As the name suggests, the rice is cooked in a copper pot. The pot is filled with fried taro, green beans, ham, etc. and stewed together. Copper pot taro rice can be found in many places in Yunnan. It is simple to make, with both vegetables and meat, and when you don't have any vegetables, you can just eat it like this, which is nutritious and delicious. It can also be served with some cold veggies to accompany the following meal. Taro rice because of the delicious flavor, simple practice is very popular, is a delicacy in Yunnan.
The memory of eating copper pot potatoes rice is in childhood. In the countryside, taro, four seasonal beans are very common things. Every winter when my grandmother cooks rice, put a layer on the bottom of the pot, fried taro and beans, grandmother in the side kept letting me add firewood: "add more firewood, your favorite taro rice in a while will be good" I always look at the fire on the pot, while adding firewood while looking forward to the pot of hot air quickly out of the pot. I always watched the pot on the fire, waiting for the heat to come out while adding more wood. When the firewood in the stove is almost burned out, an aroma wafts out of the pot, and that is the smell of happiness. Put a few dried chili peppers next to the nearly burned out wood fire, and in a while it turns into hoisin chili peppers. Mixed with a bowl of sauerkraut and stewed taro rice, the flavor is indelible and unforgettable. A bowl of taro rice, poured how many grandmother's love, became my lingering heart haunting memories.
Later on in middle school, I can only eat taro rice when I go back to the countryside on vacation. I've never eaten the potatoes and rice that my grandmother used to make before. Every time I see the street sells taro rice, I will go to eat, but no longer eat the flavor of childhood. The bowl of potato rice in the copper pot has become my nostalgia for a person, and has become the taste of home.
When I was in college, I once went shopping with my classmates and actually found a Kunming copper pot taro rice in the alley. The store decoration is very simple, in front of the sales counter is a large copper pot, which is fragrant taro rice. Next to a variety of different brussels sprouts, halo vegetarian are available. When I saw this, my mouth was watering. Hurry to order a bowl, plus a bowl of marinated vegetables, the flavor is really amazing. That day I ate two bowls of yam rice for the first time in my life, and I really ate my stomach out. At that time I would think, if grandma is still around, I must bring her to eat.
After the work of the usual work are very busy, meals are called takeout. On weekends when I rest, I also made my own copper pot yam rice to eat, but the flavor is not very good. This I especially to do the taro rice master to ask for advice.
He told me that modern young people basically do not have time to cook at home, and the cooking stove is basically an induction cooker or liquefied petroleum gas. In addition, copper pots are not like iron pots, is a necessary pot in the kitchen.
So to make a good pot of copper pot yam rice, first of all, you need to prepare a copper pot. Secondly, choose fresh seasonal vegetables, like peas, string beans, carrots and yams. Wash and dice the relevant ingredients, add ham and scallions and stir-fry them inside the pot. When the aroma wafts out, pour them into a copper pot. Put the rice in the pot, add salt and monosodium glutamate (MSG), mix well, add water to the pot, and simmer over high heat. The fire is also very delicate, the best use of firewood, if not, use liquefied petroleum gas stove.
Shared the way to do the taro rice, I hope everyone to try, so that their loved ones eat the flavor of love.
Jane Baoyu Writing Group Daily Shift Punch Card Day 7