Carrots: half root, eggs: 1, tofu: 150g, soy sprouts: 30g, lettuce: 20g, Korean hot sauce: right amount, white sesame: right amount, ketchup: right amount, rice: right amount, oil: right amount, spinach: 30g
Step 1: 1. Wash various vegetables. Shred carrots and lettuce. Boil water with spinach, bean sprouts and carrot shreds separately.
2. After the eggs are broken, pour a little oil in a non-stick pan and spread a thin layer of egg skin. (Tips: cut the strip after it is completely cooled, it is less likely to break)
3. Cut the old tofu into small pieces and fry it in a frying pan until it is golden on both sides.
4. Mix ketchup and Korean hot sauce at a ratio of 2: 1 and then add the fried white sesame seeds. (The preparation of bibimbap can be changed according to your own taste. Personally, I prefer to eat sweet, but not very good at spicy, so I replaced part of the Korean hot sauce with tomato sauce.