Without an introduction, how to make a slurry that is both sour and delicious?

First, scrub the large jar and then scald it with hot water several times to dry. Then wash the vegetables that need slurry water, cut them into small pieces, put them in boiling water and blanch them for three minutes, remove them and put them in cold water, hold the water with your hands, and put them in a pot for later use. Then start making the syrup soup.

The amount of boiling water is determined according to the amount of water used in the vegetable nest, and the amount of boiling water is generally twice that of blanched vegetables. Slowly pour the batter without gnocchi into the boiling water, stirring slowly in a circle.

The consistency of the sauce determines how quickly the sauerkraut will acidify, and if you want the sauerkraut to ferment and become sour, you can add a little more batter to the soup. If the noodle soup is not urgent, try to make it as thin as possible, and it can be similar to the hand-rolled noodles and noodle soup that we usually cook. Especially in summer, the weather is hot, the fermentation is fast, and the sauerkraut with thick noodle soup is easy to spoil and is not easy to preserve, so the noodle soup must be thick when making sauerkraut in summer.

Wash the pork leg meat with water, remove the pig hair on the surface, and then cut it into 7 cm thick and centimeter thick slices with a knife, cut the green onion and ginger into foam, slice potatoes or sweet potatoes, chop the bean paste, crush the tofu and prepare to cool the boiled noodle soup, pour it into the jar washed in advance, and then put in the scalded vegetables. Use clean, oil-free chopsticks and stir slowly. Cover the jar and remember to stir it with clean and non-greasy chopsticks every day, and you can usually ferment and eat sauerkraut in a day or two in summer.

The low temperature in winter is generally three to five days after fermentation, and it will become sour. Boil a handful of potatoes or sweet potato chips and spread them until steamed, then pour the marinated meat and meat skins into the dry steam. <>

Every dish of cold salad for oil-free noodle soup can also be added to the sauerkraut jar, and then some seasonal vegetables are blanched and added, so that a jar of sauerkraut has been constantly appearing in our kitchen. Especially in the hot summer, scoop a bowl of clear water and drink it directly to cool off the fire. The jar must be clean and free of oil.

To prepare a pot for scalding vegetables, a pot for cooking noodle soup, a chopstick to stir the vegetables, and a bowl and spoon for scooping slurry water must ensure that there is no oil. Third, when cooking noodle soup, you can rub half a shredded white radish into it, which can accelerate fermentation and increase the taste. It is best to remember to use a chopstick without oil to stir the sauerkraut in the jar every day, whether you eat it or not, it is best to stir it once a day, so that the sauerkraut can be stored for a long time.

The jar of sauerkraut, the pot of blanching sauerkraut and the pot of making sauerkraut noodle soup must be oil-free, so that the sauerkraut is easier to ferment and can be stored for a longer time.

First, the jar must be clean and oil-free. The second is that all mixing and multiplying tools should be oil-free. The third is that when you burn the noodle soup, you can rub half a shredded white radish into it, which can speed up the fermentation and increase the taste. Fourth, it is best to remember to use oil-free chopsticks to stir the sauerkraut in the jar every day.

Leave the boiling noodle soup to cool and pour it into a pre-cleaned jar, then add the blanched and dried vegetables. Stir slowly with clean, oil-free chopsticks. Cover the jar with a lid, remember to stir once a day with clean and oil-free chopsticks, and the sauerkraut will ferment in a day or two in summer and can be eaten.

In winter, the temperature is low, and it usually ferments and becomes sour in three to five days.

Natural fermentation can, in Sichuan, last week with oil and wheat cabbage, cabbage made of slurry, no primer, natural fermentation for a week is good, in fact, it is to use cornmeal mixed with a little corn batter, and then let him ferment into yeast by himself to see its slight foaming, smell sour, generally pour in the primer, put it for three days, there is sour and delicious slurry. If you use less slurry water, you can add the boiled noodle soup to the cold, as long as it does not grow hair.

Special attention should be paid to the utensils not to get oil and raw water on them. The vegetables of sauerkraut are also according to different seasons, constantly changing, such as cabbage, cabbage, Chinese cabbage, celery, water celery, radish leaves, sweet potato leaves, locust flowers, thorn thistle, gray gray cabbage, etc., which have been nested in my childhood memory Sauerkraut has water, temperature, substance, hybrid, plus operation, for a certain period of time, it is necessary to support the ingredients, carry out transformation and differentiation, oxidation, change, produce water heater, heat volume, there must be other ingredients, promote, into a hanging molecule on the red pepper, You can also put a green chili pepper. First, wash the vegetables to be pickled, cut them into sections, and kill them with salt.

Find a large open glass bottle or clay pot, fill it with water, and soak the vegetables that have been killed.

<> sprinkle flour and mix well, then pour boiling water into it, cover the lid and add half a spoon of white vinegar after ten minutes, it may be that the temperature is low for two days and it is not too sour, I will add some baking powder and sauerkraut to it and it will be very good, the first time the soup will not be refreshing. In the past, the elderly in the family would always use some discarded Libon first: celery, lotus white, white Libon and other ingredients that are easy to become sour, blanch them in boiling water, and put them in the clear noodle soup

In summer, the second is to mix a little cornmeal batter with cornmeal, and then let him ferment it on its own to become yeast to make syrup outside, no primer can be replaced with mash and lemon juice, which is very simple and easy to use! It's much better than dripping grain vinegar and white vinegar, and the ingredients are easier to find, I've tried it, and the slurry is almost finished! The slurry water surface is delicious.

You can put some yeast in it, and after a few days of fermentation, the slurry water surface will become more acidic, and of course you can also add vinegar.

If you don't have an introduction, you can use cabbage and parsley to wash it, throw it into the noodle soup that is warm, and pour vinegar to increase the acidity, which can ensure that the sour taste is still mushy, so it is delicious.

In fact, you can also add some sour bamboo shoots and some beef, and you can marinate the beef, so that the taste will be better.

It is also very common for us to use rice washing water without primer sauerkraut syrup water:

The method of washing rice and pickling sauerkraut.

1. First of all, prepare an appropriate amount of mustard greens after washing and put them outdoors to dry for a day and night, the purpose of drying is to remove excess water in the mustard greens, and this makes the vegetable leaves soft, and the vegetable leaves will not rot when rubbing salt.

2. Prepare an appropriate amount of rice, wash it twice, and leave the water for washing the rice twice, the function of the rice washing water is to ferment the vegetables.

3. Prepare a jar, pour about 30 grams of liquor for sterilization, turn the jar on its side and roll it, so that the liquor can be spread throughout the jar, so that it can be fully sterilized.

4. Next, let's deal with mustard greens, prepare an appropriate amount of salt, sprinkle the salt evenly on the mustard, and then rub evenly, the ratio of vegetables and salt is about 50 grams of salt for a pound of mustard, and the ratio is almost 10:1.

5. Put the mustard greens into the jar, then pour in the rice water, and then pour in an appropriate amount of water, be sure to let the water cover the mustard greens, and put the cleaned cylinder stone, the purpose of the stone is to prevent the sauerkraut from deteriorating due to air contact.

6. After pressing the stone, cover it with a lid, put it in a cool place, let it ferment naturally for 15 days to a month, and then it can be eaten.

Tips: 1. You don't need to boil the rice water, the rice soup is rice soup after it is boiled, and it is easy to get rancid after 2 days.

2. In the process of pickling, the jar should not be exposed to the sun, which is easy to overferment, and the sauerkraut may have a strange taste.

3. Use this method to pickle sauerkraut, don't pickle too much at a time, keep it for too long, the sauerkraut will not be crisp, the taste is not good, it is best to eat as much as you want.

In addition to being fried directly, it can also be used to make sauerkraut fish, sauerkraut beef and other dishes, and this method can also be used to pickle cabbage, cabbage and so on. Friends who like to eat sauerkraut, hurry up and try it at home!

If not, make yeast first. In fact, it is to mix a little cornmeal batter with cornmeal, and then let him ferment it into yeast by himself, see it slightly bubbly, smell sour, generally pour in the primer, put it for three days, and have sour and delicious syrup. We generally use boiled noodle soup to cool, skim off the above clear soup and pour it into a clean container, put in the small celery that has been blanched in advance and ferment for 2 and pour 3 days.

Now the weather is not hot, you need to add some white vinegar to promote fermentation.

We generally use boiled noodle soup to cool, skim off the above clear soup and pour it into a clean container, put in the small celery that has been blanched in advance and ferment for 2 and pour 3 days. Now the weather is not hot, you need to add some white vinegar to promote fermentation. There is moisture, there is temperature, there is substance, hybrid, plus operation, in a certain period of time, it is necessary to develop the ingredients, carry out transformation and differentiation, oxidation, change, produce water heater, heat volume, there must be other ingredients, promote, into a hanging molecule, oxidation, nitrogen dioxide, new ingredients.

In the military, I mistakenly married a Hunan wife who can't make noodles, and the chili pepper is rice, how much I want to eat a bite of my mother's cooking, alas, this year's epidemic, fire, Qingming Festival can't go back, and I can't do my filial piety in the direction of my mother, only pray in my heart, and don't dare to make a loud noise, Zhuang Langren, filial piety is to sprinkle flour and mix well, and then pour boiling water into it and cover it with a lid for ten minutes and then add half a spoonful of white vinegar, it may be that the temperature is low for two days and it is not too sour, I will add some baking powder and sauerkraut to it and it will be very good, I made a slurry water surface, and I made a slurry water soup that was very fragrant, and no one on our side made slurry rice!.

Blanch in boiling water and put it in the noodle soup: in summer, you can smell the sourness the next day. In this way, we have an introduction, and we can also make natural sour:

Braised belly shreds (lamb tripe) are particularly famous in Shaanxi, don't forget to put some garlic sprouts when you come out of the pot. It's a different kind of fragrance....

The noodles on the surface of the slurry must be fine, and its soup must be sour enough, which can be made with bean noodles, capers, and soybeans in sauce.

You can put more vinegar, you don't necessarily need an introduction, and then you can also use ordinary noodles to make it, and then this sauce can be marinated in advance, and finally sprinkled on top of the noodles, so that it is ready.

You can make some yeast yourself, you can beat a little cornmeal to let it ferment on its own, and then smell its sourness. Then add some side dishes, such as greens, radish, will make. The slurry water surface is more acidic and tastier.

Slurry water surface is popular in Gansu and Shaanxi, and it is difficult to accept it at first, but after eating it a few times, I fell in love with it. The ingredients are easy to obtain, the method is simple, the sour aroma is appetizing, and the taste is delicious.

Ingredients: syrup cabbage, noodles, green onions, salt, pepper, monosodium glutamate, oil pepper, ginger, garlic.

Steps: Step 1: Heat oil in a wok, put green onions, ginger and garlic to bring out the fragrance, and pour in the syrup vegetables.

Step 2: Add salt, pepper and monosodium glutamate.

Step 3: Cook until flavorful.

Step 4: Put the cabbage in a bowl.

Step 5: Cook the noodles in another pot.

Step 6: Pick the boiled noodles into the bowl of noodles with the syrup.

Step 7: Finished product. Those who like spicy spice are transferred to spicy seeds.

Tips:1It is available at the Pulp Water Vegetable Market. Just boil the green onion, ginger and garlic in the pot, pour in the syrup and water vegetables you bought, and season it. 2.If the slurry water is too acidic, you can add an appropriate amount of boiling water.

The slurry water surface is also a special pasta dish in the Northwest! The syrup water is a feature, sour and appetizing, come to a bowl of hearty! It takes three or four days to make the water from being ready to eat.

Ingredients: syrup, noodles, green onion, ginger, dried red pepper, oil, salt, light soy sauce, oil and spicy seeds.

1. A bowl of homemade celery syrup.

2. Change the noodle spare ingredients to the knife.

3. Stir-fry chives and ginger and red peppers in oil.

4. Pour in the slurry water, and the boiling pot is very important.

5. Add an appropriate amount of water (neutralizing acidity) to bring light soy sauce to a boil, and add salt to taste.

6. Cook the noodles and remove them from the cool, drain and drain.

7. Mix the noodles with oil and let the slurry water cool.

8. Put an appropriate amount of noodles into a bowl and pour in the slurry. 9. Add a spoonful of oil to splash spicy seeds, which is really delicious.

10. Home-cooked delicious, please taste.

To make the syrup, you need to use noodle soup. In order to separate the noodles from the soup, a pot in which the pasta is boiled is used. Sliced Shandong vegetables, mizuna, komatsu cabbage, and radish.

These are not mandatory, it depends on the preference, right? There are also people who use celery or celery, leeks. I like to take out the noodles after boiling the pot, and throw the green vegetables and radishes I just prepared into the boiling pot for a while, and then take them out.

Ingredient. On the left is vinegar, which is used as an introduction. It should be very sour vinegar so that the slurry can become sour.

The plate on the right is also my personal preference, ready to be soaked together in the jar, not eaten directly, just soaked to taste. This red pepper is quite spicy. Noodle soup.

Let the soup in the pot settle for a while and become warm. After a while, take out the clear soup on top of the noodle soup and put it in a bowl, and don't want the cloudy ones below. You don't need to make a noodle soup that is too hot, it's almost hot.

Then add vinegar.

Pour the vinegared noodle soup into the jar along with the vegetables and ingredients you just prepared. Do not seal the jar and cover the mouth with gauze or a towel. The mouth of this altar was too big and there was no proper square cloth, so I used a clean towel.

Place the jar in a cool place. Stir and stir with clean chopsticks every day to accelerate fermentation, you can't bring oil, and it's easy to fail if you have a little oil star in it, after 3 days. Take out a handful of greens, radish slices, and red peppers that have been soaked like this.

Cut into small pieces. You can put tofu according to your preference. I prepared a piece of kapok tofu, the silk tofu was too soft and easy to rot. Kapok tofu is relatively firm.

Stir-fry. Stir-fry the chili peppers first to "choke the pot". Actually, it should be fried with dried chilies, but I've already soaked the chili peppers and used them directly.

Scoop out almost a bowl of slurry water from a jar. Pour the water into the pot of stir-frying, add salt, stir and bring to a boil. At this time, there is no need to put vinegar.

Cook the water and noodles separately. On the left is the syrup, and on the right is the noodles. Reduce time.

When the water is boiled, take it out and put it in a bowl to stand, and when the noodles are boiled, put them in a bowl with water. Such a bowl of fragrant and sour water surface is your meal!