Shrimp and egg bibimbap

Related topics: Shrimp bibimbap and slippery eggs.

Raw materials:

1 cup of Lianghe fragrant rice (with its own measuring cup), 1 cup of clean water, about 100g of shrimp, 2 eggs and 3-4 mushrooms.

Marinade:

Salt 1/3 tsp, cooking wine 1/2 tsp, a little egg white, a little white pepper.

Seasoning:

1 tsp oyster sauce, 1 tsp anti-tomato sauce, appropriate amount of chopped green onion and salt.

Exercise:

1. Pour the rice into the rice cooker and wash it.

2. Pour in water.

3. Cover the lid, press the cooking button and cook the rice.

4. Wash the mushrooms and cut into pieces, break up the eggs, add marinade to the shrimps, mix well and marinate 10 minute.

5. Heat the wok and pour the oil. When the oil is hot, add the shrimps and slide until it changes color. Take it out for later use.

6. Leave the bottom oil in the pot. When the oil is hot, add chopped green onion and stir-fry until soft. Add oyster sauce and a little salt to taste.

7. Pour in shrimps and stir well, then pour in tomato sauce and stir well (if you feel very dry, you can add a little water or broth and stir well).

8. Pour the egg mixture evenly into the pot.

9. Stir quickly and evenly, and turn off the heat when the egg liquid is slightly solidified.