The method of cooling fish is similar to mixing dough. First, the flour is made of yellow corn (corn), a special product of Guanzhong, and ground into corn flour. Stir the corn flour in the basin with water into corn paste, which can be sticky and must not have bumps. In addition, you can also add a small amount of flour to corn flour, which will be thinner than corn flour.
It's best to use a firewood stove, because firewood is not strong and you can't cook very well. After the water is boiled, pour the paste into the pot and keep stirring, and pay attention to the consistency of the paste in the pot. If it is too thin, sprinkle the corn flour evenly into the pot while stirring. When stirring, it is best to stir in 1 direction. If it is too thick, add a little water while stirring. The key to a smooth and delicious taste lies in a stirring word. The more you stir, the more evenly you can make a thick paste. Remember not to burn the stove too much to prevent the bottom of the pot from burning. Once the whole pot is burnt, it will smell burnt.
Then take a big pot, half a pot of cold water, scoop out the paste from the pot, and leak the paste into the pot with a colander. When leaking, pay attention to the circular motion of the colander slowly along the basin to prevent the paste from leaking to one place. If the colander hole is large, the cold fish will be thicker and the details of the hole will be finer. It can be seen that 1 large basin can be used if there are too many sticky substances in the basin after the colander is introduced into the basin. At this time, the water in the basin will be warm because of the heat, so pour out a little warm water and replace it with cold water.
Generally, there are two kinds of soups, 1 is pulp vegetable juice (some pulp vegetables can be added appropriately) and 1 is vinegar juice, which is made by mixing pulp or vinegar with water, adding seasonings such as oil, salt, allspice powder and ginger, and cooling.
The best side dishes are fried leeks and raw garlic paste. The unique fragrance of leek will make the taste more fragrant.
When eating, take out the cold fish with a colander, empty the water, put it in a bowl, add soup and side dish oil, and it tastes delicious.
Slurry is a famous traditional dish with a long history, which is said to have started at the end of Qin Dynasty.
The syrup turned pale white and slightly sour. It will be sweet and sour if you add a little sugar when you drink it directly. Rich in nutrition, it can relieve summer heat and quench thirst.
Pulp, also called sour pulp. After the millet is cooked, it is soaked in cold water for five or six days, and the taste becomes sour, with white flowers on the face and water as medicine. But if it is soaked to rot, the water will be harmful.
As for the name of starch dishes, we have to start with the name "starch water surface". According to legend, during the Chu-Han War, a couple named Liu opened a small noodle restaurant in Xicheng (now Zhongdutai in Hanbin District). One day, I suddenly heard that my mother-in-law living in the mountainous area of Jiang Nanan was seriously ill, and the young couple was a dutiful son. She was anxious to visit. The husband put the washed cabbage in the jar, but the wife accidentally poured the hot noodle soup into the jar, so she quickly closed the shop and crossed the river.
A few days later, when the young couple came back and entered the store, they saw two gentlemen, an old man and a middle school student, entering the store, shouting for noodles. The young couple said that they would not cook meat dishes, but only cabbage. If they can make do, they can cook them. The gentlemen agreed. The shopkeeper went to the jar to get the cabbage, only to find that the cabbage was soaked in a kind of sour soup, which was yellow in green and fragrant in acid. The shopkeeper cooked noodles, poured sauerkraut soup and served them to the guests. They tasted it and it was delicious. They repeatedly praised it as a bowl of hot and sour noodles, and each of them continued a bowl. After eating, the two chatted a few words. The old man said, "Master, I didn't expect inspector Cheng to eat such delicious food." The middle-aged man said, "This method is amazing, and the people in Xicheng are so delicious." They asked the shopkeeper, "What kind of noodles is this? Very delicious. " In order to please the host, he bowed and said, "Please give the guest a name." At the request of the shopkeeper, the old man said smoothly: "Paddle surface." The shopkeeper clapped again and again. Later, the shopkeeper inquired that the old man was an adviser Xiao He and the middle-aged man was Hanwang Liu Bang. Since then, Ankang has been called "plasma".
According to folklore, at the end of the Eastern Han Dynasty, the yellow turban insurrectionary troops arrived in Ankang, and some of them were forced to climb to the top of Niu Shan (now Huayuan Township, Hanbin District) due to the encirclement and interception of loyalists. When they met rebel soldiers without food in hot weather, they picked wild vegetables on the mountain to satisfy their hunger. One day, as soon as the wild vegetables were put into the pot, the government troops were killed, resulting in the total annihilation of the rebels. The loyalist retreated, and people around him went up the mountain to bury the bodies of the rebels ... They found wild vegetables in the pot, and each of them put a leaf in their mouth to express their memory of the dead rebels. However, when I found it sour and fragrant, I went home and did the same thing, using boiled vegetables to express my memory of the rebels. As a result, starchy vegetables spread among the people in Ankang.
There is a story in the Tang Dynasty: Because Ankang was rich in gold, Emperor Taizong sent his nephew Cai Li to Jinzhou (now Ankang) to supervise the production of gold. Chen Shi, a chef in Cai Li, made good use of Ankang's boiled vegetables to make changes, which won the appreciation of Cai Li. In the second year of Li Caiju's well-being, the court sent a prince to inspect Jinzhou. The maharaja ate a lot of fish and meat for several days, and he didn't know what to eat. At the banquet held by Cai-ju Li, Chen Shi served a pot of vegetarian dishes prepared with slurry soup. After the maharaja tasted it, his appetite increased greatly. During the dinner, he was full of praise and told the chef to take it back to Beijing. After Chen Shi introduced them one by one, the princes enjoyed them face to face. This move was passed down as a much-told story: "A pot of water and soup costs thirty taels of silver."
In Tianshui, there are many legends related to slurry water, and the most widely circulated one is an incident in which Zhuge Liang came out of Qishan in that year. The story tells that Zhuge Liang led the Shu-Han army to Tianshui, but because of the dry weather in Gansu and the unbearable heat, many soldiers vomited when they pulled it. In desperation, it was suggested that these soldiers suffering from heatstroke should drink some soup called serosity locally. As a result, after three or two days, the sergeant who suffered from heatstroke recovered quickly. Seeing this scene, Zhuge Liang asked the sergeant Shu Han to pile up the hometown dirt he took when he went out and let it out to fight Cao Wei's army. This is the origin of Zhuge military base, one of the eight scenic spots in Tianshui.
Serous can clear away heat and fire, and also has special curative effect on some diseases. For example, the serum made of celery can reduce and stabilize high blood pressure, and the serum made of chicory has the effects of dehumidification and diuresis, removing blood stasis and swelling, strengthening stomach and appetizing. The syrup made of alfalfa has the functions of clearing away heat and promoting diuresis, stopping bleeding and relieving asthma, regulating spleen and relaxing bowels, and can be used for treating diseases such as night blindness, rickets, gastrorrhagia, hemorrhoids, cough and asthma, metrorrhagia, threatened abortion, and urinary calculi. The slurry made from Achnatherum splendens has a special flavor. The vegetables in the slurry are called sauerkraut.