Two eggs

200 grams of shrimp

A few shredded ginger

Half a corn

Appropriate amount of glutinous rice flour/water starch

Proper amount of salt

A moderate amount of wine

Appropriate amount of chicken essence

Onion 2 rootlets

two bowls of rice

The practice of bibimbap with slippery eggs and shrimps

The first step, of course, is cooking. Wash the rice and cook it in an electric cooker. In this process, we wash the corn and shrimp, and cut the onion and ginger for later use.

Step 2: Marinate the cleaned and processed shrimps, add a proper amount of salt, chicken essence, cooking wine and shredded ginger into the shrimps, and stir evenly to marinate for later use.

Peel the corn into granules and put it in a bowl for later use!

Beat the eggs into a bowl, add some salt, chicken essence, cooking wine and onion and send them away with chopsticks. Put it aside for use.

This milky bowl is made of water starch and clear water in a proper proportion and set aside for later use.

This is lard I cooked the day before. It smells good! Use it to make a slippery shrimp bibimbap today!

Take a proper amount of lard and put it in an oil pan to melt it. First, pour in the corn and stir-fry until it is cooked. Then pour in the marinated shrimps and stir-fry until the shrimps are almost cooked. Then pour in the prepared water starch. Note that the juice collection is almost complete. Finally, slide in the eggs. Turn off the fire and take off the pot!

Cook the meal, and then pour in the prepared shrimp! In this way, our slippery shrimp bibimbap was born!