Liaoshen 1 tablet, rhubarb rice 30g, old cucumber 50g, top soup 1 00g, broth 50g, raw flour10g, sweet beans1tablet.

Seasoning:

8 grams of salt, 5 grams of carved wine from Gu Yue Longshan, 5 grams of Dong Gu Yipin Xian, 3 grams of soy sauce, 8 grams of chicken powder, 5 grams of sugar and 3 grams of pepper oil.

Exercise:

1. Take out the sand mouth of Liaoshen, wash it, add 400g of broth, 200g of water, add seasonings: 5g of salt, 5g of Donggu Yipin, 3g of soy sauce, 5g of chicken powder, 3g of sugar, 3g of pepper oil and 3g of carved wine from Gu Yue Longshan, and cook for 3 minutes.

2. After peeling the old melon, put it in a cage and steam it for 30 minutes to make melon puree for later use; Soak sweet beans in cold water,

Take a shower and put it aside.

3. Wash the rice with 500g water, cook it with low fire for 8 minutes, then rinse it thoroughly with cold water to control the moisture. Put it in a shaker, add 50g of top soup, 50g of broth 100g, 50g of clear water, and boil for 3 minutes, then add all the remaining seasonings to boil, and pour the raw flour into the soup.

4. Put the heated Liaoshen into the golden millet noodle soup and decorate it with sweet beans.

Features:

Golden color, distant, soft and waxy.