Blowfish times sprout bibimbap of manufacturing method

摘要

The present invention relates to a method for producing bupivacers of puffer fish ash. A method of manufacturing a puffer fish bud bibimbap of the present invention is a method of preparing a puffer fish bud bibimbap according to the present invention in order to solve the above problems. , 30-45% by weight of puffer fish, 30-45% by weight, 0.5-2.5 cm wide by 30-60% by weight, prepared by puffer fish preparation, 30-45% by weight of puffer fish, 1-5% 5 to 15% by weight of garlic, ginger and salt, 5 to 15% by weight of thick red pepper powder, 5 to 8% by weight of vinegar, 5 to 15% , Aging at 1-5 ° C for 1-3 days to prepare puffer fish sauce, preparing a pufferfish to prepare for boiling fish, and preparing a variety of puffer fish to prepare for the flesh of fish, alfalfa sprout, red cabbage sprout, red cabbage sprout, broccoli sprout, A preparation step of preparing a supplementary material comprising cola brooms, 20-35% by weight of dried puffer fish, 10-25% by weight of dried shiitake mushrooms, 10 to 25% by weight of rice flour is mixed and pulverized to prepare a boiled rice natural seasoning preparation step and rice cooked by using rice and water, and rice prepared in the rice preparing step is introduced into a container, And a feeding step of putting the ready-made supplementary material, putting the pufferfish on the above-mentioned material, and then feeding the sauce to the container.