It is recognized that Tianjin's unique characteristics are early, but it is not a dish, but a snack like a soup. It not only has a unique taste but also has a good cooling effect, because it is made from mung beans as the main ingredient, and then added to the millet to whipped its hair. Into a thick and moderate paste, spread into thin pancakes, cut into pieces, stir fry with hot oil, add seasonings, water starch, then make a vegetarian halogen, and finally put in the chopped chop, Add the sesame sauce or the bean curd and parsley according to your taste. Come to a bowl of leeks, a freshly baked pastry, and a dry mouth. A thin mouth, it is a beautiful enjoyment.
Pour a little cooking oil into the pan, add the spices, stir fry
Then add the right amount of water and put a little soy sauce and salt.
Cover the lid and continue to cook for 15 minutes after the water is turned on.
Pour the water starch along the side of the pot, stir it in one direction after boiling, and it is both a taste and a halogen.
Put the soy mung bean and millet into the Jiuyang cuisine
Drilled into mung bean millet pulp with strainer screen to remove bean skin
Pour a little cooking oil into the pot, brush it evenly, and pour a spoonful of mung bean millet into the pot.
Shake it into a pancake and cut it into strips.
Put the clams in a bowl and pour in the brine.
Put a proper amount of parsley and serve with a little fermented bean curd.
1. Mung beans and millet should be foamed in advance, and the summer weather should be placed in the refrigerator. 2. The mung bean millet pulp should be slightly diluted, and then filtered and filtered to remove the bean skin. 3. Pour the water starch into the perfume water, and wait until the water is boiled again before stirring evenly in one direction. 4. When spreading the mung bean millet pancakes, you can use electric pancakes or pans.