A Korean bibimbap ingredients:
Vegetables Meat: Mountain fern ---- with boiling water to soften (maybe to boil), leeks ----- cut into segments , bean sprouts ----- as is Put into the boiling water to slightly change, spicy cabbage ( is the ball-shaped lettuce, characterized by tender and crisp) - shredded or thin strips , meat ----- cut into shreds or long strips , raw egg ----- a .
ii. Seasonings:
Korean hot sauce, soy sauce (no can use miso paste), sugar, sesame seeds, chicken broth.
iii. Production process:
1. Shredded meat, three spoons of miso paste, half a spoonful of Korean hot sauce, half a spoonful of chicken essence juice or Dashi juice, put together and stir-fried, become a sauce shredded meat.
2. Heat a little oil, enough to spread on the bottom of the pan, and crack in the raw egg. Eggs close to the bottom of the pan after the formation of the lower surface, immediately cover the lid of the pan, turn off the fire, so that you can use the residual heat of the domestic, the surface of the egg will be smothered cooked, but the inside is still soup, the most suitable for mixing rice!
3. Ferns accompanied by sesame seeds.
4. Spread a layer of spicy cabbage on the bottom of the bowl, a thin layer is enough. Sheng 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 spicy cabbage, and then according to the pattern of petals, leeks, bean sprouts, ferns, soy sauce, shredded pork, spicy cabbage pounced on the top of the center of the flower heart, is a spoonful of Korean hot sauce.
6. Put the Korean hot sauce in the center and cover with egg. Put in two spoons of chicken juice.
7. Stir well and eat ！！！！
Fish fillets in eggplant sauce over rice
Introducing the practice to you
Ingredients:
300 grams of rice, 100 grams of net fish, 50 grams of celery, 10 grams of hairy fungus.
Ingredients:
10 grams of cooking wine, 3 grams of ginger, 20 grams of tomato sauce, 4 grams of salt, a little monosodium glutamate.
Methods:
① rice divided into 2 parts, placed in a bowl; fungus washed, cut into small pieces; celery choose to remove the root, leaves, washed, cut into small dices; fish slices, put salt, cooking wine, ginger, stirring evenly, marinated for about 20 minutes.
② pot on the fire, put the oil to eighty percent of the heat, into the marinated fish slices fried, sheng out.
③ the original pot to stay in the bottom of the oil heating, put the fungus, celery stir fry a few times, add tomato sauce and a little water, boil into the fish, MSG, stir fry evenly, pour on the rice can be.
And Beef and Lotus Leaf Rice
Curry Beef Fried Rice
Pine Nut and Corn Barrel Rice
Diced Bacon and Green Beans Barrel Rice
Curry Squid Barrel Rice
Sausage Bibimbap
Olive Meat Foam with Four Seasonal Beans Rice
Edamame Squid with Rice
Beef and Salad Vegetables with Rice
Chicken Breast in Tomato Sauce over Rice
Double Bamboo Shoots and Sliced Pork over Rice
Diced Chicken over Rice
Sweet and Sour Spare Ribs over Rice
Beef Tenderloin in Black Pepper Sauce over Rice
Mustard with Shredded Pork over Rice
Pork Curry over Rice
Diced Chicken with Pineapple over Rice
Beef and Olive Vegetable over Rice
Shredded chicken with enoki mushrooms over rice
Diced pork with dried mushrooms over rice
Beef brisket with curry over rice
Spare ribs with black beans over rice
Diced chicken with chili sauce over rice
Fish-scented eggplant over rice
Beef brisket with tomatoes over rice
The recipe is similar
Stir-fry the vegetables individually
and then pour the vegetables Pour the vegetables along with the sauce over the rice
How to make Korean Bibimbap
1. Shredded meat, three tablespoons of miso paste, half a tablespoon of Korean hot sauce, and half a tablespoon of chicken broth or dashi sauce are stir-fried together to make shredded meat.
2. Heat a little oil, enough to spread on the bottom of the pan, and crack in the raw egg. Eggs close to the bottom of the pan after the formation of the lower surface, immediately cover the lid, turn off the fire, so that you can use the residual heat of the domestic, the surface of the egg will be smothered cooked, but the inside is still soup, the most suitable for mixing rice!
3. Ferns accompanied by sesame seeds.
4. Spread a layer of spicy cabbage on the bottom of the bowl, a thin layer is enough. Sheng 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 spicy cabbage, and then according to the pattern of petals, leeks, bean sprouts, ferns, soy sauce, shredded pork, spicy cabbage pounced on the top of the center of the flower heart, is a spoonful of Korean hot sauce.
6. Put the Korean hot sauce in the center and cover with egg. Put in two spoons of chicken juice.
7. Stir well and eat ！！！！
Fish fillets in eggplant sauce over rice
Introducing the practice to you
Ingredients:
300 grams of rice, 100 grams of net fish, 50 grams of celery, 10 grams of hairy fungus.
Ingredients:
10 grams of cooking wine, 3 grams of ginger, 20 grams of tomato sauce, 4 grams of salt, a little monosodium glutamate.
Methods:
① rice divided into 2 parts, placed in a bowl; fungus washed, cut into small pieces; celery choose to remove the root, leaves, washed, cut into small dices; fish slices, put salt, cooking wine, ginger, stirring evenly, marinated for about 20 minutes.
② pot on the fire, put the oil to eighty percent of the heat, into the marinated fish slices fried, sheng out.
③ the original pot to stay in the bottom of the oil heating, put the fungus, celery stir fry a few times, add tomato sauce and a little water, boil into the fish, MSG, stir fry evenly, pour on the rice can be.
And Beef and Lotus Leaf Rice
Curry Beef Fried Rice
Pine Nut and Corn Barrel Rice
Diced Bacon and Green Beans Barrel Rice
Curry Squid Barrel Rice
Sausage Bibimbap
Olive Meat Foam with Four Seasonal Beans Rice
Edamame Squid with Rice
Beef and Salad Vegetables with Rice
Chicken Breast in Tomato Sauce over Rice
Double Bamboo Shoots and Sliced Pork over Rice
Diced Chicken over Rice
Sweet and Sour Spare Ribs over Rice
Beef Tenderloin in Black Pepper Sauce over Rice
Mustard with Shredded Pork over Rice
Pork Curry over Rice
Diced Chicken with Pineapple over Rice
Beef and Olive Vegetable over Rice
Shredded chicken with enoki mushrooms over rice
Diced pork with dried mushrooms over rice
Beef brisket with curry over rice
Spare ribs with black beans over rice
Diced chicken with chili sauce over rice
Fish-scented eggplant over rice
Beef brisket with tomatoes over rice
The recipe is similar
Stir-fry the vegetables individually
and then pour the vegetables
The vegetables are fried separately
Then the vegetables are poured over the rice along with the sauce
Chicken and peas over rice
Ingredients:
300g of rice, 100g of chicken, 30g of carrots, 100g of peas, and 15g of shiitake mushrooms.
Seasoning:
15 grams of cooking wine, 10 grams of finely chopped green onion, a little salt, ginger, monosodium glutamate, pepper.
Methods:
1, rice in 2 parts, set in a bowl; the chicken washed, cut small dice, into the wine, salt, ginger and mix well; carrots peeled, washed, cut small dice; mushrooms, remove the tip, washed, cut small dices; peas washed, standby.
2, the pot on the fire, put the oil hot, will be the end of the onion stir incense, under the carrots, peas stir-fried until soft, add salt, stir-fry to eight mature sheng out.
3, another pot on the fire, put the oil to eighty percent heat, add mushrooms, diced chicken stir fry a few times, add peas, carrots, MSG, stir fry evenly, sprinkle pepper, pour on the rice can be.
Beef over rice:
Ingredients: beef, potatoes, carrots, curry powder, garlic, ginger, scallions, salt, monosodium glutamate (MSG), water starch, cooking wine, rice
Directions: 1. cut the beef into squares, put them into boiling water and cook them to get rid of the blood in the beef. 2. cut the beef into cubes, put them into boiling water and cook them to get rid of the blood in the beef. 3. cut the beef into cubes, put them into boiling water and cook them to get rid of the blood in the beef. 4. cut the beef into cubes. Potatoes, carrots cut into chunks, garlic (one head) cut into pieces, ginger slices, scallions cut flowers
2. pot of oil to 8 layers of heat, put the garlic cloves, ginger slices, burst out of the aroma of the boiled beef, stir-fry and add wine, until the smell of wine volatile pour into the potatoes and carrots, stir-fry evenly add curry powder and salt, stir-fry evenly mixed with water to just submerged raw materials until it boiled and then turned to medium heat and simmered without a lid to thicken soup, add taste, add salt, add curry powder, stir-fry evenly mixed with water to just submerged raw materials until the soup is thickened. Add monosodium glutamate (MSG), stir well, then thicken the sauce and sprinkle with chopped green onion.
3. Put the cooked rice into a rice bowl, press the surface flat, then invert it onto a plate and pour over the cooked beef curry.
Tip: The beef can be replaced by chicken, but the chicken doesn't need to pass through the water, it can go straight into the pot. If you are making pure chicken curry, you need to salt it and fry it in a frying pan, then mix it with a little water when frying. In this case, the ingredients are not suitable for raw potatoes and carrots.
After the soup has thickened, it is important to turn the ingredients slowly and gently, because at this point the potatoes are already quite "fragile", and the slightest force, the potatoes will fall apart.
Diced pork in tomato sauce over rice
Technique: Other
Taste: Original
Ingredients: rice (steamed) (300g)
Supplementary ingredients: pork (lean) (150g) carrots (50g)
Seasoning: tomato sauce (20g) lard (refined) (40g) wine (15g) green onions (5g) ginger (5g) ) ginger (5 g) monosodium glutamate (1 g) salt (2 g)
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Production process:
1. lean pork washed and patted loose, cut into small dices; carrots washed, cut into small dices; green onions and ginger washed, green onions cut into green onion, ginger cut into ginger, spare.
2. Place the frying pan on a high flame, put the cooked lard hot, into the onion, ginger, to be stir-fried flavor into the carrot diced fried a few times, and then into the pork diced quickly stir-fried scattered, see the color change into the cooking wine, salt stir-fried, stir-fried to the raw when adding ketchup and monosodium glutamate stir-fried to the ceasefire.
3. Just stewed rice into the plate, the tomato sauce diced meat poured on the rice, can be served.
Unagi Gaijin
Unagi is grilled on skewers and served on a bed of refined, fragrant white rice, instantly reminiscent of Japanese-style ikura. The dish is finished with a unique western sauce that is salty and sweet, sweet and salty, and refreshing. Sauerkraut with half-moon shaped Japanese pickled carrots and bright green cucumbers, with a hint of warmth, create a romantic spring atmosphere, fascinating and intoxicating. Pork Cutlet Rice: The golden color of the pork cutlet exudes enthusiasm. The thick cuts of fresh meat are filled with the aroma of frozen meat and topped with a light and flavorful Japanese-style sauce. Delicious and nutritious