40g of fine rice flour, 0/00g of fine corn flour/kloc, and 0/00g of clear water/kloc.

Accessories:

Sweet potato vermicelli, red beans, spiced peanuts, bean curd, spiced dried bean curd, spinach.

Seasoning:

Chopped green onion, Jiang Mo, pepper, star anise, white pepper, salt.

Preparatory work:

1, cooked red beans, chopped spiced peanuts, soaked sweet potato vermicelli until soft, and diced tofu and spiced dried tofu.

2. After blanching the spinach, squeeze it into the water and chop it up.

3. Put the fine rice flour and fine corn flour into a bowl, add a little water, and stir into a uniform thin paste.

4. Heat a proper amount of oil in the wok, add chopped green onion, Jiang Mo, pepper and star anise, and filter out the residue after low heat.

Practice steps:

1, add about1000g of water to the pot, bring it to a boil, pour in the prepared thin batter, stir it evenly with a spoon while pouring, and cook it into porridge with medium-low heat.

2. Add red beans, sweet potato vermicelli and other accessories to the pot according to personal preference. Finally, add spinach, stir-fry and boil, and add some salt and pepper to taste.

3. Finally, pour the pre-exploded oil into the pot and cook until the porridge is thick.

Say a few more words:

1, a little chopped walnuts should also be added to the delicate sweet bubble, and clear water can also be replaced with broth.

2. Sweet foam is originally a folk salty porridge, and there is no fixed practice and formula. You can play freely on the basis of this exercise, don't be too rigid.

3. Salt and white pepper are the most classic seasonings of sweet bubble.

4, because the taste of sweet foam is a bit spiced, so many people call sweet foam spiced sweet foam.

5, when the traditional old sweet foam cooks porridge, it is necessary to add a little edible alkali to the pot. It is said that this is the key to taste the old sweet foam, but according to modern science, this is not conducive to health.