Red Bean Millet & Hot and Sour Potato Shreds

Name: Red Bean Millet & Hot and Sour Potato Shreds
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 20g red beans; 15g Black millet; 15g Millet; 30g Rice; 1 piece potato; 1 clove garlic; 1 short section Green onions; 3ml Vinegar; 1g salt; 2g olive oil

by Eat delicious aici

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

In fact, this red bean and millet rice is called red thick rice in my mother’s hometown. I undoubtedly asked my mom that night, what she thought was the deepest rice in her memory. My mother told me it was red thick rice. The rice is just simmered with millet and red beans. Put some white sugar or brown sugar in it, mix it with a little potato shreds, and it tastes very fragrant.

Red Bean Millet & Hot and Sour Potato Shreds

1. Soak the red beans one night in advance and cook until semi-soft

Red Bean Millet & Hot and Sour Potato Shreds recipe

2. Black millet, millet and rice are washed and put in the rice cooker

3. Add the red beans and add some water

4. Plug in the power source, select [rice]-coarse grain rice, and wait

5. While waiting for the rice to be simmered, prepare the potatoes. Potatoes peeled and shredded

6. Soak it in water to remove some starch (forgive me for my bad knife skills, potato shreds are cut into golden bars...)

7. Cut the pepper into sections, cut the garlic into slices, and cut the green onion

8. Pour oil in the pan

9. Add dried chili and garlic until fragrant

10. Add potato shreds and stir fry for about 2 minutes

11. Sprinkle chopped green onion

12. A little bit of vinegar

13. A little salt, stir-fry evenly

14. The rice is also simmered

15. Served with dishes

Tips:
1. You can stir fry a small dish according to your own preference, or accompany some small pickles. This red thick rice originally contains sugar, but it is also delicious when mixed with brown or white sugar. I am afraid of getting fat (✿◡‿◡), so I don’t add sugar;
2. The red beans must be soaked in advance and cooked until semi-soft, because it is too hard to cook.