Raw materials:
parsley (or water celery, Shaanxi people call it wheat celery) a hand, a large number of noodle broth (boiled noodles water),
pickle altar or clay pots or other ceramic containers, a small amount of vinegar (vinegar: water = 1:500 or so)
Practice:
1 noodle broth, only the top of the clear part, let warm, but do not let cool, pour into the pottery container
2 cleaned and thrown into the warmed noodle, pour vinegar to do of the clear part, warm it up, but don't let it cool, and pour it into the earthenware container
2 Wash the parsley, throw it into the warmed noodle broth, and pour vinegar as a primer
3 Put the earthenware vessel in a cool place, cover it with a lid, but don't cover it too tightly, and wait for 3-5 days (stirring it once a day)
4 If there is a white float on the top, it proves that the slurry has failed, and it can't be It's not a good idea to eat it.
5 In the future, you can use your previous syrup as a primer, so you don't need to use vinegar again.
Note:
1 must be parsley, not celery;
2 the temperature of the noodle soup is not too high, the hand into the feeling of some hot;
3 vinegar as a primer, just the first time to use, the second time to do it can be done with the slurry as a primer;
4 good slurry noodles do not add vinegar, or easy to make the texture astringent;
5 noodle soup should not be oil;
5 the slurry water can be used for the next time, you will need to use vinegar as a primer. p>5 noodle soup can not be oil, with oil is easy to make the slurry water deterioration, try to use hand-rolled noodle soup or outside the machine cut noodles noodle soup;
6 use gauze to cover the container or leaky net, can not be covered to death;
7 slurry water altar must be placed in a cool place, every day, with a clean and waterless chopsticks to stir it.