Potato and vegetable risotto

Overview

Risotto is what Bayu people often call lazy rice, and in some places it is also called risotto. This kind of rice has a long history and is said to have originated in the Han Dynasty. Risotto has a large capacity, and can be used to cook cold dishes, stir-fried dishes, cooked dishes, fried dishes, pickled vegetables, braised vegetables, etc., all of which can be cooked with rice. In this way, it tastes particularly delicious. I had a lot of rice left over for lunch so I cooked this potato and vegetable risotto!

Tags

• staple food
• home cooking
• cantonese sausage
• ham sausage
• kelp silk
• king oyster mushroom
• leftovers
• lettuce leaves
• msg
• oil
• potatoes
• tomato
• salt
• soy sauce

Ingredients

Steps

1. 1 Potatoes and Cantonese sausage, diced tomatoes, king oyster mushrooms and kelp, shredded ham sausage.

   

2. 2 First pour a little cooking oil, not too much oil. After the oil is cooked, turn off the heat and cool to 40% heat. Pour in the Cantonese sausage cubes and stir-fry until the outer layer of the sausage bubbles.

   

3. 3 Pour in shredded king oyster mushrooms and shredded ham sausage, stir-fry for 2 minutes.

   

4. 4 Add diced potatoes, pour in 2 tablespoons of soy sauce and simmer for 2 minutes.

   

5. 5 Spread the scattered cold rice evenly on top of the potatoes, then spread the diced tomatoes evenly on top of the rice, then add 3 tablespoons of soy sauce and a small amount of water, then close the lid and simmer for 8 minutes (you may need to pay attention to see if the pot is burnt halfway through) until the potatoes become soft.

   

6. 6 After boiling the pot, add lettuce leaves and stir-fry all ingredients evenly.

   

7. 7 Add salt and chicken essence to season, stir-fry evenly, cover the pot again and simmer for 1 minute, then you can serve.