Sweet foam
Spinach 4-5 trees | Tofu skin 1 picture |
Peanuts 30-50g | Onion small half section |
Ginger Five tablets | Salt One scoop |
Vermicelli 20g | Millet noodles Two spoons |
Oil One scoop | White pepper A little |
Step 1
Mince the onion and ginger, wash the spinach and cut into 1-2 cm pieces, soak the peanuts one night in advance, cut once or twice along the waist, shred the tofu skin, and cut the vermicelli into 2 cm long pieces.Step 2
Heat 50% cold oil in a pan, add onion and ginger, sauté until fragrant, then pour in water directly.Step 3
Add chopped peanuts and bring to boilAdd vermicelli and shredded tofu and cook for five to six minutes.Step 4
Mix millet noodles with waterStep 5
Slowly pour into the boiling pot, stir evenly with a spoon and bring to a boil.Step 6
After the noodle soup boils, add the spinach and cook for a minute or two, then add salt and pepper and mix well.Step 7
Take out of the pot Sweet cooking tipsThe peanuts are chopped into small pieces to make them cook faster, and the spinach is easy to cook, so they are added last.
The ingredients in the soup can be increased or decreased according to your own preferences.