The practice of northeast acid fork

Sour soup, also known as soup, is popular in Liaoning, Heilongjiang and other places in the northeast, and is a staple food boiled with corn water. Sour, smooth and delicious, it is one of Manchu snacks in our hometown.

material

Ingredients: corn flour1000g; ;

Accessories: appropriate amount of water and fermented corn flour.

Northeast sour soup

1 Use peeled corn flour and put it in a pot filled with cold water for soaking and fermentation. It will be available in about ten days.

Make a fire and make water.

3 Boil the water, pat one third of the corn flour to be fermented into small cakes and put them in the pot.

Take out in 4 1~2 minutes.

5 Mix the cooked noodles with the uncooked noodles.

6. Squeeze the noodles out of the soup pot (a thin piece of iron is rolled into a small iron pot one and a half inches long, with the big head slightly thicker than the fingers and the small head slightly thinner than the fingers). You can also squeeze it by hand, so that the noodles can be squeezed out of the tiger's mouth, squeezed and popped out.

7 Squeeze to the thickness of chopsticks, cook for 3~5 minutes, and then take out the pot.