1, add the broken eggs into the broken rice, add some salt and peanut oil, mix well and make a grain.

2. Chop cucumbers, carrots, peppers and shallots, and stir-fry shallots with hot oil.

3. Add the side dishes and stir fry for a while, then add the bibimbap and stir fry until it is hot.

Classification of rice

1, indica rice (xiān) m.

Indica rice is rice made of non-waxy indica rice, which is called indica rice. The shape of rice grains is slender or rectangular, and the length of rice grains is more than 7 mm. After cooking, the rice yield is high, the viscosity is low, and the rice is brittle and easily broken during processing. The cross section is oblate, and the colors are white and transparent, as well as translucent and opaque. According to the harvest season of rice, it is divided into early indica rice and late indica rice.

Early indica rice grains are wide and short, pink-white, big in belly, rich in powder, crisp in texture, less viscous than late indica rice, and poor in quality. Late indica rice grains are slender and slightly flat, with fine texture, generally transparent or translucent, white belly, hard grains, greater oiliness and better quality.

In the international market, some indica rice can be divided into long-grain rice and medium-grain rice according to the length of rice grains. Long-grain rice is slender, with an aspect ratio generally greater than 3, generally waxy, transparent or translucent. Crisp, oily, soft, tough, non-sticky, delicate and delicious after cooking, which is the best quality of indica rice. China's Qi Mei, Simiao and American Blue Crown all belong to long-grain rice.

Medium-grained rice is long and round, slightly thicker than long-grained rice, and its length-width ratio is 2 ~ 3. Generally, it is translucent, with a white belly and a lot of powder, which is loose after cooking and rough in taste. The quality is not as good as long grain rice. Most of the rice produced in Hunan, Guangdong, Jiangxi, Sichuan and other provinces in China belongs to medium grain rice. Zenas in the United States also belongs to medium-grained rice.

According to the length of rice, Thai rice standards are divided into four types: super-long type (above 7 mm), long type (6.6 ~ 7 mm), medium type (6.2 ~ 6.6 mm) and short type (below 6.2 mm).

2. Japonica rice

Japonica rice is rice made by grinding japonica non-waxy rice. Rice grains are generally oval or round. The rice grains are full and plump, the cross section is nearly round, the aspect ratio is less than 2, the color is waxy white, transparent or translucent, the texture is hard and tough, it is sticky and delicious after cooking, but the rice yield is low.

Japonica rice is divided into early japonica rice and late japonica rice according to the harvest season. Early japonica rice is translucent, with big white belly, less hard grains and poor rice quality. Late japonica rice is white or waxy, with small white belly, many hard grains and good quality.

Japonica rice is mainly produced in North China, Northeast China, South Jiangsu and Sihong, Jiangsu. The famous station rice and Shanghai white japonica rice are both excellent japonica rice. The yield of japonica rice is much lower than that of indica rice.

3. Glutinous rice

Glutinous rice, also known as glutinous rice, is milky white and opaque. After cooking, it is transparent, sticky and has little swelling. Generally, it is not used as a staple food, but mostly used to make cakes, zongzi, Yuanxiao and so on. , and as a raw material for wine making.

Glutinous rice is also divided into indica rice and japonica rice. The grain shape of indica glutinous rice is generally rectangular or slender, milky white and opaque, and some are translucent and sticky, while japonica glutinous rice is generally oval, milky white and opaque, and some are translucent and sticky, and the rice quality is better than indica glutinous rice.

Among the above three kinds of rice, indica rice and japonica rice are particularly important, especially indica rice has the largest trade volume. Southeast Asia, Africa and Latin America mainly consume indica rice, especially long-grain rice. People in Japan, Korea, Italy and other countries like to eat japonica rice. In Europe, people eat indica and japonica rice.