Muddy water surface
Muddy water surface, speaking of it, many people probably don't know it. In fact, the preparation of this noodle dish is relatively simple, but the taste is sour and delicious. It is a delicate snack that people in the Shaanxi and Gansu regions often eat to relieve the summer heat and whet their appetite.
Slurry noodles are a favorite dish of people in the Shaanxi-Gansu region. Yicheng and Luliang are similar to Shaanxi, using sauerkraut as a starter. Shanxi Yongji is prepared by fermenting leftover tofu porridge. has another sour flavor, is also quite famous in Shanxi, and is a famous local snack. However, in general, the situation is even worse in southern Shaanxi, Tianshui, Dingxi and Dunhuang in Gansu.
The best vegetables for making pulp are especially mustard greens (also calledspicy vegetables), followed by celery and shepherd's purse. It can also be made with green leafy vegetables like bitter fern, Chinese cabbage, Chinese cabbage, rapeseed, red and white radish leaves, lettuce leaves, kohlrabi leaves, etc.
How to prepare slurry: There are two ways: a container, a jar or a wide-mouth bottle. (Tip: Noodle soup or noodle soup made by adding raw flour to cold water can also be blended.)
Ingredients: 1. Noodle soup made with 3 pounds of celery and 3 grams of white vinegar.
2. Celery, sauerkraut or sauerkraut soup, prepared noodle soup.
3. Celery, remaining porridge water and prepared noodle soup.
First, wash and cut the celery into small cubes, including the leaves, and cut into strips. Then add boiling water to the pan, blanchcelery chopped until ripe seven times, take it out, let it cool, put it in the prepared pickle jar, add the prepared first course (sauerkraut or sauerkraut soup) or add vinegar white. , or add Add the remaining boiled water, then add the prepared noodle soup, cover the lid and seal it. Then leave it for three to five days. (Be sure to pay attention to oily noodle soup and keep the pot and noodle soup away from oily fish, etc.).
Wait until the pickled vegetables are ready to eat, pour in a bowl of pickled vegetables, and then prepare the ingredients to make the pickled noodles. Prepare: Cut red peppers, green peppers, chopped green onions and leeks and set aside.
Heat oil in a wok, heat oil to 70%, stir-fry red and green chili peppers, chopped green onions and leeks untilare fragrant, add salt and pepper powder and stir-fry, then pour the prepared water vegetables into the bowl and close the lid, boil for one minute then turn off the heat. Then cook the noodles. Once the noodles are cooked, pour cold water into a bowl, add the stir-fried porridge and you are ready to eat. The taste is sour and refreshing, the noodles are soft and creamy, and it is an appetizer to relieve the heat! It is a delicious summer noodle that is filling and can relieve the heat.
Preparing slurry noodles is simple and delicious.
Slurry noodles are a special snack of the Han people in Shaanxi and Gansu regions. According to legend, the name was given by Liu Bang, the founder of the Han dynasty, and Xiao He, the prime minister, to Hanzhong. Its taste is sour, spicy and fragrant, and it is unique. ) are the best choices for boiled vegetables. THEGuanzhong glutinous rice noodles resemble sour soup noodles and are a common snack in summer. Most glutinous rice noodles are celery. The syrup from Dingxi, Gansu is lighter, dissipates heat and relieves summer heat, has a light color and sour taste, and is especially famous for its Dunhuang syrup. The pudding water of Shanxi Yicheng is similar to that of Shaanxi and Gansu, but the pudding water of Shanxi Yongji is completely different. Pudding water is fermented with leftover pulp water from tofu making and has a special acidity. The aroma and taste are obviously different from acetic acid (whether aged vinegar or rice vinegar), but the taste is somewhat similar to Peking bean juice. When eating noodles, add boiled water, oil, coriander, chopped green onion, etc. to make them specialement acidic, fragrant and refreshing. They are also considered a special Yongji snack.
Slurry water surface
Slurry water surface, speaking of it, many people probably don't know it. In fact, the preparation of this noodle dish is relatively simple, but the taste is sour and delicious. It is a delicate snack that people in the Shaanxi and Gansu regions often eat to relieve the summer heat and whet their appetite.
Slurry noodles are a favorite dish of people in the Shaanxi-Gansu region. Yicheng and Luliang are similar to Shaanxi, using sauerkraut as a starter. Shanxi Yongji is prepared by fermenting leftover tofu porridge. has another sour flavor, is also quite famous in Shanxi, and is a famous local snack. However, in general, the situation is even worse in southern Shaanxi, Tianshui, Dingxi and Dunhuangin Gansu.
The best vegetables for making pulp are mostly mustard greens (also called spicy vegetables), followed by celery and shepherd's purse. It can also be made with green leafy vegetables like bitter fern, Chinese cabbage, Chinese cabbage, rapeseed, red and white radish leaves, lettuce leaves, kohlrabi leaves, etc.
How to prepare slurry: There are two ways: a container, a jar or a wide-mouth bottle. (Tip: Noodle soup or noodle soup made by adding raw flour to cold water can also be blended.)
Ingredients: 1. Noodle soup made with 3 pounds of celery and 3 grams of white vinegar.
2. Celery, sauerkraut or sauerkraut soup, prepared noodle soup.
3. Celery, remaining porridge water and prepared noodle soup.
First, wash and cut the celery into small piecesés, including the leaves, and cut it into strips. Then add boiling water to the pot, blanch the chopped celery until ripe seven times, take it out, let it cool, put it in the prepared pickle jar, add the starter prepared (sauerkraut or sauerkraut soup) or add white vinegar. , or add Add the remaining boiled water, then add the prepared noodle soup, cover the lid and seal it. Then leave it for three to five days. (Be sure to pay attention to oily noodle soup and keep the pot and noodle soup away from oily fish, etc.).
Wait until the pickled vegetables are ready to eat, pour in a bowl of pickled vegetables, and then prepare the ingredients to make the pickled noodles. Prepare: Cut red peppers, green peppers, chopped green onions and leeks and set aside.
Heat the oil in a wok, heatheat oil to 70%, saute red and green chili peppers, chopped green onions and leeks until fragrant, add salt and pepper powder and sauté, then pour vegetables d Prepared water in the bowl and close the lid, boil for one minute then turn off the heat. Then cook the noodles. Once the noodles are cooked, pour cold water into a bowl, add the stir-fried porridge and you are ready to eat. The taste is sour and refreshing, the noodles are soft and creamy, and it is an appetizer to relieve the heat! It is a delicious summer noodle that is filling and can relieve the heat.