1, Sour Soup Zi, also known as Soup Zi, Great deal of, is a kind of coarse noodles made from corn water milled and fermented, locally known as Sour Soup Zi. It is popular in the northeast region of eastern Liaoning, southeast Jilin and eastern Heilongjiang snacks.

2, the crushed corn (Pod?), washed, placed in the kitchen. The son) washed, placed in a cool place in the kitchen, soaked in cold water for several days (time limit depending on the room temperature), so that its natural fermentation. To be slightly sour flavor, fishing out and cleaning, water mill grinding into a paste (commonly known as water surface), and then use a cloth pocket to control the appropriate amount of water, and then take it out and put it in the shade or grouped up and put it in the outdoor freezer to avoid rotting and deterioration. When serving, put water in the pot to boil, when the water boils, the dough of the soup noodles into the pot blanch, until the surface is translucent, fish out and put it in the basin, with a spoon or chopsticks to break up the dough, and then take the appropriate amount of boiling water with a spoon and pour it on the soup noodles, and at the same time constantly stirring the soup noodles to cook more, produce enough viscosity, stir evenly and standby.

3, Note: This type of food is susceptible to contamination by the microorganism "Pseudomonas aeruginosa Enzyme Rice Noodle subspecies (Enzyme Rice Noodle Flavobacterium)" and the risk of food poisoning. This kind of food poisoning onset of acute, serious, rapid development, the morbidity and mortality rate of up to 40 ~ 100%, and so far there is no effective treatment.

Because Pseudomonas coccodes is widely distributed in the external environment, it is easy to be contaminated by this bacterium during the fermentation process of leavened rice noodles, which produces highly toxic bacillus acid (BA) and toxoflavin (TF), which are extremely harmful to the body of the poisoned person.

BA is the main toxin of fermented rice noodles, it is unstable to acid, oxidizer and sunlight, but it is heat-resistant, boiling at 100℃ and even high-pressure heat (121℃) is not destroyed, so no matter what kind of food is made, no matter what kind of daily cooking methods are not able to destroy the toxicity of the food, which can cause severe food poisoning after eating.

4, try not to eat such food.