The so-called syrup is made of cabbage or celery as raw materials, scalded with boiling water and fermented with yeast, among which celery syrup is the top grade. The slurry turns pale white and slightly sour. It will be sweet and sour if you add a little sugar when you drink it directly. It is nutritious and very cool. It is Wahaha when our generation was young.

If you cook the paste with peppers and onions, and add Lamian Noodles or handmade noodles, it will become a bowl of authentic paste noodles.

Actually, I haven't done it either, but I also like to eat slurry, but I have been out for several years and rarely have a chance to eat it. Unless I go home occasionally, I went home in June+10, 5438. My mother seems to have done this: just like the Sichuan pickle jar mentioned by the villagers upstairs, put half of your existing starch screwdriver in the jar, wash and cut vegetables, and put it in the pot after the water is boiled. Mix a bowl of corn batter with water (the concentration is about twice that of soaked milk), put the vegetables and water into the tank after boiling again, then pour the other half of the bottom material into the tank, and stir the bottom material and the new vegetables in the tank evenly with a spoon without vegetable balls. Cover and let stand for two or three days. That should be enough. Just pick one. When the batter is warm, put the vegetables in it. In order to ferment quickly, it is best to put a piece of quick tofu in it and eat it in a week or so. Take out the tofu after a week, and put another piece if it is not sour.