Select fresh greens, put water in the pot and boil it.

The main ingredients of the slurry: celery, kale, dandelion, and endive greens are the best.

Wash the vegetables and put them in a jar, either shredded or sliced or in large pieces. Then pour in boiling clear noodle soup (or simmer a little clear noodle soup with noodles). When it cools, add the starter. By "starter", I mean yeast. The general practice in Gansu is to order old slurry water from the neighbor's house and just put it in as yeast, which is often referred to as the primer.

If you don't have it, you need to make yeast first. It's actually quite simple. It is with cornmeal mixed with a little cornmeal paste, and then let it ferment on its own to become yeast (see its slightly bubbly, smell its sour flavor can be), to find a ball of white flour to put the sour is also OK, generally poured into the lead, placed on the four, five days can be eaten. No need to seal, cover the lid can be.

The production of good pulp, never hand with a vessel directly to the pulp pot to reach in and scoop out. Remember to use a dedicated utensil scoop. Before use, it is best to use boiling water again before scooping. This is mainly to prevent the invasion of other bacteria, resulting in the fermentation of good pulp water is infected.

With Gansu people's saying is the pulp water up "white flower", if the other bacteria infection, you will see the pulp water on the rise of a layer of white foam like things, the pulp water should also be poured out, because the pulp water has been contaminated, has been bad. If the taste of the pulp water has been obviously no acidic flavor, the pulp water should also be poured out.