Slurry & water surface(jiang shui jiang shui mian )

Slurry & water surface

Introduction:

"Jiangshui pasta is also a famous food in Shaanxi. People in other places don't know if they are used to it. I like it very much. I don't really like noodles. But the slurry surface is an exception. It is a popular snack in Shaanxi and Gansu. It has the characteristics of appetizing and refreshing, heat dissipating and heat removing. Slurry can be made into slurry surface and slurry fish. This fish is not fish, but long strips of flour in the shape of water drops Although the cool fish is very appetizing and refreshing, it's a little difficult, so I give up. It took me three days for a bowl of water

Production steps:

Step 1: you need noodle soup to make slurry. In order to separate the noodles from the soup, the pasta pot is used.

Step 2: Shandong cuisine, watercress, Komatsu, sliced radish. These are not mandatory. Do you like them? Some people use celery or celery, leek. I like green vegetables.

Step 3: after boiling, take out the noodles, throw the green vegetables and radishes into the boiling pot, then take them out.

Step 4: ingredients. On the left is vinegar, which is used as a guide. You need very sour vinegar to make the water sour. The plate on the right is also my personal preference. It's prepared to be soaked in the jar together. I don't eat it directly, it's just a taste. This red pepper is quite spicy.

Step 5: noodle soup. Let the soup settle for a while and turn warm. After a while, take out the part of the clear soup above the noodle soup and put it in a bowl. Don't use the turbid one below. You don't need too hot noodle soup to make slurry. It's almost hot.

Step 6: then add vinegar.

Step 7: pour the vinegar noodle soup and the vegetables and ingredients into the jar.

Step 8: don't seal the jar, cover it with gauze or towel. The mouth of the jar was too big, there was no suitable square cloth, so I used a clean towel. Put the jar in a cool place. Stir with clean chopsticks every day to speed up fermentation. You can't bring oil. If you have a little oil star, it's easy to fail.

Step 9: 2, 3 days later. Take out the pickled vegetables, radish slices and red pepper.

Step 10: cut into small pieces.

Step 11: add tofu as you like. I prepared a piece of kapok tofu. The silk tofu is too soft and easy to rot. Kapok tofu is stronger.

Step 12: stir fry. Stir fry the pepper first. In fact, it should be fried with dry pepper, but I have soaked the pepper and used it directly.

Step 13: take out almost a bowl of water in the jar. Pour the water into the frying pan.

Step 14: add salt, stir and boil. You don't need vinegar at this time.

Step 15: separate the sauce and noodles. On the left is starch and on the right is noodles. Shorten the time.

Step 16: after boiling the slurry, take it out and put it in a bowl.

Step 17: after the noodles are boiled, put them in a bowl with water. Such a bowl of delicious and sour water is your plate of Chinese food!

Materials required:

Noodles: 300g

Celery: 100g

Shandong cuisine: 100g

Celery: 100g

Radish slices: 100g

Komatsu: 100g

Watercress: 100g

Tofu: 1 piece

Salt: right amount

Ginger: 1

Garlic: 1

Red pepper: 10

Vinegar: 2 teaspoons

Note: do a successful slurry, you need to wait about 3 days. If there is a white floating layer on the surface of the middle slurry, it is probably a failure. I'm glad I did it in one go. In the future, you can use the paste soup as a starter instead of vinegar. Steps: 1. Make noodle soup. 2. Cut the vegetables and pass them in hot water or hot noodle soup. 3. The clear part of the noodle soup, add vinegar. 4. Add good vinegar soup and vegetables, ingredients, etc. together into the jar. 5. Cover the mouth of the jar with gauze or towel without sealing. 6. Stir every day. Be sure to use clean chopsticks or bring water. Note: 1. Put it in a cool place. 2. You can't add any oil star. 3. No salt. 4. The amount of vinegar doesn't need to be too much. Generally, a spoonful of vinegar is about the same.

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: other

Chinese PinYin : Jiang Shui Jiang Shui Mian