Types and practices of simple mixed rice

The practice of bibimbap in Korea

First, Korean bibimbap raw materials:

Vegetables and meat: bracken-blanched in boiling water (possibly boiled), leek-cut into sections, bean sprouts-blanched in boiling water slightly changed, spicy cabbage (that is, spherical lettuce, characterized by tender and crisp)-shredded or thin strips, meat-shredded or long strips.

2. Seasoning:

Korean hot sauce, soy sauce (miso sauce is not allowed), sugar, sesame, chicken essence juice.

3. Production process:

1. Shredded pork, three spoonfuls of miso sauce, half a spoonful of Korean hot sauce, half a spoonful of chicken essence juice or だし juice, stir-fry together to become shredded pork with sauce.

2. Heat the oil slightly, and the amount will depend on the ability to spread the bottom of the pot. Add raw eggs and fry until cooked. After the egg is formed, it clings to the bottom surface of the pot. Immediately cover the pot and turn off the fire, so that the surface of the egg is suffocated by the residual heat of life, while the inside is still soup, and bibimbap is the best!

3. Serve bracken and sesame together.

4. the bottom of the bowl is covered with a layer of spicy cabbage, which is thin enough. Fill the rice, the height is about one centimeter from the bowl, leaving room for spreading vegetables.

5. Cover the rice with a thin layer of spicy cabbage, then sprinkle leeks, bean sprouts, bracken, shredded pork with sauce and spicy cabbage according to the pattern of petals, with a spoonful of Korean spicy sauce in the middle.

6. Put the Korean hot sauce in the middle and cover with eggs. Add two spoonfuls of chicken essence juice.

7. Stir well and eat! ! ! !

Fish fillets with tomato sauce bibimbap

I will introduce this method to you.

Raw materials:

300g of rice, clean fish100g, 50g of celery, and auricularia auricula10g.

Accessories:

10g cooking wine, 3g Jiang Mo, 20g tomato sauce, 4g salt and a little monosodium glutamate.

Exercise:

① Divide the rice into 2 parts and put it in a bowl; Wash the fungus and cut it into small pieces; Remove roots and leaves from celery, wash and dice; Slice the fish, add salt, cooking wine and Jiang Mo, stir well and marinate for about 20 minutes.

(2) Put the pan on the fire, put the oil to 80% heat, add the salted fish slices, fry until cooked, and take out.

(3) Leave the bottom oil in the original pot and heat it. Add fungus and celery, stir-fry a few times, add tomato sauce and a little water. Bring to a boil, add fish fillets and monosodium glutamate, stir well, and pour over the rice.

And beef lotus leaf rice

Curry beef fried rice

Pine kernel corn wooden bucket meal

Bacon and diced green beans wooden bucket meal

Curry squid wooden bucket meal

Sausage bibimbap

Rice with minced olives and mung beans.

Douchi squid mixed rice

Beef and vegetable diced bibimbap

Chicken breast and tomato sauce bibimbap

Double bamboo shoots and sliced meat mixed rice

Kung pao chicken mixed rice