Hello, everyone, I am an aunt, a chef who likes food, loves cooking and learns to cook. This is my 272nd original answer about food. Today we will talk about the practice of making water. Slurry is a special food popular in Guanzhong, southern Shaanxi, southwestern Shanxi, Tianshui, Longnan, Lanzhou, Ningxia, Qinghai and other places, and it is also called "sauerkraut" in some places. Vegetables are mainly added to the pulp to ferment the water into a light sour taste. When it is hot every day in summer, drinking a bowl of pulp has the functions of clearing away heat and relieving summer heat, appetizing and quenching thirst, and regulating the middle energizer. Make a bowl of noodles with the prepared pulp, and it becomes "pulp noodles". Add a little oil and spicy, and it will be sour and fragrant, with endless aftertaste.

The raw materials for making the slurry are celery, mustard, carrot tassels, bean sprouts and so on. In some places in Shanxi, the pulp is different, which is fermented from the remaining pulp of tofu and has a unique flavor.

The formation of yoghurt is mainly due to the formation of lactic acid bacteria by yeast fermentation, which makes the pulp sour. There are three prerequisites for the formation of slurry: raw materials, water and yeast. In fact, the production of slurry water is somewhat similar to the principle of Sichuan kimchi and the source of yeast. Usually cooking at home, I have to go to my neighbor's house to ask for some "water diversion". If not, it is ok to add a little white vinegar to promote fermentation.

Then, let's introduce a simple pulping method ~! raw material

Celery 2 kg water, right amount of flour, a little white vinegar.

container

Choose ceramic crocks, urns, jars and glass jars.

working methods

1. Wash celery first and cut it into small pieces for later use.

2. Add a proper amount of water to the flour to make a batter, which is not too thick, similar to the flour water used when making raw fried buns.

3. Boil water in the pot, and add celery after the water is boiled.

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

7. When the slurry becomes clear and sour, it is proved to be good.

skill

1, the most important thing to make slurry is to be "clean", the vegetables should be washed and scalded to remove raw water, and the chopping board for cutting vegetables and the utensils for filling slurry should be free of water and oil.

2. In addition to celery, you can also add a little fiber-rich ingredients such as cabbage, mustard greens and radish tassels. The production method is similar, it should be clean and free of raw water.

If you often eat noodles at home, you don't need to prepare batter specially. The hand-cooked noodle soup at home is sticky and can be directly used to make pulp.

4. The prepared slurry is transparent. If you look at the white flowers on the surface, the soup is turbid, which proves that the pulp is sour and can't be eaten.

5. The storage time of the prepared mud depends on the weather. Generally, it can be stored for half a month in winter and shorter in summer. It can be kept in the refrigerator for a longer time.

6. When using the pulp, the spoon must be scalded with boiling water, and there must be no raw water and oil on it, otherwise the pulp will soon deteriorate.

7. Leave a little after the first pulping as the "pulp foundation". You don't need to add white vinegar next time. Just pour the boiled soup into the remaining pulp.

Next, it's time to knock on the blackboard and answer a few questions ~!

-Why do you use ceramics or glassware to store mud? -

A: Lactic acid will be produced in the process of slurry fermentation, which is also the source of sour slurry. Metal utensils will react with acid, which will lead to the black color of the slurry and easily deteriorate the slurry.

-Why should the utensils, tools and materials in the process of making be absolutely clean? -

A: Slurry fermentation itself is the process of producing lactic acid bacteria by yeast fermentation. If the ingredients, utensils and tools are not clean, it will bring a lot of impurities and bacteria, affect fermentation, pollute the ingredients, make them corrupt and inedible.

-Why do you choose fiber-rich vegetables as raw materials? -

Answer: The dishes in the pulp will soak for a long time. If you choose vegetables with less fiber, the leaves of vegetables will soften for a long time and easily become mushy and shapeless. If it is serious, the whole slurry will deteriorate.

-Why is batter or noodle soup added to the paste? -

A: Slurry fermentation is mainly accomplished by these materials rich in protein and starch. Yeast forms lactic acid by decomposing sugar in it. In addition to noodle soup or batter, corn flour is used in some places, and cooked rice or glutinous rice paste is used in some places. The materials are different, but the principle is similar.

-Why do you want to add white vinegar for the first time? -

A: We know that we need some old pickle water as a starter when making pickles, and we also need some old pulp water as a starter when making pulp to promote fermentation. In fact, it can be fermented without primers, but with primers, the fermentation speed will be accelerated, and there is a factor that induces fermentation. When making it for the first time, there is no old koji, so some white vinegar is added, and the acidic substances in the white vinegar are used to induce the fermentation of the koji to speed up the fermentation.

Finally, say a few more words ~! When making slurry, it must be kept clean, free of raw water and oil pollution. The prepared slurry should be stirred with clean things, preferably once every two or three days in summer. Don't use pulp with white flowers, it's broken. Every once in a while, the dishes in the pulp should be changed. When changing, all the original plates should be cleaned, leaving only the slurry as the bottom material. When adding new dishes, keep them clean, boil them in water and take them out of raw water. If the pulp is left for a long time, the acidity will not be enough. Watch it often when making pulp. If you leave it for a long time, the pulp will definitely not be used.

If you don't want to cook after eating the pulp, put some in plastic bottles and put them in the refrigerator. Next time you do it, it will be used as the bottom material.

The pulp is not sealed like kimchi and is easy to deteriorate. Observe more, change it if it doesn't work, and it won't cost much.

Drink the prepared syrup with little or no sugar. Summer is really a kind of enjoyment. In some places, rice will be cooked with rice paste, and in some places, it will be mixed with boiling water, simmered with sesame oil, made into soup with some oil and chili pepper, and put the cooked noodles on it, which is sour and delicious paste noodles ~!

@ Farmer Xu

Slurry is a must of northwest pulp surface. The pulp can be used to make noodles, leak fish from the pulp and order tofu. Especially in summer, slurry is a necessary food for Shaanxi people to stimulate their appetite and cool off the heat.

Production method:

1. Cut all the celery to be washed into sections, and cut all the fennel into small pieces (fennel can be less).

Then pour celery and fennel into the pot and blanch them in water. The blanching 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 corn flour to this bowl, such as 1: 1, and then add water and stir into a batter.

After the water in the pot is boiled, pour in the batter and stir it while pouring. The consistency is slightly thicker than the noodle soup that usually cooks noodles.

Turn off the heat after the noodle soup is boiled 1 min.

Then pour it directly into the jar.

If it is summer, it can be covered and fermented for about 3 days. It's colder this season. Add a small amount of white vinegar to promote fermentation, and it will take 3 days.

This can be used to make noodle sauce, fish sauce, tofu, a famous specialty snack in Shaanxi.

I don't know what kind of pulp you are talking about. What I want to do is pulp in Guanzhong area of Shaanxi Province. Let me tell you how to make mud in our area.

Guanzhong Jiang Shui

A handful of celery, clean, no sediment at the root, control moisture, cut and not cut according to the container, if the container is small, cut into small pieces.

Boil the water in the pot, blanch the chopped celery a little, and then take it out.

A little bit of noodles, add water and mix into slurry, boil a pot of water again, pour in the slurry, and turn on the fire.

Blanch celery in water, put it in a container, pour in the prepared noodle soup, completely cool it and cover it, so as not to lose dust and debris, let alone see oil. After it cools, pour in some old slurry and marinate for three to five days.

This is cooked rice paste and rice paste soup. Be sure to have clean chopsticks and a clean spoon when you take it. Take as much as you want, and then cover it tightly.

Matters needing attention

1, celery must be washed clean, no sundries, dirt, etc.

There must be no oil in the container, and no oil can be seen in the slurry. If you see mold in the slurry, you can't take it down at all.

3. It is best to have old pulp in the nest. Without old pulp, you have to nest for a long time. Generally, fresh pulp will be ready in a week in summer, otherwise the pulp will not be fully fermented, sour and delicious.

4, nest good pulp, whether it is cold salad, eating noodles, eating fish, it is best to fry the pepper segments into a paste, so it is delicious.

5. Other vegetables can also be added to the slurry, usually celery or lotus root.

6. As long as you paste it once, you don't need to paste it again. You just need to iron the food every time. If the paste can't cover the food, you need to pour some noodle soup in. You don't need to make noodle soup specially, as long as it is the soup below your house.

The above method is simple, affordable and economical. I hope my answer can help you.

Thanks for the trust of Qinqin, we live in Lueyang County in Qinba Mountain area. Our locals' favorite food is boiled vegetables. As the saying goes, "If you don't eat sour for three days, you can breathe when you walk", which shows how much people like it. Our local specialties are noodle soup, noodle soup, fish in noodle soup, tofu in noodle soup, fried noodles in noodle soup and soup in noodle soup. Speaking of noodle soup, that sour taste will only make people drool. So how is watercress made? The method of making boiled vegetables is not complicated. First of all, there are different choices in choosing dishes. Lueyang people like wild vegetables, that is, mountain rape or snow red. Stone vegetables are also useful in the mature season. Hanzhong people generally like to use celery. There are also Chinese cabbage and sprouts, but we think the best choice is rape and celery.

Secondly, the most important thing is that the cooked food is stingy, so we must pay attention to cleanliness. The container and the production process of boiled vegetables should not be stained with oil, but should be washed with boiling water and dried. Cut the bought rape into small pieces, about 2-4cm long, wash the vegetables and put them in your pocket to control the water. In the process of water control, we put the washed rape in a special container, preferably a ceramic container, and generally put a part in a plastic bucket, but the plastic bucket is easy to react with sauerkraut. Generally speaking, it is not recommended to use plastic barrels for pulp vegetables. In the process of loading rape, we put a layer of rape and sprinkled a handful of corn flour.

After boiling water, pour the freshly boiled water into a container filled with sauerkraut. It is best to drown sauerkraut with water. The last appearance is the slurry primer. Pour the slurry primer into the slurry tank, stir it evenly with a vessel, and quickly cover it. It is best not to open the slurry tank on the same day, and the slurry will be ready in a few days.

This is just a way for us Lueyang people to cook boiled dishes. I hope it helps you!

Pulping practice: 1. First, wash the celery and cut it into small pieces for later use. 2. Take a proper amount of flour from the bowl and add water to stir it into a sticky paste for later use. 3. Add water to the pot, bring to a boil, add chopped celery and paste, stir well, and turn off the fire.

4. Prepare a clean container. The selected container is pottery, and glass is also acceptable. There must be no oil after cleaning. If there is oil slurry that is easy to deteriorate, put the cooked soup into a container to cool, add the oil slurry base material and stir it evenly with clean chopsticks. Cover the ventilation cover and put it on the fourth day. Be sure to use a clean spoon when eating. Slurry noodles made of pulp water are very delicious.

One? Pulp and sauerkraut are the distinctive features of northwest people's eating habits.

Speaking of pickled cabbage in sugar water, many people naturally think it is a unique eating habit in northwest China. Yes, it is indeed a remarkable feature of the local diet, especially in some rural areas. It seems that without a can of delicious sauerkraut, food life will lose its meaning. But I totally believe that only the northwest people eat syrup and sauerkraut. In fact, this is also a misunderstanding. It is because some places in the northwest want to be adjacent, such as some places under the jurisdiction of Guangyuan, Sichuan and some rural areas such as Pingwu, and they also have the habit of eating syrup and sauerkraut. The general practice is similar to that of the northwest, but the materials are more extensive. These are all due to the influence of eating habits in some areas. However, people in the northwest really like to eat pickled cabbage in syrup, especially in rural areas, so it is not surprising that we usually think that pickled cabbage in syrup is a product of the northwest.

Pulp and sauerkraut are twin sisters, and there are many legends about their origins. According to textual research, they originated from the drought in northwest China, and vegetables are scarce, so it is difficult to store vegetable products. Paste and sauerkraut, whether in the era of poverty and lack of material or in the days when life is booming now, are appreciating each other and never leaving, lingering on the dining table of northwest people, nourishing and gestating generations on the Loess Plateau. In a word, they are indispensable in the diet life of northwest people. Although pickled cabbage is pickled cabbage and pulp is pulp, there will naturally be pulp when making pickled cabbage, and the formation of pulp must be because of pickled cabbage. How much pickled cabbage, sugar water and pickled cabbage are made depends on the owner's preferences and trade-offs, as well as the seasonal changes. Generally speaking, people who like to eat sauerkraut use more vegetables and less water, so the water is naturally less; And people who like to eat syrup, that is, people who eat less and drink more water, will naturally have more syrup; The slurry in summer can be used as a drink to quench thirst and relieve summer heat, and you can eat less and drink more water. People who drink pulp in cold winter will naturally have more food and less water. Pickled sauerkraut (that is, pickled sauerkraut) Whether you choose more sauerkraut or syrup, syrup and sauerkraut are mutually successful, and it is difficult for anyone without them to survive for a long time, so they are a pair of sisters in love and a popular lover who can't forget at the local dinner table.

Second, the methods and skills of making sugar water and sauerkraut

Basically, people in the northwest will make pickled cabbage in syrup, especially peasant women, who are experts in making pickled cabbage in syrup. So how is an authentic can of pickled cabbage made in sugar water?

First of all, we should know that local people generally call making sugar water and sauerkraut "throwing sauerkraut", "nest sauerkraut" or "sauerkraut" and so on. For these appellations, I personally think "sauerkraut" is the most accurate, followed by "nest sauerkraut", because "sauerkraut" literally means cooking while stirring, which vividly explains the production method of sauerkraut. Secondly, we should know that there are many raw materials for making sauerkraut, such as celery, radish, radish tassel, alfalfa, chicory, lotus seed white, dandelion, and some wild vegetables from all over the world. These raw materials can be used to make sauerkraut alone or mixed together.

Thirdly, it is necessary to understand that the slurry water is the water for making sauerkraut. Generally speaking, only when making sauerkraut can there be pulp, otherwise it is impossible to have pulp alone. Therefore, when making sauerkraut, locals generally don't say "pulp", but mostly say "sauerkraut". But when making sauerkraut, the pulp and sauerkraut are instinctively separated. The vegetable is sauerkraut, and the water is pulp. Whether sauerkraut is sour or not depends on whether the slurry is sour or not. When the pulp is sour, sauerkraut will naturally be sour. The usual practice is to make the acidity of pulp pure, and it is best to have aged pulp as a "starter". In addition, the paste made of corn flour or wheat flour in water will promote the fermentation to turn sour naturally.

There is also a thick clay pot or crock for making pulp and sauerkraut, which is also one of the necessary weapons for making sauerkraut. There is also a big stone in winter, which is mainly used to suppress the sauerkraut in the tank. Because there are many sauerkraut in winter, the purpose of pressing sauerkraut with stones is to completely soak sauerkraut in the slurry.

Here, taking lotus white, the most widely used material, as an example, explain the practice of slurry and sauerkraut.

Required materials: crock 1 rolling pin 1.

Ingredients: lotus white, 3 pulp base (aged pulp water), about1500g corn flour, 300g spring water, 60kg.

Practice: 1, wash the crock and rolling pin for later use; Remove roots from lotus root, cut into thick shreds, and wash with water for later use; Pour about 500 grams of purified water into a container, add corn flour and stir into paste for later use;

2. Wash the pan and pour in 60 kg of water. After the fire boils, add chopped lotus white and cook until it breaks. Then pour the corn paste evenly into the pot, stir it while pouring, then pour it into the prepared porcelain jar, and then pour it into the pulp base. You can also pour the slurry primer into the jar in advance;

3. Stir the vegetables and soup poured into the jar several times in one direction with a rolling pin until the soup and vegetables are integrated. After uniform rotation, find a thick clean and harmless plastic cover on the jar mouth, tie it with a rope, and then cover the jar with some special quilts. Cotton should be covered with thick packages in winter and less in summer.

In this way, even if a can of pickled cabbage is ready, it can be stored 1-2 days in summer, with cotton covered or not, without wrapping. It takes 3-7 days to nest in winter, and cotton should be covered and wrapped. When the time comes, you can get rid of the foreign things, and a fresh and smart sauerkraut will appear in front of you, and you can squander it.

In fact, it is not complicated to make mustard tuber, but there is no need to pay attention to making a jar of pure acid mustard tuber. There are many fresh raw materials in spring and summer, and the texture is crisp and tender, which is also the best material for making sauerkraut. At this time, the raw materials are not easy to be boiled in water for a long time, but can be broken to prevent the sauerkraut from rotting and forming after it is done. Bitter vegetables, such as wild vegetables, should be soaked in clear water to remove some bitterness, then boiled in another pot, made into paste, and the soaked raw materials, such as chicory, should be put into a jar. The raw materials suitable for making sauerkraut in spring and summer are alfalfa that has just sprouted to 2-4 cm, or celery, white radish, chicory and so on. Especially in summer, chicory sauerkraut is the best, and it is especially hot in summer. Chicory sauerkraut has the effect of relieving summer heat, and its pulp is easier to quench thirst and relieve summer heat. Generally, there are few vegetables in winter, and the only wild vegetables that grow naturally are basically lotus root, Chinese cabbage, radish and so on. At this time, vegetables will be boiled in water for a long time, and some vegetables will have a certain bitterness due to the influence of growth cycle, so they should be blanched first, then boiled in another pot with water, and then made into sauerkraut.

It's hot in summer, mainly eating sugar water, supplemented by sauerkraut. Therefore, when "pickled sauerkraut" is used, there is less food and more water, while in winter, there is more food and less water; It is best to make sauerkraut with aged slurry as the base material, so that the pickled cabbage and slurry taste more pure, and can also effectively shorten the fermentation time of slurry and sauerkraut; If there is no corn flour when making sauerkraut, you can also use ordinary flour instead. The purpose of adding flour is to enhance fermentation and make it more sour. Slurry is slurry, which naturally means that the water body is liquid slurry, but it is not easy to be too thick to form a paste, so it is not delicious.

Pulp and sauerkraut are also stingy girls, sometimes very delicate. They like cool places, and the cylinder should be in full contact with the ground, commonly known as grounding gas, and they don't like greasy meat. Therefore, it is best to fix the container for dipping the pulp and sauerkraut, and scald it with the best boiling pot when dipping the container to prevent bacteria from soaking in it, destroying the pulp and sauerkraut, which is not easy to preserve and easy to deteriorate the flowers. Remember these, and they will be obedient to you and let you set them up!

Third, the application of syrup and sauerkraut in daily diet

Sauerkraut is moistened in the pulp, and the taste of sauerkraut in the pulp is strong. In the diet life of northwest people, you can mix and match together to cook, or you can cook separately. For example, in Dingxi, Gansu, the sour noodle soup is made by pouring water into the pot, boiling potato chips, pouring the cut dough into the pot and cooking it, directly scooping out a ladle of pickled cabbage wrapped in pulp, pouring it into the pot, stirring and boiling it, putting it in a bowl, and feeding on pickles and spicy oil; The same eating method, also known as lazy pimples, is mixed with syrup and sauerkraut.

Another example is the serous noodles in Tianshui, Gansu, Shaanxi and other places, where there will be no shadow of sauerkraut. Generally, the oil is burned in the pot, and then the slurry water is poured into the pot. According to the acidity of the slurry water, add an appropriate amount of water to boil, then add salt to the pot and put it in a container. At this point, if the slurry water itself is sour, people who like to eat acid should add more water, otherwise; In another pot, such as water, boil the bottom strip, take it out and put it in a bowl, then put the slurry in. You can also add pickles, oil peppers, garlic and so on when eating. This way of eating is also used to make hot and sour bean jelly in the local area, with a unique flavor. Some people also use this method to cook sauerkraut and syrup directly with chopped green onion in a wok. Generally speaking, there are more sauerkraut and less syrup. After adding salt or homemade pickles, eat them with steamed bread and boiled potatoes, and your appetite is wide open and you can enjoy yourself.

In some places, pickled vegetables are picked up and chopped, and then stewed and fried with other foods.

Fourth, don't forget that your initiative is gratitude for syrup and kimchi.

My hometown is in Changhe Town, Tongwei County, Gansu Province, which belongs to a remote town in Dingxi, a place where people suffer. Pulp and sauerkraut are the most common foods in every household. Because I was poor when I was a child, I often felt that this was roughly a portrayal of the life of the Xialiba people, so I had different feelings for them. After living in Chengdu, a land of abundance, I seldom eat sauerkraut, but I am engaged in gourmet cooking and like to study the diet in my hometown. Therefore, we know the origin and historical allusions of syrup and sauerkraut, and we also know that syrup and sauerkraut are not only found in Gansu, Shaanxi, Qinghai and Ningxia, but also in a few places such as Xinjiang, Sichuan and Hubei. The production methods are the same, but there are also some small differences, mainly in the choice of some raw materials, and the eating methods are ingenious and gradually diversified.

Today, I still remember two jingles in my hometown: "Three pounds of pepper and ten pounds of salt, one jar of pulp is enough to eat for half a year." It is not difficult to see that mud has played a particularly important role in the lives of old people. We have to admit that in those years when material life was extremely poor, paste and sauerkraut were not only condiments in the daily diet of ordinary people, but more importantly, they also shouldered the heavy responsibility of storing vegetables and chatting to satisfy hunger. Perhaps in the shadow of hunger, the past years have shrouded our barren land for a long time. The unique heroic characteristics of the villagers, such as clear and pure water, simple and rough sauerkraut, are industrious and enterprising in the barren land.

Some people vividly say that wherever the northwest people go, the paddle tanks will return. It can be imagined that the northwest people cherish and appreciate an altar of sugar water and sauerkraut. On the road of life struggle, don't forget that your enterprising spirit is also struggling forward. This is probably the important reason why many people are still thinking about pickled cabbage in sugar water today when material life is extremely rich. People living in the northwest should be grateful for the pulp and sauerkraut all their lives. At that time, thanks to the vat and wild vegetables all over the mountains and rivers, many ancestors and villagers could wait until another wheat yellow season. No matter how good life is, people in the northwest will never forget the special contribution of that can of sauerkraut; No matter how delicious it is, syrup and sauerkraut are also one of them. I hope that the pickled cabbage in my hometown will catch up with the trend of the times, be carefully made and make more delicious dishes.

Paste is a famous dish with a long history. The preparation process is not complicated, but it must be clean and the process should avoid bacterial infection. The container for mud is preferably made of ceramics. Generally, celery, lotus root and lettuce can be sliced and put in clay pots, which are as delicious as paste noodles.

Not many people know paddle water, which is a typical folk dish in Shaanxi, Gansu and Ningxia. As for the practice, let's take a look!

First prepare the ingredients, celery, or cabbage, whatever.

Wash the prepared dishes and cut them into large pieces.

1. Boil the water in the pot and put it into the cut vegetables. Remember not to cook for too long, just water it! Be sure to leave a little Cui Du. Take the vegetables out of the pot with water and cool them for later use.

2. Prepare a clean jar, and the jar must be clean. Pour all the washed vegetables and soups into the jar for self-fermentation, stirring once a day on average. Remember, things that have been stirred, such as chopsticks, must be clean and free from any impurities, such as salt. Slurry will deteriorate immediately when it encounters impurity or salt, which requires extremely high environmental hygiene.

3. During the fermentation, you should feed the noodle soup with the cooked noodles. Remember that there can be no salt, or it will go bad. Feed once every two days and stir at the same time! Taste it for 4-5 days to see if it will turn sour. If not, add a little vinegar. Wait three or four days to eat! Can be made into noodles, both nutritious and delicious, is an essential local food!

The first way, the so-called pulp, is made from vegetables such as cabbage or celery, scalded with boiling water and fermented with yeast. Celery pulp is the top grade, the pulp is pale white (drinkable, non-toxic), but it has a slightly sour taste. Put it directly in a bowl with less sugar, which is sweet and sour. It is rich in nutrition and very effective in relieving summer heat. That's called a childhood. Wow, haha. If the paste is fried with peppers and onions, add it to Lamian Noodles Lamian Noodles or handmade Lamian Noodles. It becomes a bowl of out-and-out paste.

The second method: the correct method is to wash the wild vegetables in early spring, water them, put them in a jar, and then add the water for cooking noodles. It is best to add some prepared pulp as the base material, and ferment in a sealed way for about 7 days, usually by fire. There should be no oil in the middle process, otherwise it will be ineffective and can be eaten after 7 days. Well, this is Xiaofeng's answer. If there are any shortcomings, please comment and discuss! Bye. See you next time.

Paste is a kind of food that people like in Gansu and even in most parts of northwest China. But we are in Shanghai all the year round, and we seldom get paddle water. Although there are some places such as Dunhuang Pavilion and Dunhuang Hotel, it has become a luxury for some villagers who are far away from these restaurants with northwest flavor. This summer, under the remote command of my parents, I tried to make my own pulp, but I didn't expect to succeed. Now you don't have to worry about starching. Now let me introduce my own method of making pulp, and villagers with conditions can also try to make it themselves. The first is to choose dishes. The sugar water in Gansu is mostly made of bitter alfalfa, which is naturally not available in Shanghai, but it can be replaced by coarse fiber vegetables such as celery leaves and Chinese cabbage leaves. I found something called chrysanthemum in Shanghai in the vegetable market, which is quite good. It's just a little expensive. Wash the dishes you bought. Boil it in hot water a little and the water will boil. You can add less dilution powder. Then pour the vegetables and water into a container for storing the slurry. When making pulp for the first time, because there is no primer, you can put a small amount of vinegar in it and cool it to make acid. Remember not to put vinegar in hot water. Ok, just leave it for two or three days, and the delicious pulp will be ready. It should be noted here that the slurry is very afraid of oil in the production process. Sometimes a little oil spoils the whole basin of pulp. Therefore, it is best to wash vegetables, stir-fry, serve or even fish vegetables with chopsticks, or wash them very clean, so as to ensure that the slurry will not go bad. Here are some common ways to eat pulp: 1. Mud surface. Needless to say, people in Gansu know how to do it. In addition, if the pot and chopsticks are kept clean during cooking, the cooked noodle soup can be used to cook the pulp, which can make the pulp taste more beautiful. Because there is starch in the noodle soup, it can play a role in fermentation. 2. Cook with water. Although I have never done this myself, I have seen my family do it, and it is very simple. Boil a pot of water, then slowly sprinkle corn flour, stirring while sprinkling. When it boils, pour in some slurry and add salt. It is difficult to wash the pot after eating. 3. cold vegetables. Take some slurry, rinse it with hot water several times, then dry it and cool it. Add some salt and monosodium glutamate, then use dried Chili and garlic as the base and pour hot oil to make delicious cold dishes. This summer, I just ate cold boiled water, drank beer and sat on the sofa watching the World Cup. Hehe, you won't get fat if you drink beer like this. You know, you might as well cook it yourself, and maybe you can make delicious boiled water. If you have other experiences, I hope to share them.