Potato Stew

Name: Potato Stew
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Rice; 2 pcs potato; 3 lines Carob; 1/2 root carrot; 1/2 root Cucumber; 3 slices Fungus; Some Red onion; Some green pepper; 1 tbsp Vegetable oil; 2 tablespoons Doubanjiang; 1 tablespoon Soy sauce; 1 tablespoon Cooking Wine; 1 drop sesame oil; 1/2 a spoon MSG; Some chopped green onion; Some garlic

by Hui Qinqin

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Potatoes are the favorite of northern Shaanxi and are an indispensable vegetable every day. It has various methods, boiled, fried, steamed, braised, and the delicious rice sticks to the potatoes, which can tell the taste of Inner Mongolia.

Potato Stew

1. Half an hour

2. Stir fry with shallots, garlic and onions, put the vegetables in the pot, sugar, dark soy sauce, light soy sauce, stir fry after cooking wine, add the bean paste, fry until the potatoes turn yellow, do not need to be cooked, set aside

3. Put the soaked rice into the pot. When the fried dishes are added, start steaming the rice. After jumping to the heat preservation for half an hour, sprinkle the chopped green onion, MSG and sesame oil

Tips:
The rice is steamed normally. You don’t need to add more water. Just follow the usual method of steaming rice. Don’t fry the vegetables. Put them in the rice pot and stir. Be sure to add sugar, green onion and sesame oil.