The recipe of Gansu slurry is as follows:

Material preparation: a bag of original slurry, shredded carrots, shredded lotus cabbage, celery segments, cornmeal, a spoonful of white flour, etc.

1. Buy a bag of original slurry water as a starter (if you can’t buy it, you can use fermented glutinous rice juice or white vinegar instead).

2. Add water to a clean pot and bring to a boil. Add shredded carrots, shredded lotus cabbage, and celery segments, blanch for 10 to 20 seconds, and transfer to a clean basin to cool. The basin should be clean, free of oil and water, and have a lid.

3. Put one spoonful of cornmeal and one spoonful of white flour in a bowl, add appropriate amount of water and stir evenly.

4. Add water to a clean pot and bring to a boil, pour in the noodle sauce, stir well and cook. It can be thick or thin, the amount of water depends on the size of the basin, add as appropriate.

5. Let the noodle sauce sit for about 10 minutes and pour it into a basin. When it is warm but not scalding, add the slurry water (primer). Cover and let ferment in a warm place for 24 hours.