（作り置き料理）夏野菜でたっぷり作る「ラタトゥイユ」（English subtitle)

Описание: （材料）トマト４００ｇ・ニンニク２〜３片・タマネギ１個・ズッキーニ１本・ナス２本・カボチャ１００ｇ・パプリカ1/2個・ニンジン５０ｇ・オリーブオイル大さじ４・塩小さじ１・バジルの葉
(Ingredients) 400 g tomatoes, 2-3 garlic cloves, 1 onion, 1 zucchini, 2 eggplants, 100 g pumpkin, 1/2 paprika, carrot 50 g, 4 tablespoons olive oil, 1 tsp salt, basil leaf


今日は、夏野菜をトマトの水分で煮込む定番のラタトゥイユをご紹介します。
調味料はとてもシンプルですが、炒めてから煮込むことで野菜の美味しさが引き出されます。
密封容器に入れて、完全に冷ましてから冷蔵庫に入れていただくと１週間ほど保存ができます。
今日は、チキンソテーに添えていただきました。
翌日は、トーストに冷やしたラタトゥイユのせて食べるのもおすすめです。
パスタのソースやピザのトッピングなども
いろいろな夏野菜を組み合わせてたっぷり、たっぷり作っておくと便利に使えます。

Thank you for watching.

Today we would like to introduce the classic ratatouille, which is a summer vegetable cooked with tomato water.
The seasoning is very simple, but you can bring out the deliciousness of the vegetables by baked and then simmering.
First, crush or chop the garlic with a kitchen knife, it in a pan.
Prepare the vegetables.
The vegetables I put in today are garlic, onion, zucchini, eggplant, pumpkin, carrot, paprika and tomato.
Add basil for the final scent.
All vegetables are cut into 1 cm squares.
Only carrots are cut into ginkgo.
A variety of vegetables will make the color beautiful and the texture and taste will be well balanced.
Put olive oil and garlic in a pan with and heat over medium heat.
By putting garlic and olive oil together in a cold pan and heating them carefully, you can bring out the umami and aroma without burning the garlic.
This garlic and olive oil are great seasonings.
As the oil warms up, the garlic moves in the oil like a dance, giving it a nice scent.
Here, add vegetables other than tomatoes.
Fry the whole vegetables for 2-3 minutes until the oil is well mixed.
When the vegetables are less bulky, add tomato and salt.
Mix gently, cover and cook for 3 minutes.
After 3 minutes, remove the lid and put on high heat to simmer the vegetables while removing water.
Japanese tomatoes are so watery that they are very watery at this point.
Boil down with occasional mixing until the water content is about half.
In the meantime, the heating of the vegetables is completed.
When using processed tomatoes or Italian tomatoes, I don't think there is much water in them, so boil them over medium heat.
When mixed with a wooden spatula, you can see the bottom of the pot.
Today, add the raw basil and mix gently to turn off the heat.
Put it in an airtight container, let it cool completely, and put it in the refrigerator for about a week.
Today I had chicken saute served.
The next day, it's also recommended to eat it with toasted chilled ratatouille.
Pasta sauce, pizza toppings, etc.
It is useful to make plenty of various summer vegetables in combination.

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＃やさいのひサラダ


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