Buckwheat head and potato stewed rice

2024-07-01 12:13:40  Views 1 Comments 0

Health effects

Buckwheat: Tongyang, qi, chest, and dissipate stagnation
Potato: detoxification
Pork belly: Nourishing yin

Ingredients

Buckwheat head ( 300g )
Potatoes ( 500 grams )
Pork belly ( 300g )
Farm rice ( 400g )
Salt ( 15g )

How to cook buckwheat potato braised rice

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    1.Peel and slice the three layers of pork belly.Wash the farm rice and cook it in the rice cooker.

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    2. Wash the buckwheat heads.

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    3. Pat your head and cut into sections, about 1 cm in length.

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    4.Peel the potatoes and cut into small pieces, 1.5 cm cubes or rectangles are good.

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    5.Pour the pork belly into a cold pot over medium heat and fry.

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    6. Fry both sides until golden brown and oily.

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    7. Fry the pork belly and set aside.

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    8.Use the oil from the pork belly to fry the potatoes ~ medium heat.

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    9.Watch the heat.Fry until the surface is slightly brown.

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    10. It will take about 5 minutes.Dish out and set aside.

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    11. Pour the remaining oil into the buckwheat heads over medium heat and stir-fry slowly until fragrant.

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    12. Heat all the ingredients, potatoes, pork belly, including buckwheat in the pot over high heat.

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    13. Season with salt and stir-fry evenly.

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    14.The rice in the rice cooker is just cooked.

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    15.Pour the rice into the pot.and turn off the heat.

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    16.Stir and stir evenly.Reheat over high heat for 2 minutes.

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    17.Put it back into the rice cooker and simmer.

Tips

The pork belly is made from lean three-layer meat, and enough lard is stir-fried to stir-fry other ingredients.The flavor is richer and the color is brighter.
The unique flavor of buckwheat replaces the redundant onion, ginger and garlic flavor~

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