Hello, everyone, I am A Qian, a little chef who likes food, loves cooking, and studies cooking skills. This is my 272nd original answer about food. Today we will talk about how to make syrup.
Sauerkraut is a specialty food popular in Guanzhong and southern Shaanxi, Shanxi and southwest Shanxi, Tianshui, Longnan and Lanzhou in Gansu, Ningxia, Qinghai and other places. It is also called "sauerkraut" in some places.
The pulp water is mainly made by adding vegetables, etc. to ferment the water to produce a light sour taste. In the hot summer, drinking a bowl of pulp water can clear away heat and relieve heat, appetize and quench thirst, and regulate qi.
Use the prepared slurry water to make a bowl of noodles, and it becomes "slurry noodles". Add a little oil and spicy pepper, and it will be sour and spicy, with an endless aftertaste.
Common raw materials for making slurry include: celery, mustard greens, carrot tassels, soybean sprouts, etc. The slurry is different in some places in Shanxi. It is fermented with the leftover slurry from making tofu, which has a unique flavor.
The formation of sour taste in slurry water is mainly due to the formation of lactic acid bacteria through yeast fermentation of raw materials, thus making the slurry water sour.
Here, the formation of slurry requires three prerequisites: raw materials, water, and yeast.
In fact, the production of slurry water is somewhat similar to the principle of Sichuan kimchi. The source of yeast is that when making it at home, you usually go to your neighbor's house to ask for some "water". If not, you can add a little white vinegar to promote fermentation.
So, let’s introduce a simple way to make slurry~!
Ingredients: 2 pounds of celery, an appropriate amount of water, a little flour, a little white vinegar, utensils, choose a ceramic pot, urn, or jar, glass jars can also be used. Method 1. Wash the celery first, cut it into small pieces and set aside.
2. Add appropriate amount of water to the flour to make a batter. It does not need to be too thick, just similar to the flour and water used when making pan-fried buns.
3. Boil water in a pot, add celery after the water boils.
4. Add the prepared batter, stir quickly and evenly, bring to a boil over high heat, and let cool.
5. After cooling, pour it into a container and add a little white vinegar.
6. Stir evenly, cover and wait for 3-4 days.
7. When the slurry water becomes clear and a sour smell appears, it means it is ready.
Tips 1. When making slurry, the most important thing is to be "clean". The vegetables must be washed and boiled to remove the raw water. The chopping board for cutting vegetables and the utensils used to hold the slurry must be free of water and oil.
2. In addition to celery, you can also add a little more fiber-rich ingredients such as cabbage, mustard greens, and radish leaves. The preparation methods are similar, and they must be clean and without raw water.
3. If you often eat noodles at home, there is no need to prepare the batter. The noodle soup after cooking the handmade noodles at home is relatively thick and can be used directly to make slurry.
4. The prepared slurry is clear. If the surface looks white and the soup is turbid, it means that the slurry has gone rancid and cannot be eaten.
5. The storage time of the prepared slurry depends on the weather. Generally, it can be stored for half a month in winter and shorter in summer. If it is refrigerated in the refrigerator, it can last longer.
6. When taking out the slurry, the spoon must be scalded with boiling water. There must be no raw water or oil on it, otherwise the slurry will quickly deteriorate.
7. After making the slurry for the first time, leave a little as a "slurry introduction". You don't need to add white vinegar the next time you make it. Just pour the cooked soup directly into the remaining slurry.
Next it’s time to type on the blackboard and answer some questions~!
----Why should we use ceramic or glassware to store slurry?
---- Answer: During the fermentation process of slurry water, lactic acid will be produced, which is also the source of the sour taste of slurry water. Metal utensils will react with the acid, causing the slurry water to turn black, and it will also easily cause the slurry water to deteriorate.
.
----Why should utensils, tools, and materials be kept absolutely clean during the production process?
---- Answer: The fermentation of slurry water itself is the process in which ingredients are fermented by yeast to produce lactic acid bacteria.
If the ingredients, utensils, and tools are not clean, a large amount of impurities and bacteria will be introduced, which will affect the fermentation and contaminate the ingredients, making them rotten and inedible.