Bibimbap material and bibimbap method

1. Ingredients: rice, eggs, beef (pork or chicken), spinach, carrots, mushrooms, zucchini, bean sprouts, pickled radish, ginger, Korean hot sauce, sesame seeds, sesame oil and edible oil.

2. Wash spinach, mushrooms and bean sprouts, blanch with boiling water, remove and drain;

3. All carrots, pickled radishes and mushrooms are shredded, and zucchini is sliced;

4. Stir-fry shredded carrots, zucchini slices and shredded mushrooms with a little oil, and then take them out;

5. Shred beef (pork or chicken), stir-fry with a little oil and Jiang Mo in a pot, and take it out for later use when the meat is cooked;

6. Evenly spread a layer of sesame oil on the inner wall of the stone pot, add cooked rice to smooth it, spread shredded pork and all vegetables on the rice in a fan shape, heat the stone pot over medium heat to make a hissing sound, and leave the fire after steaming;

7. Fry the eggs until they are half cooked and put them on the vegetables;

8. Add appropriate amount of Korean hot sauce according to personal taste, and finally sprinkle a little sesame.