How to cook spicy cabbage and pork belly bibimbap, and how to make it spicy and enjoyable to eat? When we cook at home, whether there is a casserole or not is the first priority, but we need at least 2-3 kinds of vegetables, such as bean sprouts, spinach, carrots, Pleurotus ostreatus, cantaloupe and other vegetables, which are rich in dietary fiber and various nutrients, and can only be solved by blanching, thus retaining the nutrients of raw materials to the greatest extent. Meat food is a small amount of fat beef rolls or pork belly with Chili sauce, which tastes delicious.

My parents also like this practice. Old people sometimes have severe constipation because of the decline of gastrointestinal function, and the practice of bibimbap can eat more vegetables to the greatest extent, improve gastrointestinal peristalsis, and the calories will not be too high. Old people don't eat it often, but it's much better than cooking. The Korean hot sauce is not sweet, mild in taste, very light and sweet, and does not irritate the gastrointestinal tract.

Kimchi pork belly bibimbap food is prepared in advance: kimchi 300g pork belly 200g fresh mushrooms 300g bean sprouts one carrot one cantaloupe 300g spinach 3 tablespoons hot sauce 1 soy sauce 2 tablespoons sesame oil 1 sugar 3 tablespoons mineral water with a small amount of sesame seeds (the practice of hot sauce), vegetable oil, rice wine and scallion.

The first step is to prepare vegetables in advance, and remember to wash rice and steam white rice first, so that vegetables can be solved. The three basic vegetables for bibimbap are spinach, bean sprouts and carrots. Other vegetables should be prepared in advance, so don't force them.

The second step is to clean vegetables, peel and slice zucchini, peel and shred carrots, and cut Pleurotus ostreatus into pieces. Here are all kinds of blanched vegetables. Don't pay attention to the plate, except spinach. You can blanch them together, then pick them up and drain them. Because spinach is rich in hydrochloric acid, it is recommended to blanch independently and then control drying.

Step 3, spread steamed white rice on the bottom of the casserole, and then spread vegetables. The next step is to prepare spicy cabbage and stir-fry pork belly. Cut the kimchi into blocks, then cut the appropriate pork belly and a small amount of Beijing onion for later use.

The fourth step The most crucial step here is how to prepare attractive Korean hot sauce for frying spicy cabbage or other casserole practices, and then pour it on the surface seasoning. The preparation method of traditional Chili sauce is as follows: 3 tablespoons of Korean Chili sauce +2 tablespoons of sesame oil+1 spoon of Japanese soy sauce +3 tablespoons of mineral water+1 spoon of sugar+1 spoon of sesame.

If there is no Japanese soy sauce, put the same amount of soy sauce, and some preparations add 2 spoonfuls of cola. I didn't put it there. I just prepared it according to the above preparation.

Step 5: Put a small amount of vegetable oil in the wok, bring it to a boil, pour pork belly, stir fry quickly until it fades, and then add scallion and a spoonful of rice wine to stir fry until fragrant. The ratio of pickles to meat is 2: 1, and the juice with some pickles is thicker.

Step six, pour in the freshly made Chili sauce seasoning. I put a little salt here, and the taste is easy for everyone to grasp. Stir-fry for 2 minutes, then pour it on the bibimbap. You need a spoon with a long handle and carefully mix the soup base with vegetables and white rice. If you need to cook more meals, make some Chili sauce on the noodles according to Huahua's practice. The more you eat, the more addictive you become.