Do you think the bibimbap is delicious or the rice noodles across the bridge are delicious?

Bibimbap is ready!

Bibimbap: It has a rich and aromatic flavor and a rich and varied taste. Before eating, stir all the rice, vegetables, and sauces well, and when you stir, the stone pot will make a sizzling sound, and the flavor of the rice, vegetables, and sauces will also spread with the hot steam.

At this time, the dishes in the stone pot have shown a colorful color, and under the seduction of color and fragrance at the same time, often the rice has not yet been eaten, and it has already made people salivate. When you taste it carefully, the special aroma of the pot is released in the mouth with a mild spicy and slight sweetness, and the taste and flavor are first-class.

It originated in Gwangju, South Korea, and later evolved into a representative food of Korea. It is said that bibimbap is famous because it was once a dish that was paid tribute to China during the Joseon Dynasty. Now, bibimbap has become a symbol of love in Korea.

Valentines go to a restaurant together to order bibimbap, and the man has to stir the bibimbap for his girlfriend first; If his girlfriend is unable to eat all the food, the man has to eat the rest of the meal completely to represent his love for his girlfriend.

Cross the bridge rice noodles! Because it's a cross-bridge rice noodle. That's why I chose the bridge rice noodles!

Everyone's taste is different, this is not comparable, if I like to eat bibimbap, eat a little more rice noodles in winter.

People's tastes are different, but I think bibimbap is delicious.

I prefer bibimbap.

Today's stone pot, tomorrow's rice noodles.

Pick up the spoon and gently poke the yolk. The thick yolk liquid flows out slowly. Mix it with a spoon as quickly as possible, and mix it all together into a red pot, which is particularly appetizing.

Personally, I prefer to eat.

Ingredients: Half a carrot, 2 sausages, 2 fresh shiitake mushrooms, a small handful of spinach, a small handful of bean sprouts, Korean hot sauce.

1. Vegetables and other raw materials are ready to be washed and drained, 2. Cut the mushrooms and carrots into thin strips and put them in the Le Kui cooking box and heat them in the microwave oven for 3 minutes, 3. The sausages are also cut into thin strips, spinach and bean sprouts are also placed in the Le Kui cooking box and microwaved for 3 minutes, 4. The well-maintained stone pot is brushed with oil in the stone pot with a brush, 5. Spread the cooked rice, 6. The hot dishes are evenly stacked on the rice, 7. Fry a poached egg in another pot, and then trim off the corners, 8. Spread the poached egg on the dish, 9. Put the stone pot on the stove, turn on medium-low heat and cook slowly, hear"Zizi"Cook for an extra 4-5 minutes, then turn off the heat and mix it with Korean hot sauce when you can eat.

Some people like to eat and some don't like to eat, this all depends on personal taste, you can go and eat their bibimbap, it tastes very good.

Rice sausage, also called Sun Dai (Korean pronunciation).

Korean barbecue. Steamed chicken with vermicelli inside, sweet

Needless to say, fried chicken

Potato soup, etc. . .

Ingredients: 300 grams of rice.

Excipients: eggs, enoki mushrooms, spinach, carrots, cucumbers 50 grams, shiitake mushrooms 30 grams, salt 2 grams, sesame oil 5 ml.

15 grams of Korean hot sauce.

Preparation of bibimbap.

Wash all the vegetables.

Cut the spinach into sections, remove the roots of enoki mushrooms, shred shiitake mushrooms, cucumbers and carrots in a spare pot and boil water, put a little salt in the water, after the water boils, put the shiitake mushrooms, spinach and enoki mushrooms into the pot and blanch, remove and drain.

Put a little oil in the pan, when the oil is hot, put in an onion ring, beat in an egg, fry the seven-ripe omelette shredded carrots, and fry them with the oil left over from the fried eggs.

Take a heat-resistant iron pot and brush it with a layer of sesame oil.

Add the leftover rice.

Arrange a variety of vegetables in.

Top with poached eggs.

Put it on the fire and bake for 7 minutes, wait until all the rice and vegetables in the pot are hot, then turn off the heat, and when eating, add the hot sauce and mix well.

The sauce is not actually sold, the general practice is to directly put the chili sauce, if you think it is not very delicious, you can add some Sprite, salt, and other seasonings to process. (I've always used this brand of Korean chili paste.) If you can't find Korean chili sauce, I suggest you look for the Chinese "lad" brand.

It should be sold in major supermarkets.

This really delicious thing is the same as a treasure, how can it be leaked to you, I went to Shi Shangjia Stone Pot Mixed Restaurant last time and asked the boss how to adjust this sauce, and the boss of the other people didn't bird me.

Bibimbap sauce.

50g Korean chili paste, 1 tbsp light soy sauce, 30g miso, 1 tsp ginger juice, 1 tsp garlic paste, 1 tbsp sesame oil, 1 tbsp cooked white sesame seeds.

Method: Mix all the ingredients and mix well.

Uses: It can also be used as a sauce for roast meat and vegetable leaves.

Ingredients: 200 grams of Korean chili paste, 150 grams of minced meat, 1 pear, 30 grams of salad oil, 30 grams of cooked sesame seeds, 20 grams of honey.

Minced meat seasoning: 10 grams of soy sauce, a little cooking wine, 15 grams of minced garlic, 15 grams of minced green onions, 20 grams of sesame oil.

The steps are as follows:

1. When preparing minced meat, be sure to chop some pieces.

2. Chop the shallots and garlic (5 cloves) into fine pieces.

3. Put all the seasoning of the minced meat into the minced meat and stir well.

4. Peel and core the pear and beat it into a pear pulp.

5. Prepare Korean-style hot sauce and cooked sesame seeds.

6. Heat the pan and add salad oil to fry the minced meat and change color.

7. Pour in the chili sauce and stir-fry until fragrant.

8. Pour in the pear pulp and stir well, boil over medium-low heat until thick, and turn off the heat.

9. When it is warm, add sesame seeds and honey and mix well.

10. The prepared seasoned chili sauce tastes better when used for bibimbap than the unseasoned chili sauce.

Busan restaurant (Raffles City).

Aliases: Pankoo

Busan Restaurant (Dragon Dream).

Aliases: Pankoo

Korean-style charcoal barbecue (Ganghui store).

This is a Korean restaurant.

Hanbu Xuan Korean Barbecue (Siping Road Store).

Busan Restaurant (Jangyang-ro store).

Aliases: Pankoo

Seoul Korean BBQ (Xuhui store).

Changbaishan Korean barbecue restaurant (Wuchuan main store).

Quanjincheng (Yangpu store).

Let's go to Ajisen Ramen, there are many kinds of bibimbap and soaking rice, which are very distinctive.

I think egg porridge.

Best eaten lol.

Here's how to do it

Why don't you do it yourself someday?