material

Sour soup muzifan

working methods

1. I went back to Guizhou this time and brought back a bottle of white sour soup. I went to the market to buy a soup pot and began to make my own sour soup.

This is the sour soup mother and son in the jar.

Put more water when cooking.

3. Cook in the rice cooker for 2-3 minutes and then pour out the black rice soup.

4. Be sure to be cold. ..

5. Pour it into the mother-child jar with sour soup.

6. Cover and ferment for 2-3 days. It takes several days in cold weather. )

7. The fermented sour soup has a clear surface.

8. Only pour the top. The bottom is reserved for adding new rice soup when cooking next time. I like to eat rice. Because only the rice in the town has that taste, which is a special taste that neither rice cookers nor pressure cookers can make. So I went back to Kaili and bought the smallest town to cook.

9. After the rice soup is drained, cook until white spots appear inside the rice, then take the pot and drain the rice soup with a sieve.

10. Then move the rice to the town.

1 1. Put some holes in chopsticks and steam.

Cover and start steaming.

13. The fragrant rice is ripe ........