Bibimbap

Bibimbap

Introduction:

"You don't need a stone pot to make Korean bibimbap. In fact, the key to whether the stone pot rice tastes good or not lies in mixing a bowl of sauce, and the pot is not the most important. "

Production steps:

Step 1: shred the meat, add a little salt, sugar, pepper, soy sauce, sesame, stir well, marinate for 15 minutes;

Step 2: cut all vegetables and fungi into filaments;

Step 3: start the frying pan, stir fry the chicken in the hot pan with cool oil until the surface changes color, and set aside;

Step 4: continue to add a little oil, stir fry shredded carrots until soft, and set aside;

Step 5: stir fry shredded mushrooms until soft, and set aside;

Step 6: stir fry the shredded onion until soft and set aside;

Step 7: heat the cast iron pot, warm the pot with low heat for 2 minutes, and brush a layer of sesame oil evenly on the bottom and wall of the pot;

Step 8: spread cold rice and loosen the rice while spreading;

Step 9: code all kinds of vegetables, half of the shredded chicken on the side, half in the middle, and beat a raw egg on the chicken;

Step 10: cover the pan, raise the heat a little, and heat it slowly until the sound of "Zizi" in the pan. When you open it, the protein will solidify and you can leave the fire

Step 11: put all the ingredients into a large bowl and stir well. Or use the ready-made rice dressing hot sauce;

Step 12: add the rice dressing into the rice dressing, mix it well, then you can eat it——

Materials required:

Cold rice: 2 bowls

Lean meat: 1 small piece

All kinds of vegetables: moderate

Mushroom: 5

Salt: right amount

Sugar: right amount

Pepper: right amount

Minced Sesame: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

Korean chili sauce: 2 tablespoons

Miso sauce: 1 teaspoon

Honey: 1 teaspoon

Scallion: right amount

Minced garlic: right amount

Ginger: right amount

Cooked sesame: 1 teaspoon

Note: 1. The most troublesome part of this dish is to code the dishes. If you don't need to take photos, write blogs, or publish through other channels, you don't need to code the dishes so neatly! In particular, the fried dishes are beautiful and neat. It's very hard to spread them directly on the rice. It won't affect the taste. 2. Eggs can be fried to half cooked, or well cooked, but directly into the raw eggs and boiled to half cooked yolk can make the rice bibimbap more fragrant and smooth, with fresh eggs. If the child is too young or there are old people, let the eggs be well cooked. 3. There is no formula for what vegetables to use. You can do as you like. But I think onions, carrots and mushrooms are necessary. On the one hand, they can improve the taste. On the other hand, they are the least favorite vegetables for children. It's hard to pick them out in bibimbap, and let them have a good taste. (writing here, a voice nearby exclaimed, "insidious!") 4. According to common sense, we can decide which vegetables need to be cooked in advance, blanching or stir frying. The principle is that vegetables that can be eaten raw need not be cooked in advance, but carrots and mushrooms must be fried. If Flammulina velutipes and bean sprouts are used, they should also be cooked. There is no set order for frying vegetables. 5. Cold rice, hot rice is not good.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: slightly spicy