French stew
By VicentaLakin
it's a regular dish from south france provence. from all kinds of vegetables, they are plentiful and plentiful, yet they are interwoven with the wild wind of the summer sun. potware by landball double burden by taiwan food magazine
Recipe Recommendations
- tomatoes one
- Green pecked melon art. 1
- Cucuris japonica art. 1
- eggplant art. 1
- onion 1
- onion 1/2
- garlic powder 1 tablespoon
- dried thyme 1 tsp
- Sweet red pepper powder 1 tablespoon
- Canned tomato paste 2 tablespoons
- broth
- olive oil 2 tablespoons
- black pepper appropriate amount
- salt appropriate amount
- red wine vinegar 2 tablespoons
- sour and salty
- stewed
- half an hour
- ordinary
Steps for French stew
1
Food A cut 5mm. Vegetables other than tomatoes are immersed in water to avoid oxidation。
2
A SPOONFUL OF OLIVE OIL WAS POURED INTO THE POT, A HOT POT WAS POURED INTO THE HOT POT, A PIECE OF ONION SHREDDED WITH GARLIC PASTE IN MATERIAL B WAS ADDED TO DRY CENTIPEDE AND SWEET PEPPER POWDER, AND THEN A TOMATO PASTE AND HIGH SOUP WAS ADDED, AND A SMALL FIRE WAS BOILED TO THICK, AND THE FIRE WAS PUT OUT。
3
Practice 1 vegetable sheeting is staggered and placed on tomato sauce, followed by olive oil, red wine vinegar, salt, black pepper powder and dry lifra。
4
Continue heating pots, cooking for 15.20 minutes, confirming that vegetables are soft and juiced。French stew Make Tips
The pot is a good cooker who, because of its heat, can keep cooking temperature, speed up cooking time and maintain the heat of cooking at the table. 2. Tomato paste can be used in fresh red tomatoes, but the smell of tomato paste cans sold on the market can be more plentiful。