Four Kinds of Roast Vegetables Recipe
Roasted Dishes Recipes

Ingredients:

9 oz
9 oz
3
1
2 cloves
2 tbsp
4 cup
1 tsp
1 tsp
1 tsp
6 tbsp
1 can
6 tbsp
6 cup

carrot
potato
bamboo shoots
small piece onion
garlic
curry powder
soup stock
salt
MSG
sugar
flour
mushrooms
milk
oil

Directions:

1. Peel carrot, potato, and bamboo shoot, cut into bite-sized pieces. deep-fry in 6 cup boiling oil till golden brown, then remove.

2. Dice onion into small pieces.

3. Peel garlic, then crush.

Methods:

1. Stir-fry diced onion and chopped garlic in 2 tbsp oil, add 2 tbsp curry powder, carrot, potato and bamboo shoot, stir-fry again.

2. Marinade above ingredients (step 1) with 4 cup soup stock, 1 tsp salt, 1 tsp MSG, 1 tsp sugar, then cover and stew over medium heat for 20 minutes, remove material and retain soup.

3. Add a dash water to flour, pour into soup, mix and stir evenly as thick flour paste. Add 6 tbsp milk, stir evenly as milk paste.

4. Mix above ingredients (step 2) and mushrooms with 1/3 of milk paste, place in roasting plate, pour over remaining 2/3 milk paste.

5. Heat oven 400 ^oF and roast step (4) till golden brown (about 20 minutes) and serve.

Notes:  The ingredients of this dish are all vegetables with beautiful colors, but if you want to add variety to this dish, you may add some meat.