Stone pot bibimbap is in the stone pot into the rice and vegetables and meat and other such dishes, and then baked to the bottom of the pot has a layer of potpourri, made out of stone pot bibimbap spit fragrant and enticing, and stone pot bibimbap is the core of the sauce is the sauce is bibimbap in the soul of the spices, spicy sauce. The sauce can be used for rice, noodles, rice cake, etc. Today, we will teach you how to make the sauce at home. Today, we will teach you how to make stone pot bibimbap at home starting from the sauce.
The following is the beginning of the production, the pot poured into the water 500 grams, and then add 500 grams of sugar thinning. Open a large fire to boil, boil after pouring into the glutinous rice flour 50 grams, and then turn to a small fire slowly give it to boil, or first of all, the glutinous rice water rinse, rinse after pouring into it can be, and then you can see the surface of the surface of the cooking out of a lot of small bubbles, this time to pour into the salt 80 grams of soy sauce 60 grams of powder, pay attention to a little bit of soy sauce powder, can not be used on the Internet circulated soybean flour to replace, to do it out of the flavor is not the same.
Stir, then pour in 200 grams of extra-fine chili noodles, turn off the heat, and then pour in 500 grams of beer to avoid it from tanking. Here you can also use 500 grams of water strained from boiling malt instead, and then mix well. After mixing well, let it dry for a day. When you come back to this hot sauce the next day, you will see that it is more delicate and thicker than when you first made it, and you can put it in a jar in the refrigerator and keep it for two to three weeks without any problem.
To make a stone pot bibimbap with this sauce, first cut up some shredded meat and put in a little salt, white pepper, soy sauce and mix well, let them taste and marinate for half an hour, and then prepare the bibimbap with bean sprouts, fungus, spinach, carrots and other vegetables.
Start a pot of boiling water and add some salt, blanch the spinach in the pot, and then put it into a bowl, in the bowl pour in minced garlic, sesame oil, a little bit of salt and mix well. Then to deal with bean sprouts, also blanch bean sprouts in a pot, and then fished up into a bowl, also in the bowl filled with bean sprouts into the minced garlic, sesame oil, salt, mix well and standby. Stir in the minced garlic, sesame oil, and salt, and set aside. The rest of the unprocessed side dishes are also cooked.
On the other hand, pour a little oil into a casserole dish, and shake the pan to coat the bottom of the pan with oil so that the rice starts to coat. Shake the pan well and put the rice on top and arrange the side dishes, try to pay attention to the color combination of the side dishes so that it will be more appetizing and more colorful. Add an egg yolk and finish with a drizzle of Soul Sauce.
Put it on the stove over medium heat for five minutes. This way the one-pot bibimbap is ready. Now rainy weather to this bowl of steaming hot bibimbap with vegetables and nutritious stone pot bibimbap, no one can top, the important thing is to mix with homemade Korean hot sauce to bring out the flavor of the ingredients. I hope you enjoy