Bibimbap in Soy Sauce-----bibimbap in Soy Sauce Makes Eating More Interesting-
1.
The packaging is very particular. Open the outer packaging box, there is also a bumpy plastic coat inside. , I prefer this kind of packaging, and the product will not be damaged in a long distance.
2.
There are two bottles of red and blue. The red brand is made from soybeans that have been naturally brewed and dried for 730 days after the ancient sun-dried process. The blue bottle is made from the ancient method of black beans. The shelf life is two years and the date is very fresh. Detailed ingredient descriptions follow. A 250ml bottle is just the right size.
3.
In particular, the buckle of this soy sauce bottle is revolving to avoid secondary pollution after opening. The cap of the general soy sauce bottle is pressed up and down,
4.
Take a look at the black bean soy sauce, which is naturally brewed for 730 days. After 8 brewing processes, it does not add caramel color, sodium glutamate, and preservatives. The sauce is rich in flavor and slightly darker in color.
5.
The soy sauce is lighter in color. Shake the soy sauce in the small plate. The soy sauce is thick and can be easily hung on the side of the bowl.
6.
Taste a bit, this soy sauce is not very salty, it tastes very fresh, it is indeed a good soy sauce brewed by ancient methods.
7.
Start making the soy sauce bibimbap sauce. Mix soy and black bean soy sauce together, add a spoonful of sugar and a spoonful of heavy oil.
8.
Use the microwave to heat the soy sauce, the taste is completely different.
9.
Beat a dozen eggs on the hot rice, the yolk of the egg garnishes the rice like the sun
10.
The sauce is hot on the rice, and the fragrance is forced to be more perfect~.
11.
Mix the rice with a spoon
12.
Put some vegetables on it, and the delicious soy sauce bibimbap is here
Tips:
Soy sauce bibimbap is very delicious only with soy sauce. Soy sauce itself has a very unique freshness and fragrance. You must choose the right soy sauce, which has a high content of amino acid nitrogen.
