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➠ Vegetable stew in a cauldron

Vegetable stew in a cauldron

2792

Kitchen Asian

Calorie content 102.2 kcal

Portions 10 port.

Cooking time 70 minutes

Proteins * 3.7 gr.

Fats * 3.5 gr.

Carbohydrates* 18.7 g

Content

The cauldron allows you to evenly heat the dish, which is why the ingredients do not fall apart, they remain strong, but at the same time tender. Vegetable stew in a cauldron is a great lunch option for the whole family. Vegetables are so juicy and aromatic that you will simply lick your fingers.

Ingredients

Cooking process

Cut the bacon into small pieces. Anneal the cauldron with vegetable oil, then drain it and pour fresh. Put the cauldron with lard on a small fire, put the lard there and fry until golden.

Wash the carrots, peel and cut into large cubes. Pour the carrots into the cauldron.

Peel the onion, chop finely, send it to the cauldron.

Peel the garlic, pass through the garlic press, add to the cauldron. When the onion becomes transparent, remove the onion with carrots and garlic from the cauldron.

Wash the meat, dry it, cut into large pieces. Send the meat to the cauldron with vegetable oil. Simmer the meat until half cooked.

Wash the eggplants, dry them, peel them if necessary, cut them into small pieces. Soak the eggplants in salted water for a while to remove the bitterness. Then drain the water, and send the eggplants to the cauldron.