It is said that corn was introduced to Northeast China in Qing Dynasty. At the end of July and the beginning of August, when corn is starched, it will enter the late autumn and encounter frost, which will not fully mature. At that time, farmers broke off these immature corn and put them in jars for storage. After a few days, the fermented corn gave off a choking sour taste. Over time, there is a faint fragrance. People carefully fished out a part, bleached it with clear water, ground it into dough, put it in a boiling pot, and cooked it to eat. This is the earliest origin of sour soup.
With the changes of the times, the technology of sour soup is also improving. Chef Manchuria teaches you the authentic method of traditional snack sour soup!
The washed broken corn is soaked in cold water and naturally fermented in the shade for more than ten days. When it is slightly acidic, take it out and wash it, and grind it into a paste with a water mill, commonly known as water surface.
Then use a cloth bag to control the appropriate moisture, and then take it out and put it in the shade or group it up and freeze it outdoors to avoid spoilage.
Soak the dough in boiling water when eating. When the surface is translucent, take it out and put it into the basin.
Break up the dough, add appropriate amount of boiling water, and keep stirring evenly to make the noodle soup more mature and produce enough viscosity.
In order to keep the water in the pot boiling, take a dough of the right size and put it between your hands. Press your fingers together hard on the dough, so that it will enter the soup sleeve between your fingers under pressure.
At the same time, you need to swing your arm to make the noodle soup jump out of the soup cover and throw it into an arc in the air and fall into the boiling pot below. Squeeze it and one will pop up. You need to avoid throwing it out of the pot. The noodles in the pot should be piled up and stuck together.