First, cut the cleaned Chinese cabbage and celery into strips (some people will blanch them with boiling water, which will make them soft after a long time, and I don't think they are delicious) and then put them in a very clean jar. Remember to keep it clean and don't have any tricks. Cook another pot of boiling water, sprinkle the flour in little by little, and stir with chopsticks, so as not to form small pieces. Boil it for a while, then pour it into the jar with vegetables. Another important premise is to pour a bowl of prepared pulp into it. My mother usually takes care of the needs of her neighbors and doesn't know who they want. ) Finally, cover it and put it in the sun for a day. It is estimated that it is not easy to ferment without primers. At first, the soup is sticky, so you can add cold boiled water every other day. After two or three days of fermentation.

These are simple to say, simple in materials and convenient to do, but it is not easy to do well. I haven't eaten for years.

Making method of slurry surface:

It's simple. Take out the pulp, just order it and boil it. If it is too sour, you can scald it with boiling water. Add salt, pepper powder and monosodium glutamate according to personal taste. After boiling, put it aside to cool, cut some chopped green onion and heat it in hot oil. After cooling, add onion oil and coriander and pour on the cooked noodles.

You can also drink syrup directly, which is really better than ordinary water to quench your thirst. As for the dishes inside, you can take them out and mix them with salt and Chili oil. Not bad either.