Bibimbap, a favorite for the whole family, is worth collecting

1. Pork belly stewed pork rice

1 Materials

1 piece of pork belly, half a purple onion, 3 fresh shiitake mushrooms

Rice, 1 rape, green onion, ginger, garlic, salt, chicken essence

Rock sugar, oyster sauce, eggs, salad oil

1 black sesame seed, dark soy sauce, rice wine, braised pork stock

2 Procedure

Purple onion Fresh shiitake mushrooms cut into cubes, rape pick up and wash, blanch with water and take out to cool, boil the eggs and peel them, and simmer the rice in advance for later use.

Cut the pork belly into strips with the thickness of the index finger, add a little salad oil to the hot pot, pour in the cut pork belly and stir-fry the oil over low heat, scoop out some excess oil, add green onions, ginger and garlic, rice wine, oyster sauce, purple onion, and fresh mushrooms to stir-fry until fragrant, then add 1 tablespoon of salt, 1 tablespoon of chicken essence, a few grains of rock sugar, 1 tablespoon of pepper, stir-fry evenly to taste, add an appropriate amount of water to 1 spoon of dark soy sauce to adjust the color. Finally, add the prepared braised pork packet and boiled eggs, and simmer for 30 minutes.

When the time is up, turn on the high heat to collect the soup until it is slightly thicker, turn off the heat, put the stewed rice into a slightly larger plate, the rape is stacked on the side of the plate, the eggs in the pot are fished out and cut into two petals, and they are also stacked on the other side of the plate, and then scoop an appropriate amount of braised meat with a hand spoon and pour it on the side of the rice, sprinkle a little black sesame seeds to decorate, and you can serve it to eat.

2. Curry chicken rice

1 Materials

1 piece of boneless chicken thigh and half a purple onion

Half a carrot and half a potato and rice

Curry powder, pepper, salt, chicken essence, cooking wine

Oyster sauce, light soy sauce, green onion, ginger, garlic, chives, salad oil

2 Procedure

Purple onions, carrots, potatoes cut into cubes, and rice simmered in advance.

Cut the chicken thighs into medium pieces, add 2 tablespoons of salad oil to the hot pot, add the chopped chicken thighs and stir-fry the water, add the green onions, ginger, garlic, pepper, oyster sauce and light soy sauce, stir-fry a few times, then add 1 tablespoon of salt, 1 tablespoon of chicken essence, 1 tablespoon of cooking wine, 1 tablespoon of curry powder, add an appropriate amount of water, then add the diced potatoes and carrots, cover the pot and simmer for 15 minutes.

When the time is up, turn on the high heat to reduce the soup, and sprinkle in the chives when it is slightly thicker. Then put the rice on a plate and scoop the appropriate amount of chicken curry over the rice.

3. Family version of roast bibimbap

1 Materials

2 chicken breasts, cucumbers, lettuce, green beans, corn kernels

Salt, chicken essence, cooking wine, Orleans marinade, sugar

Pepper, light soy sauce, oyster sauce, paprika, allspice

Eggs, corn starch, cumin powder, cumin pepper and salt noodles

Black pepper sauce Salad oil Rice

2 Procedure

Slice the lettuce, dice the cucumber, (green beans and corn) blanch it with water and cool it slightly, put the cucumbers, green beans and corn kernels into a bowl, add a little salt and oil to grasp and mix evenly and set aside, and the rice is simmered in advance.

Slice the chicken breast into slightly thicker slices, put it in a basin, add salt, chicken essence, pepper, sugar, oyster sauce, light soy sauce, five-spice powder, chili powder, cumin powder, corn starch, and then beat in the eggs, add 2 tablespoons of salad oil, mix well with your hands, cover with plastic wrap and marinate for 2 hours.

Turn on the fire and put it in a frying pan at home, pour in an appropriate amount of salad oil, put the marinated chicken breast evenly in the pan, fry it over low heat until golden brown below, turn it over and fry the other side again, until it is golden and crispy, take it out, and cut it into small cubes with a knife.

Put half a bowl of rice in a large bowl, add the prepared ingredients, sprinkle with a little shredded lettuce, then spread the sliced chicken breast on top, sprinkle with a little cumin pepper and salt noodles, squeeze in the black pepper sauce, and serve.