Stone pot bibimbap is a lot of young people are very favorite Korean food, may be older people in our country are not eating very accustomed to, but this one is often found on the Korean dinner table, can be said to be the representative of Korean food, this issue of Korean food culture , let's come to understand how to do the Korean stone pot bibimbap.

Practice a

Raw materials: cooked rice, eggs, shredded pork (or shredded beef), cucumbers, carrots, cabbage, potatoes, seaweed, soybean sprouts, a little sesame (without adding can also be), Korean Peninsula soy sauce, Korean-style chili sauce.

Practice:

1, wash all the vegetables, shredded, blanched in hot water; meat shredded or minced with soy sauce and soy sauce fried standby;

2, fry an egg, fry only one side of the egg, so that the yolk is intact and the surface of the coagulation;

3, stone wok evenly coated with sesame oil on the inner wall of the wok, the rice will be added to the smooth, evenly the shredded vegetables and shredded meat yards of rice, sprinkle a few sesame seeds, the top of the wok, put a little bit of sesame, and then put a little bit of rice, rice. A few sesame seeds, the top of the fried egg;

4, put all the ingredients of the stone pot to the fire heating, hear the stone pot Zizi sound and the heat from the fire;

5, add the hot sauce, tossed evenly, open to eat!

Practice 2

Stone pot bibimbap ingredients: rice

Stone pot bibimbap ingredients: enoki mushrooms, carrots, baby bok choy, zucchini, ferns, sliced beef, egg

Stone pot bibimbap seasonings: soy sauce, garlic sauce

Stone pot bibimbap practice:

1, ready to prepare raw materials: enoki mushrooms, carrots, baby bok choy, zucchini, ferns, beef slices, eggs

Stone pot bibimbap practice:

1, prepared raw material: enoki mushrooms, carrots, baby bok choy Zucchini, ferns, sliced beef, rice, eggs, and of course, the stone pot and Korean soy sauce and garlic sauce;

2, all the above vegetables blanched and cold, sliced beef fried;

3, the stone pot inside the wall of a layer of oil, loaded with the leftover rice, and then the above kinds of vegetables in a fan shape on the rice, and then fried eggs (do not need to be too ripe, the egg white can be a bit solidified) on the top, can be sprinkled with some sesame seeds;

3, the stone pot wall of the oil, filled with leftover rice, then all the above kinds of vegetables fan-shaped on the rice, then fried eggs (not too cooked, egg white can be) on the top, you can

5, stone pot bibimbap is ready. Eat when the sauce, vegetables, rice can be mixed well.

Warm tips:

Pot bibimbap on the table, according to personal taste discretionary addition of chili sauce, before eating, it is necessary to use the Korean kind of handle long spoon shallow iron spoon on the high temperature, the rice, vegetables, sauces, all stirred well, stirring, the stone pot will send out ZiZi sound, the rice, vegetables, the taste of sauces will be with the hot steam. The steam will spread out. At this point, the dishes in the stone pot have already shown colorful and variegated hues, and under the seduction of color and flavor at the same time, often the rice is already mouth-watering before it enters the mouth. When savored, the special potpourri aroma is accompanied by a mild little spice and light sweetness released in the mouth, the texture and flavor are very good.