As a sister who grew up in Jilin, I have eaten many rounds of rice bibimbap. I found out that in many shops, there are many stone bibimbap in the store without beef ground. It’s too deceptive. A lot of vegetables in the store are not. Stir-fry, but with water, there is no chewing, so every time I always feel sad and confused, I’m going to eat it. Especially good for handling leftovers in the house. The vegetables that appear in the recipe can be mixed with the regular stone pot bibimbap according to the seasonal changes. Each vegetable should be processed in advance. It is best to fry, it is too lazy to do it or use water. Hey. Cucumbers, onions, and green peppers can be directly cut into raw foods, and the taste of the fried vegetables is just a match. Taobao shop: Xiaoyu private kitchen (10% off the kitchen partner) http://xiaoyusichu.taobao.com
After the spinach is washed, the stems and leaves are cut, placed in a boiling water pot, first placed in the spinach stems, simmered for about 1 minute, then placed in the spinach leaves, simmered for 30 seconds, then removed, dipped in water, spare.
Carrots are peeled and shredded, and the wok is poured into oil. After the heat is heated, add carrots, a little salt, and stir fry for about 1 minute. Stand out.
Then add the sliced shiitake mushrooms, a little salt, stir fry until the water vapor rises, the shiitake mushrooms are fully cooked and ready for use.
Next, stir the bean sprouts, put a little salt, stir fry until the bean sprouts are fully cooked, and serve.
In the first place, all the vegetables are fried, and then the beef stuffing is finished. This way, you can just brush the pot once. Pour the oil in the pan, add the chopped garlic and 50g of beef stuffing and stir fry after cooking. Pour 10g of soy sauce, 10g of cooking wine, stir fry until the beef is fully cooked, and the soup is dried. pot.
Prepare the stone pot, I don't have a stone pot, I use a casserole. Brush a layer of oil on the inside of the pot in advance, preferably with butter, which is more fragrant, so that you can eat a delicious casserole later.
Put the rice in the pot and flatten it.
The processed vegetables are on the rice. In my bibimbap, cucumber, onion and green pepper are raw, others are fried before.
Put the fried beef in the middle. Open a small fire, do not cover the lid, burn for about 5 minutes, you can turn off the fire, this time the rice has a crunchy casserole.
When I was eating, the hot sauce of bibimbap was made with 20 grams of Korean garlic sauce, 10 grams of soy sauce, and 5 grams of sesame oil.
When you eat, you will usually put a single-sided fried egg on top and mix it together. However, I recommend a little secret that I have hidden: bibimbap with cooked salted duck egg yolk. The degree of deliciousness can take out several streets of eggs. Yes, remember to sprinkle with sesame seeds! This is perfect.