Slurry dishes are special dishes in Hanzhong area. The method is very simple. Rape, cabbage, radish sprouts, cabbage, stone vegetables, etc., choose older ones, wash and chop them up, cook them in a boiling pot, spoon the vegetables with soup into a container filled with slurry, or put them directly in a jar or basin and scald them with boiling water. If there is ready-made slurry, add a small amount of it as a mother and son (starter), and the slurry will sour quickly. If not, stir some noodle soup and pour it in, then cover it tightly. After a while, the leaves turn yellow and the soup turns sour, so it can be eaten. However, in summer, starched vegetables are easy to go bad, so we should stir them frequently. In winter, mountain people cook a vat or a yellow bucket at a time, which can be eaten until the next spring.

Slurry is the most affinity dish, which can be said to be compatible with all kinds of rice and noodles. The dough made of corn flour is mushy, sticky, and sticky; the dough made of corn flour is mushy and brazi; the dough made of tender corn is made of water; the soup made of wheat flour, the noodles are cut, the fish and noodles are made of rice; and the rice is sour and thin. Sour and refreshing appetizer, cooling summer heat and quenching thirst.

Production method

Selection of materials: common and easy to get, commonly used radish sprouts (seedlings), Chinese cabbage, celery, long-leaf vegetables (young and not old), cabbage and other vegetables, and edible wild vegetables are collected as raw materials in summer, such as dandelion, pueraria lobata, alfalfa and so on.

Steps:

1, wash the vegetables first (if cabbage, Chinese cabbage and other raw materials are used, they need to be cut into large pieces first), tear them up by hand and fly them into boiling water.

2, add water to the pot to boil, start pulping, one hand holding long chopsticks (or frying spoon without oil), one hand sprinkling flour into the pot, stirring while sprinkling, stirring and boiling, then pick up the chopsticks, and when the dripped slurry is thready, turn off the fire and cool it, and pour it into the cylinder. You can also use the noodle soup for cooking noodles to cool and pour it in. (Never get oil on it)

3. Put the raw materials flying over the water into the slurry, stir them with a clean long wooden stick while putting them in, and then put them on hold for 7 days, which is a little longer in winter.

Precautions:

1, the raw materials can be blanched until they are just broken, especially the crispy raw materials and vegetables should be drained after blanching, and do not get any oil, otherwise it will taste bad.

2. Add flour or noodle soup to boiling water, in order to make it ferment quickly to acid and make the sour taste more mellow. It is best to use the original pulp vegetables and pulp water as the introduction, so that the pickled cabbage pulp water is pure in color and taste, and the sour taste is the best. In short, it is better to make the slurry slightly milky and thicker.

3. Turn it once every other week in winter, and dump the precipitated powder at the bottom of the tank. Turn it once every three days in summer, and turn the raw materials at any time. It is best to use a crock to pack it, so as to ensure the pure taste.