White rice is covered with vegetables such as bean sprouts, meat, eggs, etc., and served in a hot stone bowl with a proper amount of Chili sauce. This is bibimbap in Korean cuisine. The seasoning of bibimbap is very important. It is best to choose tender bean sprouts, celery, shredded carrots and shredded mushrooms as vegetables, and fry them with oil and black pepper. For meat, choose minced meat fried sauce. After the cooked white rice is put into the stone pot, a layer of sesame oil is coated on the bottom and edge of the stone pot to prevent the rice from sticking to the pot and increase the oily taste. Put the stone pot on the stove, the stove should turn on the minimum fire, then put all kinds of vegetable seasonings on the rice, and finally sprinkle some sesame seeds and drizzle with sesame oil. When frying eggs, the yolk is intact and the surface is condensed, so that it can be separated from the egg white without breaking or overcooking. Spread the fried eggs on the bibimbap. After the rice is put into the stone pot, it is covered with vegetables, minced meat and eggs. After heating, it will be served when the sesame oil "sizzles" and the fragrance overflows. Before eating, gently break the egg yolk with a spoon, and the uncured egg yolk flows out, mixed with hot rice and seasoning, and colorful. Eating in cold weather is very pleasant. Of course. The crispy rice at the bottom of the pot is a must.
Composition:
Bean sprouts, spinach, Chinese cabbage, dried mushrooms, carrots, zucchini, shredded bean curd, pickles, eggs, hot sauce, salt, sesame oil and sesame seeds.
Recipe practice:
1. Cook bean sprouts, spinach and cabbage in hot water and mix well with salt and sesame oil.
2. Dry mushrooms in water, then cut them into small pieces, shred carrots and slice zucchini. Add a little salt to these dishes and stir fry.
Brush the stone pot with oil and cover it with white rice.
4. Shred kimchi, shredded tofu, and cooked and fried vegetables, spread them on rice together, put an egg in the middle of the dish and sprinkle some sesame seeds.
5. put the pots together and heat them on the fire until you hear the sound of "zi zi" and turn off the fire. 6. While the pot wall is hot, quickly wipe the raw eggs on the pot wall with a spoon. The eggs will be cooked soon, and then mix in the hot sauce for later use.
Spinach: calming liver, stopping bleeding and moistening dryness. Dried mushrooms: tonic, spleen, phlegm. Carrots: nourishing the liver and improving eyesight, strengthening the spleen and resolving phlegm and relieving cough.
Is the cooking of bibimbap very simple? Also, if you eat stone pot rice with stone pot sauce soup or a few side dishes, it feels really beautiful. Another good advantage of bibimbap is that the temperature of bibimbap is very high and it won't cool so quickly, which can help us keep the rice warm for a while.
Do you know what bibimbap is? Bibimbap is rice cooked in a special pot. The characteristic of bibimbap is that the rice is soft and fragrant, and some favorite vegetables are added to the pot, which is very nutritious, which is obviously different from the rice cooked by electric rice cooker. In particular, there will be a layer of crispy rice at the bottom of the pot, and the taste is also very good! So what is the practice of bibimbap? Let's study together.
White rice is covered with vegetables such as bean sprouts, meat, eggs, etc., and served in a hot stone bowl with a proper amount of Chili sauce. This is bibimbap in Korean cuisine. The seasoning of bibimbap is very important. It is best to choose tender bean sprouts, celery, shredded carrots and shredded mushrooms as vegetables, and fry them with oil and black pepper. For meat, choose minced meat fried sauce. After the cooked white rice is put into the stone pot, a layer of sesame oil is coated on the bottom and edge of the stone pot to prevent the rice from sticking to the pot and increase the oily taste. Put the stone pot on the stove, the stove should turn on the minimum fire, then put all kinds of vegetable seasonings on the rice, and finally sprinkle some sesame seeds and drizzle with sesame oil. When frying eggs, the yolk is intact and the surface is condensed, so that it can be separated from the egg white without breaking or overcooking. Spread the fried eggs on the bibimbap. After the rice is put into the stone pot, it is covered with vegetables, minced meat and eggs. After heating, it will be served when the sesame oil "sizzles" and the fragrance overflows. Before eating, gently break the egg yolk with a spoon, and the uncured egg yolk flows out, mixed with hot rice and seasoning, and colorful. Eating in cold weather is very pleasant. Of course. The crispy rice at the bottom of the pot is a must.
Composition:
Bean sprouts, spinach, Chinese cabbage, dried mushrooms, carrots, zucchini, shredded bean curd, pickles, eggs, hot sauce, salt, sesame oil and sesame seeds.
Recipe practice:
1. Cook bean sprouts, spinach and cabbage in hot water and mix well with salt and sesame oil.
2. Dry mushrooms in water, then cut them into small pieces, shred carrots and slice zucchini. Add a little salt to these dishes and stir fry.
Brush the stone pot with oil and cover it with white rice.
4. Shred kimchi, shredded tofu, and cooked and fried vegetables, spread them on rice together, put an egg in the middle of the dish and sprinkle some sesame seeds.
5. put the pots together and heat them on the fire until you hear the sound of "zi zi" and turn off the fire. 6. While the pot wall is hot, quickly wipe the raw eggs on the pot wall with a spoon. The eggs will be cooked soon, and then mix in the hot sauce for later use.
Spinach: calming liver, stopping bleeding and moistening dryness. Dried mushrooms: tonic, spleen, phlegm. Carrots: nourishing the liver and improving eyesight, strengthening the spleen and resolving phlegm and relieving cough.
Is the cooking of bibimbap very simple? Also, if you eat stone pot rice with stone pot sauce soup or a few side dishes, it feels really beautiful. Another good advantage of bibimbap is that the temperature of bibimbap is very high and it won't cool so quickly, which can help us keep the rice warm for a while.