1, the main ingredients: millet noodles 120 grams, spinach 150 grams, dried tofu (dried brine) 100 grams, vermicelli (dry) 50 grams, peanut kernels (raw) 80 grams.

2, auxiliary ingredients: salt, a little monosodium glutamate, 3 grams of pepper, 25 grams of peanut oil, anise 2 petals, 10 grams of green onion, ginger 5 grams.

3, the vermicelli softened with warm water to be used.

4, peanut kernels soaked in warm water for 2 hours to be used.

5, spinach pick clean and wait for use.

6, spinach blanched in boiling water for 30 seconds to remove oxalic acid.

7, fished out of the cool, drained, cut into small pieces to be used.

8, soaked vermicelli cut into small sections, dried tofu cut into small dices to be used.

9, soaked peanut kernels add the right amount of salt, cook for 20 minutes until soft, fish out for use.

10, green onion and ginger cut, star anise only two small petals can be used, millet noodles with 2 times the cool water to be used.

11, frying pan is hot, add peanut oil, down into the onion ginger and anise burst incense, rushed into the appropriate amount of hot water, high heat boil.

12, add the vermicelli section, then add peanut kernels, cook for a moment to let the vermicelli soft.

13, slowly pour millet noodle paste, stirring while pouring, otherwise it is easy to have lumps.

14, add dried tofu, high heat boil, according to personal taste, adjust the salt and monosodium glutamate, adjust the pepper and stir can turn off the fire.

15, out of the pot before the spinach section stir, delicious sweet foam is completed.