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 and fragrance, and the biggest feature is "eating". Even if a big stone pot is full of rice, you can eat the pot with picky eaters. Its practice is relatively simple and easy, everyone can choose materials according to their own situation, and there will be wonderful play.

Exercise:

1. Prepare steamed rice, and then prepare vegetables mixed with the rice. They are cold tender bean sprouts and vegetables, fried bracken, shredded carrots and fried minced meat (the types of meat can be selected according to your own preferences, and seafood will have more unexpected effects).

2. Fry the egg only on one side, so that the yolk is complete and the surface is condensed, so that it can be separated from the egg white without breaking. Prepare two tender egg yolks.

3. Before putting the rice 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. After the rice is put into the stone pot, the mixed vegetables, minced meat and eggs are spread on the surface in a fan shape. When the sesame oil sizzles after heating, it can be served. At this time, the fragrance is overflowing, so you can mix it with chopsticks.

Overseas Cuisine-Korean Bibimbap Korean Delicious-Bibimbap Raw Materials: Rice, Sesame Oil, Minced Meat, Eggs, Cold and Tender Bean Sprouts and Vegetables, Fried Pteridium aquilinum, shredded carrots and Fried Minced Meat 1. Prepare steamed white rice, and then prepare vegetables mixed with white rice. 2. Fry only one side of the egg, so that the yolk is complete and the surface is concentrated, so as to prepare two tender yolks. 3. Before putting the rice 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. Prepare a small bowl of light soup to accompany the meal. I'm afraid I can't dream. Benzene Square? What about persimmons? 5. After the rice is put into the stone pot, spread the vegetables, minced meat and eggs mixed with the rice on the surface in a fan shape. When the sesame oil sizzles after heating, it can be served. At this time, the fragrance is overflowing and can be mixed with chopsticks, and the visual effect is colorful. When they are in hot contact with stone pots, your taste pleasure will increase.

Raw materials:

Vegetables and meat:

Pteridium aquilinum-blanch in boiling water (it can be boiled)

Leek-cut into slices

Bean sprouts-put them in boiling water until they change slightly.

Spicy cabbage (that is, spherical lettuce, which is characterized by tenderness and crispness)-shredded or thin strips.

Meat-cut into shreds or strips

One raw egg.

Seasoning: korean chili sauce (no miso sauce can be used), sugar sesame chicken essence juice.

Production process:

1。 Stir-fry shredded pork, three spoonfuls of miso sauce, half a spoonful of Korean hot sauce and half a spoonful of chicken essence juice together to make shredded pork with sauce.

2。 Heat the oil slightly, and the amount shall be based on spreading the oil on the bottom of the pot. Add raw eggs and fry them. After the egg is formed, it is close to the lower surface of the bottom of the pot. Immediately cover the pot and turn off the fire, so that the surface of the egg can be suffocated with the residual heat of life, while the soup is still inside, and bibimbap is the best!

3 Add bracken and sesame.

Spread a layer of spicy cabbage at the bottom of the bowl, and a thin layer is enough. Take out the rice, about 1 cm away from the bowl, leaving room for laying vegetables.

The rice is covered with a thin layer of spicy cabbage, and then sprinkled with leeks, bean sprouts, bracken, shredded pork with sauce and spicy cabbage according to the pattern of petals, with a spoonful of Korean spicy sauce in the middle.

6 put the Korean hot sauce in the middle and cover with eggs. Add two spoonfuls of chicken essence juice.

7 Stir well and serve! ! ! !

Remarks: Actually, the authentic bibimbap is a stone pot, but most of us don't have a stone pot, and some materials are hard to buy. Only materials that are easy to buy and simple materials are selected here.

Bibimbap: Korean bibimbap is another major feature of Korean cuisine, among which "Stone Bowl Bibimbap" is a unique recipe in Korea. "Stone bowl bibimbap" is to put vegetables such as bean sprouts, meat, eggs (raw eggs) and various seasonings on white rice, then put them in a hot stone bowl, add Korean Chili sauce, and eat after stirring. It is not only delicious, but also has a unique form. Because the stone bowl is very hot, there will be a crust at the bottom of the bowl. Don't throw it away, because the crispy rice is more delicious when mixed with many ingredients.

Personally, I think some must be cooked according to recipes, while others must be cooked according to personal taste.

For example, you can add squid rolls (seafood flavor) to meat.

Vegetables can go to the market to buy spicy platycodon grandiflorum (platycodon grandiflorum is indispensable in Korean food)

Bibimbap, like Korean food ingredients: 200 grams of white rice.

An egg

40 grams of soybean sprouts

50g spinach

Carrots 1/4

20g of seaweed silk

Flammulina velutipes 50 grams

3 dried mushrooms

Pickled radish10g

White sesame 15g

Ginger10g

5 g garlic

5 grams of salt

Sesame oil15ml

Oil15ml

Korean sweet and spicy sauce15ml

Exercise:

1 Wash spinach, bean sprouts and Flammulina velutipes, blanch in boiling water, remove and drain, peel carrots and cut them into filaments, soak dried mushrooms and cut them into filaments, and cut pickled radishes into filaments.

2 Add blanched spinach and Flammulina velutipes into white sesame seeds and salt, and mix well. Add shredded ginger, minced garlic, salt and sesame oil to bean sprouts and mix well for later use.

If there is a little oil in the pan, stir-fry shredded carrots and shredded mushrooms respectively, then if there is any remaining oil, beat in eggs and make a cooked fried egg for later use.

4 Apply sesame oil evenly on the inner wall of the stone pot and heat it with high fire. When the sesame oil bubbles, add rice, and spread the mixed spinach, bean sprouts, Flammulina velutipes, mushrooms, shredded carrots, shredded pickled radishes and shredded seaweed on the surface of the rice in a fan shape. Finally, put the poached eggs in the center, and leave the fire after the bottom of the pot is slightly burnt into a crispy shape.

5 Add Korean sweet and spicy sauce before eating and stir well.