Soybean Sprout Soup and Rice

Soybean Sprout Soup and Rice is the best choice when you are too lazy to cook and have to cook. Kimchi with bean sprouts and a few slices of meat and eggs can satisfy a family's stomach, and it's easy and tasty, and you don't need any other dishes to go with it!

Raw materials: soybean sprouts, Korean kimchi, green peppers, red peppers, purple cabbage, minced green onions, minced garlic, eggs, water, sliced plum blossom meat, rice, soy sauce, cooking wine, sesame oil, potato starch, shrimp paste, sesame salt, chicken essence.

Practice steps:

Step 1, kimchi cut into small pieces, green and red chili pepper diagonal slices.

Step 2, shrimp paste, minced garlic and green onion, standby, seaweed on the gas stove point a small fire to roast, tear or scratch with your hands.

Step 3: Remove roots from soybean sprouts, rinse and drain.

Step 4: Prepare a teaspoon of sesame salt and eggs.

Step 5: Add all the marinade ingredients to the sliced pork and marinate for ten minutes, or if you have sliced corned beef at home, marinate it for ten minutes.

Step 6: Spread the rice on the bottom of the casserole.

Step 7: Spread the kimchi on top of the rice.

Step 8: Add minced garlic and scallions.

Step 9: Add sliced marinated or marinated meat.

Step 10: Spread soybean sprouts all over the top and add green and red bell peppers.

Step 11, pour in 500cc of water.

Step 12, cover the pot with a lid, turn on high heat and boil, turn down the heat and smother for ten minutes, open the lid.

Step 13: Add all the seasonings and cook for a while, put the seaweed on the side and break an egg into it and serve.

Tips:

With hair filial piety kimchi is the most delicious.