Materials and main materials
Two cups of rice
condiments
Spinach 150g beef slices 200g spicy cabbage 150g soybean sprouts 150g carrot, half a Korean hot sauce and a proper amount of eggs 1.
Practice of rice cooker version bibimbap
1. Wash the rice, put it in the pot and add water according to the scale. And choose? Clay pot rice? Function, start steaming rice.
2. Put half a pot of water in the pot and add a teaspoon of salt. Wash vegetables while boiling water.
3. Put beef slices, bean sprouts and spinach into boiling water in turn. Blanch the beef until the color changes completely, and the water will boil again after the bean sprouts and spinach enter the water.
4. Peel and shred carrots. 5. Add the right amount of oil to the carrot pot and stir-fry until all carrots are covered with oil. Leave the base oil, stir-fry the blanched spinach in the pot until the spinach absorbs the base oil. 6. Add a little oil to the non-stick pan, beat the eggs into the pan, and fry on low heat until solidified.
7. When the rice cooker is buzzing, use a spoon to hold half a spoonful of oil and pour it on the edge of the rice.
8. Put all the ingredients into the pot, cover with stew 15 minutes, and pour a small amount of spicy cabbage soup.
9. Scoop rice along the edge with a rice board, and you will see a delicious rice crust.
10. Here are three kinds of bibimbap sauces. The first one on the left is homemade hot sauce bought at the pickle window of the supermarket. It tastes fresh and sweet, and Chang 'an thinks it is the most suitable sauce for bibimbap. The second kind is Bolan Korean hot sauce, which tastes mellow and spicy and is suitable for frying rice cakes. The third kind is Korean kimchi fried sauce, which has a strong aroma and is suitable for frying tofu or fried rice. No matter what sauce you choose, put two spoonfuls in the pot and mix well, and you can eat it!
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