Seasonal Vegetable Chowder

Seasonal Vegetable Chowder

There is no exquisite tableware, no superb cooking skills, and the shooting technique is just so so, but I still have a heart to eat food, make simple but delicious home-cooked dishes, and take care of the healthy diet of my family! When I devote myself to the chai, rice, oil, salt and ginger vinegar, when the family members give affirmative praise, a small sense of accomplishment will make me feel happy up↑
Today’s dish is my hometown dish. My grandmother’s family used to grow vegetables by herself. The eggplant, beans, potatoes and potatoes were cooked together in a pot. The appearance was not very good, but the savory flavor of the dish was accompanied by rice or steamed bun , Pancake, is the smell that can't be erased in memory.

Difficulty

Easy

Time

30m

Serving

2

by Blue Lemon

4.6 (1)

Ingredients

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How to make it (Seasonal Vegetable Chowder)

1. Eggplant, potatoes peeled, beans cramped, hot peppers are to enhance the flavor, do not eat spicy food, do not let go, wash the tomatoes and green onions
Seasonal Vegetable Chowder recipe
2. Potatoes are cut into pieces, and the stew itself takes a long time, so vegetables must be cut into large pieces
Seasonal Vegetable Chowder recipe
3. Cut the eggplant into cubes. A little bigger, the eggplant will shrink and become smaller if it is braised for a long time, otherwise you may not be able to eat the eggplant when it is cooked.
Seasonal Vegetable Chowder recipe
4. Hot pepper can improve the flavor, but don't put it
Seasonal Vegetable Chowder recipe
5. Tomato cut teeth
Seasonal Vegetable Chowder recipe
6. Tomatoes in a bowl, green onions and chopped green onions, garlic and garlic slices
Seasonal Vegetable Chowder recipe
7. Because the eggplant and potatoes are easy to oxidize and turn black, put the cut eggplant and potatoes in the pot and add water. I put the vegetables in the pot to save trouble.
Seasonal Vegetable Chowder recipe
8. The pork is thawed and cut into thick slices, about two centimeters thick. The pork killed by northerners in winter is frozen in the refrigerator. Fresh meat is better. People from the Northwest are more generous. The meat and vegetables are cut into such large pieces, which may scare you, but this dish has more meat and less meat, and the nutrition is very balanced. The meat smells fragrant in the dish.
Seasonal Vegetable Chowder recipe
9. Add sunflower oil to the pot. If there is more fat, you can add less oil. Put the meat slices in smoothly.
Seasonal Vegetable Chowder recipe
10. Wait for the meat to change color to force out excess water. This is a stew, so don’t fry the meat too dry.
Seasonal Vegetable Chowder recipe
11. Stir-fried the pork slices with slightly yellow edges and fragrant, add green onion and garlic,
Seasonal Vegetable Chowder recipe
12. Seasoning can be added when the scallions and garlic are fragrant. My seasonings are generally the third oldest in the seasoning box ~ dried ginger powder, pepper powder, aniseed powder, stewed vegetables need a heavier flavor, so I put a little more than when cooking. Dried ginger powder is probably a small spoon of the seasoning box, pay attention to half a spoon of aniseed, 2 spoons of pepper powder, plus light soy sauce, if you like a darker color, add some dark soy sauce
Seasonal Vegetable Chowder recipe
13. Add the seasoning and stir-fry evenly and add the tomatoes,
Seasonal Vegetable Chowder recipe
14. Let the tomatoes come out of the water, add vegetables, add salt, keep the water clean, stir-fry evenly, add half a bowl of water, cover the pan on medium heat for 20 minutes, the eggplants are very watery, you can uncover and stir fry during the process to ensure that the eggplants Can be familiar
Seasonal Vegetable Chowder recipe
15. The potatoes are almost cooked in 20 minutes, and all other dishes should be cooked. Reduce the heat to collect the juice. If the taste is not enough, you can add salt to adjust it and bring it out.
Seasonal Vegetable Chowder recipe
Tips:

There is no meat stew that is not fragrant. Put a little more oil than stir-fry. Don’t put too much salt. If you don’t grasp it, put it less first. It can be adjusted during the process or when it is cooked.


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