Boiled bean foam is mainly made of millet, soaked in cold water with pepper and fennel, stirred with water and ground into paste-like rice juice. Add water to the pot, and add peanuts, soybean sauce, kelp, vermicelli, refined salt, etc. After boiling, pour in the rice juice, stir while pouring, immediately press the fire when boiling again, and add shredded tofu, shredded carrots, spinach, fried sesame seeds, etc. Serve.

Ingredients: appropriate amount of millet, a pinch of kelp, a handful of vermicelli, a handful of diced fried tofu, a handful of peanuts and soybeans, appropriate amount of chicken essence and spiced powder, a little sesame salt, and a little chopped vegetables.

Practice: Add appropriate amount of millet.

(It costs two thirds to buy a dollar) Wash it with clear water, stir it with chopsticks when washing, then carefully pour out the dirty water, soak it in water for three hours, (you can try to feel that millet can be ground into powder by hand), and put it in.

Add a little water and spiced powder, pour into a blender and beat into rice paste for later use. Beans and peanuts should also be soaked until they swell, which takes about five hours (you can soak them the night before and use them the next day).

Pour soybeans and peanuts into bean paste with garlic, add half a pot of water to the pot, put it on fire, add soaked kelp and bean paste, add water to the beaten millet paste after the water boils, slowly pour it in, stir while pouring, add vermicelli, and turn to low heat after the pot boils.

Cook slowly. When the watercress is cooked, add the fried tofu and diced green vegetables, pour the pure chicken water, turn off the fire and sprinkle with sesame salt.

Features: salty and delicious, nutritious, suitable for breakfast, lunch and dinner, suitable for the whole family, especially in winter.