Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, bean sprout and lettuce soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Bean Sprout and Lettuce Soup is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Bean Sprout and Lettuce Soup is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook bean sprout and lettuce soup using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Bean Sprout and Lettuce Soup:
- Make ready 1/2 pack Bean sprouts
- Prepare 2 Lettuce leaves
- Get 2 slice Bacon
- Get 600 ml Water
- Get 2 Bouillion cube
- Prepare 1 Coarsely ground black pepper
- Make ready 1 Salt
- Make ready 1/2 tbsp Margarine
It gave a very pleasing texture. Mung beansprouts, also known as Chinese beansprouts, are the most common variety and have a delicate. Korean bean sprout soup is said to be useful as a remedy for hangovers, especially when a little kimchi is added. In fact, many Koreans habitually reach for this soup after a drink-filled night on the town and swear by its ability to curb the after-effects of too much alcohol.
Steps to make Bean Sprout and Lettuce Soup:
- Rinse the bean sprouts and drain excess water. Tear the lettuce leaves into bite-sized pieces. Slice the bacon into matchsticks.
- Heat the margarine in a frying pan and stir fry the bacon. Once the oil renders, add water and bring to boil, then mix in and dissolve the bouillon and salt.
- After the bouillon is dissolved and when the soup is brought to a boil, add the bean sprouts and continue to boil for 30 more seconds. Add the lettuce and remove from heat.
- Mix briefly to cook the lettuce in residual heat, transfer to bowls, sprinkle with black pepper, then serve.
Korean bean sprout soup is said to be useful as a remedy for hangovers, especially when a little kimchi is added. In fact, many Koreans habitually reach for this soup after a drink-filled night on the town and swear by its ability to curb the after-effects of too much alcohol. Add a splash of red pepper flakes (kochukaru) to this soup to augment its vitamin C content, and it's great for colds. Bean Sprouts Soup Tarla Dalal. coriander, oil, beansprouts, onions, red capsicum, salt. Korean Spicy Bean Sprouts Explore Cookeat. garlic.
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