fancy curry potatoes

1

Peel the potatoes and cut into 0.5cm thick slices for later use

2

Cut potato slices into flower shapes and rinse with water to remove surface starch

3

Cut the onions into rice, cut the green pepper into circles, and cut the dried pepper into sections for later use

4

Sit in the pan and heat up the oil, add onion rice and stir-fry until fragrant

5

Add potato slices and dried peppers, and stir fry for 1 minute

6

Add soup and vegetarian ingredients, and bring to a boil over high heat

7

Add the curry pieces, stir well, bring to a boil over high heat, and turn to medium heat and cook for 5 minutes

8

Add the green pepper ring, wait until the curry sauce is thick and moderately thick, and remove from the pan

Luo Li Basu:
1.Yellow curry of grade 1 has moderate texture and is more in line with the taste of China people
2. Potatoes are a cheap civilian delicacy. A little twist in shape can give people a different feeling
3. Rinse the sliced potatoes with clean water to remove the starch on the surface, which can make the vegetables more pure and refreshing.
4. Curry pieces have purer ingredients than curry powder and a stronger taste than curry cream
5. Be sure to stir the curry pieces evenly and melt. When cooking the curry, stir constantly to avoid burning the bottom
6. The consistency of the curry juice must be moderate. Generally, the feeling of pushing the ingredients to slide in the pan and feeling slightly blocked is a better consistency.