Slag vegetables-also called bean curd and bean curd, are also called rotten dregs when they are made. The materials used are all kinds of vegetable powder and soybean meal. Rushan is used to calling wild vegetables "mountain vegetables" and home-grown vegetables "home dishes", and there are many suitable for rancidity in mountain vegetables and home dishes. The wild vegetables are hawthorn, shepherd's purse, flour koji, wormwood, rabbit ear, broom, gray vegetable, shepherd's purse, grasshopper, acacia flower and elm leaf. Home dishes such as radish leaves, tender taro leaves, fresh sweet potato leaves, Chinese cabbage, Chinese cabbage and so on will do. Boil the vegetables with boiling water until they are half-cooked, so that the bitter taste can be easily soaked away. The soaking time and the number of water changes depend on the bitterness of the dish. Vegetables without bitterness need not be soaked to avoid nutrient loss. When the vegetables are soaked, just cut them into fine powder. The vegetables are cut, the meal is ground, and then the work on the pot. Wipe the pan with a little cooking oil first. Don't put too much oil, as long as it can prevent the pan from sticking. After adding a little water, put the minced vegetables into the pot, cover them with dregs and heat them quickly. After the bottom water boils noisily, turn the minced vegetables and soybean meal frequently with a shovel to make them evenly heated and evenly stirred, then cover the lid and stew with slow fire until the water is dry and wet. A rotten slag can smell half the street. When it is cooked, the host will give you a bowl and a dish, and share it with the neighbors. Once upon a time, there were two scenic spots on the village street: the roller mill and the parking mill. Park mill is also called water mill, but it is not the kind powered by water, which is relative to the dry grinding of indoor processed flour. The parking mill is mostly composed of those retired dry mills, the lower one is used as a support, and the upper two pages are used to push the meal. Pushing the dregs is to grind the softened soybeans into raw soybean paste, which is a necessary process to make tofu or dregs. When grinding the meal, break the beans into the grinding eyes a little bit symmetrically, and at the same time add water to the grinding eyes. Grinding soybean meal is skillful. If there are too many beans, the ground meal will be rough. It is a waste of time to turn to empty grinding if there is less break; If you add too much water, you will not be able to grind your lips, and the meal will flow to the ground; If you add less grinding, the meal won't come down. The person who grinds the dregs should hold the grinding stick in one hand and the flat-headed wooden spoon with long handle in the other, and scrape the dregs on the grinding lips into the basin next to them while grinding. Skillful scraping, agile, dripping and graceful, is like a wonderful dance that shows women's labor.

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