Quick and delicious -- Kwai rice with ham and potatoes

Quick and delicious -- Kwai rice with ham and potatoes

Introduction:

"This potato stewed rice is a special dish of Yunnan. Normally, it should be made in a copper pot. It will have a very different surprise taste! It's a pity that I'm too far away from my hometown. Naturally, there's no such thing as a copper pot at home This is for four people, and there are many carnivores at home, so the proportion of meat is relatively large. "

Production steps:

Step 1: dice the potatoes and Xuanwei ham separately, separate the fat and thin of Xuanwei ham, and prepare 4 bowls of hot rice. If the thin part of ham feels too salty, it can be blistered half an hour in advance.

Step 2: put a small amount of oil in the pot and heat it to 70%. Then add the fat part of Xuanwei ham and stir fry until golden and a large amount of oil comes out

Step 3: add the lean part of ham and fry until discolored

Step 4: put the potatoes into the pot and stir well

Step 5: add water to just submerge the potatoes and ham

Step 6: cover the rice evenly over the potatoes and ham

Step 7: cover and simmer for 15 minutes until absorbed

Step 8: mix well and add appropriate amount of salt and chicken essence according to personal taste

Step 9: put it in a bowl

Step 10: the best side dish is wild chicken fir

Materials required:

Potatoes: 150g

Hot rice: 4 bowls

Ham: 250g

Salt: right amount

Chicken essence: appropriate amount

Note: since it's Yunnan cuisine, it's best to match it with Yunnan specialty: Xuanwei ham. When ham is pickled, there will be a big difference in salty taste due to the difference in technology. Before making salty ham, you can consider soaking it for half an hour to remove the salty taste. If you like potatoes but don't like meat, you can reduce the dosage of Xuanwei ham to 100g. In fact, you don't need to worry about the ratio of dosage. You can change it according to your taste and hobbies If you are more affluent, you'd better fry potatoes into golden yellow, which will taste better. The most authentic way is to stew rice instead of rice, but the control requirements for water yield and heat are relatively strict. Therefore, you usually eat rice made on the same day at home, which can speed up the time, and it's not easy to paste or mix. It's suggested that the rice should be cooked hard, because when stewing, the rice needs to be cooked Absorb a lot of water, will become soft

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh