Korean rice dressing with bean sprouts

Korean rice dressing with bean sprouts

Introduction:

Methods: 1, stew rice for use (water should not be too much, bibimbap rice should be delicious one by one). 2, remove the root of soybean sprouts, wash them, put them into the pot, add cold water (half of the bean sprouts can be submerged), add a little salt, cover the pot, open fire (Note: it is not allowed to open the pot cover in the process (opening the pot cover halfway will make bean sprouts smell fishy), fire for about 10 minutes, smell the edge of the pot If there is no fishy smell in the steam, you can turn off the fire and open the lid immediately instead of stewing. Use chopsticks to hold the bean sprouts in the wrist. 3. Cut the garlic into minced garlic. 3. In a large bowl, add soybean sprouts, minced garlic, refined salt, monosodium glutamate and cooked sesame seeds. Mix well. Finally, add dried chili noodles. Ding Dong! success!! 4. Then begin to bibimbibe! Take a large bowl, add rice and mixed soybean sprouts, mix well (I use the spoon to mix rice), then add chili sauce and mix well, finally add sesame oil to mix, so that each grain of rice sticks to sesame oil, OK, the fragrant bean sprouts rice is finished (Tips: rice should be eaten with spoon to taste) 5. The remaining mixed soybean sprouts can be put into the refrigerator as cold dishes or vegetables The next day they will have rice to eat. "

Production steps:

Materials required:

Soybean sprouts: 1000g

Garlic: 6 cloves

Salt: right amount

MSG: moderate amount

Chili sauce: right amount

Cooked white sesame: appropriate amount

Dried chili noodles: right amount

Sesame oil: appropriate amount

matters needing attention:

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy