Stone pot bibimbap is one of the Korean people's favorite home-cooked meals, Koreans in various regions will be local ingredients, local vegetables and rice heated in a stone pot, in the "ZiZi" do sound, the nutrition and delicious mix together, so that you in the rich oil fragrance to maintain a strong "combat power", the most important feature "rice", even if a large stone pot full of rice will make you eat to the bottom of the pot, the picky eaters. "The most important feature is "rice", even if it is full of a large stone pot of rice, you will be able to eat to the bottom of the pot to eat all the picky eaters. Its practice is even easier to do, everyone can according to their own choice of ingredients, will have a wonderful play.

Practice:

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 there will be 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 detach from the whites without breaking. Prepare two tender egg yolks.

3. Before putting the rice into the stone pot, smear a layer of sesame oil on the bottom and edges of the pot, which serves to keep the rice from sticking to the pot while adding an oil-scented flavor.

4. Prepare a small bowl of light soup to accompany the meal, when you feel that the rice is dry, you can mix it in; prepare a small dish of chili sauce, mixed in the right amount is 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 when the aroma of oil Zizi when the end of the next, at this time, the aroma of overflowing, you can use chopsticks to stir to make them mixed, visual

Overseas food - Korean stone pot bibimbap Korean delicious! 2. Fry the eggs on one side only, so that the yolks are intact and coagulate on the surface, and so that they can be separated from the whites without cracking. Prepare two young egg yolks. 3. Before placing the rice in the stone pot, rub a layer of sesame oil on the bottom and edges of the pot to prevent the rice from sticking to the pot and to add flavor to the oil. 4. Prepare a small bowl of light soup to accompany the meal. What is the best way to prepare a bowl of soup to accompany your meal? What is the best way to prepare the soup? The midge is a midge, but it's not a midge, so it's a midge. 5. stone pot into the rice, and then in the surface of the fan-like laying with the mix of vegetables, minced meat and eggs, heating when the aroma of oil ZiZiZhiZhi when the end of the next, at this time, the aroma of overflowing, you can use chopsticks to stir to make them mix, the visual effect of colorful, and in the heat of the contact between them and the stone pot to increase the pleasure of your taste.

Ingredients:

Vegetables Meat:

Mountain ferns ---- scalded in boiling water to soften (maybe boiled)

Leeks ---- cut into segments

Bean sprouts ---- as-is Put in boiling water until slightly altered

Spicy Chinese cabbage (that's the bulbous lettuce, characterized by tenderness and crunchiness)--shredded or thinly stripped

Meat ---- shredded or cut into long strips

One raw egg ----

Seasoning: Korean hot sauce, soy sauce (you can use miso paste if you don't have it), sugar, sesame seeds, and chicken essence juice

Making process:

1. Shredded meat, three tablespoons of miso paste, half a tablespoon of Korean hot sauce, and half a tablespoon of chicken essence juice are stir-fried together to form a sauce for shredded meat.

2. Heat a small amount of oil, enough to spread on the bottom of the pan, and crack in the raw egg. After the eggs are formed on the bottom surface of the pan, immediately cover the pan with a lid and turn off the heat, so that you can use the residual heat of the country, the surface of the eggs will be smothered, but the inside is still soupy, the most suitable for mixing rice!

3 The ferns are accompanied by sesame seeds

4 The bottom of the bowl is covered with a layer of spicy cabbage, a thin layer is enough. Sheng good rice, the height of the bowl from the edge of a centimeter or so, leaving space to spread the vegetables

5 rice also covered with a thin layer of cabbage, and then according to the pattern of petals, leeks, bean sprouts, ferns, shredded pork sauce, cabbage on the top of the pouncing, in the middle of the flower heart, is a spoonful of Korean hot sauce.

6Place the Korean hot sauce in the center and cover with egg. Put in two spoons of chicken essence juice.

7 Stir well and eat ！！！！

Note: Actually, the authentic stone pot bibimbap, but we generally do not have a stone pot, and there are some ingredients that are not easy to buy. Here, we only pick the ingredients that are easy to buy and easy to follow

Bibimbap: Korean bibimbap is another specialty of Korean cuisine, and the "stone bowl bibimbap" is a unique Korean recipe. "Stone bowl bibimbap" is put soybean sprouts and other vegetables, meat, eggs (raw eggs) and a variety of condiments on white rice, and then served in a hot stone bowl, plus Korean chili sauce, stirred and eaten, which is not only delicious, but also in a unique form. A variety of materials, the pot is even more delicious

I personally think that some must have according to the recipe to do, the other according to personal taste pull

such as meat you can + squid rolls (seafood flavor)

Vegetables you can go to the market to buy a good mix of spicy orange stalks (orange stalks in the Korean cuisine is indispensable Oh)

Stone pot bibimbap, like Korean food into the Ingredients: white rice 200 grams

egg

soybean sprouts 40 grams

spinach 50 grams

carrots 1/4

shredded seaweed 20 grams

golden mushroom 50 grams

dried shiitake mushrooms 3 pcs

pickled carrots 10 grams

white sesame 15 grams

ginger 10 grams

dried shiitake mushrooms 10 grams

dried shiitake mushrooms 10 grams

pickled radishes 10 grams

white sesame 15 grams

Ginger 10g

Garlic 5g

Salt 5g

Spice oil 15ML

Oil 15ML

Korean sweet chili sauce 15ML

Methods:

1 Spinach, bean sprouts, mushrooms, choose to wash, put into boiling water blanch cooked, fish out, drain, peeled carrots, cut into thin julienne, dried mushrooms soften and also cut into thin julienne. Mushrooms soaked and softened also cut into thin julienne, pickled carrots also cut into thin julienne.

2 blanch cooked spinach, enoki mushrooms were added to the grain white sesame, salt and mix well, soybean sprouts add ginger, garlic, salt and sesame oil mix well and standby.

3 frying pan if a little oil, respectively, carrots and mushrooms shredded fried and served, and then if the remaining oil, cracked into the egg, made one side of the cooked omelette standby.

4Spread the sesame oil evenly on the inside of the stone wok and put it on the heat. When the sesame oil foams, add the rice and spread spinach, bean sprouts, enoki mushrooms, shiitake mushrooms, carrots, pickled carrots, and seaweed on the surface of the rice in the shape of a fan. Place the poached egg in the center and remove from the heat when the bottom of the pan is slightly charred into a wok.

5Serve with Korean sweet chili sauce and stir well before serving.