Chinese Food
Korean bibimbap double meal on the rest day
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I'm chasing Korean dramas and scooping the mixed Korean bibimbap with a spoon. I'll let you experience the exotic feelings of the protagonists I love Korean bibimbap more than stone pot bibimbap. Although stone pot bibimbap has delicious pot, Korean bibimbap is more convenient and faster. As long as the rice is hot and other side dishes are cold, there is no problem ~ so it is more suitable for lazy people. For example, I^
Cooking ingredients
Cooking Steps
Step1:Wash the bean sprouts, spinach and Lentinus edodes. Add water. Cut the spinach into sections. Shred the Lentinus edodes. Set aside.
Step2:Cut sausages, cucumbers, pickles and carrots. Cut ferns. Slice zucchini.
Step3:Add a little oil to the pot. Stir fry the fern, zucchini and carrot in the frying pan. In order to save time, I put three kinds of ingredients in the same pot and stir fry them together. Then I put them out for use. Do not mix the three ingredients in the process.
Step4:Put a little oil in the pot after it is hot. Kowtow 2 eggs. Then light the fire. Cover the pot. Simmer for a while. Take it out for standby.
Step5:All the ingredients are ready. Rice is laid on the bottom layer. According to the color, all the ingredients are coded on the rice. Finally, don't forget to scoop up a few spoonfuls of hot sauce.
Step6:In order to make it easy for you to see the ingredients, I put the fried egg last. If you don't like eggs, you can keep them.
Cooking tips:1. Korean hot sauce is sticky. It is suggested to add a little water to make it. It tastes better. 2. Add a little salt and cooking oil to green leafy vegetables when they are watered. This will keep the vegetables fresh and green without turning yellow. 3. I made this for two. If you can't finish it, you can cut it in half. Everyone's taste is different. Put more chili sauce on the heavy mouth and less on the light mouth. There are skills in making delicious dishes.
