Slurry in summer is often used as a cool drink to prevent heatstroke and can be drunk directly. Longshang has a dry climate and the land contains too much saline-alkali. Eating sour and refreshing pulp can not only neutralize alkalinity, but also clear away heat, diminish inflammation and lower blood pressure. Eating every day in summer is good for health. It contains a variety of beneficial enzymes, can clear away heat and stimulate appetite, and is a good product in summer.

Eating it can not only relieve fatigue and restore physical strength, but also has certain curative effect on hypertension, gastrointestinal diseases and urinary system diseases.

Extended data

Precautions:

1. Blanch the raw materials until they are just uncooked, especially the crispy raw materials and vegetables. Drain the water after blanching, and don't get any oil, otherwise it will taste bad.

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

3. Turn it every other week in winter, and pour 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's best to pack it in a crock, so as to ensure the purity of the taste.

Baidu Encyclopedia-Jiang Shui Noodles

Baidu encyclopedia-jiangshuicai