Preparation method and folding to edit this section

Ingredients folding

1000 grams of millet, 500 grams each of soybeans and peanuts, 150 grams of kelp, tofu and spinach 250 grams each, 100 grams of sesame seeds, 750 grams of vermicelli (or vermicelli), 150 grams of refined salt, 5 grams each of peppercorns and star anise, and 200 grams of sesame paste.

Method Folding

1. Clean and soak the millet, mix it with the roasted peppercorns and star anise, and grind it with a stone mill to make rice paste. Peanuts are soaked and cooked, soybeans are soaked and ground into watercress, tofu is fried and cut into cubes, kelp is washed and cut into shreds and cooked, spinach is washed and cut into small pieces, and sesame seeds are fried until yellow.

2. Add about 15 kilograms of water into the pot, add peanuts, watercress, kelp shreds, and refined salt. When the water boils and the watercress is about to be cooked, stir the millet slurry with 5 kilograms of water and pour it into the pot. Then add vermicelli and bring to a boil. At the same time, add diced tofu and spinach, sprinkle in sesame seeds and stir well. When serving, pour the melted sesame sauce into each bowl.

Making essentials and folding

1. Soak the millet until it can be crushed by hand;

2. Stir the rice milk while putting it into the pot, and change it after boiling. Bring to a simmer.

Special folding

The best bean foam is translucent milky yellow in color, with red and green colors, exquisite and eye-catching; its fragrance, mellow millet fragrance, is accompanied by The aroma of beans, sesame, peanuts, and vegetables are combined into one, which is so rich and tangy; at the end of the taste, the paste is thick and delicate, the side dishes are crispy and tender, and the aftertaste is long. Taking a sip of bean foam is like drinking a pot of intoxicating wine, leaving a fragrant mouthful.