Bibimbap(shi guo ban fan )

Method of rice dressing in stone pot:

Raw materials for making stone pot bibimbap:

Rice, sesame oil, minced meat, eggs, cold bean sprouts and vegetables, fried fern, shredded carrot, fried minced meat.

Steps for making bibimbap in stone pot:

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

2. Only fry one side of the egg, so that the yolk is complete and the surface is condensed, so that it is separated from the egg white without breaking. Prepare two tender yolks.

3. Before putting the rice into the stone pot, apply a layer of sesame oil on the bottom and edge of the stone pot. Its function is not to make the rice stick to the pot, but also to add oil flavor.

4. Prepare a small bowl of light soup to accompany the meal. When you feel that the rice is dry, you can mix it in. Prepare a small plate of chili sauce. After mixing in the right amount, it will improve the taste.

5. After putting rice into the stone pot, lay the vegetables, minced meat and eggs on the surface in a fan shape. After heating, when the sesame oil is sizzling, you can stir them with chopsticks to make them mix. The visual effect is colorful. In their hot contact with the stone pot, you can increase your taste quickly

Bibimbap

"Shiguo bibimbap", also known as "Korean bibimbap" and "Shiwan bibimbap", is a unique rice dish in Korean Peninsula and Northeast China, such as Heilongjiang, Jilin and Liaoning. Its birthplace is South Korea's quanluo North Road, and later evolved into the representative food of the Korean Peninsula. It is one of the three famous dishes on the Korean Peninsula (Pyongyang cold noodles, Kaicheng soup and rice, Quanzhou bibimbap).

The stone pot bibimbap in Quanzhou of South Korea is well-known, which contains the principle of "five elements, five viscera and five colors". Put rice and dishes in the stone pot, and then bake to the bottom of the pot, which is fragrant and attractive. The stone pot is made of pottery, and the thick black pottery pot can be directly cooked in the stove, and the heat preservation effect is good. People who chew and swallow slowly can enjoy it without fear of the food getting cold. The main ingredients of bibimbap in stone pot are rice, meat, eggs, soybean sprouts, mushrooms and all kinds of wild vegetables. There is no definite type of vegetables. Just use the season vegetables that are most suitable for the season.

background

The stone pot bibimbap first appeared in the book Shi Yi Quan Shu in the period of the Korean kingdom, with the names of "Gu Dong Fan" and "Mi Dong Fan", and detailed cooking methods, as well as the same things as today's stone pot.

School of bibimbap: bibimbap is most famous for "Quanzhou bibimbap" and "Jinzhou bibimbap". Quanzhou bibimbap uses Chunchang glutinous rice chili sauce from Quanzhou, which is of high quality. In the mid-1980s, Quanzhou bibimbap was cooked with broth of stewed chicken or beef tenderloin. The rice needs to be a little hard to taste good. The tableware is made of brass.

In Qingshang Road, there is Jinzhou bibimbap. Jinzhou bibimbap means that the whole family and relatives gather at the ancestral home to worship their ancestors, then put the mountain vegetables as sacrifices in a big bowl, mix them well, and then divide them into small bowls for everyone to eat. Jinzhou bibimbap is characterized by seafood (clam) soup. Materials are mung bean sprouts, boxing vegetables, mountain vegetables, Platycodon grandiflorum, raw beef slices, chili sauce, sesame salt, sesame oil, cold powder, etc. Jinzhou bibimbap is not cooked with broth, but served with broth. There are many authentic ingredients for Quanzhou bibimbap, including soybean sprouts, cold powder, chili sauce, raw beef slices, sesame oil, eggs , sesame salt, garlic, black pepper powder, spinach, Platycodon grandiflorum, boxing vegetables, pine fungus, Lentinus edodes, mung bean sprouts, radish, kelp, pumpkin, cucumber, celery, red radish, onion, chrysanthemum, lettuce, leek, walnut, pine nut, gingko, chestnut, laver, etc.

variety of dishes

Stone pot bibimbap, also known as stone bowl bibimbap, is a unique Korean rice dish. It is the representative food of Korea and has a high popularity among customers in Asia.

The stone pot is made of pottery. The thick black pottery pot can be cooked directly on the stove, and the heat preservation effect is good. People who chew slowly can enjoy it at ease, and they don't have to worry about the food getting cold. The main ingredients of bibimbap are rice, meat, eggs, soybean sprouts, mushrooms and various kinds of wild vegetables. There is no definite type of vegetables, so it can be prepared by using the season vegetables that are most suitable for the season.

Cooking is not difficult, but there are two different ways. One is to put all the ingredients into the stone pot, and then put the stone pot on the stove to bake until there is a thin layer at the bottom of the pot. The other is to roast the stone pot until it is hot, and then add rice and dishes.

cooking

Practice 1

Bibimbap in stone pot

Ingredients: half carrot, 2 sausage, 2 fresh mushrooms, a handful of spinach, a handful of bean sprouts, an egg, 2 spoons of Korean chili sauce

Method:

1. Vegetables and other raw materials are ready to be washed and drained,

2. Cut the mushrooms and carrots into shreds and put them in the okui cooking box. Heat them in the microwave oven for 3 minutes,

3. Sausages are also cut into shreds. Spinach and bean sprouts are put in the okui cooking box and heated in the microwave for 3 minutes,

4. After maintenance, oil the stone pot with a brush,

5. Spread it with cooked rice,

6. Put the hot dishes on the rice evenly,

7. Fry a poached egg in another pot, and then trim the corners,

8. Spread the poached eggs on the vegetables,

9. Put the stone pot on the stove, open a small fire and cook it slowly. When you hear the "Zizi" sound, cook it for 4-5 minutes. Then turn off the fire and mix it with Korean chili sauce.

Tips:

1. If you don't have a cooking box, you can fry it in a pan. Anyway, the vegetables on it need to be cooked. You can use whatever you like,

2. The stone pot must be oiled. Otherwise, there will be no pot. If there is more oil, it will be OK,

3. The heated stone pot is very hot. When you take it, you must use insulated gloves or other things to avoid scalding.

Stone pot maintenance skills:

The stone pot you bought must be maintained, otherwise it is easy to crack when heated.

1. First, soak the stone pot with rice washing water. The stone pot should be completely immersed in water for 2 days;

2. The soaked stone pot will continue to soak in brine for two days, and the stone pot will also be completely immersed in brine, just add a few spoonfuls of salt;

3. Take out the stone pot wash, completely dry, pay attention to completely dry Oh, after drying is such a white;

4. Then oil the stone pot inside and outside;

5. Put it in the oven, bake at 150 ℃ for 20 minutes, repeat twice, then the stone pot will be well maintained;

If you don't have an oven, it's said that it's OK to heat it slowly with a small fire. It's the safest thing to heat a stone pot in an oven. If you don't have an oven, it's recommended that you cook porridge first after maintenance. This is good for a stone pot. Anyway, a well maintained stone pot will become very smooth. If you use it in the future, you should also pay attention to that if the water in the stone pot is not dry, don't heat it on the fire. After eating, the stone pot should be soaked and washed after natural cooling. Don't open the fire when you use it in the future.

Practice 2

Raw material of bibimbap in stone pot: Rice

Ingredients: Flammulina velutipes, carrots, vegetables, zucchini, bracken, beef slices, eggs

Ingredients of bibimbap in stone pot: big sauce, garlic sauce

Method of bibimbap in stone pot:

1. Prepare raw materials: Flammulina velutipes, carrots, green vegetables, zucchini, bracken, sliced beef, rice, eggs, of course, stone pot, Korean sauce and garlic sauce;

2. Blanch all the above vegetables and stir fry the beef slices;

3. Brush a layer of oil on the inner wall of the stone pot, fill with the remaining rice, then spread the above dishes on the rice in a fan shape, fry a poached egg (not too cooked, the egg white can be slightly solidified) on it, and then sprinkle some sesame seeds;

4. Put the pot on the stove and heat it with medium heat. Turn it to low heat when you hear the sound. Turn off the fire in less than one minute.

5. The stone pot bibimbap is ready. When eating, mix the sauce, vegetables and rice well.

reminder:

After the pot bibimbap is on the table, you can add chili sauce according to your own taste. Before eating, you need to use the Korean long handled shallow iron spoon to stir the rice, vegetables and sauces at a high temperature. When stirring, the stone pot will make a Zizi sound, and the taste of rice, vegetables and sauces will disperse with the steaming heat.

Practice 3

Materials used

1 bowl of rice

accessories

1 small piece of beef

1 egg

1 carrot

1 cucumber

Flammulina velutipes 1

1 bean sprout

Seasoning

1 / 2 tsp salt

Cooking wine 1 / 2 tsp

Starch 1 / 2 tsp

Korean chili sauce 1 Pack

1 / 2 tsp sugar

1 / 2 tsp sesame oil

2 tbsp vegetable oil

Chinese PinYin : Shi Guo Ban Fan