bibimbap
leftover rice, 1 duck egg, a little sesame seeds, appropriate amount of various green vegetables (cucumber, mushroom, carrot, zucchini, purple cabbage, mushroom, kale, etc.)
Recipe Recommendations
- rice appropriate amount
- duck eggs one
- purple cabbage appropriate amount
- Chinese kale appropriate amount
- mushrooms appropriate amount
- zucchini appropriate amount
- carrots appropriate amount
- Flammulina velutipes appropriate amount
- sesame oil small amount
- olive oil appropriate amount
- Korean hot sauce appropriate amount
- slightly spicy
- burn
- half an hour
- ordinary
Steps for bibimbap
1
Ingredients: Cut carrots, mushrooms, zucchini, purple cabbage, etc. into thin threads.
2
Heat the oil in the pan, add the ingredients and stir-fry them until done, add appropriate amount of seasoning to taste.
3
Boil boiling water, blanch the mushroom mushroom and kale respectively, add a little salt and sesame oil respectively, and mix well.
4
Brush a layer of sesame oil on the inner wall of the stone pot, spread the remaining rice, spread the prepared shredded vegetables on it, and put a fried egg on it; I used a mold for omelette eggs.
5
Put the stone pot on the stove and cook it, make a sizzling sound, and the rice at the bottom of the pot will be slightly scorched; take it out, sprinkle sesame seeds and chopped seaweed on the eggs, and finally mix with spicy sauce.