Ingredients: 2 carrots; Eggplant 1 root; Potatoes 1 piece; Half an onion; 200 grams of beef slices; Curry powder15g.
1, carrots are peeled after vegetables are washed, as shown in the figure below.
2. Boil carrots and potatoes in clear water until they are soft (potatoes should keep their skins to avoid boiling), as shown in the figure below.
3. Put the eggplant in boiling salt water to prevent the eggplant from eating too much oil in the next stir-frying, as shown in the figure below.
4. After the eggplant is filtered, stir-fry it in the oil pan until it is soft and rotten (the eggplant needs to be stir-fried more, so put it first), as shown in the following figure.
5. Dice the onion and stir-fry it in the pot, as shown in the figure below.
6. Dice carrots and potatoes into the pot, cut them into 2 sections with cows, stir-fry them until soft and rotten, and heat the water, as shown in the figure below.
7. Add curry powder, as shown in the figure below.
8. After it is cooked, you can put it on the plate, as shown in the figure below.