How do you make bibimbap sauce? How to make soy sauce bibimbap is simple and delicious?

1.Prepare a large jar with a lid (porcelain or clay).

2. 3 catties of small red pepper chopped (preferably ground with a stirrer), 2 catties of dried soybean flour (that is, soybeans ground into powder), 1 kg of garlic and crushed, 1 kg of ginger chopped, an appropriate amount of salt, a little sugar, a little monosodium glutamate, all the above things are poured into the tank and added to the cooking oil to stir fully, the amount of oil is appropriate to make everything stir evenly, and add a layer of oil to soak the sauce on the noodles after stirring into sauce. (Sesame oil is the best, but the cost is higher; Because the amount of oil used is large, general edible oil is sufficient. ）

3. Finally, cover the mouth of the large can with a layer of plastic wrap and cover it tightly. Ready to eat after 10 days. It can be stored for two or three years without spoilage, and the longer the taste, the more fragrant it is.

4. Note: Do not have water on all items, be sure to dry. In addition, if you don't like garlic and ginger, you can leave it out, and all dosages vary according to personal taste, and are not limited; But the chili must be spicy, otherwise there is no need to do it.

If you want to eat something sweeter, just add more sugar. Note: The utensils containing chili sauce should be dry and avoid raw water. If you add some spirits, the finished product will be more fragrant.

2 sweet and chili sauce Ingredients: 1 2 tbsp tomato paste, 2 tbsp chili paste, a pinch of water, 1 tbsp sugar.

Method 1Take a bowl and stir all the ingredients with the water. 2.Heat the pan, pour in the sauce from recipe 1 and cook over low heat for about 3 to 5 minutes until thick.

The main thing is the sauce, and it's good to mix it.

Preparation of soy sauce bibimbapSoy sauce is available in every house, and this is easy to make, and it can be done in a small casserole without a rice cooker, which is also very time-saving.

Step 1Carrots, cucumbers, sausages, diced, set aside.

Step 2: Pour in a tablespoon of soy sauce and stir evenly between the soy sauce and rice.

Step 3: Beat the eggs into a mixture and heat the pan with oil. Then pour the egg mixture in, scramble the eggs into small pieces, and remove them from the eggplant for later use.

Step 4Pour the chopped carrots, cucumbers, and sausages into the pan, and add the rice with the carrots until they are soft.

Step 5Add the stirred rice and stir-fry, wait until the soy sauce is completely attached to the rice, pour in the eggs, stir-fry a few times, and then simply remove from the pan.

Cooking tips for soy sauce bibimbap.

The rice should be steamed a little dry, and the one with clear grains is the best.

Ingredients: 2 tablespoons of sesame paste, 1 tablespoon of minced garlic, 1 tablespoon of minced ginger, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of light soy sauce, 1 tablespoon of aged vinegar, 1 tablespoon of chopped green onion, 1 tablespoon of chili oil.

1. Two tablespoons of tahini.

2. A spoonful of minced ginger.

3. A spoonful of minced garlic.

4. A spoonful of oyster sauce.

5. A spoonful of sugar.

6. A spoonful of light soy sauce.

7. A spoonful of aged vinegar.

8. A spoonful of chopped green onions.

9. A spoonful of chili pepper is stirred evenly, which can be used to mix vegetables and noodles.

Plain dry noodle sauce.

Ingredients: 1 tsp lard or sesame oil, 1 tsp aged vinegar, 1 tsp soy sauce, a pinch of monosodium glutamate, a little sesame oil, 1 tbsp chopped green onion.

Tips: If the taste is heavier, add 1 2 tsp of sweet and chili sauce with caution for better taste.

Silly dry noodle sauce.

Ingredients: a: 3 tbsp soy sauce, tbsp black vinegar, 1 2 tbsp sugar, a pinch of chili powder, a pinch of chili oil; b: 1 tbsp lard, 2 tbsp chopped green onion, a pinch of chopped coriander.

Method: Mix Ingredient A into a mixed sauce for later use, and when practical, stir the mixed sauce into the noodles with Ingredient B.

Uses: Soy sauce and black vinegar are the soul of silly dry noodles, as for chili powder and chili oil, you can add it according to your personal preference, and if you like spicy food, you can put a little more chili powder and chili oil. After the dry noodles are cooked, after mixing all the seasonings, it is best to drizzle a little stock to make the dry noodles taste smoother.

South milk noodle sauce.

Ingredients: 2 tbsp chili oil, 1 1 2 small pieces of southern milk, 2 tbsp oyster sauce, 2 tbsp sugar, 1 tbsp chopped green onion.

Directions: Mix all the ingredients and mix well, as for the spiciness, you can adjust the pungency according to personal preference.

Seafood dry noodle sauce.

Ingredients: 3 tbsp sea mountain paste, 1 tbsp miso, 1 tbsp soy sauce paste, 1 tbsp sesame oil, 1 tbsp sugar, 1 3 cups cold boiled water, a pinch of chopped green onion.

Directions: Mix all the ingredients and stir well so that all the ingredients are melted.

Uses: This is a dry noodle sauce made by mixing Haishan sauce and miso, Haishan sauce is a very important basic sauce in Taiwan, with a rich rice flavor with a slightly sweet taste, with the unique bean smell of miso, to make a dry and sweet dry noodle sauce.

Oyster sauce with dry noodle sauce.

Ingredients: 1 tsp oyster sauce, 1 tsp aged vinegar, 1 tsp soy sauce, a pinch of monosodium glutamate, a pinch of sesame oil, 1 tbsp chopped green onion.

Preparation: Stir all seasonings well; If you use oily noodles, you can sprinkle some oily onion crisp to increase the smooth taste of oily noodles. If the taste is heavier, you can add 1 2 teaspoons of sweet and chili sauce for better taste.

Shacha dry noodle sauce.

Ingredients: 2 tbsp minced garlic, 1 2 tsp minced chili, 1 2 cups diced carrot, 2 3 cups diced onion, 1 3 cups sa tea sauce, 2 tbsp soy sauce, 2 tbsp wine, 5 cups water.

Directions: Stir-fry all ingredients with 2 tablespoons of oil until fragrant, then add the sand tea sauce and stir-fry a few times, then add soy sauce, wine and water, and cook over medium-low heat for about 5 minutes. If you don't like it too spicy, you can reduce the amount of chili powder.

Dried shrimp noodle sauce.

Ingredients: 2 taels of dried shrimp, 3 taels of shrimp skin, 2 taels of garlic, minced pork, 6 taels of diced tofu, 1 can of sweet and sour sauce, 1 can of bean paste, 3 cans of jue filial piety, 3 taels of dried radish, 1 and 1 2 cups of water.

Method: Mix the shrimp skin with dried shrimp, put it in a pot, stir-fry it with garlic, then add water, ground meat, diced tofu and diced radish to stir-fry together, and finally add sweet and sour sauce and bean paste and stir-fry well, add water to boil and open cold bottle.

Uses: It can be used for bibimbap, or blanched vegetables and sauce.

Put an appropriate amount of oil in the pot, wait until the oil is boiling, add the chopped green onions, and wait until the green onions turn black and scoop them up.

Cool the oil and place it in a sealed glass bottle.

When you want to eat scallion oil noodles, take out an appropriate amount of scallion oil, bring it to a boil, add an appropriate amount of soy sauce and other seasonings, pour it on the noodles and stir before serving.

1. First of all, we need to take a small pot and pour an appropriate amount of cooking oil into the pot. In order to make it easier to eat later, we can make a little more sauce at once and store it for later use. After the oil is hot, we need to put some spices in the pot, and the necessary ones are star anise, bay leaves, cinnamon, and peppercorns.

2. The green onion oil we use does not have to be green onions. Here we use the new tender onion shredded instead, onion and green onion in the sense of the word is no different, Jing Qin just personally thinks that onion shreds will be more popular. Of course, there is also a matter of personal preference, and you can decide for yourself.

Here, just simmer slowly over low heat, until the onion shreds are soft, and turn off the heat.

Oyster sauce with dry noodle sauce.

Ingredients: 1 tsp lard or sesame oil, 1 tsp black vinegar, 1 tsp soy sauce, a pinch of monosodium glutamate, a pinch of sesame oil, 1 tbsp chopped green onion.

How to cook the noodles first, stir all the chain-adjusting spring seasonings evenly, pour them into the boiled noodles, and mix well; If you use oily noodles, you can sprinkle some oily onion crisp to increase the smooth taste of oily noodles. If the taste is heavier, you can add 1 2 sweet and spicy sauce to the spoon, and the taste is even better.

It is used for mixing dry noodles or boiled vegetables.

You can search for this and see the best mix and then mix it up and put it in a small bottle that can be eaten for a long time.

The recipe for the noodle sauce of the old bowl noodles is as follows:

Ingredients: 5 catties of red freshly picked chili peppers, 3 taels of ginger, 1 tael of garlic, sugar, an appropriate amount of vinegar congtong, an appropriate amount of soybean paste, and an appropriate amount of salt.

1. Chop the chili peppers (note, tears, if the peppers are spicy);

2. Put chopped ginger and minced garlic in the pot, stir-fry until fragrant, put the chili peppers in the pot, stir-fry slowly over low heat, do not put oil;

3. After the chili pepper is soft, add sugar and soybean paste;

4. Still on low heat, slowly grunt for two minutes;

5. If you want to be sweet, don't put vinegar in the Zen year, if you want to eat sour, put some vinegar, and then you can get out of the pot.

However, now the old bowl noodle sauce is sold on the market, so if you are too troublesome, you can buy it directly.

The best raw material of shit. Hahaha、、、

1. You can make Korean bibimbap sauce, the specific method and ingredients: 20ml of Korean hot sauce, 20ml of Korean sauce, 5ml of sesame oil, 1 onion, five cloves of garlic, 1 pear, 1 freshly squeezed orange juice, 5ml of syrup, 5ml of light soy sauce, 20ml of water.

Second, the specific method of Korean bibimbap sauce:

1. Finely chop the onion and garlic, beat the pear with a blender and squeeze the orange.

2. Pour a small amount of sesame oil in China, heat the pan, fry the onion until it is slightly soft, then add minced garlic, add a little water to the Korean hot sauce and soybean sauce and stir evenly, pour it into the country together, add a little syrup, stir well, then add pear juice and orange juice, add a small spoon of light soy sauce and stir well, boil over medium heat, and turn off the heat until it is thicker.

3. Nutritional value.

Bibimbap sauce is a very Korean-style sauce to eat, and eating chili sauce often can increase appetite and help digestion. It is perfect for stir-fried spicy rice cakes, bibimbap, squid bibimbap, rice bowls or barbecue. Bibimbap sauce tastes very spicy, and eating it in winter can help people sweat, have antipyretic and analgesic effects, and can also increase appetite and reduce fat**.

1.The night before, cut the meat into slices of about 1 cm, put it in a container, add the barbecue marinade (the kind I used to taste cumin), salt, water, mix well, cover with a lid, and put it in the refrigerator to refrigerate.

22.When eating the next day, take it out of the refrigerator, lay it flat on a baking sheet, preheat the oven, and bake at 230 degrees for 20 minutes.

33.After baking, cut into cubes of about 1 cm.

44.Shred the cucumber, cut the lettuce into small pieces, and chop the coriander.

55.Fill the bowl with rice and top with the cut ingredients.

6. Pay attention (don't fill it too much, it will be difficult to mix).

76.Mix all the ingredients with the rice and you're ready to eat.

The recipe and recipe for bibimbap sauce are as follows:

The first: crispy pickled peppers.

Here's how to make crispy pickled peppers:

Ingredients: green chili, red chili, sugar, minced garlic, green onion, ginger slices, coriander, onion, cinnamon, star anise, Sichuan pepper, balsamic vinegar, light soy sauce, half a bowl, etc.

Step 2: Add 2 tablespoons of sugar and 2 tablespoons of minced garlic to the chili flakes, stir well and marinate for 20 minutes.

Step 3: Heat the oil, heat the oil, add green onions, ginger slices, coriander, onion, fry until slightly yellow, pour in cinnamon, star anise, Sichuan pepper, all fry out the fragrance, pour in a bowl of balsamic vinegar, two bowls of light soy sauce, half a bowl of dark soy sauce, boil, let cool naturally.

Step 4: Put the marinated chili flakes into an oil-free and water-free jar, then pour the cooled water into the chili flakes and seal them well. Refrigerate for six hours before serving.

Spicy and crispy, super rice, bibimbap is a must.

The second: soybean hot sauce.

Here's how to make the soybean hot sauce:

Ingredients: soybeans, dried chilies, bay leaves, ginger slices, green onions, peppercorns, salt, green and red peppers, garlic, soybean paste, bean paste, white sesame seeds, sugar, chicken essence, etc.

Step 1: Soak the soybeans for six hours in advance, pour them into the pot, add two or three dried chili peppers, two or three bay leaves, ginger slices, green onions, Sichuan peppercorns, a spoonful of salt, and cook for half an hour, and cook until the soybeans are rotten when rubbed.

Step 2: Wash the green and red peppers and put them in a meat grinder, add a little garlic and ginger, and stir into minced pieces.

Step 3: Heat the oil, put the soybeans in the pot, fry the water of the dried soybeans, add a spoonful of soybean paste and a spoonful of bean paste, stir-fry again to bring out the flavor of the sauce, pour in the ginger, garlic and chili peppers, fry the water in the dried chili powder, pour in a spoonful of white sesame seeds, a spoonful of sugar, an appropriate amount of chicken essence, and stir-fry again for two minutes.