Accessories: winter bamboo shoots 60g, fat pork 100g, Chinese cabbage 150g.

Seasoning: green onion 10g, salt 5g, monosodium glutamate 2g, soy sauce 4g, starch (pea) 5g and peanut oil 50g.

manufacturing process

1. Wash pork, drain water and cut into pieces; Cleaning Chinese cabbage, draining, and cutting into sections; Shelling winter bamboo shoots, cooking and slicing; Wash the onion and cut it into sections for use.

Delicious bibimbap

Delicious bibimbap (40 pieces)

2. Wash the rice and make it into rice for later use.

3. Pour peanut oil into the wok. When the wok is heated to 50% heat with medium fire, add onion and pork slices, add cooked winter bamboo shoots, vegetables, soy sauce, refined salt and monosodium glutamate, stir-fry for a few times, pour in a proper amount of broth, bring to a boil, and thicken with a little starch to make a pouring juice.

Meat-vegetable-rice set meal

Meat-vegetable-rice set meal

4. Divide the rice into bowls, pour the juice and serve.

The taste of dishes

This kind of rice has pleasing color, mellow juice and soft rice.

1, rice: the first meter in Northeast China. The steamed rice is smooth, shiny and fragrant. I use Thai fragrant rice, and the effect is not bad.

Special reminder: when steaming rice, the ratio of water to rice is1:1; Don't take out the rice after it is steamed. Keep warm in the rice cooker. After the braised pork is cooked, put the gravy in the rice and eat it immediately.

2, making oil onion crisp: the oil onion crisp is crisp and plays a very important role in flavoring braised pork rice.

(1) Small onion (thought to be small onion, actually it is not, it is dried onion, which is sold in the supermarket), cut off both ends, then peeled and cut into thin small onion rings;

2 sprinkle a little starch, stir well by hand, and break up the small onion rings;

(3) Heat the oil pan on medium fire (finally lard, if salad oil is not used instead). After the oil pan is 50% hot, put in small onion rings, half cooked and half cooked;

(4) When the shredded onion gradually floats and becomes Huang Shi, quickly scoop up the drained oil, spread it evenly on kitchen paper towels, fully absorb the oil and cool it;

⑤ Put the fried onion crisp into a sealed bag (or a fresh-keeping bag) and crush it with a rolling pin.

3. Wash the fresh pork belly, drain the water, put it in the refrigerator for 20 minutes to facilitate cutting, and then cut the pork belly into 0.5cm square dices;

4. Chop the ginger and garlic, put a little oil in the pot, and stir-fry in the ginger and garlic;

5. Put the diced pork belly into the pot, stir-fry slowly until it becomes slightly discolored, and force out the excess oil;

6. Add soy sauce, star anise, cooking wine, rock sugar, spiced powder, pepper, fried onion crisp and appropriate amount of warm water, not too much water, not too much pork belly diced 1-2cm.

Meat-vegetable-rice set meal

Meat-vegetable-rice set meal

7. After the fire is stirred evenly, after it is boiled, pour the diced pork belly and soup in the pot into the casserole and marinate it slowly. Two hours later, a pot of meat-flavored braised pork juice is ready.

8. When marinating, you can add a few peeled boiled eggs, marinate them slowly together and enjoy them with braised pork rice.

9. Finally, add the rice, pour in the braised pork juice, add the braised eggs, and serve with one or two green hearts or other refreshing side dishes. The rice will be served with the meat and juice.

Chicken and peas bibimbap

Raw materials: rice 300g, chicken 100g, carrot 30g, pea 100g, water-soaked mushrooms 15g. 15g cooking wine, 10g chopped green onion, a little salt, Jiang Mo, monosodium glutamate and pepper.

Exercise:

1, 2 portions of rice, put in a bowl; Clean chicken, dice, add cooking wine, salt and Jiang Mo, and stir well; Peel carrots, wash and dice; Remove the stems of mushrooms, wash and dice; Wash peas and set aside.

2. Put the pot on the fire, put the oil on it and heat it. Stir-fry chopped green onion, add diced carrots and peas, stir-fry until soft, add salt and stir-fry until 80% done.

3, another pot on fire, put the oil to 80% heat, add diced mushrooms, diced chicken, stir fry a few times, add peas, diced carrots and monosodium glutamate, stir fry evenly, sprinkle with pepper and pour on the rice.

Shredded pork mixed rice

Shredded pork mixed rice

Shredded pork mixed rice

Ingredients: Thai rice 400g, shredded pork 75g, shredded eel, shredded cooked chicken, shredded ham, shredded bamboo shoots, sugar, soy sauce, monosodium glutamate, Shaoxing wine and chicken soup.

Methods: Thai rice was washed, dried, put into a pot and steamed with water to make rice. Shredded pork with oil, shredded eel, shredded fried chicken, shredded ham and shredded bamboo shoots. Add soy sauce, sugar, Shaoxing wine, monosodium glutamate, chicken soup and thicken the rice.