1. Change the shrimp into a knife, add salt, egg white and wet starch, mix well and marinate
2. Cut sea cucumbers, mince black truffles
3. Bring the chicken broth and black truffle to a boil, season with salt and oyster sauce, and thicken the soup.
4. Prepare black truffle juice for later use
5. Add oil in the hot pan, when it is 50% hot, pour the shrimp and egg liquid, slide in the oil pan and cook, set aside
6. Pour in three eggs, add salt, and scatter clockwise
7. Pour the egg liquid into the rice and mix well
8. Add oil in a hot pan and fry golden rice
9. The fried golden rice is placed in a hot stone pot.
10. Heat oil in a pan, add sliced mushrooms and green garlic seedlings and fry until fragrant
11. Then pour in the fried shrimps, add salt to taste while frying, and serve on top of the stone pot fried rice
12. Finally served with the prepared black truffle sauce
Tips:In the cold winter, you need this bowl of sea cucumber and truffle bibimbap to warm your stomach. Among them, the big-name truffles need sea cucumbers and other big seafood to match. Here, sea cucumbers & truffles are noble.
