French cuisine How to make Proven al stew?

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Mix lemon juice, pepper, garlic, thyme and salt to make a juice.

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Remove the bones of the chicken thighs, coat the surface of the chicken thighs with the prepared sauce, and marinate for 20 minutes with a slight massage.

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Peel the potatoes and garlic, cut the zucchini and eggplant into large slices, remove the stems of the bell peppers and cut them into strips, cut the onions and tomatoes into small pieces, and cut the marinated chicken thighs into mahjong-sized pieces.

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Add olive oil to the pot, add the garlic and onions, simmer over low heat until fragrant, add the tomatoes and stir-fry the juice, and add the rest of the ingredients.

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Add 500ml of water to the pot, cover the pot and simmer for half an hour.

Method. Sauce:

1.Cut the green pepper in half, bake it in the oven until the surface is blackened, put it in the pot and cover it, let the green pepper steam in the pot until soft (about 15 minutes) and then cut into cubes.

2.Dice the carrots, celery and onion and sauté them in a pan (add the olive oil, cream, salt, pepper, minced garlic, tomato puree and green pepper).

3.Put all the ingredients in the food processor and puree, this is the sauce.

Stew: 1Cut all the ingredients into similarly sized slices, pour the finished sauce into the pan, and arrange the pattern according to the four colors.

2.Once arranged, sprinkle the minced garlic and parsley, seal the whole pot with tin foil and put it in the oven and bake at 280 degrees for 3 hours.

3.Remove the foil and bake at 350 degrees for about 45 minutes!

They are all dishes with fruits and vegetables as the main ingredients, and there is indeed not much difference, especially the main vegetable raw materials include eggplant and green pepper, but pepper will be added to the former seasoning, and the cooking process of the two is also somewhat different, so there must be a difference in taste. The encyclopedia has entries for two dishes, Provencal stew and Disanxian

1: Heat the pan and pour in the olive oil, fry the eggplant until browned, then remove and set aside.

2) Add the onion and garlic to the pot and stir-fry until fragrant, then add the red bell pepper and yellow bell pepper and stir-fry.

3) Add the chicken stock and tomato sauce and stir-fry until the soup is slightly thick.

4: Add the zucchini, fried eggplant and Oregon spices and simmer, season with sea salt and white pepper.

1.Sauce method: Crush the garlic into minced garlic (slice or cut into small pieces), shred the onion (cut into small pieces), dice the red pepper, and cut the tomato into small pieces.

2.Stir-fry the garlic in hot oil in a hot pan to bring out the fragrance, then add the onion, add the red pepper and tomato to stir-fry until the onion becomes soft and transparent, and add an appropriate amount of salt. After the juice comes out.

3.Remove from pan and beat with a handheld food processor until smooth.

4.Vegetable part: Slice all of them, 1cm thick is about the same. If you have a vegetable board partner, this step can save a lot of time.

1. Cut the eggplant into strips, cut the thin ones in half, and the thick ones into 4 halves. Remove the seeds of the red and yellow bell peppers and cut into thick strips. Cut the melon in half and then cut it into thick slices. Cut the tomatoes with a cross knife on the top of their heads, blanch them in boiling water, peel them, and cut them into large pieces. Cut the onion into large cubes. Finely chop the garlic.

2. Heat a cast iron pot and stir-fry the onion and minced garlic in olive oil.

3. Add all kinds of materials that have been cut.

4. The water of the ingredients becomes soft, add tomatoes and stir well.

5. Add salt and freshly ground pepper and mix well, if there is not enough oil, you can add some olive oil.

6. Cover and simmer over medium heat for 20 minutes, open the lid and reduce the juice over high heat, and taste it.

7. Put it on a plate and sprinkle some herbs on top of the dish to decorate. Serve hot or cold.

Ingredients - Main Ingredients].

Tomato. 2 pcs.

Courgette. Half a root.

Eggplant. Half a root.

Carrot. Half a root.

Onions. Half.

Seasoning] olive oil. 10 grams.

Black pepper. Crumb.

Sea salt. Crumb.

Step - After washing the tomatoes, take 1 large piece and slice the other 1; Sliced onion, eggplant, zucchini, carrots.

Pour the tomato cubes and onion slices into a wall breaker and break them into a puree.

Pour an appropriate amount of olive oil into a small milk pot, cook until 7 hot, then pour in the crushed tomatoes and onion puree, stir well and sprinkle with sea salt and black pepper. (Sea salt grains are coarse, so it is mostly used in Western cuisine).

Cook until the sauce is thick (about 15 minutes) and then remove from the pan.

Pour the sauce into a round baking tray and stack the slices around the pan.

Sprinkle well with sea salt and black pepper and brush with a little olive oil.

Preheat the oven at a temperature of 200 degrees for 5-10 minutes. After the preheating is over, cover the baking tray with tin foil and place in the middle of the oven at 200 degrees for 20 minutes.

Remove and serve after baking.

Material. 1/2 green gourd, 1/2 yellow gourd, 1/2 light green gourd, 1 eggplant, 1/2 onion, 3 beef tomatoes, 5 garlic slices, 2 tsp salt, a pinch of black pepper, a pinch of thyme, 2 tbsp olive oil.

Method. 1. Cut the beef tomatoes into small cubes after cleaning (if you don't like the tomato skin, you can also cross the tomato and blanch the skin with hot water).

2. Peel the onion and cut it into small cubes, and mince the garlic.

3. After heating the pot, pour in olive oil, add diced onion and minced garlic and stir-fry until fragrant, then add diced beef tomatoes and stir-fry, after the tomatoes come out of the water, turn to low heat and simmer until soft, and add a little water to avoid burning.

4. When the tomatoes are stewed until Zhaokaimo is soft, add salt, black pepper, Sun Feng, and thyme, and continue to simmer for 5 10 minutes, depending on the degree of rotten cooking of the tomatoes.

5. Preheat the oven for 10 minutes and heat at 150 degrees C

6. Cut the eggplant and zucchini into 3 4mm slices after cleaning, take a baking tray to spread the tomato sauce on the bottom, pour all the sliced vegetables into the baking tray in order, and finally pour olive oil and salt on the vegetables, cover the top layer of the baking tray with aluminum foil or baking paper, and bake in the oven for 30 minutes (be sure to lay paper to avoid drying vegetables).

7. Roast until the surface of the vegetables is watery and soft.

<><1. Wash the ingredients in advance and cut them.

2. Sprinkle a spoonful of salt on the zucchini and eggplant, mix well, and marinate for about 10 minutes.

3. Squeeze out the water with both hands.

4. Heat the pan and add olive oil.

5. Fry the zucchini on both sides of the golden brown type.

6. Add the eggplant and stir well.

7. Add bell pepper and onion, sprinkle with black pepper and stir-fry well.

8. Add two tablespoons of tomato paste.

9. Stir-fry carefully and don't try too hard to break up the eggplant.

10. Add the cherry tomatoes and thyme, mix well and remove from heat.

11. Drizzle two tablespoons of olive oil and bake in the oven at 200 degrees for 20 minutes.

12. Remove from the pot and serve on a plate.

13. After cooling slightly, garnish with basil leaves and drizzle with olive oil.

Ingredients: beef, carrots, shiitake mushrooms, vermicelli.

Excipients: vegetable oil, salt, dark soy sauce, cinnamon, Sichuan peppercorns, spicy skin, ginger, hawthorn slices.

Method: 1. Wash and wash the beef in a pot under water and boil it.

2. Wash the carrots and cut them into pieces, clean and cut the mushrooms into pieces for later use, soak the dry vermicelli in cold water until soft, slice the ginger, wash and cut the spicy skin.

3. Heat the oil in a hot pan and heat the oil for 7 minutes, stir-fry the beef to bring out the moisture and fragrance, add the dark soy sauce and stir-fry evenly.

4. Add cinnamon, peppercorns, spicy skin, ginger and hawthorn slices and stir-fry until fragrant.

5. Add carrots and mushroom pieces and stir-fry to make the fragrance, (the beef cannot be bone-in, the stewing time is short, the carrots can be stewed together, so that the carrots absorb the taste of the beef better), heat the water and bring to a boil.

6. Pour into a clay pot and simmer until the beef is 8 ripe (about 80 minutes).

7. Add vermicelli and stew until the vermicelli becomes soft and absorbs the flavor of beef.

9. Add salt and monosodium glutamate and simmer for 2 minutes.

Tips: 1. The vermicelli must not be too soft. In this way, the flavor of the beef broth can be absorbed, and it is cooked and delicious.

2. You can have more beef soup, cook it in a hot pot and eat it, and you can add some vegetables and soy products.

Ingredients: 1 long eggplant.

Zucchini: 1 yellow and 1 green.

1 red pepper and 1 yellow pepper.

Tomatoes 4 pcs.

Onion 1 pc.

Parsley 4-5 sprigs.

Garlic 4 cloves.

Black pepper A pinch of it.

Olive oil a little.

Salt a pinch of salt. Spices: Italian spice mix or basil + a pinch of thyme.

The practice of Provençal risotto.

Preheat the olive oil over low heat, mince the onion and garlic into the pan, and sauté over low heat for 10 minutes, stir-frying the onion. To prepare the Provençal risotto Step 1

Finely chop the celery stalks, peel and dice 2 tomatoes, add them, and stir-fry over low heat until fragrant; Add salt, black pepper and spices to taste, then set aside. To prepare the Provençal risotto Step 2

Long eggplant, zucchini, 2 tomatoes, bell peppers, diced trimmings, and vegetable slices all stacked into a baking sheet. To prepare the Provençal risotto Step 3

Preheat the oven to 180 °C, add it on a baking sheet and sprinkle with celery leaves and the remaining diced bell peppers. To prepare the Provençal risotto Step 4

Cover the baking tray and place in the oven at 180 degrees for 40 minutes.