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Gyeongsangdo and Jinzhou bibimbap. Jinzhou bibimbap is a family gathering in the ancestral home to put the mountain vegetables as sacrifices in a big bowl, and then divide them into small bowls for everyone to eat after stirring. The specialty of Jinzhou bibimbap is seafood (clam) soup. The materials are mung bean sprouts, cabbage, mountain vegetables, platycodon grandiflorum, raw beef slices, Chili sauce, sesame salt, sesame oil, bean jelly and so on. Jinzhou bibimbap is not cooked with broth, but served with broth. There are many authentic materials for Quanzhou bibimbap, including bean sprouts, bean jelly, Chili sauce, raw beef slices, sesame oil, raw eggs, sesame salt, garlic, black pepper, spinach, platycodon grandiflorum, cabbage, Tricholoma matsutake, mung bean sprouts, radish, kelp, pumpkin, cucumber, celery, carrot, onion and water chestnut.
Cuisine characteristics
Ordinary raw materials, bright color and delicious taste.
nutritive value
Nutrition of bibimbap: Bibimbap contains the principle of "five elements, five internal organs and five colors". Spinach, celery, pumpkin, cucumber, ginkgo and other five elements are good for the liver. Raw beef slices, Chili sauce and carrots are five elements of fire, which are good for the heart. Yellow foods such as bean jelly, egg yolk, walnuts and pine nuts belong to soil and are good for the spleen. Radish, soybean sprouts, chestnuts and protein are all white foods, and the five elements belong to gold, which is good for the lungs. Finally, platycodon grandiflorum, kelp, mushrooms and other five elements belong to water, and these black foods are good for the kidneys.
working methods
Bibimbap bibimbap
Practice bibimbap:
1. Prepare steamed white rice, and then prepare mixed vegetables. They are cold tender bean sprouts and vegetables, fried bracken, shredded carrots and fried minced meat (the variety of meat can be selected according to your own preferences, and seafood will have more unexpected effects).
2. Fry the egg only on one side, so that the yolk is complete and the surface is condensed, so that it can be separated from the egg white without breaking. Prepare two tender egg yolks. You can mix this tender egg yolk into the rice when you eat it. If you don't like to mix eggs, you can fry them a little harder and eat them alone. )
3. Before the rice is put into the stone pot, coat a layer of sesame oil on the bottom and edge of the stone pot to prevent the rice from sticking to the pot and increase the fragrance of sesame oil.
4. Prepare a small bowl of light soup to accompany the meal, and mix it when the meal is dry; Prepare a small dish of Chili sauce (this kind of Korean Chili sauce is sold in all major supermarkets in Zhengzhou), which will be very tasty after proper stirring.
5. After the rice is put into the stone pot, spread the mixed vegetables, minced meat and eggs on the surface in a fan shape, and heat the back end. At this time, the fragrance is overflowing. Chopsticks can be used to mix them, and the visual effect is colorful. In their thermal contact with stone pots, it will increase your taste pleasure.
Kimchi bibimbap
Raw materials:
3 slices of beef, sweet or not, celery and spinach, 70g of spicy pickles, 2 tablespoons of poached eggs, rice 1 bowl, sesame 1 tablespoon, seasoning A: spicy bean paste, 1 tablespoon of sugar, 1 tablespoon of seasoning B: salt.
Making:
(1) Slice tempura and shred celery for later use.
(2) Put the processed tempura and celery into an oil pan, add seasoning A and stir evenly.
(3) Cut the spinach, saute the minced garlic, add seasoning B, stir evenly, and take out.
(4) Remove the oil pan and cook the fried beef slices with seasoning C..
Mashed potato bibimbap
Raw materials: potatoes (300g), rice (50g), beef (or pork) (10g), mung bean sprouts (5g), water celery (or spinach) (5g), bracken (5g), platycodon grandiflorum (5g), mushrooms (5g) and onions (2).
Production process:
1. After peeling and washing the potatoes, cut the small ones and the big ones in half and put them in water. Chop onion and garlic into powder.
2. Wash the rice and soak it in water.
3. Add chopped green onion, garlic, sesame salt and pepper noodles into soy sauce to make seasoning sauce.
4. Cut the beef into shreds and marinate it with sauce. Blanch the mung bean sprouts and mix them in the sauce. Blanch celery and cut into 4-5 cm long. Mix with the sauce. After Pteridium aquilinum and Platycodon grandiflorum are cooked, soak them in water to make them converge. Cut the bracken into 4-5cm, and tear the platycodon grandiflorum to the size of bracken. Wash and tear mushrooms into filaments, and roast laver with fire.
5. When the pot is hot, add the soybean oil, add the prepared beef, bracken, platycodon grandiflorum and mushrooms and fry them in turn.
6. Put the prepared potatoes into the pot, and then pour them into water to soak for a while. Then add rice and cook over high heat. After the rice is cooked, stew it for a while, and finally stir it evenly and put it in a bowl. Arrange fried beef, bracken, mushrooms, mixed mung bean sprouts, platycodon grandiflorum, celery and so on. According to the color, finally put eggs and shredded seaweed. Serve with miso soup, radish slices, pickles and hot sauce.
Wanzhuang bibimbap Korean bibimbap
The spicy Korean bibimbap makes people insatiable. This paper introduces a simple production method suitable for family gatherings for everyone to share.
Materials:
Shredded onion, shredded carrot, shredded pork, eggs, platycodon grandiflorum, bracken (wild vegetables), spinach, dried whitebait, rice vinegar, soy sauce, monosodium glutamate, red oil, Chili sauce, etc.
Method:
1. Stir-fry shredded onions and carrots until they are fragrant. Stir-fry shredded pork with a little soy sauce. Platycodon grandiflorum, bracken and spinach are mainly salty and spicy. Fry the shredded fish in the oil pan until crisp. Add sweet and sour and red oil and mix well.
2. Break up the stewed rice and put it in a Korean bowl with flat bottom and straight edges (it would be better if there is a stone pot at home), because small bowls of rice are not suitable for bibimbap. Spread the above dishes on white rice according to color and sprinkle with shredded pork. Fry the eggs on one side until 6-7 minutes cooked, and put them on a plate. Chili sauce is prepared according to your own taste.
3. break the eggs when eating, and let the yolk and paella mix well. Features: bright color, attractive appetite, fragrant smell, pure taste, spicy and cool entrance. It makes you sweat from eating, and you can't bear to put chopsticks.
Jianyi Korean-style bibimbap
Materials:
Pork, carrots, cucumbers, soybean teeth, fresh mushrooms (mushrooms), spicy cabbage, pickles, ham and fish cakes (tempura), lettuce and egg bibimbap sauce Ingredients: Korean spicy sauce (miso), white sesame oil and pork.
Marinade: cooking wine, soy sauce, allspice powder, pepper, sesame oil, garlic starch, one teaspoon.
Practice: 1, bibimbap sauce practice: mix Korean hot sauce and soy sauce according to the ratio of 3: 1, add 1~2 tablespoons of cold boiled water and mix well, then slightly crush white sesame seeds and add them to the hot sauce, and then add a little sesame oil to enhance the fragrance. All the materials are thoroughly mixed and put aside.
2. Slice the pork and marinate for about 30 minutes.
3, carrots peeled, washed and shredded, cucumbers washed and shredded, ham boiled and shredded, fish cake boiled and shredded.
4. Wash the bean sprouts and blanch them with boiling water. Wash and blanch mushrooms (shiitake mushrooms), shred spicy cabbage and kimchi, marinate the meat slices, fry all the ingredients in a pot and put them in a big bowl to fry a preserved egg. Put them in the middle, then mix with hot rice and hot sauce. Usually I beat a raw egg in it, but I don't need a hot stone pot, so I'd better cook it half-cooked:) The improved version is not authentic! Pork belly will be delicious:) Slice it first, and then beat it with the back of a knife, so as to break the tendons of the meat, and the fried meat will be tender and tender:)
Pumpkin bibimbap
Pumpkin contains vitamin A, vitamin B 1, vitamin B2, vitamin C, carotene and protein, and has the function of expelling ascaris and tapeworms. This product is suitable for infants over 6-9 months old.
Ingredients: pumpkin 1 grain, 50 grams of rice, Chinese cabbage leaves 1 grain, salt, cooking oil, broth.
Making:
1. After peeling the pumpkin, take a small piece and cut it into small pieces.
2. Wash the white rice, add the soup, put it in a rice cooker, add pumpkin seeds and cabbage leaves after the water boils, cook until the rice grains and melon seeds are eroded, and season with oil and salt.
Characteristics: cooked and slightly salty, suitable for eating. This kind of bibimbap is not only suitable for babies, but also for all people who like to eat pumpkins.
Shredded pork bibimbap Zhou
Materials:
Boxed tender tofu, 2 pieces of meat floss, 4 tablespoons of wild vegetables, 50g of rice 1 bowl of chopped green onion 1-2 tablespoons.
Seasoning: sesame oil 1/4 tsp salt 1/4 tsp salt.
Exercise:
1. Wash tender tofu with cold water; Wash onion and cut into powder; Wash mustard seeds and stir-fry in a hot oil pan.
2. Drain the tender tofu, put it on a plate, spread it with potherb mustard, minced pork and chopped green onion, pour in the evenly stirred sesame oil and salt, and serve with rice. They are all delicious things, and the materials are not rare. Let's try them.
Quanzhou bibimbap
Raw materials:
Rice, bracken, pumpkin, green pepper, mushroom, beef, spinach, soybean sprouts, eggs.
Seasoning:
Sesame oil, Chili sauce
Exercise:
1. Wash and slice the pumpkin, wash and shred the green pepper, wash and blanch the spinach with boiling water, wash the bracken, shred the beef, discard the eggs and leave them yellow;
2, sit in the pot and light the fuel, fry the oil in the pumpkin and pour it into the vessel;
3. The remaining oil in the pot, pour in green pepper and mushrooms, stir fry a few times, and pour into the vessel;
4. Mix wild vegetables, spinach, pumpkin, mushrooms, bean sprouts, bracken, shredded beef, eggs, Chili sauce and sesame oil. Instant features: spicy and refreshing is a gorgeous local diet.
Pork tenderloin bibimbap
Materials:
Pork tenderloin (or pork chop can replace it), half a pack of salad vegetarian dishes, and foreign supermarkets generally have salad vegetarian dishes that can be directly opened for consumption, an egg, half a bowl of rice and a little thin black pepper.
Exercise:
1. Knock the tenderloin (or pork chop) loose with the back of a knife and cut it into small squares. Add corn starch, a spoonful of wine and a little salt. Stir well. Remove the oil pan and fry for 7 minutes. Pour out the excess oil, add two spoonfuls of soy sauce and half a bowl of water until it is dry. Put it aside for later use.
2, cut the vegetarian dishes into small pieces, not very neat, just cut them casually, put a little oil in the pot, when the oil is 80% hot, put the cut vegetarian dishes. Stir-fry a few times, pour in the prepared rice and add half a bowl of water. Stir well. Drain slightly, add a teaspoon, black pepper, a little salt and monosodium glutamate. Get out of the pot.
3. Put pork tenderloin and rice mixed with vegetarian dishes into a bowl. Black pepper pork tenderloin bibimbap is really delicious, and the method is simple.
Raw shredded beef bibimbap
Rice is topped with shredded beef, soybean sprouts, spinach, cold and tender bean sprouts and vegetables, fried bracken, boiled or fried mushrooms, pickled radish, raw egg yolk, Chili sauce and sesame salt.