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Stone pot bibimbap

Raw materials: half a carrot, 2 small sausages, 2 fresh shiitake mushrooms, a small handful of spinach, a small handful of bean sprouts, Korean hot sauce

Methods:

Stone pot bibimbap (18 pictures)

1, vegetables and other raw materials are ready to be washed clean, drained,

2, mushrooms, carrots are cut into thin shreds, placed in the Lékué cooking box microwave heating for 3 minutes,

2, the shiitake mushroom and the carrots are cut into thin shreds.

2, mushrooms, carrots are cut into thin julienne, put in the Lékué cooking box microwave heating for 3 minutes,

3, sausage is also cut into thin julienne, spinach, bean sprouts are also put in the Lékué cooking box microwave heating for 3 minutes,

4, maintenance of the stone pot with a brush in the stone pot with oil,

5, laying the boiled rice,

6, put the hot dishes are evenly yards in the rice,

7, another pot to fry a poached egg, and then trim off the edges,

brown rice stone pot rice (3)

8, poached egg spread in the dish,

9, stone pot on the stove, open the medium-low heat and slowly cook, hear the "ziZi" sound When you hear the sound of "ZiZi" in the more cook for 4-5 minutes, and then turn off the fire can be eaten when mixed with Korean hot sauce on the line. [2-3]

Tips:

1, with the cooking box microwave heating, so the dishes cooked very quickly, if you do not have a cooking box can be fried with a pot, anyway, the code on the top of the vegetables to be cooked only ah, with what vegetables at will,

2, the stone pot inside the must be brushed with oil, or there is no potpourri ah, the oil is more than a little bit of nothing,

3, heated good! The stone pot is very hot, when you take it, be sure to use insulated gloves or something else, don't get burned. [2]

Two

Raw materials for stone pot bibimbap: rice

Ingredients for stone pot bibimbap: enoki mushrooms, carrots, baby bok choy, zucchini, fiddlehead ferns, sliced beef, egg

Seasonings for stone pot bibimbap: dashi, garlic sauce

Practice for stone pot bibimbap:

1, Prepare raw materials: enoki mushrooms, carrots, baby bok choy, zucchini, fiddlehead ferns, beef slices, eggs green vegetables, zucchini, ferns, sliced beef, rice, eggs, of course, there is a stone pot and Korean soy sauce and garlic sauce;

2, all of the above vegetables blanched and cold, sliced beef fried;

3, the stone pot wall brush a layer of oil, loaded with the leftover rice, and then the above kinds of vegetables in a fan-shaped spread on the rice, and then fried a poached egg (do not need to be overcooked, egg whites can be a bit solidified) placed on the top, can be sprinkled with sesame seeds;

3, the stone pot walls brushed a layer of oil, loaded with leftover rice, then all kinds of vegetables in a fan-shaped lay on rice, and then fried an egg (not too cooked, egg white can be) on the top, can also sprinkle some sesame seeds;

This is a good idea. You can then sprinkle some sesame seeds;

4, put the pot on the stove on medium heat, hear the sizzle to turn the heat down, less than a minute off the fire can be.

5, stone pot bibimbap is ready. Eat when the sauce, vegetables, rice can be mixed well. [4]

Warm tips:

Pot bibimbap on the table, according to personal taste, add chili sauce, before eating, it is necessary to use the Korean kind of handle long spoon shallow iron spoon on the high temperature, the rice, vegetables, sauce, all stirred, stirring, when the stone pot will be issued by ZiZi sound, the rice, vegetables, the flavor of the sauce will be with the hot steam drift away. At this time, the dishes in the stone pot have already presented a colorful color, in the color and flavor at the same time under the seduction, often the rice has not yet entered the mouth, already mouth-watering. When savored, the special potpourri aroma is accompanied by a mild little spice and light sweetness released in the mouth, the texture and flavor are very good. [4]

Method 3

Ingredients

1 bowl of rice

Sides

1 small piece of beef

1 egg

1 section of carrot

1 section of cucumber

1 handful of enoki mushrooms

1 handful of soybean sprouts

Seasoning

Salt 1/2 teaspoon

1/2 teaspoon cooking wine

1/2 teaspoon cornstarch

1 packet of Korean hot sauce

1/2 teaspoon sugar

1/2 teaspoon sesame oil

2 tablespoons of vegetable oil

Steel pot bibimbap

How to make stone pot bibimbap

1. Prepare the various ingredients, shred the beef, add salt Mix with salt, cornstarch, cooking wine and sugar, then add a little vegetable oil and mix well and set aside

2. Peel the carrots and cut them into thick julienne strips, cut the cucumber into thick julienne strips, cut the enoki mushrooms away from the roots, tear them apart and wash them, and remove the roots from the bean sprouts and wash and set them aside

3. Heat the wok and put vegetable oil in it, then put in the shredded beef, fry quickly and remove it to set aside, and fry the carrots and bean sprouts separately

4. Needle mushrooms into the pot, fried and ready stone pot, stone pot with a small brush coated with a layer of sesame oil, the bottom into the rice

5. will be fried before the vegetables and cucumber shredded in the rice were placed in the middle of the Korean-style bibimbap spicy sauce, will be fried to half-cooked eggs, placed in the middle of the most

6. Finally, the stone pot will be placed in the fire, low heat heating for two or three minutes, you will hear the rice in the pot to emit the sound of sizzling The sound of sizzling, eat the rice will be mixed with spicy sauce can be

Cooking tips

1, mixed rice inside the side dishes can be selected according to their own preferences, such as ferns, spinach, mushrooms, kelp, etc.;

2, fried vegetables, you can add a little salt, but pay attention to the amount of spicy mixed sauce is salty;

3, cut the beef, the meat should be cut against the backdrop, the meat will be cooked. When you cut the beef, cut against the grain of the meat, and add vegetable oil when the beef is marinating to make it smooth and tender;

4. If you mind eating the cucumber shreds raw, you can stir-fry them a little in a wok. [5]

4 Practice 4 Edit

Ingredients

1 bowl of rice

Supplements

3 mushrooms

30 grams of soybean sprouts

30 grams of purple kale

50 grams of beef tenderloin

Eggs 1

spinach 40 grams

Ferns 30 g

Red pepper 30 g

Seasoning

Salt ? tsp

Soy sauce 1 tbsp

Scallion 1 stalk

Garlic 3 cloves

Scented oil 1 tbsp

Capsicum paste 2 tbsp

Sugar ? tsp

Sesame seeds 1 tbsp

Stone pot bibimbap recipe

1. Wash all the vegetables, drain the water, cut the red pepper, mushrooms, purple kale into thin julienne strips about 3 cm long, and cut the water fern into segments about 3 cm long

2. Wash and cut the lean meat into julienne strips about 3 cm long, put them into a small bowl, add 1 tbsp chopped green onion, 1/2 tbsp minced garlic, 1 tbsp soy sauce, a little sugar, 1/2 tbsp sesame oil and 1/2 tbsp cooked sesame seeds, and mix well. Marinate for 10 minutes to taste

3. Spinach and bean sprouts washed, respectively, into a pot of boiling water to cook, fish out, cool water

4. Bean sprouts and spinach drained, spinach cut into sections of about 3 cm long, into a container, respectively, add the appropriate amount of salt, sesame oil, and cooked sesame seeds and mix well and stand by

5. Frying pan is hot, pour in about 1 tablespoon of vegetable oil, the oil is hot and then poured into the Sauté the shredded meat, and then put the shredded meat out and set aside

6. Heat the oil in the wok until warm, put the colored peppers, shiitake mushrooms, and ferns into the wok and stir-fry them, and then add salt and sesame seeds to taste and set aside

7. Serve the hot rice in the stone wok

8. Put all the processed vegetables in the rice in a neat yard

9. Pour some oil in the wok and heat it up, then put in the eggs and fry until the egg white is solidified. Until the egg white is solidified, turn off the fire

10. The top of the fried egg, chili sauce and finally put the stone pot on the stove on a low flame can be eaten[6]

Additionally, you can also according to personal taste to add soybean sprouts, cold noodles, chili sauce, raw beef slices, sesame oil, eggs (raw), sesame salt, garlic, black pepper powder, spinach, orange stalks, fistula, pine fungus, shiitake mushrooms, green bean sprouts, radish, seaweed, small pumpkin, rice, rice, rice, rice, rice, rice and other vegetables, and so on. , kelp, baby pumpkin, cucumber, celery, carrot, green onion, coriander, lettuce, chives, walnuts, pine nuts, ginkgo nuts, chestnuts, nori and other different ingredients!