Homemade Bibimbap

Homemade Bibimbap

1. Prepare ingredients: 8g seaweed, 5g light dried shrimp skin, 5g sesame.

PS: When choosing seaweed, it is best to choose seaweed without sand that can be eaten directly. Look at the ingredient list again and choose not to add additional salt. There is no salt in this bibimbap, and it's mainly seasoned with shrimp skins.

2. Tear the seaweed by hand for easy mixing.

3. Then put the seaweed in the mixing cup.

4. Use a blender to stir the seaweed into finely minced pieces.

5. It's probably enough to stir it to this level.

PS: If you give it to a baby, you can directly mix the seaweed, dried shrimp skin and sesame seeds into a powder, which is convenient for the baby to chew.

6. Put the shrimp skins into the mixing cup.

PS: I used unsalted, light-dried wild shrimp skins. No extra salt was added during processing, so I didn't soak them in warm water in advance.

7. Use a blender to stir the shrimp skins into crumbles.

8. Stir the dried shrimp skins and pour into a small bowl.

PS: Shrimp skin is the calcium supplement of this bibimbap. When processing, the degree of mixing is determined according to the baby's age.

9. When the pan is hot, add sesame seeds and sauté until fragrant. Sesame seeds are fragrant, so pour sesame seeds and stir fry first. If it is raw sesame seeds, it needs to be fry first; if it is cooked sesame seeds, it needs to be fry until the aroma is released.

PS: When frying the bibimbap, I have tried both methods of adding oil and not adding oil. If you add oil, the prepared bibimbap will taste more fragrant, but it is easy to oxidize when stored, resulting in a hala taste.

But it's okay to feed the baby without fuel, and the storage time will be longer, about two weeks.

10. Then pour the shredded shrimp skin into the pot and stir fry for 1 minute.

PS: If you have soaked the shrimp skin in advance in order to remove the salty taste, you need to fry the shrimp skin first~

11. Finally, pour the seaweed into the pot.

12. Continue to stir-fry for about 3 minutes, and stir-fry all the ingredients until fragrant.

PS: Because the heat is different, the time for stir-frying may be different. It may be stir-fried until it has a fragrance. When all the ingredients are cooked and dried, you can turn off the heat and cook it out. Don't stir-fry.

13. After the bibimbap is fried, it is placed in an airtight tank for storage. Store it in a dry place, don't let it get damp, it will not taste good if it gets damp. It should be stored for about two weeks.

Tips:

When frying the ingredients, be sure to reduce the fire to a low fire all the way. When the fire is high, it will be easy to fry and the taste will change.
Seaweed and dried shrimp skins are not easy to chew, so you can use a blender to mix them up. If you give it to a younger baby, you can mix seaweed, dried shrimp skin and sesame seeds into a powder, but you must eat it as soon as possible~