Potato Stew

Name: Potato Stew
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 cups Huliang Optimum Rice; 1/2 root carrot; 1 potato; A handful corn kernels; piece Ham; 1 tomato; Some salt; 1 spoon Soy sauce; a little Peanut oil; Some Green onions

by salila

4.9 (1)

Favorite

3

Difficulty

Normal

Time

15m

Serving

3

The temperature suddenly dropped today. I didn't go out to buy groceries. I cleaned the refrigerator. I made a potato stew with leftovers and served a large pot warmly to the table. The two of them ate very satisfied.

Potato Stew

1. Carrots and potatoes are peeled and cut into cubes, the meat legs are cut into cubes, and the green onions are cut into chopped green onions.

2. Cut the tomatoes into small cubes and set aside.

3. The two cups of Huiliang's preferred rice are washed, put two drops of corn oil into the casserole, and cook the rice over the heat.

4. Put the right amount of vegetable oil in the iron pan, first add the chopped green onions and fry to get the fragrance, then add the diced carrots, stir fry for one minute, and then add the diced potatoes and stir evenly.

5. Put the diced tomatoes and diced ham into the pot together, and stir-fry quickly evenly.

6. Add an appropriate amount of salt, add a little light soy sauce and stir well.

7. Spread the fried vegetables evenly on top of the rice. After the high heat is boiled, turn to low heat and simmer for 10 minutes.

8. Put the corn kernels in, cover the pot, turn off the heat, keep it stuffy for 15 minutes and then flip the pot.

9. Put a spoonful of dark soy sauce, a spoonful of light soy sauce, a spoonful of warm water, and some salt in a small bowl and mix well. Sprinkle a handful of chopped green onion in the pot, pour the sauce into the pot, stir evenly and serve.