Stewed rice with potato and millet recipe-Chinese Food-best chinese food recipes-cooking food

Stewed rice with potato and millet

(109319 views)

Of all the ingredients with beef, potatoes can definitely play a supporting role. Although the taste is not outstanding, when potatoes and beef meet, the delicious amino acids in beef burst out layer by layer in the soft potatoes. The result is that potatoes are delicious and beef is more fragrant. Today we will make a Kwai Fu meal that the whole family can eat very well. The combination of rice and coarse grain. Potatoes and beef echo. The combination is the taste of happiness.

Cooking ingredients

ginger slices:1 piece

corn starch:3g

veteran:2g

salt:1g

vegetable oil:moderate amount

Cooking Steps

Step1:Wash rice and millet and drain.

Step2:Pour into the rice cooker. Add some water. The amount of water added is the same as the amount of rice cooked at ordinary times. (the water consumption of cooking small rice is close to that of cooking large rice. It can be replaced by the same amount.

Step3:Soak the beef tenderloin in water for about 15 minutes. Remove the blood stain.

Step4:Wash and peel the potatoes. Dice them. Try to cut them into the same size. They will be cooked at the same time.

Step5:Heat the pot with less oil. Stir fry the diced potatoes until the skin is yellowish and crispy. Stir fry the potatoes first. It can be set. The oil will make the potatoes more sweet.

Step6:Pour it into the rice cooker. Add the soy sauce and color it. I just want to have a good look. I don't want to add it.

Step7:Press the cook key. Cook for about 25 minutes.

Step8:The ribs are sliced against the grain. There are many tendons in beef. Most of them are mixed with the fiber lines. The reason why we should cut them against the texture of the meat is that the texture of the knife and the meat is 90 degrees vertical. In this way, we can cut the tendons as much as possible. The beef we made will not bite.