Korean cuisine -- tuna bibimbap

Korean cuisine -- tuna bibimbap

Introduction:

"Due to the" invasion "of Korean dramas and Korean wave. There are all kinds of Korean food on TV. Korean cuisine is simple, diverse materials, unique taste and popular, and has been favored by "eaters."

Production steps:

Step 1: heat a little olive oil in the pan. And small fire let oil evenly spread in the bottom of the pot, into the eggs and sprinkle a little salt on top, spread the bottom of the pot. Turn it into a crust. Cut into thin strips after cooked. At the same time, cut lettuce balls, leaves and seaweed. (it's better to cut vegetables first and then eggs when slicing.)

Step 2: take out two small spoons of Dongyuan tuna can, put them in the finished bowl and crush them. Add a little salt, monosodium glutamate, two drops of white vinegar and continue to grind. Finally, add two teaspoons olive oil and mix well

Step 3: fill a bowl of hot rice, spread three shreds on it, and pour the newly made tuna into the middle. Pay attention not to let the rice cool

Step 4: spread the three threads in step 1 on the rice in turn, squeeze on the salad dressing, and sprinkle white sesame seeds on it. Mix well before eating. It's simple, but it's delicious. (the first three are all Internet pictures. The final product picture is the final appearance I made. I must stir while it's hot and eat while it's hot.)

Materials required:

Cooked rice: 1 bowl

Egg: 1

Lettuce balls: two leaves

Seaweed: 1 packet

Sweet salad: right amount

Cooked sesame: right amount

Canned tuna: right amount

White vinegar: right amount

Salt: right amount

MSG: right amount

Olive oil: 2 tsp

No need to mix with olive oil, you can use a spoon of Chinese flavor oil instead. 1. 2. The egg stand should be thinner. If you cut an egg early, it's hot, but if you cut it late, it turns fishy.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and sweet