Qingfeng Bean Paste

Qingfeng Bean Paste

　　Features of Bean Paste: Salty, fragrant, smooth, and nutritious.

Method of making Bean Paste: 1. Rinse and soak millet thoroughly, mix it with roasted Sichuan peppercorns and star anise, then grind them into a millet paste using a stone mill. Soak peanuts until swollen, then boil them. Soak soybeans until swollen, then grind them into soybean dices. Cut fried tofu into cubes. Wash kelp, cut it into shreds, and boil it. Wash spinach and cut it into small pieces, and roast sesame seeds until yellow. 2. Add about 15 kilograms of water to a pot, then put in peanuts, soybean dices, kelp shreds, and salt. When the water boils and the soybean dices are nearly cooked, stir 5 kilograms of water into the millet paste, pour it into the pot, then add vermicelli and bring it to a boil. At the same time, add tofu cubes and spinach, sprinkle in the sesame seeds, and stir well. When serving, drizzle each bowl with mixed sesame paste.

Key points for making: 1. Soak the millet until it can be crushed by hand; 2. Stir the millet paste continuously as you add it to the pot, then switch to low heat after boiling.