Material: soybean

ketchup

salt

sugar

starch

Exercise:

1. I soaked soybeans one day in advance, and I soaked them for two days.

2. Boil the soaked soybeans in water for about fifteen minutes, and watch the heat by yourself. Remove floating skin and foam.

3. Juice mixing: put the tomato sauce into a container, add appropriate amount of salt, sugar, starch and water and mix well.

4. Pour the prepared juice into the cooked soybeans and continue to cook. The juice thickens, so you can cook it on low heat for five minutes and turn off the heat. If the poured juice is still very thin, you can add some water starch to thicken the juice.

5. Put the prepared tomato juice soybeans into a container and let them cool to taste better. Wait patiently for a while, and you can eat it with a spoon when it gets cold. This tastes great.

Recipe tip:

Soybeans must be soaked in advance, and the better the hair, the purer the taste. Pure and fragrant soybean flavor with sweet and sour tomato juice is really delicious! Bibimbap tastes better.