Sour soup, also known as soup, is popular in Liaoning and Heilongjiang in the northeast, and is a staple food made from corn water. It is sour, smooth and delicious, and it is one of the Manchu snacks in our hometown.

material

Ingredients: corn flour1000g;

Accessories: appropriate amount of water and fermented corn flour.

Northeast sour soup

1 Use peeled corn flour and put it in a basin filled with cold water for soaking and fermentation. It can be used after about ten days.

2 light the fire and make water.

3 Boil the water, pat a third of the corn flour ready for fermentation into a small cake and put it in the pot.

Take out in 4 1~2 minutes.

5 mix the boiled noodles with the uncooked noodles.

6. Squeeze the noodles from the soup pot (a thin piece of iron is rolled into a small iron pot one and a half inches long, the big head is slightly thicker than the fingers, and the small head is slightly thinner than the fingers). You can also squeeze them with your hands, so that the noodles can be squeezed out of the tiger's mouth, squeezed and popped out.

7 squeeze into the thickness of chopsticks, boil for 3~5 minutes, and cook.