Liujian Hezifan (Flowing Slurry Mixed Rice)

Liujian Hezifan

　　Liujian Hezifan

　　Preparation method as follows:

　　Ingredients: 800g mung bean flour, 200g wheat flour, 300g millet, 200g each of pumpkin, sweet potato, purple yam, and tender green beans, plus a small amount of tender corn, refined salt, Chinese prickly ash, vegetable oil, and coriander.

　　Process:

　　1. After the water boils, add pumpkin, sweet potato, purple yam, millet, tender green beans, and tender corn kernels into the pot and cook them in sequence.

　　2. Put the green beans, wheat flour, and refined salt into a basin at the same time and stir well. Add cold water to form a dough, then add more water and use a stick to stir the dough into a thick paste (stir in one direction continuously until gluten forms).

　　3. Once the millet and vegetables are cooked, add a small amount of cold water to stop boiling. Hold a pair of chopsticks, scoop up the paste, and continually twirl it so that the paste flows gradually into the pot through the chopsticks (do not let the chopsticks stay in one spot; move them evenly to avoid forming lumps) until all the paste has been added and is cooked.

　　4. Pour vegetable oil and Chinese prickly ash into a spoon. When the oil is hot and the prickly ash turns black, add chopped scallions and promptly pour them into the pot, then immediately cover tightly with a lid.

　　5. When serving, add an appropriate amount of seasonings and coriander according to personal taste.

　　Characteristics: A combination of grains, noodles, and vegetables; excellent color, aroma, and flavor. The noodles are tender, the vegetables fresh and easy to digest, richly fragrant, mellow, and highly nutritious.