Muddy soup is mainly made of vegetables and flour. There are many kinds, mainly because of the changes in vegetables or flour. It is better to make confused soup with a variety of wild vegetables!
Confused soup is the floorboard of a series of products. In order to distinguish its types, it is often named after vegetables or flour, such as spinach confused soup and bean noodle confused soup ... named after vegetables, the flour used is generally corn flour, and the vegetables named after flour are different. Generally, flour is good, and vegetables are also good. The most commonly used vegetables for making confused soup are spinach, Chinese cabbage, water chestnut, radish and potato ... What I want to write here is water chestnut confused soup, which is the most common, delicious and exquisite. Eleocharis tuberosa is an annual or biennial herb with long stems and green flowers. Radish-like roots are edible and have high sugar content. So it is also called "beet". Every family in the countryside has a watered garden, and almost all of them have water chestnut. It likes water and fertilizer, with high yield and edible leaves, one crop after another. In the peak season, it can be done at both ends in three days, and one crop is a big basket. You can eat the leaves and stems of water chestnut. When the petiole is old, you should remove a thin layer of skin, cut it into small pieces, fry it and eat it cold. Water chestnut stem mixed with sesame sauce should be a good cold dish. Blanch tender petioles and leaves with boiling water, then soak them in cold water and wash them. Cut them into pieces and put them in a pot to make confused soup. Muddy soup is green and white. It smells good at first sight, and tastes smooth and delicious. The confused soup made of bean powder should be the first in the series of confused soup.
Wild vegetables used to make confused soup are either bitter or astringent. The so-called beet, the tender leaves and flowers of many plants, can be used without complicated processing, and can be used to make confused soup. The confused soup made of Yucier, Robinia pseudoacacia and Canna is hard to find in the world. It can explain the history of Jingxi, it can reflect the lives of ordinary people in Jingxi, and it is unique in Jingxi.
The flour commonly used to make confused soup includes corn flour, bean flour, miscellaneous noodles and buckwheat noodles ... Now people use white flour, which is of course good, but it can only explain the present, not the past, nor the true face of confused soup.
Confused soup is not confused, the key is to make it. Add less water to the basin, stir and shake the basin with chopsticks, shake the noodles into irregular bumps of different sizes and thicknesses, and pull them into the pot with chopsticks while shaking. This process is repeated several times until all the noodles in the basin are pulled out, and then a small amount of dry noodles are poured into the pot. Stir the noodles and vegetables evenly with a spoon, then add seasoning, and you can start a big fire.
To make a confused soup, either fry it first or cook the oil later. Most people are used to cooking oil later. Zanthoxylum bungeanum, chopped green onion and dried Toona sinensis can be used, but they cannot be combined.
The ratio of noodles to vegetables should be just right, sometimes according to the taste of diners and sometimes according to family conditions. In that era when food rations were low and melons and vegetables were replaced, it was conceivable that the confused soup at that time was simply looking for a knot in one's heart in the vegetable pot, just like cooking with a pot of thin soup. Not the true face of confused soup. Now people can not spare white flour, but without proper vegetables, it is not a traditional and authentic confused soup.
Clam alias: Gecko, Xenopus laevis, Clam Crab, mostly produced in southern China, distributed in Guangdong, Guangxi, Yunnan, Guizhou, Fujian, Hainan, Taiwan Province and o