Description
In the menu of many cafes and restaurants are the different types of roasts, served in an individual pan. I suggest you make a vegetarian version of this skovorodochki. Please visit!
Ingredients
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Potatoes
4 piece
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Onion
1 piece
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Tomato
1 piece
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Garlic
1 tooth
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Soy sauce
1 Tbsp
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Yellow bell pepper
1 piece
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Vinegar
1 Tbsp
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Vegetable oil
2 Tbsp
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Seasoning
1 tsp
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Salt
0.333 tsp
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Cucumber
1 piece
Cooking
Potatoes thoroughly and cut lengthwise into 6 slices. In a pan heat the oil and fry the potato wedges with 3 sides until Golden brown.
Spread in a plate and immediately sprinkle generously with fine salt and seasoning for potatoes.
While the potatoes are roasting, peel the onion and cut it in thin half rings. The tomato will cut the cube size of about 1.5-2 cm In a frying pan warm up 1 tablespoon of vegetable oil fry onions until light Golden brown. Add the chopped tomatoes. Fry for another 3 minutes.
Pour in the soy sauce, rice vinegar, add the garlic, passed through a press (or dry garlic), stir.
Sweet pepper cut into strips and add to the tomatoes and onions. Add salt to taste and stir.
Fry the mixture for a few minutes and add fried potato wedges. Stir one last time and heat over all together in the pan for 1 minute.
Spread on a plate and served with fresh cucumber.
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