Henan Spiced Bean Cream

Name: Henan Spiced Bean Cream
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Millet; 50g Vermicelli; 50g Thin tofu shreds; 150g each carrot; 50g can be as much as you like spinach; 50g soy; 80g peanut; 2000g Shimizu; 10g Solid stock; 4g Thirteen incense; 10g salt; 4g Alkaline Noodles; 2g Soy sauce; 5g Chicken Essence

by Wet rain 123456

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

A bowl of doumo is the breakfast of Henan people. In addition to the spicy soup, there is another good heart. Ten thousand hot doumo plus a fried dough stick is simply delicious in the world. What I made today is an improved version of Luohe City, Henan Province. , (Don’t ask me where is Luohe City, Shuanghui Ham Sausage is available, or ask Du Niang yourself) If you have some experience in the kitchen, you might as well give it a try. Enjoy delicious. What I want to do today is for five people. The ingredients to be prepared are millet, vermicelli, thin tofu, carrots, spinach, peanuts, and soybeans. "

Henan Spiced Bean Cream

1. Soak the millet for one hour, add 500g of water and use the sauce function of the wall breaker to make a fine paste. You can also use the fruit function of the soymilk machine, but you need to grind it a few more times and set it aside.

2. Soak the peanuts and soybeans overnight and cook for ten minutes. Add a little salt and thirteen incense for the bottom flavor. Drain the water after cooking.

3. Cut spinach into 5 cm pieces and set aside.

4. Shave carrots into silk.

5. Shred thin tofu skin, about 0.5 cm wide, and cut into 5 cm sections.

6. Soak the vermicelli for 15 minutes and cut into 5 cm sections.

7. Add 1500g of water (500g was used when making millet paste) and boil. (It's best to use a non-stick pan, other pans will work, but keep stirring, otherwise it will stick to the pan)

8. Add vermicelli.

9. Add cooked peanuts and soybeans.

10. Tofu shreds.

11. Add thirteen incense and solid stock.

12. Add shredded radish.

13. Add salt.

14. Add 4g of soda noodles, never put too much, otherwise this pot of soy froth will have a big soy noodles taste that is difficult to swallow, remember!

15. Add 4g of soda noodles, never put too much, otherwise this pot of soy froth will have a big soy noodles taste that is difficult to swallow, remember! After cooking for 3 minutes, you will find that the bean foam has become more yellow. This is the effect of the alkaline noodles, and the whole aroma is tangy.

16. Add a few drops of soy sauce, not too much.

17. Add spinach.

18. Add chicken essence and it will be out of the pot.

19. You're done, served deliciously with fried dough sticks.

Tips:
The most important thing to make soy bean foam is the handling of the alkaline noodles. If one gram is more, it will be too much. If one gram is less, it will not taste good. In addition, if I am not good at mathematics, don’t ask me how much alkaline noodles I put in half the amount, and double the amount. As much as you need, you can calculate it yourself with the data on it, and it’s better to use a non-stick pan to save a lot of trouble.