Korean bibimbap means bibimbap in stone pot

1

Bibimbap in stone pot

Ingredients: half a carrot, 2 sausages, 2 fresh mushrooms, a handful of spinach, a handful of bean sprouts, and Korean hot sauce

Practice:

Bibimbap in stone pot (18 pieces)

1. Vegetables and other raw materials are ready for washing.

3. Sausages are also cut into filaments. Spinach and bean sprouts are also put in the Lekui cooking box and heated in the microwave for 3 minutes.

4. Brush the well-maintained stone pot with oil.

5. Spread the cooked rice.

6. Put all the hot dishes on the rice evenly.

7. Fry a poached egg in another pot. [2-3]

Tips:

1. Use a cooking box to heat it in a microwave oven, so the dishes are cooked quickly. If there is no cooking box, you can fry them in a pan. Anyway, the vegetables coded on them should be cooked. You can use whatever you want.

2. Brush the oil in the stone pot, otherwise there will be no rice crust, and it will be fine if there is more oil.

[2]

II

Raw material of bibimbap: rice

Ingredients of bibimbap: Flammulina velutipes, carrots, Chinese cabbage, zucchini, bracken, beef slices and eggs

Seasonings of bibimbap: soy sauce and garlic sauce

Practices of bibimbap:

1.

2. After all the above vegetables are cooked, they are cold-mixed, and beef slices are fried.

3. Brush a layer of oil on the inner wall of the stone pot, put the leftover rice on it, then spread the above dishes on the rice in a fan shape, fry a poached egg (it doesn't need to be overcooked, the egg white can be slightly solidified), and sprinkle some sesame seeds on it;

4. Put the pot on the stove and heat it with medium fire. When you hear the sizzling sound, turn it down and turn it off in less than one minute.

5. bibimbap is ready. When eating, mix the sauce, vegetables and rice well. [4]

Tips:

After the pot bibimbap is served on the table, you can add Chili sauce according to your personal taste. Before eating, you should use the iron spoon with a long handle and a shallow spoon in Korea to stir all the rice, vegetables and sauces evenly at high temperature. When stirring, the stone pot will make a sizzling sound, and the taste of the rice, vegetables and sauces will also drift away with the hot steam. At this time, the dishes in the stone pot have presented colorful and rotten colors. Under the temptation of color, smell and fragrance at the same time, the rice is often coveted before the entrance. When savoring it carefully, the special crispy rice is released in the mouth with mild pungency and slight sweetness, and the taste and flavor are very good. [4]

Method 3

Ingredients

1 bowl of rice

Accessories

1 small piece of beef

1 egg

1 carrot

1 cucumber

1 Flammulina velutipes

1 soybean sprout

1/2 teaspoon of salt. 2 teaspoons

2 tablespoons of vegetable oil

The practice of bibimbap in stone pot

1. Prepare all kinds of raw materials, shred beef, add salt, starch, cooking wine and white sugar, mix well, add a little vegetable oil, and mix well for later use

2. Peel carrots, cut them into thick shreds, cut cucumbers into thick shreds, cut off the roots of Flammulina velutipes, tear and wash them, and remove the roots of bean sprouts. Stir-fry carrots and bean sprouts respectively

4. Finally, put Flammulina velutipes into a pot, and prepare a stone pot after stir-frying. Coat a layer of sesame oil in the stone pot with a small brush, and put rice on the bottom layer

5. Place the previously fried vegetables and shredded cucumber on the rice, put Korean bibimbap spicy sauce in the middle, fry the eggs until they are half cooked, and put them in the middle

6. Finally, put the stone pot on the fire. When eating, mix the hot sauce together.

Cooking skills

1. The side dishes in bibimbap can be selected according to your own preferences, such as bracken, spinach, mushrooms, kelp and so on.

2. When frying side dishes, you can add a little salt, but pay attention to the dosage, because the spicy bibimbap sauce is salty;

3. When cutting beef, it should be cut against the grain of the meat. When the beef is marinated, adding vegetable oil can make the beef taste smooth and tender.

4. If you mind eating shredded cucumber raw, you can stir-fry it a little. [5]

4 Practice 4 Editor

Ingredients

1 bowl of rice

Accessories

3 mushrooms

3 grams of soybean sprouts

3 grams of purple cabbage

5 grams of beef tenderloin

1 egg

4 grams of spinach

3 grams of bracken

red pepper. P>1 tablespoon sesame

bibimbap in stone pot

1. Wash all vegetables, drain the water, cut red pepper, mushrooms and purple cabbage into 3 cm filaments respectively, and cut water-grown bracken into 3 cm segments

2. Wash lean meat and cut into 3 cm filaments, put them into a small bowl, and add 1 tsp chopped green onion and 1/2 small minced garlic. Marinate for 1 minutes to taste

3. Wash spinach and bean sprouts, cook them in boiling water pot, take them out and let them cool

4. Drain the bean sprouts and spinach, cut the spinach into pieces about 3 cm long, put them in a container, add proper amount of salt, sesame oil and cooked sesame seeds, and mix well for later use

5. Heat the wok, pour in about 1 tablespoon of vegetable oil, and when the oil is warm. Stir-fry colored peppers, mushrooms and bracken in a pot, then add salt and sesame seeds to taste and put them out for later use

7. Put hot rice in a stone pot

8. Put all the processed vegetables neatly on the rice

9. Pour a little oil into the pot to heat it, add eggs and fry until the protein is solidified. Turn off the fire

1. Put the fried eggs and Chili sauce on the top, and finally put the stone pot on the stove and bake it on low heat. [6]

In addition, you can add soybean sprouts, bean jelly, Chili sauce, raw beef slices, sesame oil, eggs (raw), sesame salt, garlic, black pepper powder, spinach, platycodon grandiflorum, leek, and spinach according to your personal taste.