bibimbap
Bibimbap is rich in nutrients and low in calories. In particular, you can eat a variety of vegetables, which is in line with the trend of eating vegetables and losing weight around the world. It has good nutritional value. Bibimbap contains the principle of "five elements, five organs and five colors". Its biggest feature is that everyone can use it to their fullest according to their own materials, mix nutrition and delicacy together, and enjoy the exotic flavor. Today, I used the ingredients available at home and the hot sauce my daughter brought back from South Korea to fill my appetite. However, the time was a little rushed and imperfect.
Recipe Recommendations
- rice 2 cups
- pork 150 grams
- mung bean sprouts 150 grams
- Pleurotus eryngii half a
- carrots 150 grams
- potatoes one
- eggs one
- celery 100 grams
- kelp 50 grams
- spicy cabbage 1 tree
- ham 100 grams
- onion half a
- garlic appropriate amount
- sesame appropriate amount
- Korean hot sauce appropriate amount
- soy sauce appropriate amount
- salad oil appropriate amount
- liquor appropriate amount
- black pepper appropriate amount
Steps for bibimbap
1
First stew the rice in an electric rice cooker, then spread a layer of salad oil into the stone pot, and pour the stewed rice into it (you can also use a casserole).
2
Mince pork, onions and garlic, dice potatoes and spicy cabbage, cut mushroom, carrot, celery, seaweed and ham into strips for use
3
Put a little oil in the wok, simmer garlic and onion, stir-fry the minced meat until white, add white wine, soy sauce, some spicy diced cabbage and diced potatoes, add 2 spoonfuls of hot sauce.
4
Stir fry the ingredients well and pour into the middle of the stone pot filled with rice.
5
Put a little oil in a wok, add appropriate amount of black pepper powder to the mushroom, seaweed, bean sprouts, celery, and carrot, and stir-fry them until done.
6
Ham and spicy cabbage do not need to be processed. Place the above ingredients in a fan shape into a stone pot, cover the lid and heat over low heat for 3-5 minutes.
7
At this time, the heated stone pot crackles and exudes a strong aroma under the action of oil. Finally, the fried eggs are placed in the center of the stone pot and sprinkled with sesame seeds, so that the stone pot rice bibimbap with the scorched yellow rice crust is completed. Before eating, use a spoon to gently break the egg yolks. The unsolidified egg yolks flow out and stir them with the hot rice and seasonings. It is very enjoyable to eat. The crisps at the bottom of the pot are even more unique. How about it? Try it yourself.