Braised eggplant with minced meat and bibimbap
Ingredients: two eggplants, minced meat 100g, garlic and pepper.
Seasoning: one scoop of soy sauce, one scoop of soy sauce, one scoop of soy sauce, one scoop of oyster sauce, a little sugar and one scoop of starch.
Operating steps:
1: Cut the eggplant into strips to avoid hurting a spoonful of salt, marinate for 20 minutes, squeeze out the water from the eggplant by hand, then pour in a spoonful of starch and stir well! Heat the oil in the pan, and fry the eggplant in the pan until it is slightly golden yellow.
2. Heat oil in the pot, add meat foam into the pot, stir-fry until it changes color, add garlic foam and stir-fry until fragrant, then add seasonings (soy sauce, soy sauce, soy sauce, sugar, starch and appropriate amount of water) and cook until it is slightly thick. Add eggplant and pepper to the pot and stir well.
Fish-flavored egg bibimbap
Ingredients: 4 eggs, half carrot, pepper 1 piece, and proper amount of fungus.
Fish sauce: 2 tablespoons soy sauce, half a spoon soy sauce, oyster sauce 1 spoon, 2 tablespoons sugar, salt 1 spoon starch 1 spoon, and half a bowl of clear water.
Operating steps:
1: Boil the oil, put the eggs in the pot, turn off the heat when the eggs are cut into pieces, and don't fry them too hard! Fish out and set aside!
2: Heat oil in the pan, add shredded eggs, carrots, green peppers and fungus, stir-fry for about 2 minutes, add egg pieces, then pour in the prepared fish-flavored sauce, stir-fry until the soup is thick, and serve with rice. Don't be too delicious!
Roumo potato bibimbap
Ingredients: appropriate amount of meat foam, one potato and half pepper.
operation sequence/order
1: Meat foam, add a spoonful of light soy sauce, half a spoonful of dark soy sauce, a spoonful of cooking wine and a spoonful of starch, stir evenly clockwise, and marinate for 10 minute! Boil water in the pot and let it boil for one minute. Take it out and put it aside.
2: Boil the oil in the pot and boil the meat foam! Stir-fry evenly, put the diced potatoes into the pot, add half a spoonful of soy sauce, half a spoonful of soy sauce, salt and chicken essence, continue to stir-fry for two minutes, and pour in half a bowl of water!
3: After the water is boiled, put the diced peppers into the pot and stir fry constantly, about two minutes out of the pot!
Braised pork bibimbap
Ingredients: pork belly, half an onion, 6 mushrooms, minced onion and garlic, 2 slices of ginger and 2 boiled eggs.
Seasoning: 2 tablespoons of light soy sauce, 2 tablespoons of light soy sauce, oyster sauce 1 spoon, half a spoonful of cooking wine, half a spoonful of salt and 250ml of cola.
Operating steps:
1: Heat the pot, without oil, put the pork belly in the pot, and fry it slowly over medium heat until the pork belly is golden yellow. Remove and control the oil for later use!
2: Leave the oil of fried pork belly in the pot, put the onion in the pot, fry until it is slightly golden, and remove the oil control for later use! Pour the oil out of the pot!
3: Hot pot, pour in the fried golden pork belly and onion, stir-fry a few times until slightly oily, pour in diced mushrooms and onion, ginger and garlic, stir-fry for 1 minute! Pour in the seasoning, then pour in 250ml of cola and simmer for about 25 minutes on medium heat. Finally, if there is a lot of soup, you can accept high-fire juice!
Sweet and sour eggplant bibimbap
Ingredients: eggplant 1 (peeled and cut into hob blocks), chopped green onion and garlic foam.
Sweet and sour juice: 1 spoonful of soy sauce, half a spoonful of soy sauce, 2 spoons of vinegar, 1 spoonful of oyster sauce, 1 spoonful of sugar, 1 spoonful of starch, and half a bowl of clear water.
Operating steps:
1: Peel the eggplant and cut it into hob blocks, add two spoonfuls of starch, shake the eggplant and coat it with starch! Heat the oil in the pot, fry the eggplant in the pot until it is slightly golden, and take it out for use!
2: Leave the bottom oil in the pot, saute chives and garlic in the pot, then pour in the prepared sweet and sour juice, cook until the eggplant slices are thick and fry in the pot! Stir-fry and thicken!
Japanese tofu bibimbap
Ingredients: 3 pieces of Japanese tofu, Flammulina velutipes, chopped green onion, garlic foam and pepper.
Juice mixing: 2 tablespoons oyster sauce, 1 tablespoon soy sauce, half a tablespoon soy sauce, 1 teaspoon sugar, whether starch can be put, and half a bowl of water.
Operating steps:
1: Put two spoonfuls of starch in a bowl, beat in an egg, and stir until there are no particles. Put the tofu in a bowl and dip it evenly in the egg starch solution! Brush the pan with oil, put the tofu dipped in egg liquid into the pan and fry until golden brown. Out of the pot for use!
2: Heat oil in the pot, saute shallots, garlic and peppers, and then fry Flammulina velutipes in the pot until soft! (Stir fry 1 min) Pour the prepared juice into the pot and add tofu! Cook until there is a proper amount of soup in the pot!