How to do the slurry water on the surface of the pulp? The trick of not growing hair and not stinking tells you that the method is super simple. Many delicacies in Shaanxi need to use pulp water, such as: vegetable tofu, pulp water surface, etc., especially in the summer, pulp water can be said to be an indispensable food for appetizing and cooling off in rural Shaanxi. Pulp water is a very popular delicious dish with local characteristics, in southern Shaanxi, Gansu, Guanzhong these places, door to door have the habit of eating pulp water, and supermarket sealed packaging of "sauerkraut" is very different, not people often eat kimchi sense, but a "unique" and fresh and delicious "unparalleled" ordinary dish ... How to do the slurry water on the surface of the pulp? Teach you that you can do it at home without a pulp water primer, and the trick of not growing hair and not stinking tells you that you can learn it by reading it again.
Ingredients to prepare:
Celery leaves, fennel white, cornmeal, flour, water
Here's how:
1. I have prepared a handful of celery leaves and half a fennel white (cabbage), first cut all the fennel white into small pieces, and then cut the washed celery into segments.
2. After the water in the pot is boiled, pour the fennel white and celery into it in parts and blanch it, not too long, and blanch it for about 30 seconds to fish it out.
3. Then put the blanched vegetables into this ceramic jar, which must be clean and not stained with raw water and oil.
4. Take an empty bowl, add a spoonful of corn flour and a spoonful of flour to the bowl, the ratio is 1:1, then add water and stir to form a uniform and delicate batter.
5. After the water in the pot boils, pour the batter that has just been stirred into the pot and stir evenly, the thickness of the batter is similar to the noodle soup that usually cooks noodles, and then cook for about two minutes after boiling.
6. Then pour the noodle soup into this ceramic jar while it is hot, and then stir well with a clean chopstick, there is no need to add anything here, just cover it directly and let it ferment.
7. The next day, here is a little trick, fermentation every day, to open the lid, with clean chopsticks stirred, otherwise the inside will grow hair, will break, this must be remembered; the third day, if you do slurry water in the summer, because the temperature is relatively high, generally up to 3 days can be good, if it is in the autumn and winter the temperature is relatively low, it takes almost 4-5 days to make slurry water; on the fourth day, this slurry water is ready, open the lid can smell a sour aroma, can be used to make pulp water noodles, Vegetables such as tofu, friends who like it can try it themselves.