1. Prepare steamed white rice, and then prepare the vegetables with which to mix, they are cold tender bean sprouts and bok choy, fried ferns, shredded carrots, fried minced meat (meat varieties can be selected according to their own preferences, if you use seafood will have a more unexpected effect).
2. Fry the eggs on one side only, so that the yolks are intact and the surface is coagulated, so that they are free from the whites without cracking. Prepare two tender egg yolks. (You can mix this tender yolk into your rice when serving, or if you don't like to mix the eggs, you can fry them a little heavier and eat them separately.)
3. Before the rice is put into the stone pot, apply a layer of sesame oil on the bottom and edges of the pot, which serves to keep the rice from sticking to the pot and adds flavor to the sesame oil.
4. Prepare a small bowl of light soup, when you feel dry rice can be mixed into the preparation of a small dish of chili sauce (this Korean hot sauce in Zhengzhou City, the major supermarkets are available), the right amount of mixing into the very flavorful.
5. stone pot into the rice, and then in the surface of the fan-like spread with the mix of vegetables, minced meat and eggs, heated end of the next, at this time, the aroma of overflowing, you can use chopsticks to make them mix, the visual effect of the colorful, in their contact with the stone pot heat, to increase the pleasure of your tastebuds.
How to make it:
Korean-style bibimbap, of which "stone bowl bibimbap" is a unique Korean recipe, is worth trying. White rice is covered with vegetables such as soybean sprouts, meat, eggs and other condiments, and then served in a hot stone bowl with an appropriate amount of chili sauce and stirred. The mixture of flavors from various ingredients creates a unique taste, and the nabe at the bottom of the wok is the best. Bibimbap can be enjoyed at most Korean restaurants, including Jeonju Central Hall, which specializes in bibimbap.
It is a rice dish with excellent flavor and nutrients, in which rice is mixed with bitter greens, vetch, orange root, salsify, mushrooms, spinach, and soybean sprouts in a chili sauce. * Bitter greens are a salty food rich in potassium, and can be eaten mixed or wrapped in rice, or dried and stored for winter consumption.
Materials: 3 cups of rice, 160g of mountain vegetables, 40g of mung bean sprouts, 50g of carrots, 40g of orange stalks, 100g of beef, 1 egg Beef condiments: 1 tbsp of soy sauce, 2 tbsp of green onion, 1 tbsp of garlic, 1 tbsp of sesame, 1 tbsp of sugar, 1 tbsp of sesame oil, pepper
Practice: 1) Stir fry the beef cut up with the condiments.
2) Boil the mountain vegetables and soak in cool water to remove the bitter taste, remove the water, and put cooking oil in a pan and stir fry with spices.
3) Tear the orange stem into thin strips, wash with salt and season with sesame oil.
4) Cut the carrots into julienne strips and saute them with garnish.
5) Blanch the mung bean sprouts and add condiments.
6) Fry the eggs and cut the yellow and white eggs into shreds.
7) After the rice is cooked, mix it with the beef from (1) and arrange the various ingredients with the colors, then put the yellow and white eggs with sesame seeds as seasoning on top.
Materials: 1 cup of rice, 10g of sasanqua, 10g of shiitake mushrooms, 10g of ferns, 10g of acorn chilly noodles, 20 spinach, 20g of frangipani, 1 egg, sesame oil, 2 tablespoons of chili sauce, green onion, garlic, sugar, salt, sesame seeds.DfDB
Methods:
1) Wash the rice and put it into rice cooker and simmer for a while.
2) Boil the mushrooms, ferns, and acorn coolers in water, soak the mushrooms and ferns well and then sauté them in a pan with oil to taste.
3) Boil the spinach and mix well.
4) Salt the frangipani and mix well and saute with oil and add the garnish.
5) Sasanqua divided in half and seasoned with chili sauce and mixed well.
6) Serve rice in a bowl and arrange the prepared ingredients.