Bibimbap (rice Cooker Version)
1.
Prepare the ingredients. Cut the rutabaga, carrot and onion into thin strips, and slice the sausage.
2.
Rice cooker to cook rice (the best choice for rice is long-grain rice, the water used to cook the rice is less than usual, so that the cooked rice will not be too sticky)
3.
Pour less oil in the pan and separate the prepared dishes into light stir fry (you must stir fry separately, light stir fry just about one minute). Fry the sausages in another pan, pour the poached egg whites in a hot pan to fry them and set them aside.
4.
Cook the white rice in the rice cooker to keep it warm, and pour the fried dishes into the egg like the picture in the middle.
5.
Turn the heat preservation state of the rice cooker to the button for cooking rice.
6.
Wait for about 10 minutes, and you will hear a "chicking" sound from the rice at the bottom of the pot.
7.
Open the lid and add black pepper.
8.
After adding black pepper, stir the ingredients with the heat from the pot. The eggs are mashed apart.
9.
There is a small cook that can't be spicy, but the spicy ones will taste better with Korean chili sauce. The convenient and fast rice cooker version of Bibimbap will make your mouth fragrant!
Tips:
When the ingredients are in the pot, press the cooking button. Don't worry, you will hear the chick after about 10 minutes. You must use the firepower of this chick to make the rice more fragrant. .
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