1, material:
1 cup of rice, 1 cup of glutinous rice, half a carrot, 1 sausage, right amount of
1, material:
1 cup of rice, 1 cup of glutinous rice, half a carrot, 1 sausage, right amount of green beans, 1 egg, half a slice of laver, 6 garlic, right amount of salt, right amount of chicken essence, right amount of soy sauce and right amount of edible oil.
2. Practice:
(1) 1 cup of rice and 1 cup of glutinous rice are washed, and the ratio of water to rice is 1. 1: 1 ratio, cooked in advance.
Add a proper amount of glutinous rice (the amount of glutinous rice can also be adjusted to 1: 2), and the rice will be more elastic and delicious than the simple rice. Less water is better than more, otherwise it will stick.
(2) Dice garlic, sausage and carrot for later use.
(3) Blanch the green beans with fire for 2 minutes, and then drain them for later use.
Blanched green beans can be added with a little oil and salt to keep green and improve the taste.
(4) After the laver is cut into small pieces, stir fry with warm oil and low fire for 2 minutes, and add a little salt to stir fry. Stir-fried laver has a little green luster, tastes like seaweed and is crisp.
Just use a small fire, or it will explode easily.
Crispy laver is the key to delicious laver bibimbap. If you use seaweed, you can try it.
(5) Bring the wok to a low heat and add a proper amount of oil. After the eggs are scattered, add them and stir them quickly with chopsticks to make the eggs fine and stereotyped.
Small fire and quick stirring are the key to fine grinding.
(6) Add an appropriate amount of oil to the wok, stir-fry diced garlic and diced sausage at the same time, and stir-fry until the diced garlic begins to turn yellow.
Don't fry garlic. A little brown diced garlic is also the key to delicious bibimbap.
(7) Add diced carrots and green beans and stir-fry until diced carrots are broken.
(8) Add eggs and stir-fry for a while, add 1 tablespoon soy sauce, and season with salt and chicken essence.
(9) Finally, add the prepared rice and laver and mix well.
Glutinous rice can be put in the refrigerator one night in advance to make fried rice, and the particles will be more distinct.