Eight methods of bibimbap in school canteen

All kinds of delicious bibimbap practices

Japanese curry risotto

Composition:

Two pieces of curry, two bowls of rice, two small pieces of broccoli, half a carrot, one potato, half an onion, one piece of chicken breast, a little salt and a proper amount of black pepper.

Exercise:

1. Dice chicken breast, add a little salt and a proper amount of black pepper, grab and marinate evenly 10 minute, cut broccoli, carrots and onions into small pieces, cut potatoes into small pieces to wash off starch, and cook two bowls of rice in an electric cooker.

Stir-fry onions in hot oil until slightly burnt, add carrots and potatoes and stir-fry until half cooked, then add broccoli and stir-fry.

2. Add the right amount of water and two pieces of curry to boil, add the marinated chicken breast and rice, stir-fry and cook until the soup is thick, and then take it out of the pot.

Tomato and egg risotto

food

A bowl of rice, a tomato, an egg, a spoonful of tomato sauce, a spoonful of soy sauce and a little chopped green onion.

working methods

1. Dice the tomatoes, heat the oil in the pot, pour in the fried soup, and add a bowl of water to boil.

2. Add ketchup and soy sauce, add a little salt, boil the soup, and pour the egg mixture with an umbrella.

3. Finally, pour in the white rice and stir well. Cook on low heat for a few minutes to let the soup soak into the rice. Sprinkle chopped green onion on the pot.

Sweet and sour potato bibimbap

Composition:

A big potato, a bowl of rice, chopped green onion and garlic.

Exercise:

1. Sauce first: Pour two spoonfuls of soy sauce, one spoonful of aged vinegar, half a spoonful of soy sauce, one spoonful of oyster sauce, a little salt and sugar, and one spoonful of starch into a large bowl of water and mix well.

2. Peel and slice potatoes. Heat the oil in the pan to 60% heat, pour in the potato pieces, fry until the skin is golden, add the minced onion and garlic and stir fry, pour in the juice to boil, then pour in the potato pieces and rice and stir fry evenly.

Tomato, ham and egg risotto

Composition:

Two tomatoes, a ham, two eggs, two cloves of garlic, two spoonfuls of corn starch, two spoonfuls of tomato sauce, one spoonful of oyster sauce and half a spoonful of salt.

Exercise:

1. Cut the tomatoes into small pieces, slice the ham, and beat the eggs in a bowl. Heat the oil in the pan and stir-fry the garlic until fragrant. Add tomato and stir-fry until soft (you can add half a bowl of water to make it soft), add two spoonfuls of tomato sauce, two spoonfuls of soy sauce, one spoonful of oyster sauce and half a spoonful of salt, add ham, add a bowl of water to boil, then add egg liquid and starch to thicken the water for one minute.

2. Put the cooked rice into a bowl, pour in tomato, ham and egg soup and mix well to serve.

Green pepper and egg risotto

Composition:

There is a bowl of rice, two green peppers, two eggs, a spoonful of soy sauce, a spoonful of soy sauce, a spoonful of rice vinegar, a spoonful of soy sauce and a spoonful of corn starch left.

Exercise:

1, first adjust the sauce, add soy sauce, soy sauce, rice vinegar, soy sauce, corn starch and half a bowl of water, and stir well.

2. Cut the green pepper into strips and beat the eggs into egg liquid.

3. Heat the oil in the pot, pour in the egg mixture and stir-fry until it is solidified, and pour in the green pepper and stir-fry until the green pepper is cut off.

4. Pour in the prepared sauce until it is thick, then add a bowl of rice and mix well.

Tomato and ham risotto

food

Two tomatoes, a ham sausage, a spring onion, a little seaweed, a bowl of rice and half garlic left.

Exercise:

1, tomatoes are cooked in boiling water for about one minute, peeled and cut into diced garlic, and shallots are cut into chopped green onion.

2. Pour the right amount of oil into the pot, add a little chopped green onion and rattan slices and stir-fry until fragrant, add diced tomatoes and stir-fry until thick juice, add two spoonfuls of soy sauce, one spoonful of soy sauce, one spoonful of tomato sauce and a little salt until a bowl of water is boiled.

3. After boiling, add laver and ham slices, add rice and stir fry, and cook for another two minutes. Thick soup, sprinkled with chopped green onion.

Tomato and potato risotto

food

Leftover rice, a tomato, a potato, minced garlic and onions.

Exercise:

1. Peel tomatoes and potatoes and cut them into small pieces. Cut the onion and garlic into sections and put them in a spare pot. Add appropriate amount of oil to the rattan powder and stir-fry until fragrant. Add tomatoes and stir-fry to get soup. Add potatoes and stir-fry for one minute. Add a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of tomato sauce and a proper amount of salt and stir well.

2. Add a small bowl of water to boil, cook on low heat until the potatoes are soft and rotten, add rice and stir well, then simmer for one minute and sprinkle with chopped green onion.

Tomato fat beef risotto

Exercise:

1. Peel a tomato and slice it. Cook 300g fat beef in advance to remove blood foam. Chop onions and garlic.

2. Stir-fry onion and minced garlic in a hot pot with cold oil, then add tomato pieces, and add two tablespoons of soy sauce, one spoonful of oyster sauce, half a spoonful of soy sauce, 1 spoonful of salt and 1 spoonful of sugar to taste. Stir-fry tomatoes into a paste, add half a bowl of water, stir well, add fat beef and stir well, and finally add rice and stir well.