Steamed Egg Bibimbap

Name: Steamed Egg Bibimbap
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; Equal to egg water; 1 bowl Rice; 1/2 Broccoli; 1 box Crab Mushroom; 1 box White jade mushroom; 1 tablespoon ketchup; Some Black Fungus; a little olive oil; 4g salt; 3s Shiitake Mushrooms

by Cooking woman snacks

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I added all kinds of favorite vegetables, served with steamed egg, and made this mushroom and fresh vegetable steamed egg bibimbap. In the past, the egg was fried directly in the fried rice. This time I tried to mix it with steamed egg. The texture and taste are again. It's very different. I think this meal is especially suitable for children and old friends...
Steamed eggs can best ensure that the nutrition of the eggs will not be too lost. The rice cooked with soft water egg and various fresh vegetables is not only nutritious, but also soft and smooth. It is recommended. In addition, my family Qi has a cold and cough, so I didn't add seafood or meat. If you like, you can add seafood or meat, which is more nutritious. The sick child in my family said that he has no appetite and does not want to eat too oily food. This meal is relatively light, which is suitable for supplementing nutrition and restoring energy.

Steamed Egg Bibimbap

1. Beat two eggs into the bowl

2. Add two-thirds of the egg volume or the same amount of pure water as the egg and beat well

3. Cover the pot and steam for about 7-10 minutes into custard

4. Wash all the mushrooms, slice the shiitake mushrooms and blanch them in a boiling pot with other mushrooms, remove and drain

5. Blanch the broccoli and water fungus separately and then remove and drain

6. Add olive oil to the wok to heat up

7. Pour in all the blanched vegetables, add some salt, and stir well

8. Pour the rice and stir well

9. After the rice is fried, pour the custard into it and gently stir it into the plate before serving it, and pour tomato sauce on the surface.

Tips:
The vegetables should be blanched in advance to get rid of the smell of the vegetables and it is easier to fry. The steaming time of the egg custard should be grasped. When it is steamed for about 7 minutes, you can open the lid and shake the bowl. When steaming for about 2 minutes, you can turn off the heat, do not open the lid, steam it for use.