Name: Grandma Pan Fan in Memory~~taro Rice
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Rice; 200g Diced taro; 100g carrot; 100g corn kernels; 100g Pea granules; A few Soaked Shiitake Mushrooms; 100g Pork belly; 15g Dried shrimp; 2 spoons Cooking oil; 1 spoon cooking salt

Grandma Pan Fan in Memory~~taro Rice

by Ball well bella

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Chaoshan Braised Panfan (Annotation Braised Fragrant Rice) appears twice a year, once for transit on the Double Ninth Festival. The ancients believed that Chongjiu (Chongyang) was an unlucky day full of evil, so transit was needed; once for tonic in Lidong day.
There is no fixed pattern for stewed rice in Chaoshan. Every family will make stewed rice, but each has a different taste. They will choose the ingredients according to their preferences and needs. Generally, they mainly choose carrots, pork belly, taro, and peanuts. Wait.

Grandma Pan Fan in Memory~~taro Rice

1. Prepare the ingredients, rinse the rice and cook it in a pot 1.5 times the amount of water

Grandma Pan Fan in Memory~~taro Rice recipe

2. Heat the pan with cold oil, and stir-fry the pork first. After the pork is oily, add the chopped mushrooms and stir fry. Then add the hard-cooked carrots and diced taro, stir-fry until the surface of the taro is browned.

3. Pour in the peas and corn and stir fry together, drizzle with the mushroom water soaking the mushrooms, cover and simmer for five minutes on low heat

4. The rice is cooked and simmered for ten minutes, then let the steam take out. At this time, the rice is cooked and the particles are distinct

5. After the ingredients are dried, pour into the rice, stir quickly and evenly sprinkle with a spoonful of edible salt (half a bag of Shacha King) to season, turn off the heat for a while, and sprinkle with a handful of coriander while it is hot.

6. Safe, green and pollution-free, Panjin rice is loved by everyone

Tips:
The taro is relatively powdery, and disposable gloves can be worn to prevent the skin from allergies (itch) when handling the taro epidermis. A taro can’t be eaten all at once, it can be diced and frozen. You don’t need to defrost it as you eat.