Well Very nice and delicious !!! But what where and how much?
Algorithm for cooking in the studio, pliz.
Wait I'll tell you. Because of mistakes, I don't want a separate recipe, but I photographed what I could.
This video is taken as a basis, but the technique is different, therefore it acted differently.
The set of products was the same as that of Lazerson, only there was no thyme, so I used a dry French seasoning, where thyme is at the top of the list.
I cut everything in advance, because I don't know the frying pan well, and besides, I was going to take pictures.
I don’t have such a big colander with a handle, and I don’t need one with this frying pan. Since I can't carry a frying pan to a colander, it means you need to drag a plate with a colander to the frying pan. I built the following structure. A sieve with a rim at the bottom and the mesh does not touch the bottom of the plate, the oil drains freely.
The area of the pan is large, which means we fry two vegetables at once. We turn on only the highest power in the lower frying pan for 30 minutes, heat the oil and go. First I put onions and peppers, lightly fried only until soft, sprinkled with seasoning and part of the garlic in a pan and immediately began to quickly remove vegetables into a sieve with a large wide flat spatula with holes, holding a plate with a sieve directly above the pan, so as not to guess everything around.
There was enough oil left in the pan, because the spatula was with holes, and I immediately loaded the zucchini and eggplant there. At the end of this batch of vegetables, I added a tomato, a little later, again seasoning and garlic. Again I unloaded everything into a sieve and turned off the frying pan. While she was cutting the parsley, salting, stirring the vegetables right in the sieve, the pan cooled down a little. Two pieces of paper towel were enough to remove any remaining oil from the pan. I poured the vegetables from the sieve into the pan, turned on both (top-bottom) heating at medium power for 15 minutes and closed the pan. I heard literally a couple of minutes later how everything started to rustle and switched the heating to "bain-marie" (that is, less than 1). All! For the remaining time, the vegetables became friends, "softened", but did not creep. I liked that there is not much oil left in the vegetables (at least the liver will not overwork) and the taste of each vegetable is felt, but together the bouquet is good.
My mistakes - I had to fry onions with eggplant, and zucchini with pepper. By the time of frying to the desired consistency, it would be just that, but it so happened that the pepper and zucchini are a little "aldente". There was a lot of oil in the plate and I foolishly poured it into the sink, but it could have been in a jar - fragrant, not burnt out! It was still quite possible to make some kind of frying on it. Eh! I'm not economical. And another mistake - my wrong seasoning - there was rosemary in the composition, I had to meet a little with these "Christmas tree needles", quite a bit, but they were superfluous.
