Recipe: Pattern Korean carp bibimbap

Home Cooking Recipe: Pattern Korean carp bibimbap

Notes:

I found that almost every fast food gathering place has Korean food. Generally, it only sells kimbap, ordinary bibimbap, and curry rice, cold noodles, like rice sausage and barbecue, and fancy bibimbap. Selling stalls may be too cumbersome or costly. This squid bibimbap I saw in a fast food restaurant in a shopping mall a few days ago. The price of one is not cheap, but the squid inside is less pitiful, or I am willing to do it. The bibimbap we often eat is almost the kind of vegetables mixed. My family is frying some beef hot sauce bibimbap for better eating. In fact, it can also be used to promote some practices, such as barbecue bibimbap, pork belly bibimbap, braised pork bibimbap, sashimi bibimbap, etc. Now we are the season of frozen squid in the north, I use squid to make bibimbap. It is better to eat, and it has a delicious seafood flavor while it is spicy. Usually we can buy a few more squid, wash each and cut into two halves and store them in two portions. Store them in hot water before eating. Cut vegetables in the house and mix some vegetables in the rice cooker. Stir the bibimbap ingredients and mix them in the rice. It is very quick and fresh. If there is leftovers in the house, after this kind of mixing, it will be a big change, and then make a simple soup. The simple and time-saving meal that can be eaten is ready, and you don't need any hard cooking. Anyone can do it as long as they can.

Ingredients:

Steps:

  1. Home Cooking Recipe: Squeeze the squid out of the eyes and the surrounding hard bones, cut the squid vertically to remove the two hard thorns inside, and then tear the head and the squid skin on the body;

    Squeeze the squid out of the eyes and the surrounding hard bones, cut the squid vertically to remove the two hard thorns inside, and then tear the head and the squid skin on the body;

  2. Home Cooking Recipe: Rinse the squid with clean thorns and skin thoroughly;

    Rinse the squid with clean thorns and skin thoroughly;

  3. Take a small pot and put it in water to boil, then add the squid and cook for half a minute. The squid will harden and tighten and immediately remove it and dry it until it is hot.

  4. Cut the hot squid into thin strips, cut cabbage, carrots, and green peppers into silk (not too thin, slightly thicker), the green onions are also cut into silk, and the garlic is cut into pieces;

  5. After all the things are ready, put the scented oil in the stone pot, put the rice on the 2/3 of the pot, and put it on the stove, the smallest fire in the circle. If there is no stone pot, the hot rice in the rice cooker will be placed directly in the big bowl.

  6. Heat the wok into 2 tablespoons of cooking oil, add the onion and minced garlic to stir the aroma;

  7. Add carrots and stir fry;

  8. Then add the squid strips and soy sauce (slightly colored soy sauce) and fry a few times;

  9. Put the Korean hot sauce into the bowl in advance and stir it into a thin paste with a half bowl of water, then pour it into the pot;

  10. At the same time, put cabbage and green pepper;

  11. Quickly stir the pirate evenly, sprinkle with sesame and a little sesame oil and mix well and turn off the heat. Keep a thick soup in the pot so that the bibimbap is delicious.

  12. Take 1/3 of the fried squid and put it on the side of the rice in the stone pot. Take another pot and fry a single-sided egg. (One-side fried, egg yolk not fried egg bibimbap is more than fried egg noodles on both sides. Delicious) Put it on the other side of the rice, then bring the stone pot down. Mix all the food in the pot with a long handle rice spoon. If the taste is not enough, you can put some Korean chili sauce and mix well. . The remaining two are treated the same. If you don't have a stone pot, use a large bowl or a deep dish to heat the rice, stir-fry the squid and omelet and mix well.


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