1. Soak dried shiitake mushrooms until soft, cut into small cubes; wash the shrimp skin
2. Wash long-grain rice and add 1:1 times the water into the rice cooker to cook, then simmer for 20 minutes; prepare the sauce when cooking, as shown in the picture
3. Put cooking wine, light soy sauce, dark soy sauce, sugar, salt (not needed) in a small bowl, add 80ml of soaked mushrooms and mix
4. Pour oil in a pot to heat, add shiitake mushrooms and dried shrimp skin, stir fry, then pour in the sauce, cook on medium-low heat for 3 minutes, turn off the heat when there is a little soup left
5. Stir the cooked rice and soup evenly
Tips:1. The best choice for rice is long-grain rice, which absorbs less water than ordinary rice, and the cooked rice will not be too sticky.
2. If the taste is light or if you are worried about saltiness, you can leave the salt in the sauce first, and taste the bibimbap at the end. If it feels light, add a little salt
PS this recipe is for one person
