Flavor: Light flavor Craftsmanship: Mixed Korean style bibimbap Preparation materials: Main ingredients: rice (steamed) 200 grams
Accessories: ferns 20 grams, 15 grams of mung bean sprouts, 30 grams of spinach, 15 grams of carrots, 50 grams of eggs, 35 grams of pork (thin), seaweed (fresh) 25 grams, and the other two are the same. Seaweed (fresh) 25 grams
Seasonings: garlic (white skin) 3 grams, 5 grams of bean paste, 15 grams of white vinegar, 10 grams of sugar, 1 gram of monosodium glutamate (MSG), 2 grams of sesame oil to teach you how to do the Korean bibimbap, how to do the Korean bibimbap to be delicious 1. spicy sauce to add a little garlic, white vinegar, sugar, monosodium glutamate seasoning;
2. hairy ferns, mung bean sprouts, spinach and other young spinach with a little bit of boiling water copied;
3. fern and spinach cut into sections;
4. carrot shaved julienne;
5. an egg, only one side of the frying;
6. lean meat shredded simmering with salt, monosodium glutamate, stir-fried;
7. seaweed, a little shredded meat, according to the usual preferences can be made in the soup to the light;
8. rice bowl of a bowl of warmed A bowl of rice into a warm bowl (flat-bottomed bowl is good);
9. prepared vegetables and shredded meat fan rows arranged around the egg in the center;
10. add prepared vinegar sauce and sesame oil and stir (such as difficult to stir, you can add a little soup), then you can drink the soup and eat. Tips - Food Compatibility:
Rice (steamed): rice should not be eaten with horse meat, honey, auricularia.
Eggs: eating with goose meat damages the spleen and stomach; eating with rabbit meat and persimmons leads to diarrhea; it is also not suitable to eat with turtle, carp, soy milk and tea.
Korean bibimbap - soybean sprouts soup rice recipe details cuisine and efficacy: Korean cuisine
Korean bibimbap - soybean sprouts soup rice ingredients: the main ingredients: soybean sprouts 250g, 5 cups of rice
Substantials: anchovies 30g, 10 cups of water, 3 cups of water, 20g onion, garlic 20g, sesame seeds 3 tablespoons, chili pepper 2 tablespoons, 1 tablespoon of sesame oil, soy sauce 2 tablespoons. 3 tablespoons of shrimp paste Teach you how to make Korean bibimbap - soybean sprouts with rice and how to make Korean bibimbap - soybean sprouts with rice Jeonju is famous for its mung bean sprouts. Legend has it that the former governor of Jeonju cured Jeonju's terroir disease by using soybean sprouts, and since then, soybean sprouts have never been left out of the table. It is a diet in which rice is soaked in the soup of anchovies and soybean sprouts and eaten hot with shrimp in sauce, soybean sprouts, green onions, garlic, sesame seeds, sesame oil, and chili pepper. (1) Remove the heads and tails of soybean sprouts, boil them in 3 cups of water, and then remove them and mix them with condiments. (2) Put anchovies in 10 cups of water to make anchovy sauce soup and mix it with the soup of soybean sprouts. (3) Put the rice in a casserole dish, put shrimp paste, green onion, garlic, soybean sprouts on top, and pour a lot of soup with soy sauce to simmer. (4) Put sesame seeds, sesame oil, and chili pepper on top of the rice. Korean Bibimbap - Bibimbap is a rice dish with excellent taste and nutrients, in which rice is mixed with bitter herbs, vetch, orange root, salsify, mushrooms, spinach, and soybean sprouts in a chili sauce. Bitter cabbage is a salty food rich in potassium and can be eaten with rice or wrapped in rice, or dried and stored for winter consumption.
Materials:
3 cups of rice, 160g of mountain vegetables, 40g of mung bean sprouts, 50g of carrots, 40g of orange blossoms, 100g of beef, 1 egg.
Beef condiments: 1 tbsp soy sauce, 2 tsp green onion, 1 tsp garlic, 1 tsp sesame seeds, 1 tsp sugar, 1 tsp sesame oil, 1/4 tsp pepper.
Practice:
(1) Cut the beef and stir fry it with the spices.
(2)Boil the mountain vegetables and soak them in cool water to remove the bitterness, then remove the water and sauté them in a pan with cooking oil and seasonings.
(3)Tear the stalks into thin strips, wash with salt and season with sesame oil.
(4) Cut carrots into julienne strips and sauté them with seasonings.
(5) Blanch the mung bean sprouts and add seasonings.
(6) Eggs fried into yellow and white eggs cut into shreds.
(7) After the rice is cooked, mix it with the beef from (1), and arrange the ingredients in a colorful way, then put the yellow and white eggs and sesame seeds as seasoning on top. Tongyeong bibimbap recipe details Cuisine and effects: Korean cuisine
Tongyeong bibimbap ingredients: main ingredients: 5 cups of rice, fern 100g, soybean sprouts 100g, mung bean sprouts 100g, 150g of fenugreek, spinach 150g, green preserved noodles 100g, 100g of red clams, clams 100g, 100g of beef, 1 egg, soup (50g of goat's tongue, 100g of seaweed), 50g of kelp, 50g of kelp, 50g of seaweed, 50g of kelp, 50g of kelp, 50g of kelp, 50g of kelp, 50g of kelp, 50g of kelp. 50g, soaked seaweed 100g, tofu 100g, radish 150g, 10 cups of rice water, anchovy soy sauce 2 tbsp.) Beef condiments: 2 tbsp. green onion, 1 tbsp. garlic, 1 tbsp. soy sauce, 1 tbsp. sesame oil, 2 tbsp. sesame oil Mixed vegetables condiments: anchovy soy sauce 2 tbsp, 2 tbsp. green onion, 2 tbsp. garlic, 2 tbsp. sesame seed, 1 tbsp. sesame oil Tongying bibimbap's specialties: the dish is rich in calcium, phosphorus, iron, etc. It is rich in calcium, phosphorus, iron and other inorganic compounds, as well as vitamin C. It also contains iodine, which improves metabolism and can be used as a diet food. Teach you how to do Tongying bibimbap, how to do Tongying bibimbap is delicious (1) red clams and clams peeled and can be good, fried in sesame oil.
(2)Shred the beef and mix it with seasonings to make slices of raw meat.
(3) Boil soybean sprouts in water, blanch mung bean sprouts and spinach in boiling water and mix with anchovy soy sauce.
(4) Wash the ferns and mix them with seasonings, then stir-fry them in oil, and stir-fry the gourd as well.
(5) Season the vegetables with anchovy soy sauce and season the vegetables according to the amount of seasonings.
(6) Cut the green noodles into shreds, and cut the egg into shreds after separating the egg white and yolk into egg skins.
(7) Thicken the rice in a bowl and put sliced pork, red clams, clams, mixed vegetables, noodles and eggs on top.
<Soup: >
(1) Cut radish into julienne strips, cut tofu into four-square cubes, soak kelp, and wash taro stems and sea greens.
(2) Boil the rice water, add the radish, taro stems and sea vegetables, and season with 2 tablespoons of anchovy soy sauce. When it is cooked, put in the tofu.
(3) Serve with rice and soup.