Name: Sweet Foam
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 120g Millet noodles; 150g spinach; 100g Dried Tofu (Dried Marinated); 50g Vermicelli (dry); 80g Peanut kernels (raw); Some salt; a little MSG; 3g pepper; 25g Peanut oil; 2 cloves star anise; 10g shallot; 5g ginger

Sweet Foam

by Total work (from Tencent.)

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Tianmo is a traditional famous spot of Han nationality in Jinan, Shandong, and it is a popular porridge delicacy. One of the two monsters in Quancheng is a kind of salty porridge cooked mainly with millet noodles, also commonly known by Jinan people as "spicy sweet foam". Among the many snacks in Jinan, Tianmo is the most distinctive "signature" famous snack.

Sweet Foam

1. Soak the vermicelli in warm water and set aside

2. Soak peanut kernels in warm water for 2 hours for later use

3. Pick spinach, wash and set aside

4. Blanch the spinach in boiling water for 30 seconds to remove oxalic acid.

5. Fish out too cold

6. Drain the water and cut into small pieces for later use

7. Cut the soaked vermicelli into small pieces

8. Dried tofu, cut into small cubes and set aside

9. Add some salt to the soaked peanuts, cook for 20 minutes until soft, remove and set aside

10. Cut the green onion and ginger, use only two small pieces of the star anise

11. The millet noodles are boiled with 2 times the cold water for later use

12. Heat a wok, add peanut oil, add green onion, ginger and star anise until fragrant

13. Pour in the right amount of hot water and bring it to a boil

14. Add vermicelli section

15. Add peanuts and cook for a while to soften the noodles

16. Slowly pour in the millet batter, stirring while pouring, otherwise it is easy to get bumps

17. Add dried tofu and bring to a boil

18. Add salt and MSG according to personal taste

19. Add pepper and stir well to turn off the heat

20. Add the spinach segments and stir well before they are out of the pan, and the delicious sweet froth is complete

Tips:
1. The millet noodles must be boiled with cold water first, and stirred while pouring;
2. Spinach should be added before it is out of the pot, and it will be boiled early;
3. Drink while it is hot, it will become very thick when it is cold.