[tao Li Cooking] It is Definitely Not A Little Bit Different from What You Usually Eat, You Will Love It Once You Eat It!

Name: [tao Li Cooking] It is Definitely Not A Little Bit Different from What You Usually Eat, You Will Love It Once You Eat It!
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Hot rice; Some Seaweed; Some Enoki mushroom; Some Soy sprouts; Some Cooking Wine; Some Sugar; Some Chives; Some shrimp; Some Shiitake Mushrooms; Some Cucumber; Some Crab sticks; Some salt; Some Japanese soy sauce; Some White pepper

by Peach and plum cooking

4.9 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

2

Bibimbap is also called bibimbap. Today's bibimbap is definitely not the kind you usually eat. It is definitely a different approach! Because it is a combination of Japanese and Korean seafood bibimbap! It has its own characteristics to make it. "

[tao Li Cooking] It is Definitely Not A Little Bit Different from What You Usually Eat, You Will Love It Once You Eat It!

1. Shell the shrimp, open the back to remove the shrimp thread, add cooking wine, sugar, and pepper to marinate.

[tao Li Cooking] It is Definitely Not A Little Bit Different from What You Usually Eat, You Will Love It Once You Eat It! recipe

2. Bean sprouts should be blanched in hot salt water, preferably with ice cubes to make it crisper.

3. The meat of bonito is extremely hard, so it can only be used after being dried and shredded with a plane, so it is called wooden fish shred. It has the functions of invigorating the spleen, replenishing the marrow and improving eyesight. Heat the water, add the wooden fish shreds and turn on the heat, then add the wooden fish shreds and let stand for 2 minutes, then filter.

4. Fry the shrimps in a pan, then add shiitake mushrooms, crab fillets, enoki mushrooms and seafood sauce.

5. Add Japanese-style soy sauce, sugar, pepper, cooking wine, defoaming, and then pour 4 beaten egg liquids.

6. Heat the stone pot, put the rice in it, and cover with the cooked seafood sauce.

7. Add cucumber slices, soybean sprouts and shredded seaweed that are unique to Korean cuisine, and chopped green onions in Japanese cuisine, so that the Japanese-Korean bibimbap is ready!

Tips:
Cooking skills:
1. Be sure to use shredded wooden fish for the soup, so that there is no need to put chicken essence or MSG;
2. Before the rice is put into the stone pot, the stone pot must be heated first.