jellyfish

Stone vegetables 200 grams	Pure water pulp 200
Rice vinegar 50 grams	flour 2 scoops

How to make squid

Step 1

There are many materials for making water vegetables, such as celery, celery, rapeseed, potherb, cabbage, radish leaves, cabbage. You can also use wild vegetables as raw materials, such as shepherd's purse, dandelion, caper grass, alfalfa, stone cabbage and so on. I usually use hairy celery more, and it is rare to encounter stone vegetables.

Step 2

Wash the stone vegetables carefully and control the water.

Step 3

Dissolve the flour with water, boil a pot of water, pour in the mixed flour sauce, and bring to a boil.

Step 4

Add the stone vegetables and scald them for 20 seconds. Use chopsticks to turn them over and blanch them evenly.

Step 5

Let cool, add slurry water and add rice vinegar if you like sourness.

Step 6

Ladle the vegetables and soup into a vessel filled with slurry water and cover tightly. Store at room temperature. The vegetable leaves will turn yellow and the soup will become sour the next day, and you can eat it.

Step 7

Let cool completely, put into bottles, and store in the refrigerator.

Step 8

Put the remaining water into a bottle and keep it as a starter.

Step 9

Grab a bowl and put some corn grits on it, Mrs. Mei Cooking tips for pickled vegetables

Oil-free operation throughout the process