1. Peel the large tomatoes (it can be better handled by blanching them in hot water), cut them into four pieces, and cut the zucchini into large pieces of about three centimeters Cut the eggplant into thick slices, cut the red and yellow peppers separately, remove the seeds and cut into six slices, smash the garlic, and cut the onion into six cloves.
2. Put 2 tablespoons of olive oil in a wok, heat it over high heat, add the chopped zucchini and fry for 3 minutes, then take it out and set it aside.
3. Add 2 tablespoons of olive oil to the wok, heat it over high heat, add the sliced eggplant and fry for 3 minutes, then remove and set aside.
4. Add 2 tablespoons of olive oil to the wok, heat it over high heat, add the chopped red and yellow peppers and fry for 3 minutes, then remove and set aside.
5. Prepare a saucepan, add 3 tablespoons of olive oil, heat it over high heat, add the garlic and onion and saute until fragrant, cut to medium heat after three minutes, fry the onion until it is translucent, then add the freshly chopped Tomatoes, stir fry for 5 minutes.
6. Put the fried squash, eggplant, red pepper, and yellow pepper into the pot, stir with a spatula, cut to low heat, cover the pot and simmer for three minutes.
7. Add one teaspoon of basil, two teaspoons of thyme, two bay leaves, one teaspoon of salt, and black peppercorns and stir a little. Cover the pot and simmer on low heat for 30 minutes and you're done.
After watching it, I suddenly realized, isn't this just stewing vegetables?
Looking back at the first bite of the critic in the film, he recalled the food that his mother cooked when he was a child.
In "The God of Cooking", Zhou Xingxing, when the mountains and rivers were exhausted, made his mind and did whatever he wanted, and made the earth-shattering barbecued pork rice with ghosts and gods crying, and the stars and the moon and the beasts laugh.
Thinking about it further, in "The Legend of the Condor Heroes", Huang Rong cooks for Hong Qigong in exchange for him teaching Guo Jing to subdue the dragon with eighteen palms. At the beginning, it was a wonderful way of doing everything. I heard Luomei" and "Haoqiu soup", but the book wrote:
Huang Rong smiled and said, "Qigong, you haven't eaten my best dish yet." Hong Qigong was surprised and happy, busy Ask: "What kind of dish? What kind of dish?" Huang Rong said: "I can't say enough for a while, such as stir-fried cabbage, steamed tofu, stewed eggs, and sliced meat." Hong Qigong's taste is rare in the world. It is well known that a real master of cooking, the more in the most common dishes, the more marvelous skills he can show. This principle is similar to martial arts, and it can be said to be the method of a master craftsman if it can show magic in the ordinary. When she said this, she couldn't help being surprised and happy, with a look of pleasing and begging on her face...
They are both cooking, but the reasoning is the same.
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