How to make slurry !?

The so-called syrup water is made of vegetables such as cabbage or celery as raw materials, scalded in boiling water, and fermented with yeast, of which celery syrup is the top grade. The pulp water is pale white, slightly sour, if you add a little sugar when scooping it out and drinking it directly, it will be sweet and sour, it is nutritious, it is very summer, it is the Wahaha of our generation's childhood.

If you boil the water with chili peppers and green onions in oil, and then add ramen noodles or handmade noodles, it becomes an authentic bowl of syrup.

Actually, I haven't done it either, but I also like to eat slurry water, but I've been out in the past few years so there are few opportunities to eat, unless I go home occasionally, I went home in October, and I saw my mother do something like this: just like the upstairs fellow said that the Sichuan people's pickle jar is OK, put half of your existing slurry primer in the jar, wash the vegetables and cut them and wait for the water to boil and put them in the pot, and mix a bowl of cornmeal batter with water (the concentration is about twice as thick as soaking milk). After the vegetables and water are boiled again, put them into the jar, pour the other half of the slurry primer into the jar, and use a spoon to stir the primer and new vegetables in the jar evenly, stir clearly, and do not have vegetable balls. Cover it with a lid and let it sit for two or three days, and the temperature should not be too low.

That should be the case. It is to find a pickle jar or something, a top to be clean, no oil and salt, or it will be bad, when the batter is warm, put it in the vegetables, in order to ferment quickly, it is best to put a quick tofu in it without ruts for about a week to eat, a week later, the tofu is fished out, if it is not sour, you can put another piece.

Tianshui Slurry Water Introduction:

Pulp water has the effect of clearing heat and relieving heat, its production method is to choose fresh and tender endive, alfalfa, camelina and other wild vegetables or celery, lotus cabbage as raw materials, cut into thin strips, add fermentation primers after cooking, put in the porcelain jar and cover, three days later into slurry water. The people of Tianshui and the city and countryside are very fond of eating slurry noodles. Tianshui slurry water is the most common diet of Tianshui households, some people say figuratively that Tianshui people go there, and the slurry water tank is carried there.

Tianshui slurry water into the taste of magnesium, simple to make, economical and cost-effective. Slurry water can remove heat and clear fire, and also has special curative effects on some diseases, such as the slurry made of celery has the effect of reducing and stabilizing high blood pressure, and the slurry water made of bitter endive has the effect of dehumidifying and improving water, reducing swelling, strengthening the stomach and increasing appetite. The slurry made of alfalfa as raw material has the functions of clearing heat and diuresis, stopping bleeding and asthma, and relieving the spleen and intestines, and can ** night blindness, rickets, stomach, hemorrhoidal bleeding, cough and wheezing, leakage, threatened abortion, urinary tract stones and other diseases.

The syrup made with the syrup is even more flavorful. The vegetable in the syrup water is called sauerkraut. In Tianshui, you can make a lot of snacks with syrup or sauerkraut, which can be said to be the most famous snack in Tianshui.

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To make the syrup, you first need to prepare the following ingredients: 5 celery, 500g fennel white, 100g flour, and 100g cornmeal.

The whole process of production method is as follows:

1. Cut all the celery ready to be washed into sections, and cut all the white fennel into small slices (Fennel white can be less

2. ThenCelery and fennel are whitePour into a saucepanBlanch in water, blanching time should not be too long, approximatelyAbout 30 secondsThat's it.

3. ThenPour hot into a water-free and oil-free ceramic jarVillage.

4. Get downAdd flour and cornmeal to this bowl, the scale is, againAdd water and stir into a batter

5. In the potBring water to a boilAfter that, putPour the batter in, stirring while pouringThe consistency is slightly thicker than the noodle soup where the noodles are usually cookedA little.

6. After 1 minute of boiling, turn off the heat and pour directly into the jar.

7. InSummerIf you are talking about it, you can cover it directlyFermentation for about 3 daysThat's it.

Summary. Hello dear, I'm glad to answer for you: put it upside down for a while, also known as "slurry water", in order to mix evenly. I put it afterwards. (When you don't eat slurry water for a long time, remember to "throw" it to keep the sour taste).

Dear, hello, I am happy to answer for you: put it upside down for a while, also known as "throwing slurry to worship which Zen water", in order to mix evenly. I put it afterwards. (Usually when you don't eat slurry water for a long time, remember to "throw" it to maintain the sour taste).

Ingredients: 1 large handful of wheat celery, noodle soup, half a small bowl of sauerkraut introduction. Method:

1. A handful of wheat celery is pure vegetables, cut off the roots. (Generally, wheat celery is used to make the taste more fragrant). 2. Clean the wheat celery and control the water.

3. Cut into small pieces. 4. To make slurry water, you need to use noodle soup to let the noodle soup in the pot precipitate, (you can also take an appropriate amount of flour from a bowl and stir it into a batter, boil the water and pour in the raw batter, and stir the mature batter). 5. Add water to a pot and bring to a boil, blanch the chopped celery for three minutes.

6. The color of the dish can be taken out when it becomes darker, don't cook it too much, the taste of the dish is not good if it is too soft. 7. Prepare an oil-free and water-free container, control the blanched celery into the water, put it into the container, pour the part of the clear soup above the noodle soup into the container, and the turbidity in the lower hall is not needed, and the amount of water can flood the dish.

8. Next, add half a small bowl of slurry water made last time to sell rent as an introduction, and if there is no introduction, you can add a little white vinegar as an introduction, and it will be very sour. 9. Stir well with a clean spoon, cover and put in a warm place. 10. Put it until it has a sour taste the next day, and you can eat it with a clean spoon.

11. When eating, use green onions, ginger, dried chili peppers, peppercorns, pour in syrup, add light soy sauce, and salt to taste, or stir-fry some leeks, which is full of flavor.

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2. Add an appropriate amount of flour and water to make a batter, which does not need to be too thick, similar to the flour water used when making raw fried buns. 3. Boil water in a pot, add celery after the water boils. 4. Add the adjusted batter, stir quickly, bring to a boil over high heat, and let cool.

5. After cooling, pour it into a utensil and add a little white vinegar. 6. Stir well, cover and wait for 3-4 days. 7. When the slag water becomes clear and there is a sour taste, it proves that it is good.

I'm asking a question about the main nine fish d, syrup water is a traditional drink that is usually made from ingredients such as fruits, grains or legumes. The following is the general process of making slurry water:1

Prepare the ingredients: Choose your favorite fruits, grains, or legumes as the main ingredient for the syrup. Common fruits include strawberries, blueberries, lemons, etc.; cereals such as oats, rice, wheat, etc.; Legumes such as red beans, soybeans, etc.

In addition, you can also add some seasonings such as sugar, honey, salt, etc. to add flavor. 2.Washing and preparation:

Fruits, grains or legumes are thoroughly washed and treated to remove unwanted parts. For example, peeling fruits, soaking or boiling beans, etc. 3.

Cooking or juicing: Depending on the ingredients chosen, the appropriate processing is carried out. If it's a fruit, you can cut it into pieces and squeeze the juice out with a juicer or blender.

In the case of cereals or legumes, they can be cooked, or the wheels and feasts can be mixed and stirred into a pulp. 4.Filtration and seasoning:

The pressed or cooked material is filtered through a fine mesh strainer or gauze to remove the solid residue, leaving only the juice part. Then add the right amount of sugar, canopy honey, salt, etc. to taste according to personal taste. 5.

Cooling & Storage: Allow the slurry water to cool to a suitable serving temperature, which can be cooled by adding ice cubes. Pour the slurry into a container and keep it tightly sealed in the refrigerator to keep it fresh.

Please note that the method of making the slurry will vary depending on the material chosen. Try different combinations of ingredients according to your personal preferences, adjust the sweetness and texture, and create your own unique syrup.