Soybean bacon fried rice

SOY MILK IS THE TRADITIONAL CHINESE BREAKFAST FOOD, AND WE USUALLY DRINK SOY MILK WITHOUT FILTERING THE SLAG, BECAUSE IT FEELS SO NUTRITIOUS, BUT IT CERTAINLY FEELS BETTER WHEN IT'S FILTERED, SO DOES IT ALWAYS GET MIXED UP BETWEEN FILTERING AND NON-FILTERING? I'VE HAD A SOYBEAN MEAL ONCE, AND IT'S A SAUSAGE, AND THIS TIME I'VE CHANGED THE DISHES. WHEN THE SOY MILK IS FINISHED IN THE MORNING, THE SLAG IS FILTERED OUT FOR DELICIOUS FRIED RICE, AND THE GOOD BREAKFAST IS READY, ISN'T IT SIMPLE AND DELICIOUS? PS: NOW THAT WE'VE GROWN A LOT OF CABBAGE, WE FIND THAT THERE'S A GOOD PLACE FOR SOYBEAN SLAG TO GO, THAT'S TO MAKE FAT。

Recipe Recommendations

rice appropriate amount
green pepper appropriate amount
carrots appropriate amount
bacon appropriate amount
eggs appropriate amount
bean dregs appropriate amount
shallots appropriate amount
Jiang appropriate amount
minced garlic appropriate amount
salt appropriate amount
pepper powder appropriate amount
chicken essence appropriate amount

salty and fresh
fried
ten minutes
simple

Steps for Soybean bacon fried rice

The soybeans were made one night early and the next was made of soy milk to filter out the slag。

Cut the veggies。

The eggs are scattered, pour into the soybean slag and add a little salt。

Smash even。

Oil in the pot, hot, egg soybean slag。

The oil in the pot is in the right amount of oil, and when it's hot, it's in the garlic paste, it's in the bacon, it's in the bacon, it's in the green pepper, it's in the carrots, it's in the eggs, it's in the rice, it's in the sauce, it's even, and it's in the onions before it comes out。