Seaweed Bibimbap

Name: Seaweed Bibimbap
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 12g Seaweed; 20g Unsalted Shrimp Skin; 200g Pork floss; 1/2 a spoon sesame oil

by Ball well bella

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

It was the first time to fry pork floss in an electric ceramic stove. I didn't expect the fire to be turned off. There was indeed residual temperature which caused the pork floss to be fried and no fluffy floss came out. After a little change, it becomes a bibimbap, which the brat likes very much. He eats this amount in three days. In addition to bibimbap, it can also be mixed with noodles and porridge, and it can also be added to pancakes, which is a good seasoning for babies. This side is suitable for babies who have already added salt.

Ingredients

Seaweed Bibimbap

1. Cut seaweed and shrimp skins in a non-stick pan and stir-fry, then break them in a cooking machine.

2. It's like this after playing, partial fan

3. Add some sesame oil, about half a spoon.

4. Pour in the failed pork floss and stir fry until the pork floss is completely dry. Stir-fry evenly under low heat throughout the whole process.

5. Imported from South Korea, crispy and delicious, Parksonda Sweetheart Monster Seaweed

Tips:
Many mothers have reported that the children did not absorb seaweed at all when they ate it. Therefore, I recommend using seaweed, and good seaweed (head water seaweed) is too difficult to buy. Seaweed is dried seaweed and then pressed to be easily absorbed by the human body. Don't be greedy for cheap when buying, remember to buy big and reliable ones.