Ingredients: rice, sesame oil, minced meat, eggs, cold tender bean sprouts and vegetables, fried bracken, shredded carrots and minced meat.

Teach you to make bibimbap, how to make bibimbap delicious.

1. Prepare steamed white rice, and then prepare mixed vegetables.

2. Fry the egg only on one side, so that the yolk is complete and the surface is condensed, so that it can be separated from the egg white without breaking. Prepare two tender egg yolks.

3. Before the rice is put into the stone pot, coat a layer of sesame oil on the bottom and edge of the stone pot to prevent the rice from sticking to the pot and increase the oil flavor.

4. Prepare a small bowl of light soup to accompany the meal, and mix it when the meal is dry; Prepare a small dish of Chili sauce and mix it properly to improve the taste.

5. Put the rice into the stone pot, spread the mixed vegetables, minced meat and eggs on the surface in a fan shape, and serve when the sesame oil sizzles after heating. At this time, the fragrance is overflowing, and you can mix it with chopsticks, and the visual effect is colorful. When they are in hot contact with stone pots, your taste pleasure will increase.

Food preparation

Ingredients: buckwheat noodles 40%, starch 60%, beef, seasonal vegetables, apples, onions, carrots, etc. Pepper noodles, sesame oil, sesame seeds, garlic paste, refined salt, monosodium glutamate, edible alkali, vinegar, soy sauce, etc.

Production steps

1. Cut beef into large pieces, soak it in cold water, put it in a cold water pot, boil it over high fire, skim off the floating blood foam on the surface, and then add soy sauce and refined salt. At this time, you can stew on low heat.

2. Put the onion and carrot into a special small cloth bag and put it into the pot. After the beef is completely stewed, take it out and put it on the chopping board. After cooling, cut it into small pieces.

3. Filter the beef soup a little and put it in a container for later use.

4. Mix buckwheat noodles and starch in a mixing basin according to a certain proportion, scald them into slightly hard noodles with boiling water, add appropriate amount of alkali, knead them evenly, fold them into iced cold noodles, put them into a special extrusion cylinder, quickly press them into noodles, and then cook them in a boiling water pot.

After the noodles are cooked, put them in cold water to cool, or blow them with an electric fan, and then put them in a bowl and serve them on the table.

6. Put seasonal vegetables such as spicy cabbage and four or five slices of cooked beef on noodles, pour garlic and spicy sauce (garlic paste, dried Chili noodles and water are mixed into paste), then add fruit slices and shredded eggs, and finally pour beef soup, sprinkle cooked sesame seeds and sesame oil.

Food preparation

Pineapple pieces, shredded cucumber, beef sauce, cold noodles (available in supermarket). Pickles and special noodle sauce. Raw material picture

Production steps

1, copy the cold noodles bought from the supermarket in boiling water for one minute, take them out, filter them with cold water and put them into the prepared noodle juice.

2. Then, add various seasonings in turn, including pineapple pieces, beef slices with sauce, pickles, cucumber strips and coriander. In addition, in order to increase nutrition, you can also add a small amount of sesame seeds and boiled eggs.

Matters needing attention

One of the three elements-soup, ice water, some sour rice vinegar, a few drops of soy sauce (not much), salt, sugar, vegetarian food, a little Jiang Mo, minced garlic, coriander and shredded cucumber-are all essential ingredients!

You can also add pear slices, shredded apples, pineapples and shredded carrots according to your personal preference. Delicious and beautiful! (It is highly recommended that the specialty fruit in Northeast China-Apple pear is also called pear apple)

This is a clear soup, and the broth is a clear soup in which ice water is replaced with beef bones or beef; The standard of good soup is: sour and sweet, cool and refreshing, never tired of drinking. After the soup is finished, add some ice.

Food preparation

Ingredients: 60 grams of green tea noodles (dry), 2 grams of green tea powder, 400 grams of Korean cold noodle soup and 5 grams of raspberries. Green tea cold noodles

Seasoning: cold noodle soup (about 4 liters of water), 8 liters of water, 800 grams of miscellaneous bones, 800 grams of miscellaneous meat, 500 grams of beef breast (lean meat), 250 grams of radish, 50 grams of pear 135, 50 grams of onion, 40 grams of garlic, 2 grams of pepper, 2 grams of dried pepper and ginger135.

Production steps

1. Soak the raw materials of cold noodle soup, such as miscellaneous bones, miscellaneous meat, beef brisket, etc. in clear water for about 4 hours, and change the water for 3 to 5 times to remove blood. Rinse with water after scalding with boiling water.

2. Cook 1 and other ingredients with a low fire of 75 degrees Celsius for about 6 hours, then filter the soup with gauze, and then put it in the freezer until a slight frost can be seen.

3. Take 400g cold noodle soup, add green tea powder, and add the cooked green tea noodles and salted seeds into the soup.

Folding Korean cold noodles

Food preparation

Ingredients: 350g cold noodles, 200g beef (steak).

Accessories: green onion 1 root, 4 cloves of garlic, half of onion, radish 100g, half of cucumber, pear 1/3 and 2 eggs.

Seasoning: Chili powder 1/2, 6 cups of cold boiled water, half a spoonful of salt.

Production steps

1. When cooking beef, add onion, garlic and scallion, and continue cooking for 30 minutes. After the beef is cooked, it is cooled and sliced as meat in cold noodles.

2. After the soup is cooled in the refrigerator, the oil will condense on the top layer and scrape off all the oil on the top layer.

3. After the eggs are cooked, cut them in half. After the water is boiled, add the noodles. Stir the noodles with chopsticks, heat them evenly and cook for 1~2 minutes.

4. When the water is full, pour half a cup of cold water, which will make the noodles strong. Rinse the noodles with cold water until the satiety disappears. Take it out and put it in a bowl, pour in the cool broth, and then add the sliced meat, cucumber, radish and eggs.

Fold Pyongyang cold noodles

Food preparation

200 grams of buckwheat noodles, 60 grams of beef, 20 grams of pork, 20 grams of chicken, 50 grams of pickles, 50 grams of cucumber, appropriate amount of radish pickle soup, 50 grams of pear, 20 grams of soy sauce, 5 grams of refined salt, 20 grams of soy sauce, 5 grams of shredded eggs, 5 grams of shredded onion, 5 grams of minced garlic, 0 grams of Japanese cold noodles 65438+ Chili noodles, and 3 grams of mustard and pepper.

Production steps

1, with 5% salt water and buckwheat noodles, pressed into noodles for later use.

2. Boil beef, pork and chicken with water. When the meat is cooked, take it out, filter the soup with a sieve and let it cool. Here, add radish and pickle soup. (Radish pickle soup is probably 1/3 broth)

3. Slice the cooked beef and pork, shred the chicken, add soy sauce, pepper noodles, pepper noodles, onions and garlic and mix well.

4. After slicing cucumber, add salt, pepper noodles, onion, garlic and vinegar and mix well. Peel the pear and slice it for later use. Spicy cabbage is cut into 2 cm wide.

5. After the cold noodles are served, add spicy cabbage, beef, pork, chicken, cucumber, pear, shredded eggs and pepper, and finally pour cold noodle soup. When eating, you can add some vinegar, soy sauce, mustard and Chili noodles to taste.

Ingredients: rice, eggs, high-quality raw beef, radish, lettuce, mushrooms, cucumbers, radishes, carrots, zucchini, Flammulina velutipes, cooked beef and pine nuts.

Seasoning: bibimbap sauce.

Exercise:

1. Wash and shred all vegetables, and shred raw and cooked beef for later use.

2. Put the wok on the fire, add the cooked rice, evenly code the shredded vegetables and shredded pork on the rice, and finally release the shredded vegetables, beat 1 eggs and sprinkle a little pine nuts.

3. Mix the rice, vegetables, meat and eggs while they are hot, and serve.

Gourmet: Korean food

Practice: Steamed vegetables

Taste: home-cooked taste

The practice of bibimbap with stone pot

Ingredients used:

Rice, bracken, spinach, carrots, bean sprouts, eggs.

First, prepare rice: a few drops of rice and peanut oil, a spoonful of salt.

Exercise:

1. After washing the rice, add salt and oil, soak it for more than an hour, and steam it in an electric cooker for later use.

2. Soak the dried bracken in cold water for about half an hour, and steam it in Adi pot.

3. blanch spinach and bean sprouts with boiling water.

4. Brush sesame oil with a brush in a stone pot, heat it and add rice.

5. fry the eggs in the pot until they are half cooked and the yolk is slightly condensed. Put it aside.

6. When the rice in the stone pot sizzles, add all kinds of vegetables, Korean hot sauce and eggs and mix well.

PS:

I think the most important thing is that the rice should be fragrant. The rice with oil and salt is very delicious, just like what we eat in Korean restaurants. The rice grains are crystal clear, and the rice tastes tough. Choose vegetables according to your preference.

Exercise:

1. Prepare steamed white rice, and then prepare mixed vegetables. They are cold tender bean sprouts and vegetables, fried bracken, shredded carrots and fried minced meat (the variety of meat can be selected according to your own preferences, and seafood will have more unexpected effects).

2. Fry the egg only on one side, so that the yolk is complete and the surface is condensed, so that it can be separated from the egg white without breaking. Prepare two tender egg yolks.

3. Before the rice is put into the stone pot, coat a layer of sesame oil on the bottom and edge of the stone pot to prevent the rice from sticking to the pot and increase the oil flavor.

4. Prepare a small bowl of light soup to accompany the meal, and mix it when the meal is dry; Prepare a small dish of Chili sauce and mix it properly to improve the taste.

5. Put the rice into the stone pot, spread the mixed vegetables, minced meat and eggs on the surface in a fan shape, and serve when the sesame oil sizzles after heating. At this time, the fragrance is overflowing, and you can mix it with chopsticks, and the visual effect is colorful. When they are in hot contact with stone pots, your taste pleasure will increase.

Rice and vegetables are put in a clay pot, and then baked until there is a layer of crispy rice at the bottom of the pot, which is fragrant and attractive. Bibimbap, also known as "stone bowl bibimbap", is a unique rice dish in Korea.

It originated in Gwangju, South Korea, and later evolved into a representative food of South Korea. It is said that Gwangju's bibimbap is famous because it was once a tribute to China in the Korean era. At that time, under the hand-picked by Emperor China, it was difficult to spread widely.

When we talk about bibimbap, we can't help mentioning bibimbap with food and rice. Although this stone pot is called "stone pot", it is made of pottery. Thick black pottery pots can be boiled directly in the stove, and the heat preservation effect is amazing. People who chew slowly can enjoy it with peace of mind and don't have to worry about the food getting cold. What is in the famous bibimbap? The answer is not novel and special, mainly rice, meat, eggs, as well as soybean sprouts, mushrooms and various wild vegetables. The variety of vegetables is not necessarily, and it can be prepared with the most delicious seasonal vegetables in the season.

As for the cooking method, it is not difficult to say, but there are two different ways to do it. One is to put all the ingredients in a stone pot beautifully, and then take the stone pot to the stove to bake until there is a thin crust at the bottom of the pot. The other is to barbecue the stone pot until it boils, and then add rice and dishes.

After serving, you can add Chili sauce according to your personal taste. After adding Chili sauce, the original light bibimbap became rich and fragrant, and the taste became rich and varied. Before eating, stir all the rice, vegetables and sauces evenly with a long-handled shallow iron spoon from Korea at high temperature. When stirred, the stone pot will sizzle, and the taste of rice, vegetables and sauces will also drift away with the hot air.

At this time, the dishes in the stone pot have shown colorful and rotten colors. Under the temptation of color, aroma and taste at the same time, rice often drools before entering the mouth. When savoring it carefully, the special rice crust releases mild spicy taste and slight sweetness in the mouth, and the taste and flavor are excellent. Bibimbap is not only a representative diet in Korea, but also a symbol of love in Korea now. Couples go to the restaurant to order bibimbap, and men should first stir bibimbap for their girlfriends; If his girlfriend can't eat all the food, the man has to eat the rest of the food completely to show his love for his girlfriend.