Making anhydrous ratatouille with Cuckoo White Induction
Hello, we're Bunny Pie. I made ratatouille, anhydrous powder, with Kuku White 3-column induction. Ratatouille is a representative home-cooked dish in Provence, France, and is a vegetable stew made by boiling eggplants, pumpkins, tomatoes, etc. with herbs. It is a nutritious healthy dish rich in vitamins and minerals with plenty of vegetables. Generally, Ratatouille uses an oven, and you can cook it deliciously with induction. The Kuku White 3-hole induction raises the maximum firepower of 3,400W in the shortest time and maintains a low temperature deviation. In particular, thanks to Kuku's ultra-high temperature technology, delicate fire control even at low temperatures keeps the optimal temperature for the ingredients less deviated, enabling anhydrous cooking. The recipe is simple, so you can make it easily even for beginners, and I recommend it as a guest dish for housewarming parties or year-end home parties. This recipe was created with the support of the product. https://bit.ly/3cFSia6
3 serving
Within 60 minutes
버니파이Bunnify
Ingredients
  • Young squash
    1ea
  • Branch
    2ea
  • a zucchini pumpkin
    1/2ea
  • Tomato
    2ea
  • onion
    1/2ea
  • olive oil
    little
  • tomato sauce
    1/2bottle
  • Salt
    little
  • ground pepper
    little
  • parsley
    little
Cooking Steps
STEP 1/9
Slice tomatoes, zucchini, eggplant, and zucchini thinly so that they are round in cross section. You can add various vegetables such as mushrooms and bell peppers depending on your preference.
STEP 2/9
Cut the uneven parts of the sliced vegetables into small pieces. Please cut half of the onions into small pieces. Prepare mushrooms if you like.
STEP 3/9
Entering the kitchen with the Kuku White 3-hole induction, I feel bright with the white top, and I feel a sense of unity because there is no frame on the border.
Grease a heated pan without oil or with a small amount of oil, brown the sliced zucchini, eggplant and zucchini. It's okay if the outside is golden but the inside is not cooked thoroughly. When you grill vegetables, the sweetness comes to life and the flavor gets better.
Cuckoo induction makes cooking easier even if you don't put a lot of oil on the pan because the ingredients don't burn easily.
STEP 4/9
Grease a heated pan with olive oil and stir-fry chopped vegetables. (Stir-fry the onions until they are transparent.)
STEP 5/9
Pour in tomato sauce and season with salt and pepper.
STEP 6/9
From the edge of the pan, place round vegetables alternately by type.
STEP 7/9
Cover and simmer over low heat for 10 to 15 minutes to cook vegetables. Be careful not to burn the sauce. Cuckoo White 3-hole induction keeps the deviation low even when the temperature is set, so you can cook it so that the ingredients don't burn.
STEP 8/9
Add the herbs such as cheese, parsley, basil, and rosemary to your liking and complete.
STEP 9/9
Put it in a bowl and try it with baguette bread.
Cover and cook vegetables over low heat. Be careful not to burn the sauce. The Kuku White 3-hole induction kept constant not only at high temperatures but also at low temperatures, so the sauce didn't burn and the vegetables cooked well. We cooked an anhydrous dish with a Cuckoo white 3-column induction that makes the kitchen luxurious with a white top and makes it more integrated with no frame on the rim. The cooking is good and the kitchen is bright, so I feel like it's cooked better.
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