid, can not fall into the dust and debris, and more can not see the oil, cooled and poured into some of the old slurry water, and then pickled for three or five days on the good.

This is a good slurry vegetables and slurry soup, take the time to be sure to clean chopsticks and a clean spoon, eat as much as fish as much as possible, after taking continue to cover tightly

Note

1, the celery must be washed, there can not be any debris soil, etc.

2, the container must not be able to have oil, slurry can not be seen in the oil, if you see slurry mold

2, containers can not have oil, slurry can not see oil, if you see slurry mold

2, the slurry must not be seen, the slurry must not be seen, it can not be seen.

3, nesting slurry water is best to have old slurry water, no old slurry water will have to nest for a long time, the new slurry water is generally a week in the summer is good, otherwise the slurry fermentation is not full, no sour taste, is not delicious

4, nesting good slurry water, whether cold, eat noodles, eat fish fish, the best is the chili pepper section deep-fried into a paste incense, so that only made only delicious

5, can also be added to other vegetables inside the slurry water, so that it is good for you. You can add other vegetables to the pulp inside, usually celery or lotus white

6, as long as a good pulp, and then do not have to do the pulp, as long as each time the dish hot on the line, if the pulp can not cover the dish, you need to get some noodle soup poured into the noodle soup do not have to specialize in, as long as it is their own home below the soup after the line

The above is the Guanzhong region of the home nest of pulp water

Thank you for your trust, we live in the Qinba mountainous area of Liuyang County, our local people's favorite food is water dish, as the saying goes, "three days do not eat acid, walking to hit the gasp," visible people on the extent of its favorite. Our local specialties include noodles in syrup, noodles in syrup, fish in syrup, bean curd in syrup, churned dough in syrup, soup in syrup, and when it comes to syrup, the sourness just makes people drool. So how do you make a dish with water? The production method is not complicated, first of all, there are different choices in the selection of vegetables, Luoyang people like wild sauerkraut, that is, mountain greens or snow red, stone vegetable ripe season is also useful stone vegetable, Hanzhong people generally like to use celery. There are also cabbages and bracts, but we think the best choice is to use rape and celery.

Secondly, the most important point is that the slurry vegetables are very cheap, must pay attention to clean, containers with slurry vegetables and the process of making can not touch the oil, to be rinsed with boiling water, dry. Buy back the rape cut into small pieces, about 2-4 cm small section, clean the vegetables in the pocket to control the water, in the process of controlling the water, we will clean the rape into a special container, preferably ceramic containers, generally also loaded into a plastic bucket, but the plastic bucket is easy to and sauerkraut chemical reaction, generally do not recommend using plastic buckets to load the slurry vegetables, and then load the process of the rape, loading a layer of oil vegetables Spread a handful of bracteate flour, a layer of rape sprinkled with a handful of bracteate flour.

When the boiling water boils, pour the freshly boiled water into the containers filled with sauerkraut, the water should be submerged in the best sauerkraut, the last appearance is the slurry lurex, the slurry lurex is poured into the slurry tank, stirred evenly with utensils and quickly put the lid on the lid, it is best not to open the slurry tank in the same day, the slurry vegetables in a few days, it's good.

This is just the way we do slurry vegetables in Luoyang people, I hope it will help you!

The practice of slurry: 1. First of all, wash the celery and cut small pieces of spare. 2. Take a bowl and take the right amount of flour and water and mix it into a sticky paste. 3. pot plus wait for the water to boil add chopped celery and paste, stir well, cook switch on the fire.

4. Prepare clean containers to contain, choose the best container to ceramic, glass is fine, clean and dry must not have oil, if there is oil paste easy to deteriorate, the boiled soup cooled into the container, add the paste water cited, with clean chopsticks and stir well. Covered with a breathable lid to the fourth day can be eaten, edible scoop out must be a clean spoon scoop. The flavor of the water is very delicious.

A? Slurry and sauerkraut is a distinctive feature of the eating habits of Northwesterners.

Speaking of water and sauerkraut, many people naturally think of the Northwest region is unique to the eating habits, good, this is indeed a significant feature of the local people's diet, especially some of the rural areas, but more so, which is less than a tank of delicious sauerkraut, as if the dietary life has lost its significance. But completely that only the Northwest people eat water and sauerkraut, in fact, this is also a misunderstanding, in the Northwest region want to border adjacent to some places, such as Sichuan Province, Guangyuan under the jurisdiction of some of the places, as well as Pingwu and other parts of the countryside, but also eat water and sauerkraut habit, the general practice and the Northwest no more than just a few in the selection of materials on the broader some of them are just, these are all because of the influence of the diet in some areas. But happy to eat water and sauerkraut is indeed the Northwest around the people happy eating habits and significant features, especially in the rural areas around the superior, so in general we think that water and sauerkraut is the product of the Northwest, it is not surprising.

Berry and sauerkraut is a pair of even sisters, the origin of the legend is quite a lot, according to the study of her from the Northwest drought, less seasonal vegetables, not easy to store the product of vegetables. Pulp and sauerkraut, whether in the once poor life, material scarcity of the times, or today's life is thriving, thriving days, they are sympathetic, never give up, wandering in the Northwest people's table, nourishing and nurturing the loess slopes of the generations, in short, the Northwest people's dietary life, they are not less of a sight. Although sauerkraut is sauerkraut, slurry is slurry, but do sauerkraut will naturally have slurry, the formation of slurry is inevitably because of sauerkraut. To make a jar of sauerkraut, the amount of slurry and sauerkraut depends on the owner's preferences and trade-offs, as well as seasonal changes. The general situation is like to eat sauerkraut, more vegetables, less with water, pulp water naturally less; and like to eat pulp water, that is, less vegetables and more water has, pulp water is naturally more; summer pulp water can be used as a drink to quench the thirst of the summer heat, so you can dish less and more water, winter cold less drink pulp water, naturally, more vegetables and less water.

Second, the production of water and sauerkraut methods and techniques

Northwesterners basically everyone will do water and sauerkraut, especially farm women, is to do sauerkraut water connoisseur, so a jar of authentic authentic water and sauerkraut is how to make?

First of all, it is important to know that the local people who make the pulp and sauerkraut are generally called "casting sauerkraut", "nesting sauerkraut", or "sour vegetables", etc. The first thing you need to know is to make sure that you are not using the same sauerkraut as you are using the other sauerkraut.

The first thing you need to do is to understand that the water is the water in which the sauerkraut is made. Generally only in the production of sauerkraut will have water, otherwise it is not possible to have a separate water said, so the local people making sauerkraut generally will not say do "water", and most of them said to do "sauerkraut", but when the sauerkraut production is good, and then the When sauerkraut is made, it is instinctively separated from sauerkraut to call it sauerkraut, and water to sauerkraut. Do a good job of sauerkraut sour and not sour, depending on the slurry sour, slurry sour sauerkraut is naturally sour. The usual practice is in order to make the pulp water acidity pure, the best to have the most old pulp water "cited", in addition to the water will be into the corn flour or wheat flour to make a paste to promote the fermentation of the natural side of the acid.

There is a thick clay jar or a tile jar that is indispensable for making sauerkraut and sauerkraut, which is also considered one of the necessary weapons. In winter, a large stone is also necessary, mainly for the suppression of sauerkraut in the tank, because sauerkraut is eaten in winter, the purpose of the stone suppression of sauerkraut is to let the pulp water completely soak the sauerkraut.

Here to take the most widely used lotus white as an example to explain the pulp water and sauerkraut practice.

Requirements: 1 tile jar, 1 rolling pin

Raw materials: 3 lotus flowers, about 1,500 grams of pulp water (old pulp water), 300 grams of corn flour, 60 pounds of spring water

Method: 1, the tile jar, rolling pin clean and spare; lotus flowers, remove the root stalks, cut into thick julienne, washed with clean water and spare; about 500 grams of purified water into the container, add the corn flour, and add the water to the container, and add the water to the container. container, add corn flour dispersed into a paste to be used;

2, the pot washed clean and poured into 60 pounds of water, boiled over high heat into the cut lotus white, cook until broken, and then the corn paste stirred sprinkled evenly poured into the pot, pouring the side of the stir, stirring until uniform, let it pour into the prepared porcelain cylinder, and then poured into the slurry lead, but also in advance of the slurry lead poured into the tank;

3, will be poured into the tank of vegetables and soup with a rolling pin in one direction and stir a few times, to the soup, vegetables as a whole, evenly rotated, looking for a thick clean and harmless plastic masked cylinder mouth, tied with a rope, and then covered with a number of special quilts wrapped around the cylinder can be. In winter, the cotton should be covered with a thicker package, and in summer, it is less covered.

In this way, even if a jar of sauerkraut is done, in the summer nest (storage) 1-2 days, cotton can be dispensable or less cover, and do not need to wrap, cover cover can be; while the winter to nest 3-7 days, cotton should be covered with thick and wrapped up, with the time to the outside of the knot can be removed, that a jar of fresh and dynamic sauerkraut is presented to you in front of you, at your disposal.

Do pulp sauerkraut is not complicated, but to do a good job of a tank of pure acidic moderate pulp and sauerkraut, not necessarily no attention. Spring and summer fresh raw materials, and the texture are more brittle, is also the best material to do water sauerkraut, at this time to do sauerkraut, raw materials are not easy to cook in the water for a long time, broken can, in order to prevent sauerkraut after the velvet rotten shapeless; wild vegetables and other vegetables with a bitter foot to boil a water, to remove some of the bitterness and astringent flavor, and then another pot of boiling water into the boil water paste into the boiling raw materials into a jar of stirring, such as chicory dishes, etc.; suitable raw materials for spring and summer to do sauerkraut Have just sprouted to 2-4 cm of alfalfa, or celery, white radish, endive, etc., especially in summer, especially the best endive sauerkraut, which is the summer heat, endive sauerkraut is more effective in eliminating summer heat, and its paste is easier to quench the thirst and eliminate summer heat. Winter vegetables are generally less, natural growth of wild vegetables basically no only lotus white, cabbage, radish, etc. has been the old firewood, at this time, the dish will be in the water for a long time, part of the vegetables due to the impact of the growth cycle also has a certain bitter taste, so you have to boil water over, and then another pot of water to boil and then do the sauerkraut. If you don't have corn flour, you can use ordinary flour instead, the purpose of mixing flour is to enhance the fermentation, so that it is more acidic; slurry water is meant to be slurry water, naturally, it means that the body of water into a liquid slurry shape, but it is not easy to be too thick and form a paste, that would not be tasty.

Pulp water and sauerkraut are also more stingy sister, sometimes also very delicate. They like a cool place, the cylinder should also be in full contact with the ground, commonly known as grounding, do not like the oil meat, so scooping pulp sauerkraut containers are best fixed or can not have oil stains, containers in the scooping of the best pot of boiling water scalded to prevent the bacteria immersion, damage to the pulp and sauerkraut, not easy to keep, easy to spend bad, remember these they are obedient to you, at your disposal for coaching!

Third, the pulp water and sauerkraut in the daily diet

Sauerkraut in the pulp water to moisturize, the pulp water in the sauerkraut rich. In the Northwest people's dietary life they can be mixed and matched together to cook meals, but also separate from each other to adjust the flavor. Such as Gansu Dingxi generation of sour noodles piece, is poured into the pot of water into the cut taro thick strip after boiling, will be cut into the pot of noodles to cook, directly in the tank scooped out of a scoop of syrup coated with sauerkraut together with the pouring of the pot stirring to boil, can be into the bowl on the table, accompanied by salted vegetables, oil splashed spice for food; the same method of consumption is also commonly known as the lazy pimple, etc., are syrup and sauerkraut mixed with the food together.

Gansu Tianshui, Shaanxi and other places in the water, there will not be the shadow of sauerkraut, generally is the pot of boiling oil, into the fire onion onion stir-frying pot, injected into the pulp water, and then according to the acidity of the pulp water in the amount of water added to the boil, and then adjusted to the salt and so on the pot into a container, at this time, if the pulp water itself is acidic and like to eat sour people on the water, on the other hand, more water; another pot such as the water boiling under the noodles cooked and salvaged into a bowl, served into the pulp water can be eaten, and then the water is not used. Sheng into the slurry can be served, can also be served with pickled vegetables, hot pepper, garlic, etc.; this eating method is also used locally for the modulation of hot and sour cold noodles, a unique flavor. Some people also use this method, with onion choking pot, direct bar sauerkraut and slurry together into the pot to boil, generally more sauerkraut and less slurry, adjusted into the salt or homemade pickles, clamped over the steamed buns, boiled taro, etc. together to eat, the appetite is wide open, a big feast.

There are also some places, is the pickled and chopped, with some other food for braising, frying and other food.

Fourth, do not forget the beginning, the water and sauerkraut with gratitude

My hometown in Gansu Tongwei County, Changhe Town, belonging to the book described as a place of the world's bitter Dingxi region, a remote town, water and sauerkraut is the most common household food, because of the childhood poverty, perennial sauerkraut to feed the hungry, and often think that this is roughly the life of the people of the portrayal of the next, so the water and sauerkraut with a different feeling, after dreaming of living in the sky. Feelings, after the dream of living in Chengdu, the country of heaven, also rarely eat sauerkraut, but because of the work of food and cooking, but also like to study the diet of the hometown, so I learned of the origins and history of sauerkraut and sauerkraut Allusions, etc., and know that sauerkraut and sauerkraut is not only in Gansu, Shaanxi, Qinghai, Ningxia, etc., in Xinjiang, Sichuan, Hubei, and a small part of the place there is also a sauerkraut and sauerkraut, and the same production methods, but also have a small

To this day, I still remember my hometown folk two jingles: "three pounds of chili ten pounds of salt, a jar of water to eat half a year". It is not difficult to see, water in the old family life has played a particularly important role, have to admit, in the past those material life is extremely poor in the era, water and sauerkraut is not only the people's daily diet of condiments, more importantly, it also carries the burden of storage of vegetables, to fill the heavy responsibility of hunger. In the past years, perhaps in the shadow of hunger, once a long time shrouded our barren land, when the old family unique kind of water such as pulp office clear, pure, such as sauerkraut office rustic, bold bold qualities in the barren land hard work, endless.

Some people say that the image of the Northwest people go to where the slurry tank on the back to where. From this, we can imagine that the Northwest people on a tank of water and sauerkraut is how to cherish and appreciate, in the struggle for life is not forgetting the beginning, and move forward. This is probably in the material life is very rich today, there are still many people think of the slurry and sauerkraut is an important reason for it. Life in the Northwest, a lifetime to be grateful to the water and sauerkraut, then, thanks to the water tank, thanks to the wild vegetables throughout the mountains and rivers, so that many of the pioneers and townspeople can wait until another season of wheat. Life is good, the Northwest people will not forget the special contribution of the jar of sauerkraut; more delicious, sauerkraut and sauerkraut is not lost as one of the delicious, looking forward to the hometown of the sauerkraut and sauerkraut to catch up with the trend of the times, carefully crafted, to make more delicious dishes.

Batter is a long history of famous dishes, the production process is not complicated, but must be clean, the process to avoid bacterial infections, the best way to hold the batter is ceramic, usually celery, lotus root, lettuce sliced and put in a pot of maceration can be, like the batter on the surface of the more delicious.

Not many people know the water, water is Shaanxi, Gansu, Ningxia place of a, authentic characteristics of folk dishes, as for the practice of the following we will see!

First of all, prepare the material, celery, or cabbage, all.

Wash the prepared vegetables, cut into large sections.

1. Boil water in the pot, open the water into the cut vegetables, remember not to cook too long, just over water! Be sure to retain a little Cuidu. Even vegetables with water out of the pot to cool and spare.

2. Prepare a clean altar, must be clean, the water dishes and soup all poured into the altar for self-fermentation, an average of one day to stir, remember, stirring things, such as chopsticks, must be clean, can not be stained with a little bit of impurities, such as salt, slurry encountered unclean or salt, and immediately deteriorated, bad, and it is a very high demand for environmental hygiene.

3. Fermentation period, to take the boiled noodles to feed the noodle soup, remember that there can not be salt content, otherwise it will be bad, two days to feed once to feed at the same time to stir! 4-5 days to taste the flavor to see if it is becoming acidic, if not, you can add a little vinegar. Waiting for three to four days will be able to eat! Can be made into noodles, both nutritious and delicious, is an essential local cuisine!

The first practice, the so-called slurry is to use cabbage or celery and other vegetables as raw materials, scalded in boiling water, plus yeast fermentation, of which celery slurry for the top, slurry into a pale white (which is drinkable, not poison) but there is a slightly acidic taste, directly in the bowl to join the less than sugar, will be sweet and sour, it is nutritious, very summer, known as Gansu region but the! A kind of childhood wahaha. If the slurry with chili peppers and scallions choked with oil, in the addition of ramen ramen or handmade ramen. It becomes a bowl of authentic slurry water.

The second practice: the correct practice is generally early spring wild vegetables washed, over water, put in the jar, and then add the water used to cook the noodles, it is best to add a little bit of slurry water that has been made as a primer, sealed fermentation for about 7 days, is generally placed on the side of the stove fire, the middle of the process can not have a little bit of oil, otherwise it will fail, 7 days later you can eat. Well the above is the small front of the answer, if there is insufficient welcome to comment and discuss oh! Bye-bye! We'll see you next time

Berry water is a favorite food in Gansu, and even in most parts of the Northwest. But since we are always in Shanghai, we seldom have the chance to eat it anymore. Although there are some places such as Dunhuang Pavilion and Dunhuang Hotel that have water noodles, it has become a luxury for some of the old folks who are far away from these Northwest style restaurants to have a meal of water noodles. This summer, I in my parents remote command, try to make their own water, did not expect success. Now I don't have to worry about not being able to eat the slurry water anymore. Now I will introduce the method of making slurry water to you, and the old folks who have the conditions can also try to make their own ah. First of all, the selection of vegetables. Gansu slurry with bitter alfalfa, Shanghai naturally no, but you can use celery leaves, or cabbage leaves and other coarse fiber vegetables to replace. I've found that there's something called chrysanthemum cabbage in the grocery store that compares favorably to what the Shanghainese call chrysanthemum cabbage. It's just a bit expensive . Wash the bought vegetables. Boil a little with hot water, water that is open can be, you can add less diluted powder owed. Then pour the vegetables and water into the container to store the pulp water, the first time to do the pulp water, because there is no primer, you can wait for the cooled down into a small amount of vinegar to make acid. Remember not to put in the vinegar while the water is hot. Well, leave it like this for two or three days, and the delicious syrup will be ready. One thing to keep in mind here is that the water is very afraid of getting oil on it during the process of making it. Sometimes a little bit of oil can make the whole pot of slurry spoil. Therefore, the chopsticks used for washing, cooking, serving, and even fishing are best used for special purposes, or washed very clean, so as to ensure that the slurry will not spoil. Below are some common ways to eat the slurry: 1. Slurry surface. There is no need to say more about this one, Gansu people all know how to make it. Another point is that if you keep the pot and chopsticks clean during the process of cooking the noodles, and use the noodle broth after cooking the noodles to cook the dishes to make the slurry, you can make the taste of the slurry more beautiful. Because there is starch in the noodle soup, it can play the role of fermentation. 2. Battered rice. Although I have not personally done this, but I have seen family members do it, it is also very simple. Boil a pot of water, and then slowly sprinkle in the noodles, stirring as you sprinkle. When it boils, pour in some of the slurry and put some salt on it. It is hard to wash the pot after eating 3. cold slurry vegetables. Take some slurry water with hot water rinse a few times, dry the water, cool. Put some salt and monosodium glutamate, in the use of dried chili peppers and garlic as a lead, with hot oil splash, that is a delicious cold dishes. This summer I am eating cold slurry dishes, drinking beer, sitting on the sofa to watch the World Cup, oh, so that drinking beer will not be fat Well, you know, you may as well do it yourself, maybe also make a delicious slurry. If there are other experiences, I hope to also come to exchange