Flour 100, water 100, concentrated sulfuric acid 2, glycerin 1-5, salicylic acid 3, a little alcohol.

1, first hand over the concentrated sulfuric acid slowly into the water, so that it becomes dilute sulfuric acid, and then add the flour slowly, stirring with a bamboo stick until dissolved evenly.

2, such as a small piece of finger rubbing broken, so that a thin paste, and then placed on the stove slowly heated, stirring to gradually become a transparent liquid, and then add glycerin and wine dissolved salicylic acid, can be bottled after cooling.

Expanded:

1, on the raw and cooked paste making

"Paste making on the raw side is strong in viscosity but perishable, and on the cooked side is not perishable but low in viscosity." One of the bias of the raw is perishable, bias of the cooked is not perishable is indeed common sense, but the bias of the viscosity of the raw is strong, bias of the viscosity of the cooked is low point of view is biased. In fact, the more cooked the paste, the stronger its viscosity, while the opposite is true for the raw.

It can not be ruled out in the cold weather, the production of overcooked, too thick paste after cooling as if the cooked egg green, but it does not mean that such a paste has lost the viscosity, the key lies in how to modulation.

On the paste of raw and cooked, my book "the art of painting and calligraphy framing" book has elaborated: "punch the paste to pay close attention to the fire and the consistency of the degree of thinness, if the punch is too thick and overcooked, the paste is too big, and often contains small lumps, not easy to deploy, affecting the use of; if the punch is biased or thin, the viscosity of the insufficient and easy to fermentation, the same impact on the use of.

Punching the paste of the degree of raw and cooked and the degree of consistency and sparseness should also vary according to the season, in the season of higher temperatures, the paste should be punched a little more cooked, because the thinner and less fire paste is more likely to be fermented; and in the season of lower temperatures, the paste can be punched a little thinner, the fire is a little less convenient to use."

2, on the paste of the storage time

Just made the paste can not be used immediately, this is the industry's common sense. But exactly how much time to store to use? Qing dynasty Zhou Erxue in the "appreciation of the Yan Su Xin record" in the requirements: "summer framing paste before ten days, spring and fall before making paste in January." Today's writings also emphasize the paste a week before use.

If the paste made in the hot season (including late spring and early fall), even if it is a daily water immersion, seven days later, it is inevitable that the fermentation and deterioration, not to mention the storage of ten days or a month. Practice has proved that the paste can be used on the third day after production, and the quality of the framed pieces is not a major obstacle.

Paste can be more casual packaging, but if the bottle packaging, for the convenience of users, each bottle is attached to a plastic or thin bamboo as a tube of the applicator straight better. If you can make paste based on scientific methods, it is not easy to make it dry, not easy to odor and mold.

The production of fragrant paste, that is, adding glycerin to the raw materials to keep it moist; add alum and liquid carbonate, used to sterilize, prevent decay. Its adhesion is good and durable, fragrant odor, and very widely used.

Reference link: Baidu encyclopedia - paste