Curry eggplant and sweet potato

Curry eggplant and sweet potato

Introduction:

Production steps:

Step 1: peel and dice the eggplant.

Step 2: peel and dice sweet potato.

Step 3: green pepper cutting hob block.

Step 4: cut parsley into sections.

Step 5: wrap the eggplant with dry starch, do not have excess water; do not stick to the pot, add a little oil to heat, add eggplant and fry until soft.

Step 6: then add sweet potato and fry until golden yellow, then add onion and garlic.

Step 7: add some water and bring to a boil.

Eighth step: after boiling, stir in the curry and stir fry evenly.

Step 9: add the coriander section, sprinkle the right amount of salt and chicken essence (if there are more curries, you don't need to add salt and chicken essence).

Materials required:

Eggplant: moderate

Sweet potato: right amount

Green pepper: right amount

Coriander: moderate

Scallion: right amount

Garlic: right amount

Curry: moderate

Dry starch: appropriate amount

Salt: right amount

Chicken essence: appropriate amount

Note: we all know that eggplant is very oil-absorbing, in fact, eggplant can achieve the desired effect without frying, it will not turn black, that is, eggplant surface coated with a layer of dry starch, add a small amount of oil to fry with non stick pot.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: medium spicy