Curry potato casserole

My mother's curry potatoes have always been shredded, but most of them are cut into pieces because of reading comics or recipes. It turns out that my mother is a hot-headed person, and waiting for those lumps of potatoes to be ripe is more difficult than climbing the sky. So I found an opportunity to show my mother my skills. Haha, I felt so happy to see her eating all the time. I hope I can make more delicious food for my mother.

Recipe Recommendations

potatoes two
meat appropriate amount
carrot half a
onion A small one
garlic appropriate amount
salt appropriate amount
curry powder appropriate amount
MSG appropriate amount
milk 120g
oil appropriate amount

salty and sweet
casserole
ten minutes
ordinary

Steps for Curry potato casserole

Cut potatoes, carrots, and onions into slices. Soak potatoes in water twice and set aside. Shred or diced lean meat; minced garlic.

After heating the oil, saute the minced garlic for 5 to 6 seconds.

Put the lean meat in the pan and stir fry until the color of the meat has changed. Students who like to eat a little burnt can stir a few more times.

Then add the carrot, cut into slices, stir-fry, turning for one minute.

Add onions and stir fry. At this time, you can add some salt appropriately, because the total amount is quite large at the end, and the amount of salt is difficult to control, so I choose to add it a little.

The potatoes are ready to be served. Stir fry for a few times, then add appropriate amount of salt, monosodium glutamate and a little more curry powder, and stir fry quickly.

Then add milk, continue to stir, cover the lid and simmer for a few minutes.

Pour in the casserole, turn on medium heat and let it boil to a small boil, then cover the lid, turn on high heat until the air in the small holes in the lid is very rapid. Then turn off the heat.

Open the lid before dinner and you will have a very delicious curry potato pot that melts immediately in your mouth ~~