Ratatouille in legend(chuan shuo zhong de )

Ratatouille in legend

Introduction:

"Have you ever seen a Ratatouille movie? The amazing vegetable that conquered the most exquisite food commentator. Since then, I have been planning to do it by myself and try to taste what a wonderful taste it is. Ratatouille is a classic dish from purwance, southern France. You can enjoy it cold or hot. The most important components are eggplant, pumpkin, garlic, sweet pepper, onion and tomato. At least the eggplant needs to be fried separately. Spices need typical purwance basil, thyme, but also add rosemary, Cape orchid, oregano, sage and lavender. The oil you use needs good olive oil. Today's Rataouille is widely spread in Europe, and naturally many changes have taken place. For example, red wine, black olive, celery, tofu, gold and other materials are added. It's different from person to person. Just like it. I'm a man who never adds food. How much is a bowl. But this afternoon I ate two bowls of Ratatouille! Eat to support hum, but also happy hum. The combination of fragrant basil, sour tomato and garlic is so powerful. The first bite has no feeling. When the aftertaste comes up, I can't stop chopsticks. Share this delicious food with you. "

Production steps:

Step 1: material list.

Step 2: cut bamboo shoots and eggplant into 1cm cubes, cut sweet pepper into strips, chop onion and garlic, and cut basil leaves.

Step 3: add 1 teaspoon olive oil to the pan, stir fry onion and garlic until fragrant.

Step 4: add canned tomatoes and thyme, stir fry, add a little salt, simmer for 3-5 minutes.

Step 5: take another pot, give 2-3 teaspoons of olive oil, put eggplant, bamboo shoot and melon, sweet pepper in one time, fry until soft. Add a little salt and pepper.

Step 6: add the stir fried vegetables in step 5 to the tomatoes in step 4, add about 100ml water, cover and simmer for 15-20 minutes.

Step 7: add water to the sauce or stew if necessary. Sprinkle with parsley and basil leaves. Season with salt and pepper.

Materials required:

Canned tomato: 200g

Onion: 1

Eggplant: 100g

Bamboo shoot and melon: 100g

Sweet pepper: 150g

Garlic: 1 clove

Olive oil: right amount

Dried thyme: moderate

Dried parsley leaves: 1 teaspoon

Fresh basil leaves: 4 pieces

Note: if there are no canned tomatoes, take 250g fresh tomatoes, boil them in boiling water for a while, then over cool water, then peel, bag and cut them into small pieces. In step 3, stir fry the onion and garlic, add the fresh tomato, thyme and a little water. Season with a little salt and pepper. Simmer over low heat. Cover and simmer for 30 minutes.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Chuan Shuo Zhong De