Stone pot is unique to Korea. According to legend, during the reign of Su Zong, a Taoist priest from a Qiongfu in South Korea came to Changshui and happened to find that the meat baked with the stones produced there was very fragrant. He made this stone into a stone pot. Later, the stone pot spread slowly among the people and became the best container used in Korean restaurants. White rice is covered with vegetables such as bean sprouts, meat, eggs, etc., and served in a hot stone bowl with a proper amount of Chili sauce. This is bibimbap in Korean cuisine. Miss Li introduced that the seasoning of bibimbap is very important. It is best to choose tender bean sprouts, celery, shredded carrots and shredded mushrooms as vegetables, and fry them with oil and black pepper. For meat, choose minced meat fried sauce. After the cooked white rice is put into the stone pot, a layer of sesame oil is coated on the bottom and edge of the stone pot to prevent the rice from sticking to the pot and increase the oily taste. Put the stone pot on the stove, the stove should turn on the minimum fire, then put all kinds of vegetable seasonings on the rice, and finally sprinkle some sesame seeds and drizzle with sesame oil. When frying eggs, the yolk is intact and the surface is condensed, so that it can be separated from the egg white without breaking or overcooking. Spread the fried eggs on the bibimbap. After the rice is put into the stone pot, cover the mixed vegetables, minced meat and eggs. After heating, when the sesame oil is "mouth-to-mouth", it is ready, and the fragrance is overflowing. Before eating, gently break the egg yolk with a spoon, and the uncured egg yolk flows out, mixed with hot rice and seasoning, and colorful. Eating in this cold weather is very pleasant. Of course. The crispy rice at the bottom of the pot is a unique stone pot dish. At present, there are many kinds of stone fish, stone chicken and stone seafood 10. "It can be said that all meat can be cooked in a stone pot." According to the introduction, the temperature of the stone pot can reach more than 1000 degrees after heating, while the stone pot dishes are cooked at high temperature, which usually takes only 20 minutes to finish. Put the black stone pot on the board, put the cut ginger slices into the stone pot, add some oil, and the ginger slices will squeak in the stone pot. Then put the cut sweet-scented osmanthus perch into a stone pot and fry it, and immediately a burst of white smoke appeared. Fry slightly to remove the fishy smell, and then add the soup. It takes less than two minutes to see the fish soup in the stone pot begin to boil. Five minutes later, the fresh hot fish soup was cooked and the waiter divided it into small bowls. Fish soup is milky white, which looks delicious and tastes good. Because it is cooked at high temperature, the cooking time is short and the fish is much tender than usual. Bibimbap is one of the most popular home-cooked meals in Korea. Koreans in various regions will use local materials, heat local seasonal vegetables and rice with stone pots, and mix nutrition and delicacy in the ring of "hippo chef", so that you can maintain a strong "fighting power" in the rich oil fragrance, and the biggest feature is "eating". Even if a big stone pot is full of rice, you can be picky about what you eat in it. Its practice is simpler and easier, and you can choose materials according to your own situation, which will have a wonderful play.

Raw materials: rice, sesame oil, shredded pork, eggs, tender bean sprouts, shredded vegetables, bracken, shredded carrots,

Practice: (1) Prepare steamed white rice, and then prepare mixed vegetables, including cold tender bean sprouts and vegetables, fried bracken, shredded carrots, and fried minced meat (the variety of meat can be selected according to your own preferences, and seafood will have more unexpected effects). (2) The egg is fried only on one side, so that the yolk is complete and the surface is condensed, so that it is separated from the egg white without breaking. Prepare two tender egg yolks. (3) Before the rice is put into the stone pot, coat a layer of sesame oil on the bottom and edge of the stone pot to prevent the rice from sticking to the pot and increase the oil flavor. (4) Prepare a small bowl of light soup to accompany the meal, and mix it when the meal is dry; Prepare a small dish of Chili sauce and mix it properly to improve the taste. (5) Put the rice into the stone pot, spread the mixed vegetables, minced meat and eggs on the surface in a fan shape, and serve when the sesame oil sizzles after heating. At this time, the fragrance is overflowing, and you can mix it with chopsticks, and the visual effect is colorful. When they are in hot contact with stone pots, your taste pleasure will increase.

Stewed chicken in braised stone pot;

Materials: broiler 1 chicken, 3 potatoes, garlic 1 chicken, korean chili sauce 100g, and half a cabbage.

Accessories:

Stew stone pot chicken with rice wine, onion, soy sauce and salt.

1 1 Cut half a chicken into pieces. Put some oil in the pot, heat it, add garlic cloves and stir-fry until fragrant.

2 Stir-fry the chicken pieces in the pot and pour in the soy sauce to color.

3 Pour in Korean hot sauce mixed with water and stir well.

4 pour rice wine, add a little water, and avoid meat completely.

Add a little salt to taste. After adding onion, wait for the soup to boil, then turn to low heat and simmer.

6 stew 10 minutes or so, put the peeled and diced potatoes in.

Continue to stew for about 20 minutes until the potatoes are soft, and then collect the juice on high fire.

Shred Chinese cabbage and stir-fry with oil, add a little salt (just stir-fry a few times).

Put the fried cabbage in a stone pot, and put the cooked chicken and potatoes on it.

Heat the stone pot to 10 and serve. Stone pot ribs Stone pot ribs belong to Yunnan-Guizhou cuisine. The main raw materials are ribs and green peppers. The taste is sour and spicy, and the craft is simmering.

Ingredients: 750g of ribs, 30g of green peppers, 0/00g of dried peppers/kloc-0, 50g of pickles.

40g of vegetable oil, 20g of griddle oil, 5g of refined salt, 5g of monosodium glutamate, 3g of chicken essence, 0g of aged vinegar100g, 20g of ginger, 20g of garlic seeds and 50g of fresh soup: fresh, slightly sour and slightly spicy.

Exercise: 1, cut the ribs into 3 cm long sections; The big green pepper is pedicled and cut into hob blocks; Sliced kimchi; Slice ginger, remove garlic stalks, and cut dried Chili into sections. 2. Put a clean pot on a high fire, add vegetable oil, when the heat reaches 50%, stir-fry ginger slices, then stir-fry ribs until dry, add dried peppers and vinegar, and then pour in fresh soup. After the fire boils, skim off the floating foam, add refined salt, monosodium glutamate and chicken essence to adjust the taste, then simmer with low fire until it tastes good, and then add.