Assorted Stew with Fish Fragrant Tomato Sauce

Name: Assorted Stew with Fish Fragrant Tomato Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: A eggplant; 1/2 Potatoes (large); 1/2 root carrot; 1/4 onion; 1 piece green pepper; 3 or four Carob; 2s Shiitake Mushrooms; A small bowl Cherry tomato; 4 or five parsley; Some Green onion garlic clove ginger shreds; Some Cooking oil; Some Pepper oil; 2 tsp Pixian Doubanjiang; 1 tsp Organic Bean Paste; 1 tsp Shiitake Mushroom Sauce; Some Soy sauce; 1 tsp Sugar; Some salt; 1 tsp Oyster sauce; Some Chicken Essence; Some sesame oil

by Cyz

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I went to my parents' house the day before yesterday and ate their old stew, eggplant, potato, tomato and tofu. Dad cooked it himself. I couldn't help but look at it, but it tasted really good. When I came back, I tried to make it by myself, using the ingredients at home. The finished product unexpectedly tasted better. In this dish, the crispy slices of crispy rice are mixed with the flavor of fish-flavored eggplant, but the goose has no crispy slices, no slices of meat, and no fish. A good way to eat veggie meats is made by myself.

It is said to be fishy, because it uses Pixian bean paste, small tomatoes, and coriander, which just right presents the "fishy" flavor.

If you want to try a new way of eating, make sure to have more soup when it comes out of the pot. Put the vegetables in the bowl first, break two granola bars with sugar-free, oil-free, light-fat, light-calorie and high-fiber content on top. (I used fruit and nut chia seeds today), then pour the soup while it is hot, soak it for a while, and start eating. The outer layer of the granola bar is full of sour, sweet and salty, and a little spicy soup is revealed on the inside. The inside is just right and crunchy. It contrasts with the softness of the stewed ingredients. It looks like tomato sauce, without worrying about oil. High-calorie fried rice crackers.

Home-made ingredients, common seasonings, and a meal replacement stick at hand, it was an unexpected harvest to tinker with a good way to cook meat and vegetables. It's really delicious, record it for future reference.

Assorted Stew with Fish Fragrant Tomato Sauce

1. (I am eating one person, two meals, and adding or subtracting appropriately according to the number of people)

Because it is inconvenient to eat raw or cold, the small tomatoes are cooked and eaten. It feels more flavorful than large tomatoes. If you have time, it will be better to peel them with hot water. Cut them in half and set aside.

Line a small eggplant, cut into pieces with a hob, add salt to kill water, and hold water for later use.

Three long beans, cut into small pieces.

Cut the carrot into small pieces and cut into pieces with a hob.

2 shiitake mushrooms, sliced and blanched for later use.

Half a potato, cut into pieces with a hob.

Onion 1/4, cut into small pieces.

1 green pepper or sesame pepper, cut into small pieces.

A small handful of coriander, leave the roots, and cut into small pieces.

The sliced green onion, ginger, garlic slices are appropriate and set aside.

Assorted Stew with Fish Fragrant Tomato Sauce recipe

2. Peanut oil, sesame pepper oil, saute green onion, shredded ginger.

Two teaspoons of Pixian bean paste and one teaspoon of June fresh organic bean paste, sauté until fragrant.

Add onions and carrots and sauté the onion aroma.

Then add the eggplant and small tomatoes and stir fry until the eggplant and tomatoes are out of the soup.

Then add potato cubes, shiitake mushroom slices, carob slices, coriander root, green pepper slices, and stir fry for a while.

Add appropriate amount of water (just flush with the ingredients).

Seasoning (appropriate amount of salt and light soy sauce, a teaspoon of sugar, a teaspoon of oyster sauce, a teaspoon of shiitake mushroom sauce).

Bring to a boil over high heat, cover, and simmer on low heat until the potatoes are soft and tasty.

You don't need to consider whether it is crispy or not. The chaotic stew must be stewed to taste delicious, especially the green peppers inside, which will have the unique fragrance of the school cafeteria big pot dishes.

Add garlic slices and coriander segments, appropriate amount of chicken essence, and a little sesame oil before serving.

3. If you want to try a new way of eating, make sure to have more soup when it comes out of the pot. Put the vegetables in the bowl first, break two light-fat, light-calorie, high-fiber granola bars on top (fruits and nuts are used today) Chia seeds), then pour the soup while it is hot, soak it for a while, and start eating. The outer layer of the granola bar is full of sour, sweet and salty, and a little spicy soup is revealed on the inside. The inside is just right and crunchy. It contrasts with the softness of the stewed ingredients. It looks like tomato sauce, without worrying about oil. High-calorie fried rice crackers.