Korean bibimbap home-cooked practice 1
material
1 bowl of rice, 50g of beef, 1 bean sprouts, 1 egg, 6 ferns, half a carrot, 4 spinach, 2 mushrooms, 1 small handful of Flammulina velutipes, 1 tablespoon of Korean sweet and spicy sauce, proper amount of sesame oil, salt and a little.
working methods
1. Wash spinach, soybean sprouts, bracken and Flammulina velutipes, cut them into 4cm long segments, cut carrots and mushrooms into 4cm long shreds, and chop beef for later use.
2. Pour water into the pot and boil it. Add bracken, blanch, and drain. Add spinach and shredded carrot, cook for 1 min and take out.
3. Pour a little oil into the pot. When the oil is hot, add bean sprouts, bracken, Flammulina velutipes, shredded carrots and shredded mushrooms, stir well, and sprinkle a little salt out of the pan for later use.
4. Pour a little more oil into the pot. When the oil is hot, stir-fry the minced beef until fragrant, add a little salt and black pepper, stir-fry until cooked, and then take it out. At the same time, add a little oil and beat in the eggs so that the fried eggs are cooked on one side.
5. Rub sesame oil on the inner wall of the stone pot, add the cooked rice, then spread all kinds of fried shredded vegetables and minced beef on the rice, and put the poached eggs fried to one side in the center. The stone pot is heated with low fire. When you hear the sizzling of rice, you can turn off the fire. At this time, the rice at the bottom of the pot will form a yellowish crispy rice.
6. Eat with Korean sweet and spicy sauce and mix it with rice.
Korean bibimbap home-cooked practice II
material
Leftover rice, carrots, Flammulina velutipes, bean sprouts, mushrooms, day lilies, spinach, winter bamboo shoots, eggs (all kinds of dishes are suitable), Korean sweet and spicy sauce.
working methods
1. Wash the materials and cut carrots, mushrooms and winter bamboo shoots into filaments.
2, the oil in the pot is hot, pour in carrots and mushrooms, and add a little salt.
3. Boil water, cook Flammulina velutipes, yellow flowers, bean sprouts, winter bamboo shoots and spinach respectively, add a little salt and sesame oil and mix well.
4. Spread a thin layer of sesame oil on the stone pot, spread the leftover rice, code the prepared shredded vegetables, and put an fried egg on it.
5. Heat the stone pot on the fire until it sizzles and the rice at the bottom of the pot is slightly burnt.
6. Mix with Korean hot sauce and serve!
Korean bibimbap home-cooked practice 3
material
40g shredded carrot, 45g bean sprouts, 35g sesame mixed with seaweed, 40g cucumber with hot sauce, 40g Agaricus blazei, egg 1 serving, appropriate amount of white rice, Korean hot sauce 1 spoon, and appropriate amount of black sesame oil.
working methods
1. Put a stone bowl on the stove and heat it for about 10 minutes. When the stone bowl gets hot, coat it with black sesame oil.
2. Put the cooked rice into a stone bowl by the method of 1, and then add bean sprouts, kelp sesame seeds, shredded carrots, cucumber with hot sauce and willow mushrooms in turn. Then put the Korean Chili sauce in the middle of all the side dishes.
3. Finally, put a medium-rare fried egg in the middle of the ingredients in practice 2.
Korean bibimbap home-cooked practice 4
material
1. white rice (short grain rice is the best)
2. Mung bean sprouts 1 package
3. A handful of spinach
4.2 zucchini
5.5-7 dried mushrooms
6.200 grams of beef (about half a pound). You can also use ground beef.
7. 1 carrot
8. Other colorful vegetables, do it yourself. Bean sprouts, all kinds of vegetables, and bracken, whatever you want.
9.4-6 eggs
10. soy sauce
1 1. Korean Chili sauce
garlic
13. Sesame
14. Sesame oil
15. salad oil
working methods
1. Cooking.
2. Boil a pot of water, add 1 teaspoon of salt, boil bean sprouts with water, and take them out intermittently. Drain the water, add minced garlic, sesame oil and a little salt and mix well.
3. Boil the water, then add the spinach, take it out and put it in cold water. After the spinach is completely cooled, take it out and drain it. Cut the spinach into small pieces, add a little salt, minced garlic and sesame oil and mix well.
4. Cut the zucchini into thin strips or slices and sprinkle with a little salt. Put a little oil in the pan and fry until cooked.
5. After the mushrooms are cooked with boiling water, remove the umbrella handle and cut into thin slices. Put a little oil in the pot, add 2 teaspoons of soy sauce and 1 teaspoon of sugar, and stir-fry until cooked. Add a few drops of sesame oil to the pot and mix well.
6. Cut carrots into thin strips and fry them with a little oil.
7. Mix shredded beef with 1 tbsp soy sauce, 1/2 tbsp sugar, a little black pepper and sesame oil, and 3-4 cloves of chopped garlic. Stir fry with a little oil. (Authentic, it should be raw beef. Finally, raw beef that was not fried at all was served, but the stone pot was very hot. When mixing rice, use the temperature of the stone to "fry" the meat. Eat by yourself or be honest. Stir-fry the meat before eating.
8. Fry an egg with a little oil. (Authentic eggs are also eaten raw, and meat is "fried" with the temperature of a stone pot. )
9. If you have a stone pot, heat it to a very high temperature in advance. No, just stir-fry the beef and eggs half-cooked, and use a general big bowl.
10. Add rice under a stone pot or a big bowl, arrange all kinds of vegetables and meat, and add eggs.
1 1.3 spoons of Korean Chili sauce, 1 spoonful of water, 1 spoonful of sesame oil, 1 spoonful of cooked sesame seeds (you can also add half a spoonful of minced garlic if you like garlic), and mix well to make the Chili sauce for bibimbap.
12. Add Chili sauce to rice, mix and eat!
Korean bibimbap home-cooked practice 5
material
A. 1 50g ground beef, 1 tbsp broth, 3 tbsp soy sauce, 1 tbsp wine, 2 tbsp sugar, a little garlic paste, a little pepper,1tbsp sesame oil, b.100g spinach, proper amount of salt, proper amount of sesame oil, etc.
working methods
1. Heat the wok, stir-fry the beef until it changes color, add sugar, soy sauce, broth, garlic paste, pepper and sesame oil in turn, and stir-fry until the juice is collected.
2. After blanching the spinach, soak it in cold water, fully drain the water, cut it into sections, wring out the water, and mix it with the rest material B evenly.
3. Cook the bean sprouts in boiling water, filter the water, add salt to taste, sprinkle with sesame oil and mix slightly, then sprinkle with white sesame seeds for later use.
4. Peel the carrot and cut it into filaments, blanch it in boiling water, soak it in cold water, drain the water, season it with salt and pepper, then mix well with sesame oil and sprinkle with cooked white sesame seeds.
5. Peel and shred the white radish, sprinkle with salt and marinate for 10 minute, rinse and drain, and marinate with marinade, honey and vinegar for later use.
6. Coat the stone pot with a layer of sesame oil, put the rice in it, spread it evenly, discharge the above-mentioned processed miscellaneous vegetables, add an egg, turn on the fire until the pot sticker is covered, and pour a little sesame oil before leaving the fire. Mix with bibimbap sauce when eating.