Millet 100g carrot 100g vermicelli 10g green vegetable 100g peanut, soybean and allspice powder 1g salt 3g.

Practice steps:

1 In order to get up in the morning and do it quickly, I precooked peanuts and soybeans in the rice cooker at night. If it's for dinner, you can cook these in the afternoon. 2. Soak the millet with water. Generally, it takes about 3 hours to soak. 3. In the morning, add appropriate amount of water and spiced powder to the soaked millet and grind it into rice paste with high-speed blender. I added spiced powder conveniently, and it's even better to grind it with stir-fried octagonal pepper and millet. 4. Add water to the pot, add appropriate amount of salt, and first put the vermicelli and shredded carrot into the boil. 5. Pour the ground rice paste into the boil. I chopped up the green one inside and forgot to shoot it. Later, I specially added some Malantou. 6. Wash the vegetables after the soup is cooked. 7. Cook for half a minute. 8. Finally, add a proper amount of cooked peanuts and soybeans. 9. Sprinkle some sesame sauce when eating. Let's go.

Spiced bean curd is a traditional snack in Anyang City, Henan Province, which belongs to Henan cuisine. The bean foam boiled in soup is mainly made of millet, soaked in cold water with pepper and fennel, and mixed with water and ground into paste-like rice juice. Add water to the pan, add peanuts, yellow bean paste, shredded kelp, vermicelli, refined salt, etc., pour rice juice after boiling, stir while pouring, and immediately press the fire when the pan is opened again, and add shredded tofu, shredded carrot, spinach, fried sesame seeds, etc. Serve. The finished bean curd is creamy yellow, red and green, and all kinds of spices are chewed and fragrant, slightly spicy.