Simmering bean foam to millet as the main ingredient, with pepper, fennel together with cold water soaking, add water to adjust the grinding into a paste of rice juice. On the pot to water, down into the peanut kernels, soybean petals, shredded kelp, vermicelli, fine salt and so on. After opening the pot into the rice juice, while pouring and stirring, see the pot reopen, immediately press the fire, and put into the tofu shredded, shredded carrots, spinach, fried sesame seeds, etc. that is. Finished soybean foam, paste color milky yellow, red and green, a variety of seasonings chewing aroma, slightly through the spicy. Bean practice Materials: millet, a handful of kelp, a small handful of vermicelli, fried tofu a diced, peanuts and soybeans each a small handful of chicken essence, five spice powder, sesame salt a little, a little chopped greens Practice: millet moderate (I bought a dollar with two-thirds) with water to wash clean, wash chopsticks can be used to stir, and then pour out the dirty water carefully can be added to the water to soak for three hours, (can be used to try to feel the hand) millet can be pinched into powder can be), millet with a small amount of water and five-spice powder together into the blender into a rice paste, to be used. Beans and peanuts are also soaked to swell, almost five hours, (you can soak the first night on the next day can be used), soaked soybeans and peanuts with garlic pounded into the beans, pot add half a pot of water on the fire, will soak the kelp shreds and beans into the water rolled into the water will be playing a good millet paste with water to mix slowly poured into the pouring side of stirring, under the vermicelli, the pot open to turn the fire to a slow cook, see the beans are cooked, when you will be fried tofu Ding green vegetables into the chicken essence into the water, turn off the heat, sprinkle sesame salt can be. Features: salty and savory, nutritious, breakfast, lunch and dinner can be, suitable for the whole family to eat, winter drink better.