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1
Buy a bag of original slurry water as a starter. If you can't buy it, you can use fermented glutinous rice juice or white vinegar instead. -
2
Add water to a clean pot and bring to a boil. Add shredded carrots, lotus cabbage, and celery segments, blanch for 10 to 20 seconds, and transfer to a clean basin to cool. -
3
The basin should be clean, free of oil and water, and have a lid. -
4
Put one spoonful of cornmeal and one spoonful of white flour in a bowl, add appropriate amount of water and stir evenly. -
5
Add water to a clean pot and bring to a boil, pour in the noodle sauce, stir well and cook. It can be thick or thin, the amount of water depends on the size of the basin, add as appropriate. -
6
Let the noodle sauce sit for about 10 minutes and pour it into a basin. -
7
When it is warm but not scalding, add the slurry water (primer). Cover and let ferment in a warm place for 24 hours. -
8
Finished product. Store in a bottle in a cool place.
Tips
1. You can also use only one kind of vegetable. Add a few more kinds for the visual effect and the taste.
2. Pots and basins should be clean, free of oil and raw water.