Ingredients for Jiangshui Vegetables: Stone Vegetables 200g, Jiangshui Original Broth 200g, Rice Vinegar 50g, Flour 2 tablespoons.
There are many ingredients that can be used for making Jiangshui Vegetables, such as hairy celery, celery, rapeseed, preserved vegetable, cabbage, radish greens, cabbage, and even wild vegetables like shepherd’s purse, dandelion, knotweed, clover, and stone vegetables. I usually use hairy celery more often, and it’s rare to come across stone vegetables.
Step 2: Select and clean the stone vegetables, and drain the water.
Step 3: Dissolve the flour in water, boil a pot of water, and pour in the well-mixed flour mixture, bringing it to a boil.
Step 4: Add the stone vegetables, blanch for 20 seconds, and stir with chopsticks to ensure even blanching.
Step 5: Let it cool, add Jiangshui starter, and add rice vinegar for those who prefer a sour taste.
Step 6: Scoop the vegetables and broth into a container for Jiangshui, cover tightly. Store at room temperature, and by the next day, when the vegetable leaves turn yellow and the broth becomes sour, it’s ready to eat.
Step 7: After cooling completely, transfer to a bottle and store in the refrigerator.
Step 8: Store the remaining water in a bottle for future use as a starter.
Step 9: Serve a bowl, enjoy with cornmeal porridge, and savor the delicious Jiangshui Vegetables.
Cooking Tips for Jiangshui Vegetables: The entire process is oil-free. There are tricks to making delicious dishes, and each of my dishes has a little secret. You can search for ‘Hubei Cuisine’ to directly view my recipes!
