It's the season of eating pulp water again, my mother taught me the method, clear and sour, put for 3 months without hair
Pulp water is a traditional dish with a long history, which is said to have begun in the last years of the Qin Dynasty. It is made by using rapeseed, celery, radish, potatoes, etc., blanched in boiling water, mixed with a small amount of flour, and fermented with white vinegar or sour ingredients.
The pulp water is light white, slightly acidic, directly scooped out when drinking, if a little sugar is added, it is sweet and sour, it is rich in nutrients, quenching heat and thirst, adjusting the inhalation, appetizing and urinating. If the syrup is boiled in oil with chili peppers and shallots, and then added to ramen or handmade noodles, it becomes an authentic bowl of pulp water.
It's the season of eating syrup every day, and today I share with you the simplest way to do syrup.
Ingredients required: 1 handful of celery, 200 grams of flour, 150 grams of white vinegar.
Preparation Method:
Step 1: Wash the celery, cut into long pieces and place in a basin for later. Take a bowl, pour in the flour, pour in the right amount of water to dissolve, and stir into a batter.
Step 2: Add water to the pot and bring to a boil, pour in the prepared celery segments, blanch it slightly, not too long, otherwise the pulp water is more noodle and not delicious.
Step 3: Then fish out the celery. If you don't like to eat celery, you can also use other dishes instead, such as potatoes, cabbage, lotus vegetables, alfalfa vegetables, gray cabbage and so on.
Step 4: Pour the prepared batter into the pot, bring to a boil again, turn off the heat after opening. Stir with a spoon, let the noodle soup dry to about 30 degrees, pour into a water-free and oil-free bottle, jars, jars, and clay pots.
Step 5: Pour in white vinegar (preferably the old slurry water that was made before, available in supermarkets) as a primer, mix well with a spoon or rolling pin, add the blanched celery, cover with a lid, leave it in a warm place to ferment, and enjoy it in about two days.
After the pulp water is covered, open the lid, you can smell the sweet and sour syrup taste, the top is relatively clear, the bottom is white, when eating with a spoon to stir well, the pulp water will become relatively white.
After the pulp water is ready, you can make a lot of delicacies, such as syrup water fish, pulp water surface, potato churn, cold powder, you can also drink directly.
Technical Summary:
1. There are many kinds of dishes that make syrup water, and celery syrup water is the most fragrant. Of course, potatoes, cabbage, lotus vegetables, alfalfa vegetables can also be replaced.
2. When making slurry water, try not to use an iron pot, a stainless steel pot or an aluminum pot. 3. Wheat flour for batter can also be replaced with bean noodles, corn flour, or buckwheat noodles. 4. The temperature of the slurry water is very critical, in general, about 30 degrees, the temperature is too high and easy to deteriorate, the temperature is low, and the fermentation is relatively slow. 5. If there is no old pulp water in the home as a primer, you can also use white vinegar, noodles, mash, lemon juice, yeast, and even other more sour fruits instead. You can also add nothing, stir the slurry twice a day, put it in a sunny place, and ferment naturally for 10 days.
6, the most important point is that the container of the slurry water must be clean, to ensure that there is no oil, no salt, no raw water.
"The simplest way to do the syrup, as long as there are 3 ingredients, you can eat it for 2 days, it is fragrant and sour enough!" Have you learned how to slurry water? Don't hurry up and try it, if you think it's okay, remember to share the article with your friends or family, thank you for your support!