Porridge is a common food for farmers in Guanzhong area of Shaanxi Province and some areas of Gansu Province. Especially in summer, starched vegetables have the effect of cooling and removing fire. Laoshan likes pasta, and noodles are the kind with no face and no index finger. There must be soup left over from cooking noodles every day. Adding the soaked celery to the leftover soup has become a must-eat dish for every household, which is delicious and economical. Stewed watercress is a naturally fermented food, which does not contain any artificial additives and nitrite, conforms to the modern concept of health preservation, and is healthy and nutritious. The surface of the pulp is fresh and delicious, especially in summer, but the nutrition is slightly insufficient, so beef, leeks, peppers and other vegetables are supplemented to make up for it. There are many ways to cook with water in Shaanxi, which will be introduced one by one in the future.

material

500g of leek leaves, 2 celery, 500g of slurry soup, 30g of common flour, 0/500g of water/kloc-,0/00g of leek/kloc-,250g of sauce beef, chopped green onion, shredded red pepper, salt, sugar and chicken essence.

working methods

Method 1 of cement slurry:

1. Root celery and wash it. Fold it into three sections by hand (the length depends on the size of the container at home). Wash with a basin of the right size to ensure that there is no oil. Put the celery in the basin.

2. Add100g water to the flour to make a thin batter.

3. Put the remaining water into the worry-free clean pot to boil, turn off the fire, take 500 grams of boiled water and pour it into the celery pot, and blanch the celery; Turn to high heat, evenly pour the thin batter into the pot and quickly stir it into thinner noodle soup, boil it again, turn to low heat for 2-3 minutes, then turn off the heat and naturally cool it to room temperature.

4. Take 1 wide-mouthed pottery pot (the capacity is greater than 1500ML), wash it with clear water, blanch it with boiling water, add blanched celery, slurry soup and cooled thin batter, cover it and eat it in 3-5 days.

Mud exercise 2:

2. Cool the remaining noodle soup at home (make sure it is clean and oil-free) to room temperature.

3. Take 1 wide-mouthed pottery jar (the capacity is greater than 1500ML), wash it with clear water, blanch it with boiling water, add blanched celery and cool noodle soup, cover it, and eat it in 3-5 days.

The practice of slurry surface:

1. Slice the sauce beef and put it on a plate.

2. Cut the leek into inches, stir fry over high fire, and put it on the plate.

3. Slurry soup:

A. Take celery out of the slurry with clean chopsticks and cut it into small pieces.

B, scoop out about 1000ML of raw juice slurry soup with a clean spoon, and leave enough slurry bottom material in the crock for later use.

C, put oil in the wok, add chopped green onion and shredded red pepper to stir fry, add celery and syrup, boil over high fire, add salt, sugar and chicken essence, and turn off the fire.

4. Put the soup pot on the fire, add water to boil, cook the following strips, remove them from the bowl, and pour the soup head water, beef sauce and fried leeks for food.