| 摘要 |
PURPOSE: A manufacturing method of seafood dolsot bibimbap is provided to improve flavor, taste, and productivity of bibimbap by using different kinds of seafood and vegetables such as octopus flesh, mussel flesh, and onion etc. CONSTITUTION: A manufacturing method of seafood dolsot bibimbap comprises the following steps: mixing seafood 120-130 parts by weight, red pepper paste 8-12 parts by weight, cayenne pepper 4-6 parts by weight, garlic 4-6 parts by weight, sesame 6-10 parts by weight, cooking wine 2-3 parts by weight, sesame oil 2-3 parts by weight, etc; manufacturing stir-fried seafood for 3 ~ 1- minutes; mixing the stir-fried seafood with rice 300-350 parts by weight; adding bean sprouts -25 parts by weight, spinach 15-25 parts by weight, shredded carrot 15-25 parts by weight, shredded radish 15-25 parts by weight, green pumpkin 15-25 parts by weight, egg yolk 15-25 parts by weight, and a thin sheet of fried egg white 15-25 parts by weight; and adding laver powder 0.5-1 parts by weight and sesame powder 1.5-2 parts by weight. |
