Detailed steps for making potato braised rice

1. Boil a pot of hot water. Wash the rice and drain slightly. Set aside. Wash the potatoes, peel them and cut into 5mm square pieces.

2. Heat oil (15-30ml) in a pan over high heat, add potatoes (and side dishes) and stir-fry briefly, turn to medium heat, add Laoganma (or other sauces), salt and continue to stir-fry until Turn off the heat when the potatoes are slightly charred on the surface. Pour the rice into the pot and mix well with the potatoes.

3. Pour potatoes and rice into a casserole (or rice cooker), add green onions and hot water. As for the rice cooker, you can play with it until it is ready.

4. After boiling over high heat, turn to low heat (keep boiling) and cover for 10 minutes, uncover for 10 minutes, cover for 5 minutes, turn off the heat and simmer for 5 minutes. General method of braised potato rice

Method 1 of braised potato rice

1. First wash the rice slightly, then add water and put it into the rice cooker for soaking. The amount of water added is the same as the usual amount of rice. That’s it.

2. Generally, rice needs to be soaked for 15-30 minutes. We will use this time to carry out other steps. Peel the potatoes and soak them in water to prevent oxidation.

3. Wash and prepare green onions, ginger and garlic.

4. Chop the green onions, ginger and garlic into fine pieces.

5. Cut potatoes into small pieces.

6. Put an appropriate amount of oil in the wok. After the oil is hot, add the minced onion, ginger and garlic, stir-fry for a while, then add the chili sauce and stir-fry.

7. After sauteing until fragrant, add the potatoes, then add some cooking wine, light soy sauce and pepper and stir-fry evenly. The potatoes are still raw at this time.

8. Turn on the rice cooker, pour the fried potatoes into the rice, stir it slightly to make it uniform, cover the lid, and cook as usual. After the rice is ready, simmer for 15 minutes. Just fine.

9. Before serving it out, add some chicken essence and sesame oil and mix well, then add chopped green onions and coriander, and the super simple and delicious potato braised rice is ready.

Method 2 of Potato Braised Rice

1. Prepare the required materials.

2. Peel, wash and cut potatoes into small cubes, wash peas.

3. Heat the vegetable oil in a pan and add diced potatoes.

4. Fry the diced potatoes until golden brown and add salt.

5. Then mix well.

6. Wash the rice and pour it into the rice cooker, then add diced potatoes and peas.

7. Then add appropriate amount of water.

8. Then sit in the rice cooker and press the cooking button.

9. The rice cooker trips.

After simmering for 5 minutes, sprinkle with chopped green onion and serve.

Method three for braised potato rice

1. Wash the rice and add enough water to cover the rice.

2. Add water to the pot and bring to a boil. Add a small amount of salt and then add the green beans and blanch until cooked. 3. Cut the bacon and sausage into cubes and set aside.

4. Peel and dice the potatoes and set aside.

5. Put the diced potatoes into the oil pan and fry until golden brown.

6. Put the diced bacon and sausage into the oil pan, add a small amount of cooking wine and stir-fry for a while.

7. Pour the stir-fried diced meat into the washed rice and mix well.

8. Put the fried diced potatoes into the oil pan again, add a small amount of salt, mix slightly and then pour into the rice. No need to stir Yunnan specialty potato stewed rice.

9. When the water level is basically the same as the diced potatoes, the rice cooker can just use the usual cooking mode. 10. After the rice is cooked, use a rice spoon to mix the diced potatoes and rice evenly.

11. Finally, sprinkle with green beans, and a tempting bowl of potato stewed rice is completed. The Origin of Potato Braised Rice

Potato, also called potato, is native to the Andes Mountains of South America. The history of artificial cultivation can be traced back to southern Peru from 8000 to 5000 BC. The Lake Titicaca region at an altitude of 3,800 meters in the Andes may be the first place where potatoes were cultivated. About 7,000 years ago, an Indian tribe migrated from the east to the alpine Andes Mountains, set up camp near Lake Titicaca, and made a living by hunting and gathering. They were the first to discover and eat wild potatoes.