2. Add oil (15-30ml) to the pan and heat it on high fire. Add potatoes (and side dishes) and stir-fry them slightly. Turn to medium heat and add Laoganma (or other sauces) and salt to continue to stir-fry until the potato surface is slightly burnt. Turn off the heat. Pour the rice into the pot and mix well with the potatoes.
3. Pour the potatoes and rice into the casserole (or rice cooker), add the onion and hot water. You can play with the rice cooker until it is ready automatically.
4. After the large fire boils, turn to low heat (keep boiling) and cover it for 10 minute, uncover it for 10 minute, cover it for 5 minutes, and turn off the fire and stew for 5 minutes.
The general practice of potato braised rice: the first practice of potato braised rice
1. First, wash the rice a little, and then add water to the rice cooker for soaking. The amount of water added is the same as the usual amount of cooking.
2. Generally, rice needs to be soaked for 15-30 minutes, so we can use this time to carry out other steps. Peel potatoes and soak them in clean water to prevent oxidation.
3. Wash and prepare green onions, ginger and garlic.
4. Chop green onions, ginger and garlic into powder.
5. Cut the potatoes into small pieces.
6. Put the right amount of oil in the wok. After the oil is hot, add the onion, ginger and garlic, stir fry a little and then add the hot sauce to stir fry.
7. After frying, add potatoes, add some cooking wine, soy sauce and pepper and stir well. At this time, the potatoes are still raw.
8. Turn on the rice cooker, pour the fried potatoes into the rice, stir them slightly to make them even, cover them, and cook as usual. After the meal, stew for 15 minutes, and the meal will be ready.
9. Before serving, put some chicken essence and sesame oil and mix well, then add chopped shallots and coriander, and the super simple and delicious potato risotto will be ready.
Potato braised rice method 2
1, prepare the required materials.
2, potatoes peeled and washed into small dices, peas washed.
3. Add vegetable oil to the pan and heat it, and add diced earth beans.
4, fry until the potatoes are golden yellow, add salt.
5. Then mix well.
6. Wash the rice and pour it into the rice cooker, then add the diced potatoes and pour the peas.
7. Then add a proper amount of water.
8. Then sit in the rice cooker and press the cooking button.
9. The rice cooker trips
After stewing for 5 minutes, sprinkle with chopped green onion and serve.
Potato braised rice practice three
1, wash the rice, and the amount of water is covered with rice.
2, add water to the pot to boil, add a small amount of salt, add small green beans, and scald. 3, diced bacon and sausage for later use.
4. Peel and dice potatoes for later use.
5. Put the diced potatoes into the oil pan and fry until golden.
6. Put the diced bacon and sausage into the oil pan and add a little cooking wine to stir fry slightly.
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 little salt, mix well slightly and pour into the rice, without stirring the Yunnan special potato stew rice.
9. The water level is basically the same as that of diced potatoes. The rice cooker can directly use the usual cooking mode 10. After the rice is cooked, mix the diced potatoes with the rice with a rice spoon.
1 1, and finally sprinkle with small green beans, and a bowl of tempting potato stew rice is finished.
The origin of potato braised rice potato, also known as potato, originated in the Andes of South America, and the history of artificial cultivation can be traced back to the southern part of Peru from 8000 to 5000 BC. Lake Titicaca in the Andes, 3800 meters above sea level, may be the earliest place to cultivate potatoes. About 7000 years ago, an Indian tribe migrated from the east to the alpine Andes, camped near Lake Titicaca, and made a living by hunting and gathering. They were the first to find and eat wild potatoes.