Is bibimbap sticky rice, and what is in it

Bibimbap, a bowl of rice with eight kinds of side dishes, is enjoyable to eat.

Bibimbap is to put rice, vegetables and meat and other dishes in the stone pot, and then bake until there is a layer of pot at the bottom of the pot, and the stone pot bibimbap is fragrant and attractive, and the core of the stone pot bibimbap is the sauce, which is the soul seasoning in the bibimbap, hot sauce. The spicy sauce can be used for bibimbap, bibimbap, fried rice cakes, and so on. Today, I will teach you how to make bibimbap at home starting with sauce.

Let's start making it, pour 500 grams of water into the pot, and then add 500 grams of syrup. Turn on a high fire and boil, pour 50 grams of glutinous rice flour after boiling, and then turn to low heat to slowly boil it, or first wash the glutinous rice water, and then pour it in after washing, and then you can see that the surface is boiled out of a lot of small bubbles, at this time pour 80 grams of salt, 60 grams of soy powder, pay attention to the use of soy powder, can not be replaced by soybean flour circulating on the Internet, and the taste is different.

Stir it well, pour in another 200 grams of extra fine chili noodles, turn off the heat, and then pour in 500 grams of beer to avoid it from the tank. Here you can also substitute 500 grams of water filtered from boiled malt and stir well. Mix well and let dry for a day.

Wait until the next day to see this hot sauce, and you will see that the sauce is more delicate and thick than when you first made it, and you can put it in a jar and put it in the refrigerator for two to three weeks.

Use this spicy sauce directly to make a stone pot bibimbap, first cut some shredded meat, put a little salt, white pepper, light soy sauce and mix evenly, let them marinate for half an hour, and then prepare the side dishes of bibimbap, bean sprouts, fungus, spinach, carrots, etc.

Boil the water and put some salt, blanch the spinach in the pot, then scoop it up and put it in a bowl, pour minced garlic, sesame oil, and a little salt into the bowl and mix well. Then to process the bean sprouts, also blanch the bean sprouts in the pot, then scoop them up and put them in a bowl, and also put minced garlic, sesame oil, and salt in the bowl with the bean sprouts, stir well and set aside. Then stir the freshly marinated shredded meat.

The remaining unprocessed side dishes are also cooked.

On the other side, pour a little oil into the casserole, and shake the pan so that the oil evenly spreads over the bottom of the pot to make the rice rise. After shaking well, put the rice on the side dishes, and try to pay attention to the color matching of the side dishes, so that it will be more appetizing and colorful. Add another egg yolk and finish with a soul hot sauce.

Place on the stove over medium heat for five minutes. So that the bibimbap is ready. Now that the rainy weather comes, no one can resist this steaming bowl of bibimbap side dishes with nutritious and rich bibimbap, and the important thing is to mix it with homemade Korean hot sauce to bring out the flavor of the ingredients to the extreme.

I hope you enjoy it.

This can be made according to personal taste, and many bibimbaps are usually made of ordinary rice.

I ate so many of them, and they were all made with ordinary rice, without glutinous rice.

There are meats, there are vegetables, there are eggs, and many rich things, as follows:

Korean bibimbap.

Ingredients: 1 bowl of rice, 50 grams of beef.

Accessories: 1 egg, 1 soybean sprout, 6 bracken, half a carrot, 4 spinach, 2 shiitake mushrooms, 1 small handful of enoki mushrooms.

Seasoning: appropriate amount of salt, appropriate amount of sesame oil, 1 tablespoon of sweet and chili sauce, a little black pepper.

Korean bibimbap preparation.

1.Wash and cut spinach, soybean sprouts, bracken, and enoki mushrooms into 4cm long pieces, cut carrots and shiitake mushrooms into 4cm long shreds, and chop the beef for later use.

2.Pour water into the pot and bring to a boil, add the bracken, blanch and drain, then add the spinach and carrot shreds and boil for 1 minute, then remove the water.

3.Pour a little oil into the wok, when the oil is hot, add the soybean sprouts, bracken, enoki mushrooms, shredded carrots and shredded shiitake mushrooms, stir-fry and sprinkle a little salt out of the pan for later use.

4.Pour a little oil into the pan again, add the minced beef and stir-fry after the oil is hot, add a little salt and black pepper and stir-fry before serving, at the same time, add a little oil, beat in the eggs, and make a single-sided boiled omelette for later use.

5.Coat the inside of the stone pot with sesame oil, add cooked rice, then spread the fried shredded vegetables and minced beef on top of the rice, and put the poached eggs in the center until cooked on one side. Heat the stone pot over low heat, turn off the heat when you hear the sizzling sound of the rice, and the rice at the bottom of the pot will form a yellowish pot.

6.When eating, it is served with Korean sweet and spicy sauce and mixed in rice Two classic dishes in Korean dramas: Korean bibimbap + Korean mixed vegetables.

Cooking skills. 1. The vegetables in the bibimbap can be mixed and matched at will.

2. If you don't have a stone pot, you can use a casserole instead.

Menu features. With the popularity of Korean dramas, Korean food has also become popular. The delicious bibimbap is loved by the Hahan people for its healthy and unique way of eating and comprehensive nutrition. The colorful dishes in the stone pot are mixed with hot rice and hot sauce, and the color and flavor are all delicious, and it is really enjoyable to eat a bowl in cold weather.

Bibimbap. Rice (1 serving) as the main ingredient

Seasoning: enoki mushrooms (50 grams), mushrooms (50 grams), green cabbage hearts (50 grams), shredded carrots (50 grams), shallots (2 shalves), fungus (50 grams), spicy cabbage (50 grams), bean sprouts (50 grams), eggs (1 piece), oil A small amount (appropriate amount) Korean hot sauce (appropriate amount), Korean soybean paste (appropriate amount), kitchen utensils: none.

1 Prepare the vegetables, wash and cut them for later use, since it is dinner, choose a vegan meal, no meat. Bean sprouts, enoki mushrooms, mushrooms, fungus, etc. are put in boiling water, and the bean sprouts take a little longer.

2 1 serving of leftover rice, set aside.

3 Korean hot sauce, miso set aside.

4 Wash and dry the casserole and brush with a layer of oil.

5 Spread the rice evenly on the bottom of the casserole.

6 Spread the vegetables on top of the rice in a fan shape.

7 Fry a soft-boiled egg.

8 Place the fried eggs on top of the vegetables and heat the casserole over medium-low heat. After a few minutes, you can hear the sizzling sound and smell the burnt aroma of the rice.

9 Carefully place the casserole on the rack and add a spoonful of Korean hot sauce and one spoonful of miso instead.

10 Stir while it's hot, and it's ready to eat. In other words, it is better to eat it with a big spoon!

The details are as follows:

1. Dip the kitchen paper in salad oil and apply a layer of oil to the inner wall of the stone pot.

2. Put the leftover rice into the pot and press it slightly to level it.

3. Cut the cucumber into shreds and set aside.

4. Spread an egg into egg skin and shred it for later use.

5. Shred the carrots and fry them in a pan until soft.

6. Fry another egg until it is half cooked.

7. Arrange the ingredients on top of the rice, and finally spread the poached eggs on the top 8. Cover the stone pot with a lid and put it on the gas stove to cook over medium heat, turn off the heat when you smell the aroma of the pot, dig a spoonful of bibimbap sauce, stir it and eat it.

There's meat, there's vegetables, there's eggs, there's a lot of rich stuff.

It is recommended that you go to a restaurant to try it, and you will know it all

Ingredients: pork, cucumber, carrots, rice, eggs, cooking wine, light soy sauce, starch.

1. Cut the pork into strips, add cooking wine, light soy sauce, starch and grasp well.

2. Peel and cut the cucumbers and carrots.

3. Blanch the water.

4. Add a layer of oil to a small casserole.

5. Add the rice.

6. Fry eggs in a pan.

7. Stir-fry the pork in a pot.

8. After stir-frying, arrange all the dishes on top of the rice.

9. Then serve with the salad dressing.

10. Simmer slowly over medium-low heat for 5 minutes.

11. Do a good job.

11. a finished product.

The most important thing for bibimbap is the pot, where rice is put in the stone pot and boiled until there is a layer of pot at the bottom of the pot.

Then spread the prepared dish on top and serve. Mix the dish and rice together when eating.

Casserole can also be used, there are casserole rice in many places in China, in fact, they are all the same principle, that is, the dishes spread on it are different.

Korean cuisine consists of rice, meat, eggs, soybean sprouts, mushrooms, and various wild vegetables.

Bibimbap method:

1 Prepare steamed white rice, and then prepare vegetables to mix with it, which are cold bean sprouts and greens, stir-fried bracken, shredded carrots, and stir-fried minced meat (the variety of meat you can choose according to your preference, and if you use seafood, it will have a more unexpected effect).

2 sides of the fried eggs so that the yolk is intact and the surface is coagulated so that it breaks away from the egg white without breaking. Prepare two tender egg yolks.

Ingredients: Korean-style sweet and chili sauce.

Leftover rice. Carrot.

Enoki mushrooms. Sprouts.

Lentinula edodes. Daylily.

Spinach. Bamboo shoots.

Egg. Preparation of bibimbap.

Wash the ingredients and cut the carrots, shiitake mushrooms and bamboo shoots into thin strips. Heat the oil in a pan, pour in the carrots and shiitake mushrooms and stir-fry, add a pinch of salt.

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Boil water, blanch enoki mushrooms, yellow flowers, bean sprouts, winter bamboo shoots, and spinach respectively, add a little salt and sesame oil and mix well. Spread a thin layer of sesame oil in a stone pot, spread the leftover rice, put the prepared shredded vegetables into it, and put a fried egg on top.

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Heat a stone pot over a fire until it makes a sizzling sound and the rice at the bottom of the pot is slightly charred. Mix with Korean hot sauce and serve.

1. Shred the seaweed and set aside.

2. Slice the mushrooms and zucchini, shred the carrots, and set aside.

3. Blanch the vegetables separately for one minute.

4. Spinach in cold water for later use.

5. Wring out the spinach and cut it into sections.

6. Add the rice to the hot oil.

7. Add Korean hot sauce and stir-fry well.

8. Add shredded seaweed and stir-fry well.

9. Put the rice in a stone pot brushed with oil.

10. Heat over low heat until the pot sizzles.

11. Take out the pot and spread the vegetables.

12. Add seaweed and meat floss in the middle.

13. Put the egg yolk in the center.

Choose high-quality rice and serve it with Korean hot sauce.