Italian meringue vegetable cake
Overview
In fact, Italian food rarely involves frying or deep-frying as much as Chinese food. Almost all of it has a very gentle feel, and is prepared step by step without the smell of kitchen fumes. This dish is actually a staple dish, and there are many ways to change it. I haven’t cooked for a long time, so today I’m going to make a very popular combination, putting all kinds of vegetables together. You can use your imagination and put a single vegetable or your favorite combination in it, which is more free and casual.
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Ingredients
Steps
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The first step is to wash and process various vegetables. Slice carrots and melons, not too thin, because they will need to be fried in water later. If they are too thin, they will easily break and the taste will not be good.
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I cut the carrots into round slices and the other into semi-circular slices, as did the melon. Because I like to be funny, everyone can cut the same thing.
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To keep the colors nice, I chose one yellow and one red bell pepper.
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Cut into strips separately.
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Cut an onion into two-thirds, you can also put it all in. I cut onion rings, but you can get creative with onion strips.
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The water is already boiling when you cut the carrots, so the water is already boiling when you cut the bell peppers. Put the carrots in and cook first, then add the melon and cook when the bell peppers are almost finished. Because carrots are hard, they are not easy to cook. After cutting the onions, the two onions are almost cooked, then put them in cold water. I cooked it a little longer and the melon became a bit rotten. It took me a while to take apart the onion rings after cutting them.
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Then add some butter to the non-stick pan, which is about the amount for cooking. Because there are a lot of vegetables today, I also put a lot of natural butter. I put about 10 grams. After melting, add the chopped bell peppers, stir-fry for 6 minutes, add the onion rings, stir-fry for two or three minutes, then add the carrots and melons that have been drained of water.
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After all the vegetables are put in, add appropriate amount of salt, appropriate amount of black pepper, mint, basil, and oregano powder. Because I usually only use these few spices for cooking, and I don’t have any others. You can add other seasonings you like. Just adding black pepper is fine. After stirring evenly, turn off the heat and add some fresh cheese. I added about half of the 40g amount because I didn’t want to eat too much. If you like cheese, you can add more. Remember: turn off the heat first and then add the cheese, otherwise it will easily stick to the pan and the cheese will not taste good.
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I bought the puff pastry directly from the supermarket and spread it on top of the container.
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This is the ready-made puff pastry bought in the supermarket. It is round and convenient. If you make the pastry yourself, it will take longer. But if you have enough time, you can make your own puff pastry.
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Put the previously fried vegetables into the vessel. Because the vegetables will have soup after frying, I didn't put the soup in. I used tongs to put the vegetables in, leaving a small amount of sugar juice in the pot. Because I don’t like the soup to soften the pastry, I left some of the soup and vegetables, which can be used as a separate side dish.
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Such a large vessel requires about 3-4 eggs, and I used three. Everyone is welcome.
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Crack the eggs into a bowl, mix well, and pour evenly over the vegetables.
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After pouring the eggs, fold in the surrounding puff pastry.
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Place in oven.
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Oven at 200 degrees or 220 degrees for 25-30 minutes, pay attention to the color change and expansion of the pastry.
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This is a picture of various seasonings
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OK, take it out of the oven. In fact, I think it will be more fragrant if you add some olive oil and bake it. You can try it.
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Perfect exit
