"Pugu" is Weifang Shouguang a specialty, raw materials to green beans, in addition to a very high nutritional value, there are fat, weight loss, lowering blood pressure, clearing the fire to defeat the toxicity of the efficacy, especially for the current High blood sugar crowd and like to eat "remember the bitter rice" for the elderly, known as folk "imperial". Production method is simple: the mung beans soaked, with the traditional stone mill with a certain proportion of spinach grinding, the pulp and crumbs together into a ball, steamed on the pot, is a semi-finished product (this baby is only Shouguang full Fuyuan Dongcheng branch sales). Serving methods are as follows:

1, the first steps with the general stir-frying vegetables is roughly the same: oil boiling, add long thin shredded pork slightly stir-fried, and then add chopped green onions, garlic cloves (like to eat spicy can be added to a few dried red chili peppers) popping out the aroma.

2, the pot add appropriate water, according to personal taste adjust the salinity (should be slightly salty than the usual food), and then the appropriate amount of vermicelli (do not use thin fans, do not use too much vermicelli, a foot long or so with twelve, three can be) cut into about 10 centimeters long segment into the pot to cook soft and cooked.

3, when there is still a moderate amount of water in the pot, add crushed "bak ku", sprinkled on the vermicelli, do not rush to stir-fry, lest "bak ku" paste pot. Use medium heat to soak as much water as possible in the "pugu".

4, "bak goo" fully softened, it will be stir-fried with the following vermicelli mix, see the consistency is appropriate (not too dry, there is moisture but not soup, feel sticky soft, with a spoon to eat but no juice), add into the appropriate amount of minced chives (gastrointestinal problems can be replaced by cilantro), stir-fry evenly to the pot.

The finished dish should be soft emerald green color, the color is very nice (add more vermicelli will turn black), generally eat with chopsticks is not very convenient. It tastes a bit like the "small tofu" we usually make at home, but the flavor is more refreshing and fragrant than the former. This specialty was once sold on a trial basis at the Linqu branch of Quanfuyuan, but it was not accepted by the people of Linqu because the cooking method was not introduced in time, and so far it has not had the chance to be sold out of Shouguang. I hope that friends who like to eat farmhouse meals will enjoy it.