Shanzhai version of Korean bibimbap

Shanzhai version of Korean bibimbap

Introduction:

"One day when I saw the leftovers in the refrigerator at home, I was worried. I didn't know what to eat. When I saw that the newly bought garlic sauce had not been opened, I suddenly thought of Korean bibimbap. I didn't have a casserole at home, so I made some home-made versions. It's super simple. Novices don't have to worry about it ~ --- split line -------- Huakai's recipe is just for me to remember Record and share the fruits of learning dishes. Don't talk about other authentic problems with me. Thank you

Production steps:

Step 1: raw materials: cucumber, carrot, cabbage, purple cabbage, Flammulina velutipes, fungus, egg, chili sauce. (materials are not limited. You can use whatever you have at home.)

Step 2: wash the vegetables and cut them into shreds.

Step 3: steam the rice, add an egg and simmer for 10 minutes. This is much healthier than fried poached eggs, hee hee.

Step 4: add water and a small amount of salt to the pot, bring to a boil, and then cook the vegetables.

Step 5: burn black fungus.

Step 6: cabbage, Flammulina Flammulina burning time to control in 10 seconds, Flammulina Flammulina burning time is too long, easy to plug teeth.

Step 7: put the burned vegetables into the vegetable basket to drain.

Step 8: prepare a slightly larger bowl, put it under the rice shop, and top it with vegetables, poached eggs and chili sauce. It's easy to eat when you're ready.

Step 9: if those vegetables are too much, don't waste them. Mix them together and add some seasonings to make cold dishes. There are both vegetables and rice, right.

Materials required:

White rice: right amount

Cucumber: moderate

Carrot: right amount

Flammulina velutipes: right amount

Cabbage: moderate

Purple cabbage: right amount

Auricularia auricula: right amount

Chili sauce: right amount

Salt: right amount

Note: 1. Burning Flammulina velutipes should not be too long, control within 10 seconds immediately fished out. 2. I don't have Korean chili sauce, so I use garlic chili sauce from Northeast China, which is also delicious. 3. I think fried poached eggs are better. I'll make them according to my taste.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy