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Bean sprouts Chinese porridge

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Cooking expert Ryuji's buzz recipe

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Ingredients

(A) Water : 250cc
(A) Somi Shantung : 小さじ1
(A) Oyster sauce : 小さじ1
(A) Potato starch : 小さじ2
溶き卵 : 1個
もやし : 200g
黒胡椒 : 適量
ごま油 : 小さじ1と1/2
刻み小ネギ : 適量
ラー油 : 適量

Time required

20minutes

Procedure

1) Prepare for bean sprouts 02:03
Open the bean sprouts in a colander.
Grasp the bean sprouts and make them finer.
2) To heat 02:52
Put (A) in a pan and mix.
Heat while mixing and mix until thickened.
Break the egg into beaten eggs.
Pour the beaten egg finely while mixing the whole.
Harden the beaten egg without mixing.
When the beaten egg has hardened, add 1 and mix gently.
Add black pepper.
Add sesame oil and mix gently.
3) Serve 05:54
Serve in a bowl.
Place chopped small onions.
Sprinkle with chili oil.

Point

・ Amount for 2 servings.
・ During step 1, lay an object under the colander because water will come out from the bean sprouts.
・ Somi shokuhin may be replaced with chicken glass soup. In that case, increase the amount by 1.5 times.
・ If the bean sprouts are overcooked, the texture will be lost.
・ Peppercorn can also be added to soften the odor of bean sprouts.
・ If you like, sprinkle vinegar on it to make it more delicious.