Have you seen the Ratatouille movie? The magical vegetable that has conquered the most discerning food critics.
Since then, I have been planning to do it myself to taste how amazing it is.
Ratatouille is a classic dish from the Purvance region in southern France. Enjoy it cold or hot.
The most important components are eggplant, bamboo shoots, garlic, bell peppers, onions and tomatoes. At least the eggplant needs to be stir-fried separately.
Spices require typical Purvance basil and thyme, but also rosemary, marjordan, oregano leaves, sage and lavender.
The oil used requires high-quality olive oil.
Today's Rataouille is widely spread in Europe, and many changes have naturally occurred. For example, there are methods of adding red wine, black olives, celery, tofu, gold seeds, etc. and other ingredients. It varies from person to person, so everyone likes it.
I never eat. As much as a bowl is.
But Ratatouille actually ate two bowls at noon today because of this! I groan until I eat, but I groan with happiness. The fragrant basil, sour tomato and garlic flavors are mixed together to have such endless stamina.
I didn't feel anything after the first bite, but after the aftertaste came, I couldn't stop chopsticks at all.
Share this delicious food with everyone.
Ratatouille
By YasminKling
Recipe Recommendations
- onion one
- eggplant 100g
- winter squash 100g
- sweet pepper 150g
- garlic 1 clove
- olive oil appropriate amount
- dried thyme appropriate amount
Steps for Ratatouille
1
List of materials.
2
Cut bamboo shoots and eggplant into about 1cm cubic cubes, cut sweet peppers into strips, chop onions and garlic, and chop basil leaves.
3
Pour a spoon of olive oil into the pan and stir-fry the onions and garlic until fragrant.
4
Add canned tomatoes and thyme, stir fry, add less salt, and simmer for 3-5 minutes.
5
In another pot, add 2-3 tablespoons of olive oil, add eggplant, bamboo shoots, and bell peppers at a time, and stir-fry until they start to soften. Add a small amount of salt and pepper.
6
Add the fried vegetables in step 5 to the tomatoes in step 4, add about 100ml of water, cover, and simmer for 15-20 minutes.
7
If necessary, add water during juice or stewing, finally sprinkle with parsley leaves and basil leaves, season with salt and pepper, and serve.Ratatouille Make Tips
If you don't have canned tomatoes, take 250g of fresh tomatoes, boil them in boiling water for a while, then put them in cold water, then peel, decapitate, and cut them into small pieces. Step 3: After saut-frying the onions and garlic, add the fresh tomato pieces, add thyme, and a little water. Season with a small amount of salt and pepper, reduce heat, cover, and simmer for 30 minutes.