You can make excellent bibimbap at home. The home version is simple and easy. Collect it and learn. My husband loves bibimbap, and every time he goes out to play, he will eat it when he finds a Korean restaurant. Once when I was eating bibimbap outside, he asked me if I could cook it at home. I said try it! The bibimbap materials are not novel and special, mainly rice, meat, eggs, bean sprouts, mushrooms and various vegetables. There is no certain standard for the types of vegetables, which can be matched according to personal tastes. It is simple and delicious, and it is very suitable for us who can't go out because of the epidemic. Since I tried to cook it at home once, my husband never went to a Korean restaurant again. ?

ingredients: rice, pork tenderloin (beef and chicken can be replaced at will), carrots, mushrooms, spinach, zucchini, bean sprouts and onions.

seasoning: light soy sauce, salt, sugar, sesame oil, white pepper, cooking wine and Korean hot sauce.

Practice:

1. In the first step, we cook rice, pour an appropriate amount of rice into a cast iron pot or casserole, the water is about 5 mm higher than the rice, cover the lid and cook for about 2 minutes. Don't open the lid in a hurry after turning off the fire, and continue to stew for about 1 minutes. (Friends who have leftover rice at home pour the leftover rice into a pan with an oiled inner wall and heat it on medium heat)

2. While cooking, after shredding the pork tenderloin, add cooking wine, soy sauce, sugar, salt and white pepper to marinate.

3. shred carrots, zucchini and onions, slice mushrooms and spinach for later use.

4. Mixed bibimbap sauce: 2 tablespoons of light soy sauce +2 tablespoons of hot sauce (which can be increased according to personal taste) +2 tablespoons of sugar+a few drops of sesame oil, and add a little boiling water to stir and dilute.

5. Pour oil into the pan, stir-fry mushrooms, shredded carrots, bean sprouts, spinach and shredded pork separately, and serve on a plate for later use.

6. When the rice is cooked, code the fried ingredients in turn, and heat it for 2 ~ 3 minutes on low heat. Friends who like eggs can fry a half-boiled egg in the middle, sprinkle some sesame seeds, and finally pour the sauce we prepared and take photos.

7. Mix and eat.

Cooking tips:

1. Look at the white belly: There is often an opaque white spot on the belly of rice, which is called? Heart white? , in the outer abdomen is called? Outside white? . The content of protein in the belly white rice is low, and it contains more starch. Generally, rice with high moisture content, immature and immature after harvest has a large white belly. 2. Look at hardness: the hardness of rice is determined by the content of protein. The stronger the hardness of rice, the higher the protein content and the better the transparency. Generally, new rice is harder than old rice, rice with low moisture content is harder than rice with high moisture content, and late indica (japonica) rice is harder than early indica (japonica) rice. 3, look at the new age: the aging phenomenon of rice is serious, the color of old rice darkens, the viscosity decreases, and the original flavor of rice is lost. Therefore, we should carefully observe the color of rice grains. The rice with gray powder or white grooves on the surface is old rice, and the more it is, the older it is. At the same time, pick up the rice and smell it. If it smells moldy, it means old rice. In addition, see if there are insect-eaten grains in the rice. If there are insect-eaten grains and insect carcasses, it also means that it is old rice.