1, tomato and egg bibimbap: It should be noted that eggs should be scrambled first, and tomatoes should be peeled.
2. Fish-flavored shredded pork bibimbap: Fish-flavored shredded pork is a common Sichuan dish. Fish flavor is one of the main traditional flavors of Sichuan cuisine. The finished dish has a fish flavor, and its flavor is made of condiments. This method originated from Sichuan folk unique cooking and seasoning methods, and has been widely used in Sichuan cuisine.
3. kung pao chicken 1: kung pao chicken is a traditional dish of the Han nationality. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all available, but the raw materials and practices are different. The origin of this dish is related to the soy sauce chicken in Shandong cuisine and the pepper chicken in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in Qing Dynasty, and a new dish, kung pao chicken, was formed, which is the most famous in kung pao chicken.
4, hot and sour potato bibimbap: hot and sour potato bibimbap is simple, it is a simple home cooking.
5. Mushroom and rapeseed mixed rice: Mushroom and rapeseed mixed rice has been loved by many people and is a very popular mixed rice. It should be noted that mushrooms should have pedicels and cross at the top.