The practice of accompaniment to rice in a stone pot, the practice of bibimbap in a stone pot

I love to eat it the most, and I often make it myself, not to be much simpler, so I won't be ugly here, hehe.

The steps for bibimbap are as follows:Ingredients: 1 tablespoon of Korean hot sauce, a handful of bean sprouts, half a carrot, half a zucchini, 3 shiitake mushrooms, a small piece of beef, 2 dried chili peppers, 1 garlic, a bowl of rice, an egg, a little cornstarch, 2 spoons of cooking wine, a little salt, a little monosodium glutamate, a little light soy sauce, a little ginger.

1. Beef with ginger, cooking wine, light soy sauce, salted for a quarter of an hour.

2. Bring the water to a boil and blanch the vegetables at a time.

3. The zucchini and carrots are eight medium cooked, and the other two are fully cooked.

4. Then stir-fry the beef and marinate it is very tender.

5. Put the rice in a stone pot.

6. Arrange the dishes. Don't be full. Leave room for others.

7. Put the scrambled beef and eggs and fry them on one side, put the stone pot on the fire and roast it, and roast it for about four or five minutes with a squeaky sound when it turns. It's about the same, don't take too long to get mushy.

8. Remove from the pan and add a tablespoon of hot sauce to mix.

Bibimbap method:Ingredients: 2 bowls of rice, 2 eggs, 1 tablespoon of oil, half a carrot, 5 spinach, 3 shiitake mushrooms, appropriate amount of bibimbap sauce, 1 small handful of soybean sprouts, 1 teaspoon of salt, 1 quarter of the bean skin.

1. Steam the rice first, and try to steam it dry! Then prepare the side dishes.

2. Blanch the prepared ingredients in the water, remember to add some salt for two minutes.

3. Fry the eggs in a frying pan, wait for the oil temperature to come up, knock the eggs inside, and turn off the heat! Fry the eggs at the temperature of the pan! If there is a mold, it can be decorated!

4. Find a good-looking bowl and spread the rice flat and pay attention to decorating. Add side dishes, you can put more vegetables, it varies from person to person, sprinkle some sesame seeds on top of the egg, add chili sauce, and then you can take a spoon and mix well and eat.

The bibimbap is prepared as follows:Ingredients: Rice.

Excipients: carrots, spinach, purple carrots, enoki mushrooms, pork with Huiyou, bibimbap hot sauce, eggs, salt, water, cooking oil, black sesame seeds.

1. Vegetables and other raw materials are ready to be washed, drained, carrots are cut into thin strips, put in the microwave for 3 minutes, sausages are also cut into thin strips, spinach, bean sprouts are also placed in the microwave for 3 minutes.

2. Brush the well-maintained stone pot with oil in the stone pot with a brush and spread the cooked rice.

3. Evenly stack the hot dishes on the rice.

4. Fry a poached egg in another pot, then trim off the corners and spread the poached egg on the dish.

5. Put the stone pot on the Bizi stove, turn on medium-low heat and cook slowly, cook for an extra 4-5 minutes when you hear the sound of "zizi", and then turn off the heat and mix it with Korean hot sauce when you can eat.

Among Korean cuisine, stone pot rice is a must-order for many Korean food lovers. The stone pot rice is fragrant and delicious, and many chefs in North Korea use the stone pot to cook stone pot dishes, bringing a unique stone pot dish aroma to autumn and winter. The stone pot is made of Korean bluestone and maifan stone, which is refined at high temperature, and is used in making bibimbap in Korea.

1 bowl of rice, 50 grams of beef, 1 handful of enoki mushrooms, 1 egg, 2 dried shiitake mushrooms, 1 spinach, 1 small handful of soybean sprouts, 1 small piece of carrot, a little cooking wine, 1 2 tablespoons light soy sauce, 1 tablespoon Korean hot sauce, appropriate amount of vegetable oil.

1. Cut the beef into cubes, wash the spinach, bean sprouts and enoki mushrooms and cut them into small pieces.

2. Soak carrots and shiitake mushrooms and cut into shreds.

3. Smear the inner wall of the stone pot with a layer of oil and set aside.

4. Blanch spinach, bean sprouts, enoki mushrooms, carrots and shiitake mushrooms and remove them.

5. Pour vegetable oil into the pot and cook until it is hot for 7 minutes, then add diced beef and stir-fry a few times.

6. Add light soy sauce and cooking wine and stir-fry and serve.

7. Put rice in a stone pot and put all kinds of blanched ingredients on it.

8. Heat over low heat, and turn off the heat when you hear the sizzling sound of rice.

9. Stir in the Korean hot sauce when eating.

The authentic preparation of stone pot rice is as follows:

Ingredients: 2 bowls of rice, 40 grams of corn kernels, 4 tablespoons of Korean hot sauce, 2 eggs, 50 grams of bean sprouts, 6 spinach, 1 cucumber, 1 carrot, 1 handful of enoki mushrooms, 80 grams of beef slices, 1 small onion.

Excipients: appropriate amount of sesame oil, appropriate amount of white sesame seeds.

Steps: 1. Use a brush to apply sesame oil on the inner wall of the stone pot, this recipe is for 2 people, and 2 stone pots are needed.

2. Spread the steamed rice evenly at the bottom of the pot and set aside.

3. Wash all kinds of vegetables, soybean sprouts, enoki mushrooms, spinach, sweet corn kernels need to be blanched, and cucumbers should be shredded.

4. Shred the carrots, fry them in oil, and set aside.

5. Blanch the fat beef slices with water to remove the foam, put oil in the pot, fry the onion until fragrant, fry the fat beef slices, put 1 teaspoon of salt and 1 pinch of black pepper. Stir-fry the plum and set aside.

6. Place the dishes in the stone pot in order.

7. Fry 2 eggs in a pan with a flat ear.

8. Put the stone pot on the gas stove, heat it over medium-high heat until the stone pot is sizzling, continue to heat for 15 seconds, and remove it from the gas stove with a clip.

9. After heating, put the fried egg and sprinkle with white sesame seeds.

10. Add 2 tablespoons of Korean hot sauce, stir well, and adjust the amount of Korean hot sauce according to your taste.

1. Add salt to boiling water, add bean sprouts and cook for 20 minutes.

2. Squeeze out the water from the bean sprouts, add salt, garlic, chopped green onions, and sesame oil and stir well.

3. Boil the bean sprouts soup with garlic and chopped green onions.

4. Spinach, mung beans, and jelly should also be processed in the same way.

5. Slice the zucchini and shiitake mushrooms thinly and shred the bell peppers.

6. Heat the oil, and fry the zucchini, fragrant mushrooms, and bell peppers out of the pot respectively.

7. Add salt to shredded carrots and cucumbers to remove water.

8. After frying, put it together with other ingredients for later use.

9. Put oil in the pot, add the minced beef and stir-fry.

10. Then add pine nuts, chopped walnuts, and Korean hot sauce and stir-fry.

11. Then add honey, water and sesame oil and stir until thick.

12. Pour into a bowl at the end.

13. Brush evenly in the stone pot without touching the sesame oil, and put in the rice.

14. Sort the various ingredients according to color and stack them on top of the rice.

15. Finally, put a raw egg yolk in the middle of the ingredients and sprinkle with pine nuts.

16. Heat the stone pot until warm, and turn off the heat after about 5 minutes.