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.
