チーズ焼き（なすのチーズ焼き）｜元気ママキッチンさんのレシピ書き起こし
Cheerful mom kitchen Time required : 15minutes
Ratatouille ｜ Recipes transcribed by Naos Kitchen
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Ingredients
- (A) Zucchini : 1/2
- (A) Eggplant : One
- (A) Onions : 1/2 ball
- (A) Paprika (red / yellow) : 1/2 each
- garlic : 2 pieces
- (B) Laurier : 1 sheet
- (B) Granule consomme : 1 tsp
- (B) Water : 100ml
- (B) Canned tomatoes (cut type) : 300g
- olive oil : 1 tablespoon
- Salt and pepper : Appropriate amount
- Grated cheese : as you like
- Dried parsley : as you like
- Olive oil (for finishing) : as you like
Time required
40minutes
Procedure
-
1)
Cut vegetables
00:16
Cut the vegetables in (A) into 1 cm cubes.
Garlic is finely chopped. -
2)
Heat the garlic
02:17
Add olive oil to a frying pan and heat the garlic over low heat.
-
3)
stir fry
02:30
Add onions, sprinkle with salt and fry on medium heat until tender.
Add all the remaining vegetables, sprinkle with salt and fry until tender. -
4)
Boil
03:03
Add (B), cover and simmer on low heat for about 10 minutes.
Finish with salt and pepper to taste.
Sprinkle with grated cheese, dried parsley and olive oil if you like.
Point
・ Vegetables should be the same size so that the streets of the fire are even.
・ By adding garlic to olive oil and heating it over low heat, the scent is transferred to the oil.
・ Stir-fry vegetables until they are tender, so that the flavor of the soup soaks in.
・ Sprinkle grated cheese on the finish to increase the richness. There is no problem even if you do not put it in.
・ If it is overcooked, add water little by little while watching the situation.
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