Corn flour 80 grams, 3 grams of salt, 400 grams of water, auxiliary cilantro, two garlic, the right amount of chili powder, a spoonful of soy sauce, the right amount of vinegar a spoonful of oil in moderation.

1, the ingredients are ready, onion, ginger and garlic are chopped.

2, cornmeal into a large bowl, add 150 ml of water, use chopsticks to stir into a paste standby.

3, the pot of oil, the first ginger and garlic into the pan sautéed flavor.

4, pour in chili powder and stir fry.

5, add water to boil and turn off the heat, add salt, vinegar, soy sauce, open the pot again and cover the lid, put in the pot standby. Pouring sauce well done look! Vinegar flavor slightly focus, is sour and spicy taste!

6, pour 250 grams of water into the pot, boil the cornmeal paste into the left hand pour, right hand stir, stirring with a spatula constantly, in case there are lumps.

7, while cooking, while constantly stirring, until all the lumps stirred loose, cook until the batter is thick, when lifting the spatula, the batter can hang flag, you can turn off the fire!

8, pour the cooked soup can be opened to eat! This is the garlic cloves and cilantro fried, tomatoes can also do pouring sauce. According to their own preferences with it. Shaanxi people call this way of eating "water around the city".

The finished picture of the corn mush churn: