White SourTraditional white sour is made with clear rice soup slowly fermented in the sour soup bucket, fast and simple white sour is used as flour as a hairy 300 grams of old noodles rolled fine into a pot, add 5 kg of water, fully dissolved and poured into a pot placed on the fire,... (Expand)

Ingredients

Main Ingredients 250g rice mother of sour soup 1 bottle of auxiliary ingredients water in moderation

Steps

1. This time back to Guizhou casually brought back a bottle of mother of white sour soup. To the grocery store to buy a soup pot to start making their own sour soup.

This is the mother of sour soup in the jar.

2. Put more water when cooking rice.

3. Wait for the rice pot to boil for 2-3 minutes and then pour out the clear rice soup.

4. Make sure it is cold.

5. Pour it into a jar with sour soup.

6. Cover and ferment for 2-3 days. (Cold days will be a few days)

7. The surface of the fermented sour soup is clear.

8. Pour only the top part. The bottom part will be saved for the next time you cook and then add new rice broth. I like to eat Zhenzi (steamed) rice. Because only the town of rice has that flavor, which is the rice cooker and pressure cooker can not make the special flavor.

So I went back to Kerry and bought the smallest town to cook the rice.