The whole process of making boiled vegetables

Choose fresh vegetables and boil the water in a pot.

The main raw materials of the pulp: celery, Chinese cabbage, dandelion and sonchus are the best.

After the vegetables are washed, they can also be shredded and sliced or put into a jar. Then pour in the cooked noodle soup (or cook a little noodle soup with noodles). After cooling, add primer. The so-called primer refers to yeast. The general practice in Gansu is to order some aged syrup from neighbors and put it in as yeast, which is often called the foundation.

If not, we must make yeast first. It's actually quite simple. Is to mix a little corn flour with corn flour paste, and then let it ferment itself into yeast (see it slightly foaming, smell it sour), find a mass of white flour and put it in acid, usually pour in the starter, and you can eat it after four or five days. Don't seal it, just cover it.

The prepared mud shall not directly enter the mud tank with instruments and scoop it out. Remember to spoon with special utensils. It is best to scald it with boiling water before use. This is mainly to prevent other bacteria from invading and infecting the fermented slurry.

According to Gansu people, pulp is "white". If you are infected by other bacteria, you will see a layer of white foam on the slurry, and you should dump the slurry, because the slurry has been polluted and broken. If the taste of the pulp is obviously not sour, pour out the pulp.