Suddenly the rice is slandered, which Korean bibimbap near Youth Street is the best?

It's almost all about Le! But you can do it yourself and see it!! 1.

Prepare the white rice and the vegetables to mix with it. The dressing is mung bean sprouts or soybean sprouts, spinach blanched, add a little salt, chicken essence, sugar, sesame seeds and carrot shreds, if there is bracken, it is better; Stir-fried minced meat, beef, pork, chicken, or seafood can also be used. 2.

Fried egg. Fry only one side of the egg so that the yolk is complete and the surface is curd. When eating, mix the tender egg yolk into the rice, which will increase the color of the rice; If you don't like the feeling of egg yolk pulp, you can fry the eggs until they are a little older and eat them with rice.

3.Generally, there is no stone pot at home, and you can use a large-mouth bowl instead, which feels good. Although in the end, everything is mixed together, but the initial "shape" still needs to be paid attention to.

After putting in the blanched rice, spread the vegetables, minced meat and eggs mixed with it in a fan-shaped shape on the surface, and the aroma of rice, vegetables and meat is combined. At this time, stir with chopsticks to make it colorful and increase your appetite. 4.

Mix a small bowl of clear soup and add a little less when the rice is dry; The least you have to do is the chili sauce, which is very flavorful when mixed in. The biggest feature of Korean food is spicy. The easiest and most hassle-free way is to go to the supermarket and buy a bag of kimchi.

Kimchi is high in fiber and low in calories, which helps digestion and reduces fat accumulation, making it suitable for beauty-loving women. It's just right to eat on a hot day, it's sour and spicy, it's appetizing, refreshing and delicious, and it's very comfortable to sweat a little. Add oil to the pot, add the rice and stir-fry it quickly over high heat, and crush the rice grains with the back of a spatula from time to time to fully heat the rice grains, but don't use too much force, otherwise the rice grains will be crushed.

You can quickly rinse the kimchi with water, drain it, put it in the pot and stir-fry it with the rice, so that the oil, kimchi, and rice are all in one, and it tastes very authentic! 2: Bibimbap Ingredients:

Hot rice, spinach, mung bean sprouts, shredded carrots, minced beef, shredded egg skin Ingredients: chili sauce (Korean style) Prepare in advance: 1. Cook the rice; 2. Spinach, bean sprouts, and carrots are washed and shredded into boiling water, add salt and sesame oil, and mix them coldly for later use; 3. Cut the beef into minced oil and add some soy sauce, sugar and wine out of the pot for later use; 4. Remove the shell and beat the eggs, add a little salt and beat evenly.

Heat the oil in a pan, spread the eggs on the pan, remove from the pan and shred them for later use. Method: Take a container, fill it with hot rice, add an appropriate amount of chili sauce and the above spare ingredients and stir evenly.

The bibimbap is served on the table, and it is even more delicious when eaten with Korean miso soup. It looks very red and spicy, right? In fact, it is not spicy at all, and the taste is still a little sweet.

3: Ingredients: new rice, old rice (all OK), ham sausage, eggs, carrots, green onions, salt, Korean kimchi (the vacuum packaging sold in the supermarket, cut cabbage seems to be called Zonghefu, very good!)

Operation: Beat the eggs, dice the ham and carrots, and cut the green onions.

Just open the bag of kimchi. Put the wok on the heat, pour the oil when it is hot, put the eggs, chopped green onions, and then put the rice, stir-fry and stir-fry the heat, add a little salt, put in the kimchi, and mix well!

I don't know the specifics! (*Hee-hee.......)But you can do it yourself!! Ingredients for Korean style bibimbap:

Ingredients: 1 bowl of rice, 30 grams of beef, 30 grams of shredded onion, a little soybean sprouts, a little spinach, a little white sesame seeds, 1 tsp Korean kimchi, a little radish kimchi, a little egg, 1 tbsp Korean chili paste, 1 tbsp sesame oil, 1 tbsp Korean style Korean bibimbap: (1) Shred the beef, marinate it slightly with a little white powder, and then mix well with the shredded onion for later use.

2) Blanch soybean sprouts and spinach with a little salt and water until cooked, then stir in white sesame seeds and a little sesame oil. (3) Heat the stone pot, pour in 1 tablespoon of sesame oil first, then pour in the rice, put in the beef, Korean kimchi, radish kimchi, soybean sprouts, spinach, then beat the eggs, simmer together for 2 minutes, put in the Korean chili sauce, and then mix well together and serve. If you don't have a stone pot, you can stir-fry shredded onions and shredded beef together instead of raw shredded beef, and the eggs can also be fried into poached eggs instead.

<> "Korean bibimbap. Method:

Zucchini, shiitake mushrooms, carrots, spinach rented, bean sprouts, zucchini, carrots, shredded shiitake mushrooms, bean sprouts, spinach blanched, shiitake mushrooms blanched, poor Sun fat beef cooked, carrots, zucchini stir-fried, rice put in a bowl and spread all the vegetables on top of the rice, then put an omelette and squeeze it with Korean bibimbap sauce.

<> "Ingredients: spinach, carrots, shiitake mushrooms, bean sprouts, 1 egg.

Seasoning: Korean hot sauce, Sprite, light soy sauce, sesame oil, sugar, sesame seeds.

1.Blanch the spinach, shredded carrots, and bean sprouts separately and remove them, and fry a poached egg for later use. Chang Qin 2

Mix a bibimbap sauce: Add 2 tablespoons of sesame oil, 1/2 tablespoon of sugar, 2 tablespoons of Sprite, 2 tablespoons of light soy sauce, 2 tablespoons of Korean hot sauce, 1 tablespoon of sesame seeds, and 2 tablespoons of water and stir well. 3.

Fill the bowl with rice, spread with vegetables, fried egg, and drizzle with the mixed sauce.

Lao Gan Ma cut the pork belly into shreds or slices, pour a small amount of oil into the pot and stir-fry, pour in soy sauce, sugar, and cooking wine to taste. Stir-fry and serve, keep the soup, shred the mushrooms, use the soup of the fried meat to continue to stir-fry and taste, and then put it out. Blanch the shredded carrots, spinach and bean sprouts.

One egg fried on one side of tender eggs. The bottom is slightly shaped.

Mix and stir with Korean chili paste, sesame oil, and syrup, and try to grasp the taste yourself. (The Korean chili sauce bought at the supermarket is salty and sweet, and the taste varies from manufacturer to manufacturer.) You also need to season it yourself) The warm rice is stacked with 1 main ingredient on it, and you don't have to pay so much attention to eating it yourself.

Just put it away. (Uncle himself has obsessive-compulsive disorder, and he doesn't like to eat it if it's not good-looking) dig a spoonful of chili sauce that he has prepared. Top with a fried one-sided tender egg.

Sprinkle with a layer of cooked sesame seeds and drizzle with olive oil. The rice is even more fragrant and stirred, and the rice wrapped in egg yolk is also served with vegetables and meat. The chili sauce is sweet and spicy, and it is even more appetizing.

Bald butter and bald butter bibimbap.

The flavor of bald butter in the world, my family's popular style, a can of 200 grams, more than 30 gold medal crabs, hand-removed crab roe paste, and then boiled out of the crab shell oil, blended. It has a rich aroma and rich taste, and is known as "Chinese foie gras".

The method is very simple, after the rice is steamed, immediately pour the bald butter into the rice cooker and mix well, borrowing the heat of the rice to stimulate the aroma of the bald butter. The hotter the rice, the stronger the aroma, and the satisfaction is overwhelming! After eating, the mouth returns to Ganshengjin, which is unstoppable.

The hotter the rice, the stronger the aroma, and the satisfaction is overwhelming! After eating, the mouth returns to Ganshengjin, which is unstoppable.

Tomatoes, carrots, corn kernels, beans, ham, sausages, rice, cooking oil, salt, black pepper.

Rice cooker】 One tomato rice Tomato bibimbap preparation.

Wash the rice and vegetables. Dice carrots, ham sausages, and beans. Remove the stems of the tomato and draw a cross on the top.

Put the rice in the rice cooker, add water (less water than usual to cook white rice) and vegetables Put in the seasoning, cooking oil, salt, black pepper Press the "Cook Rice" button.

Bibimbap in Xinjiang is the most delicious. Among them, there are lamb bibimbap, beef bibimbap and other bibimbap.

Because most of the noodles in Xinjiang are hand-pulled noodles, and the skills are superb. Moreover, the dishes of Xinjiang are also very distinctive and delicious, so it is recommended to eat Xinjiang's bibimbap noodles.

Bibimbap to"Jeonju bibimbap"、"Jinju bibimbap"The most famous, it is also called bibimbap.

Personally, I think it should be Yunnan, because Yunnan bibimbap is sweet and sour.

Material. Poached egg.

Chili sauce. Shredded carrots.

Bracken. Zucchini shreds or any shape.

Mung bean sprouts or spinach.

Oyster mushrooms or shiitake mushrooms.

Cucumber shreds (I like to use them fresh) or any vegetables I like:) Bibimbap sauce: sesame oil, sesame seeds, minced garlic, seafood soy sauce, chili paste, fish sauce (add according to personal preference), chili flakes, black pepper, a pinch of sugar syrup.

Method:1. Dilute the bibimbap sauce and set aside.

2. Soak the bracken for half a day, cook on high heat for 15-20 minutes, and then soak for a day.

3. Drain the bracken, add sesame oil, salt, mix or add sesame oil, salt and garlic to stir-fry and set aside.

4. After the carrots and zucchini shreds are finished with salt and drained, they are stir-fried in sesame oil in a pot and set aside.

5. Stir-fry shiitake mushrooms in a pan with sesame oil and salt.

6. Blanch oyster mushrooms, spinach and mung bean sprouts, mix them with sesame oil and salt, and set aside.

7. Brush the stone pot with sesame oil with a brush, heat it, add rice, spread vegetables on top of the rice, put bibimbap sauce in the middle, put poached eggs on top, and sprinkle with sesame seeds.

Tips. 1. Put some sesame oil in the stone pot!

2. If you don't use a stone pot, then directly save the heating process in a large bowl.