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Before you jump to fried vegetables recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Inside the Kitchen.
Until fairly recently any person who portrayed concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it seems we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. According to the experts, to clean up the surroundings we are all going to have to make some changes. This should happen soon and living in methods more friendly to the environment should become a mission for every individual family. Here are some tips that can help you save energy, primarily by making your kitchen more green.
A large amount of electricity is actually consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old models which might be more than ten years old. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to run as often.
From the above it should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is pretty straightforward to live green, of course. Largely, all it requires is a little bit of common sense.
We hope you got benefit from reading it, now let’s go back to fried vegetables recipe. To cook fried vegetables you need 7 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to prepare fried vegetables:
- You need 2 medium carrots
- Prepare 1 medium zucchini
- Take 3 medium parsnips
- Take 1 large eggplant
- Take 7 large mushrooms
- Prepare 1 dash salt and pepper
- Provide 50 grams lard/oil
Steps to make fried vegetables:
- chop eggplat and zucchini to bite size bits, put them in a bowl and sprinkle salt on them and mix, set aside
- peel carrots and chop to very small cubes
- peel parsnips and chop to thin slices
- wash and quarter mushrooms, pet dry with kitchen papper
- by this time there are some water come out of eggplant and zucchini bits, rinse them and lightly squeeze dry
- heat wok and melt the lard, when it's hot enough, drop the carrot cubes and fry for about 5mins or untill slightly soft, add in parsnip and stir about 3mins
- add eggplant and zucchini bits and cook till almost done
- add in mushroom last because you don't want them to shrink too much
- sprinkle some salt and pepper to taste
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