Exercise:
1. Preparation: Wash spinach, blanch it, cut tofu into small pieces and fry it in oil (I use frozen tofu left over from home, which tastes just as good), make vermicelli with water (you can put it directly without soaking), and cook peanuts in advance. Melt the millet flour with cold water first (be sure to stir it evenly).
2. Add vegetable oil to the pot and heat it. Add onion and ginger, add water and bring to a boil. I think it's better to be light in the morning, so you don't have to boil water directly ~ it's not delicious.
3. Pour the melted millet flour into the pot and stir well. Add peanuts, vermicelli and tofu blocks, and keep stirring to prevent the millet flour from caking.
4. When the millet noodles are boiling, add spinach, then stir and add salt. Add a little chicken essence to taste after turning off the fire (PS: blanch spinach in advance to remove oxalic acid from spinach).
Sweet foam is a kind of salty porridge boiled mainly with millet flour, and Jinan people also call it "spiced sweet foam". Sweet foam originated from bean foam in northern Henan, and later spread to Jinan, Shandong Province, becoming a characteristic traditional point in Jinan. This snack is a popular porridge food and one of the two eccentricities of Quancheng.