Potato Stew

Name: Potato Stew
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: A cup Rice; 150g Big potatoes; 1 stage Ham; 1/2 a teaspoon salt; 2 tablespoons oil

by Shredded Potato Burrito

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

It can be said that anyone who loves potatoes loves how to eat them. This is how I am. Potatoes can make many things wonderful.

For example, stewed rice with potatoes, the aroma of rice and potatoes cooked together is really charming. However, when cooking this delicious dish, the liquid has a trick. If the operation is not good, the rice will look dull and lose appetite, leaving only the taste of potatoes. As long as it is done, any rice will become shiny and potatoes will be oily. It tastes superb, and every bite is absolutely enjoyable.

Ingredients

A cup Rice
150g Big Potatoes
1 stage Ham
1/2 a teaspoon Salt
2 tablespoons Oil

Potato Stew

1. Wash the rice, put it in a rice cooker, and put it in the water directly, just the amount of rice you usually cook, not too much. I use the amount for 2 people, and adjust the amount of water according to my own rice cooker

2. Cut the potatoes into pieces about 1 cm square

3. Cut the ham into pieces about the size of potatoes. Don’t put too much ham. If there is too much, take away the fragrance of potatoes and rice.

4. Put the oil in the hot pan, add the potato pieces and stir fry when the oil is hot

5. Stir-fry the potatoes until the color is slightly changed, and the skin is a little bit charred

6. Put in the ham and fry a few times

7. Pour it into the rice cooker with the rice, and at the same time add salt and stir. The salt is well grasped, and the rice should not be too salty.

8. Start the normal cooking function of the rice cooker. When it's time to boil, it is very fragrant, and the potato pieces will be on the surface of the rice.

9. It can be eaten in a bowl with a simple mixing, no need to eat vegetables, fragrant

Tips:
Wash the rice first, put it in the rice cooker, and put the water directly, which is the amount of rice you usually cook, and then process the potatoes. This will soak the rice for a while.

Fry the potatoes first to get rid of the taste of raw potatoes. Observe when they are fried, the potatoes will change color, almost transparent, so that they will not break when cooked.

Personally, I don’t think too much ham. I used to have as much ham as potatoes. After boiling, the taste of ham is gone, without the aroma of potatoes. But if you like to eat ham, feel free.