Heat the pan, pour oil, put the carrots and colored peppers stir-fried raw.
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Add the fungus and tofu skin and continue to stir-fry, add a little salt to taste, turn off the heat and add the cucumber slices, mix well.
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One spoon of sugar, a spoon of soy sauce, add the right amount of water, bring to a boil, add half a box of mushroom sauce, mix well over low heat and can be turned off the heat and set aside.
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Fry one egg and set aside.
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The rice is full of grains, so it's perfect for mixing with rice. The vegetables are also included in the mix.
Note
Carrots are the first to be put, can be in full contact with the oil, fried sweet without that carrot flavor;
1, supermarkets to buy two heads of fresh squid, cleaned up and cut into pieces. Then fry in the pan until the water. Remember to always fry the squid first, because the squid will be out of water, if you fry with the vegetables will affect the flavor.
2, will be fried squid plate, pan fried out of the water poured out, put the oil.
3, green pepper, carrot shredded, blanched in boiling water. Garlic minced.
4, the garlic into the frying pan stir-fried put green peppers, carrots, squid slightly fried, and then add sugar, soy sauce (a small amount, only for color), salt. Stir fry. Finally add Korean hot sauce and stir fry together, if too dry you can add a small amount of water.
5, serving plate. Toss with rice and add some more Korean hot sauce to the rice according to taste.
6, fry a six mature egg, mix and mix and mix. It's ready!
Stone pot bibimbap
Practice:
1. Prepare steamed white rice, and then prepare the vegetables with which to mix, they are cold tender bean sprouts and bok choy, stir-fried ferns, shredded carrots, stir-fried minced meat (meat varieties can be selected according to their own preferences, and if you use the seafood will have 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 are free from the whites without cracking. Prepare two tender egg yolks. (You can mix this tender yolk into your rice when serving, or if you don't like to mix the eggs, you can fry them a little heavier and eat them separately.)
3. Before putting the rice into the stone pot, apply a layer of sesame oil on the bottom and edges of the pot, which serves to keep the rice from sticking to the pot and to add flavor to the sesame oil