360 Q&A How to make braised potato rice in copper pot chen_119_120 LV92017-10-02 Satisfactory answer shauwu0819LV102017-10-03 Ingredients: 1 cup of rice, 2 potatoes.

Seasoning: 2 green onions, 4 slices of ginger, 3 cloves of garlic, 2 shallots, appropriate amount of coriander, appropriate amount of hot sauce, 5ml of light soy sauce, 4g of pepper, 4ml of cooking wine, 4g of chicken essence, appropriate amount of sesame oil.

Method 1. Wash the rice and steam it. Remember to add relatively little water and the cooked rice should not be too soft.

2. While steaming the rice, dice the potatoes (preferably with a hob) and cut the rest of the ingredients. Put about two or three times the amount of oil in the frying pan that you usually use for cooking, and fry the potatoes for a while until they are a little burnt on the outside.

feeling, put it aside after frying.

3. You can use the remaining oil from frying potatoes, but make sure there is more oil in the pot than usual for cooking, so that the rice will be better. After the oil is hot, add green peppers, beans, sausages, etc. to the pot and stir-fry until cooked.

Add the good potatoes and fry together, add salt and chicken essence, but don't add soy sauce.

4. After the rice is steamed, pour the fried ingredients into the rice pot and stir with the rice. Potato rice is one of the staple foods in many places in Yunnan. The Jiangchuan people in the two major lake areas of Kunming’s Fuxian Lake and Xingyun Lake,

Braised potato rice in a copper pot was made into a delicacy, and was later discovered by tourists and promoted.

The potato rice is mellow and delicious, and a plate of Yunnan pickles or wild vegetables is even more appetizing. It can be a hearty "meal" without any other food.

Stewing it in a traditional copper pot not only keeps the potato rice mellow and delicious, but also adds a bit of unique fragrance.

Served with unique braised vegetables, you can taste truly nutritious and healthy Yunnan potato rice.

Copper pots are usually made by rural workshops. There are generally several categories of users: farmers in the plateau and mountainous areas; horse drivers who are almost disappearing; and fishermen in the Great Lakes area.

"There was once an ordinary stewed potato rice in front of me, but I didn't taste it; if God gives me another chance... I will definitely eat you!!" This is a joke from a friend, but for the braised potato rice

The charm is not an exaggeration at all.

If a pot of braised potato rice is just out of the oven and you pass by, anyone with a sense of smell will be attracted by the rich aroma; the rice is oily but not greasy, sticky but individual pieces; the potatoes are fragrant, somewhere between cooked and mushy

Finding the most attractive aroma and taste, potatoes, which were once called "poor people's dishes", now taste so delicious.

Of course, this rice must be eaten while it's hot. The hot rice will let you taste the soft and delicious food in the fragrant bowl, and the heat will increase your enthusiasm for eating from time to time, allowing you to enjoy the delicious food.

Be content with happiness.

Then continue to steam (the rice cooker will jump out after a while, allowing it to continue to keep warm and simmer for at least a quarter of an hour), and it is ready to serve.