1. Prepare the ingredients (Wuchang rice is prepared in advance, because it is a rice ball, so I added a little more water to make the rice softer and suitable for kneading the rice ball. Peas, carrots and corn are fresh and not dehydrated vegetables. The pork floss is made by myself. Yes. Choose tender parsley for celery.)
2. After the water is boiled, blanch the celery. It is appropriate to cook for one minute longer than usual for adults. Because children eat it, blanch the vegetables with fibrous roots more.
3. Drain for use
4. Blanched vegetables
5. Because they are all fresh, they taste better than dehydrated vegetables. Peas are tender, corn is fragrant, and carrots are sweet.
6. Drain for use
7. Pour a little olive oil in a hot pan
8. Pour in the diced vegetables and fry for a while
9. The nutrition of carrots is better if there is a better combination of fat, so stir-fry the diced vegetables in oil, turn off the heat after two minutes and set aside
10. The steamed rice is very fresh when it is hot
11. Stir well with a spoon
12. Add the fried diced vegetables
13. Wash your hands, slightly damp your hands (use clean drinking water) to pinch out rice balls
14. Add the pork floss and coat with a layer of pork floss
15. After making all the rice balls, decorate with celery and sprinkle with black sesame seeds.
16. The fragrant rice balls will be out
Tips:Heart-warming reminder: Because it is eaten by children, the only salt used in bibimbap is the very fresh flavor and the salty flavor of the floss. If you find it too weak after tasting, you can add a little salt when kneading the rice ball.
It is best to use fresh diced vegetables, which taste better.
Celery can also be chopped directly into the rice balls, depending on your preference.
