CN105076949A - Method for making potato curry chicken rice - Google Patents
Method for making potato curry chicken rice Download PDFInfo
- Publication number
- CN105076949A CN105076949A CN201410200494.8A CN201410200494A CN105076949A CN 105076949 A CN105076949 A CN 105076949A CN 201410200494 A CN201410200494 A CN 201410200494A CN 105076949 A CN105076949 A CN 105076949A
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- Prior art keywords
- potato
- rice
- chicken
- curry
- cooked
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- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a method for making potato curry chicken rice. The invention is characterized in that the method comprises the following steps: (1) rice is cooked by an electric rice cooker; (2) one potato is weighed and sliced; (3) a half of a jin of chicken is added with scallion, ginger, garlic and curry for stewing till half-cooked, and potato slices are placed; (4) the cooked potato chicken is placed into rice for stirring.
Description
Technical field
The present invention relates to a kind of preparation method of potato chicken curry pilau.
Background technology
Rice is a kind of staple food that people often eat.In existing technology, rice generally eats as staple food, the nutritional labeling that it is traditional and formation, can not meet people in the consumption demand eaten and in health, and its taste is single, function singleness, there is no the function of mouthfeel uniqueness, therefore to requiring that the people of taste does not have attraction.
Summary of the invention
The present invention seeks to overcome the deficiencies in the prior art, and a kind of preparation method of potato chicken curry pilau is provided.
The scheme that the present invention is adopted for achieving the above object is: a kind of preparation method of potato chicken curry pilau, and the present invention is realized by following method:
1, rice is by the ripe rear use of electric cooker system.
2, the section of one, potato is taken stand-by,
3, get half jin, chicken, put into green onion, ginger and garlic and curry stew half-mature after, put into potato chips stand-by,
4, by ripe potato chicken, stir after putting into rice.
Beneficial effect of the present invention is: various constituent has respective advantage, integrates to create nutritious, balanced, and mouthfeel is unique, therefore is particularly suitable for unique requirements human needs of having suited one's taste.
Detailed description of the invention
Be described in detail below with reference to embodiments of the invention.A preparation method for potato chicken curry pilau, the present invention is realized by following method:
1, rice is by the ripe rear use of electric cooker system.
2, the section of one, potato is taken stand-by,
3, get half jin, chicken, put into green onion, ginger and garlic and curry stew half-mature after, put into potato chips stand-by,
4, by ripe potato chicken, stir after putting into rice.
Claims (1)
1. a preparation method for potato chicken curry pilau, is characterized in that: the present invention is realized by following method: (1) rice is by the ripe rear use of electric cooker system.(2) take the section of one, potato stand-by, (3) get half jin, chicken, put into green onion, ginger and garlic and curry stew half-mature after, put into potato chips stand-by, (4), by ripe potato chicken, stir after putting into rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410200494.8A CN105076949A (en) | 2014-05-14 | 2014-05-14 | Method for making potato curry chicken rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410200494.8A CN105076949A (en) | 2014-05-14 | 2014-05-14 | Method for making potato curry chicken rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105076949A true CN105076949A (en) | 2015-11-25 |
Family
ID=54559004
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410200494.8A Pending CN105076949A (en) | 2014-05-14 | 2014-05-14 | Method for making potato curry chicken rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105076949A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549816A (en) * | 2017-09-28 | 2018-01-09 | 广西民族大学 | A kind of chicken with pineapple pilau formula and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1969661A (en) * | 2005-11-23 | 2007-05-30 | 天津市宝成调味品有限公司 | Method for cooking |
-
2014
- 2014-05-14 CN CN201410200494.8A patent/CN105076949A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1969661A (en) * | 2005-11-23 | 2007-05-30 | 天津市宝成调味品有限公司 | Method for cooking |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549816A (en) * | 2017-09-28 | 2018-01-09 | 广西民族大学 | A kind of chicken with pineapple pilau formula and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151125 |