1, wash the celery, radish and lotus first. If you have time, it's good to dig some wild vegetables. Shredding celery and lotus root, rubbing radish into filaments with a brush, finding a clean clay pot, washing it, scalding it with boiling water, and not sticking oil.
2. Boil the water in the pot, pour the three vegetables into the pot, put them in the jar, boil a pot of boiling water, sprinkle some noodles in the pot, stir with chopsticks, wait for the water to boil, and let it cool for a while. Put a little yeast in the bowl, melt it with warm water, add it and stir well.
If not, yeast must be made first. In fact, it is to mix a little corn flour paste into corn flour, and then let him ferment it into yeast. When he saw it bubbling slightly, he could smell the sour taste. Generally, after watering the song, he will put it for three days, and it is good to have sour and delicious sugar water.
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We usually use the cooked noodle soup to cool the slurry, skim the clear soup, pour it into a clean container, add the celery blanched in advance, and ferment for 2 days. It's not hot yet. You need to add some white vinegar to promote fermentation.
When the pulp is used less, cool the cooked noodle soup before adding it, as long as it doesn't grow hair. Pay special attention to avoid oil and raw water splashing on the appliance.
In some places, flour and corn flour are mixed into batter and poured into boiling water to make noodle soup. You can also try.
It doesn't feel very delicious on the batter. A friend of mine is from Gansu. He made pulp noodles in Gansu, but it really didn't make people want to eat. In fact, there are not many souls.
It shows that it has no certain market. With a certain market, there must be many franchise stores, and there will be more opportunities to make money after selling them. I don't think noodle soup is very delicious. Maybe everyone has different tastes, but even if it's not delicious, they won't cook it. This only represents my personal opinion. Please forgive me if there are any shortcomings or omissions.
In the northwest countryside, almost every family has a vegetable jar specializing in sauerkraut, which never stops all year round, especially the bowl of instant noodles in the iron pot. I drool at the thought of it.
Vegetables with pickled cabbage are constantly changing according to different seasons, such as Chinese cabbage, cabbage, Chinese cabbage, celery, water celery, radish leaves, sweet potato leaves, Sophora japonica, thistle and grey vegetables. All of them have embedded sauerkraut in my childhood memory, so any seasonal vegetables and wild vegetables can be used to make sauerkraut. The only constant is that this jar is filled with water and everything is cooked.
As long as I can remember, every time before cooking, my mother would clean the big jar, scald it with hot water and air it a few times. Then wash the vegetables that need to be soaked in water, cut them into small pieces, scald them with boiling water for two or three minutes, take them out, soak them in cold water twice, dry them with your hands and put them in a basin for later use.
Next, I began to make slurry soup. According to the amount of mashed vegetables, decide how much water to burn. Generally, the amount of boiled water is twice that of boiled vegetables. Slowly pour the batter without pimples into boiling water and stir slowly in circles. The degree of noodle soup determines the speed of sauerkraut. If you want sauerkraut to ferment and turn sour early, you can add a little more batter to the noodle soup. If you are not in a hurry, the noodle soup should be as thin as possible, just like the noodle soup after we usually cook handmade noodles. Especially in summer, the weather is hot, the fermentation is fast and the noodle soup is too thick. Sauerkraut is easy to deteriorate and difficult to preserve, so the noodle soup must be thin when making sauerkraut in summer.
Sauerkraut pots, scalding pots and noodle soup pots must be oil-free, so that sauerkraut is easier to ferment and lasts longer.
Let the cooked noodle soup cool, then pour it into the jar cleaned in advance, and then add the scalded vegetables to dry the water. Stir slowly with clean and oil-free chopsticks. Cover the jar and remember to stir it with clean and oil-free chopsticks once a day. Generally, sauerkraut can be fermented and eaten in a day or two in summer. The temperature is low in winter, and it usually turns sour in three to five days.
Another trick is to rub half a piece of white radish in the cooked noodle soup, turn off the heat after boiling, and pour it into the dried vegetables after cooling, which will speed up the fermentation of sauerkraut, and the sauerkraut with radish will taste better. You can try it next time.
Every time the oil-free noodle soup is cooled, you can also add a sauerkraut jar and some vegetables in the season, so that a jar of sauerkraut will always appear in our kitchen and dining table. Especially in the sultry summer, drinking a bowl of clear pulp directly will relieve the heat. I remember when I was a child, my father's gums were swollen and painful. Just drink plasma.
Remember a few tips for making sauerkraut. First, the jar must be clean and oil-free. The second is the pot for scalding vegetables, the pot for cooking noodle soup, the chopsticks for stirring sauerkraut every time, and the spoon for scooping water must be oil-free. Third, when cooking noodle soup, you can rub half a piece of white radish into it to speed up fermentation and increase the taste. Fourth, it is best to remember to stir the sauerkraut in the jar with oil-free chopsticks every day. Whether you eat it or not, it is best to stir it once a day, so that sauerkraut can be preserved for a long time. If you forget not to stir ten days a week, it must be broken when you think about it. I've experienced it myself. I was not at home for more than ten days, and when I came back, I opened the jar and covered the whole jar with a layer of white flowers. I can't eat any more. I have to stir it every day. If I forget to stir it every two days, it will be fine. Everyone has mastered these points, and I believe that a pot of delicious sauerkraut will be made soon.
There is moisture, temperature, matter, hybrid power and operation. In a certain period of time, it is necessary to develop components, transform and differentiate, and oxidize to produce water heaters and hot gas. There must be other components that promote the formation, oxidation, nitrogen dioxide and new components of a hanging molecule.
I have never eaten pulp noodles. But I think this kind of pulp is similar to kimchi in our hometown. It does not need any starter, and it is naturally fermented by sunlight, which is sour and sweet.
The basic ingredients of pickle water: one celery, two orange peels and some pepper, all to make pickles more delicious. Like to eat spicy food, put red pepper or green pepper. Wash the vegetables to be pickled first, cut them into sections, and kill the water with salt. Find a large open glass bottle or clay pot, fill it with feed water and soak the dehydrated vegetables in it. Then put it on the balcony or yard to bask in the sun. After 3-5 days of pickling, the pickle water began to mix, about 7- 10 days, and the pickle began to turn sour, and the taste of the pickle became better and better. At this time, the kimchi water is dry.
Haha, I like starch. I can't do it without primer. Please advise.
There is a kind of delicious food in Zhuanglang, which is cooked by Niang. The raw material of this kind of rice is that the buttocks come out without washing, just stir-fry and eat. When cooking, my mother sprinkled the noodles and I stuffed the wheat straw into the stove. Mother poured some sesame oil with an iron spoon and heated it in the stove, then put an egg in it. There is no other seasoning, just incense. So Zhuanglang's mother, in the unconditional years, in the army, I mistakenly married a Hunan wife who can't cook noodles. Chili is rice. Now I want to have a bite of my mother's cooking. Alas, I can't go back to Tomb-Sweeping Day this year, and I have done my filial piety in the direction of my mother. I only pray in my heart and dare not speak loudly. Are you from Zhuanglang? Filial piety comes first [tears].
I watched the video of Northwest Xiao Qiang that day, and I learned how to cook my mother's strong paddle dish, and it was very successful. As mentioned above, blanch celery with boiling water, put it in a ceramic basin, sprinkle with flour and mix well, then pour in boiling water, cover it with 10 minute, and add half a spoonful of white vinegar. It may be that the temperature is not too sour these two days. It will be good to add some baking powder and sauerkraut. It's delicious to make a paste noodles and soup. Nobody cooks porridge here!
Without starter, the fermented slurry will not taste too good: there are obvious human factors, so it is unnatural. In fact, all fermented pickled products will not taste good for the first time. In the past, the old people at home always used some discarded sticks: celery, lotus white, white sticks and so on. It turns sour easily. After boiling in water, they put them in clear noodle soup: in summer, they can smell sour taste the next day. In this way, we have Nostoc flagelliforme, and we can make a natural sour sauce: stewed belly silk with water (lamb belly), which is particularly famous in Shaanxi. Don't forget to put some shredded garlic when cooking. What a different scent. ...