Influenced by me, the five or five in my studio often mysteriously brought back a bunch of ingredients to make some special foreign dishes. Western food heart drink fast hand dish or something, brought to us to taste, do not praise her can not.
She had been tinkering in the kitchen for half a day that day, and finally she brought out a pot of something that said it was pasta, but it looked like it was teasing me, and there was no shadow of the face at all.
I wanted to laugh at her fiercely until I forked it open with a fork, and I was really amazed by its mille-fetish... Layer after layer of pasta and layer of meat sauce and layer of white sauce, the layers are particularly beautiful, the hot air comes out, and the brushed cheese and the noodles are sent to the mouth together with the delicious meat sauce, which can be said to be soul-destroying.
I suddenly remembered the Garfield I had seen before, saying that cat students loved the most lasagna. At that time, I had never eaten it, and I didn't have a concept, but now I finally understand.
I decided to promote it to my favorite pasta, outperforming the position of pasta with ketchup in my heart :)
▲ Halfway through the meal, I looked up, and the shortbread was already fragrant against me...
| | with fotchup
1: Take a pot, pour in 50g olive oil, cold oil in a cold pan, add 30g of diced white onion, 30g of diced carrots and 30g of diced celery, sauté over medium heat for about 5 minutes, fry until the diced white onion becomes translucent.
2: Add the garlic paste, 400g peeled tomatoes, 100g tomato sauce and 5g sugar, mash the peeled tomatoes with a spatula, cook until slightly boiled and then turn to low heat, simmer for about 45 minutes, when cook until the sauce is viscous and golden red, add 3g salt to stir evenly, boil the sauce out, put it into a blender and break, the Italian tomato sauce is completed.
| | with bolognese sauce
1: Take a pot, pour in 30g of olive oil, add 100g of minced pork and 100g of beef minced, stir-fry for about 2 minutes over medium heat, add the garlic paste, appropriate amount of thyme, oregano and black pepper and stir-fry until the minced meat is light caramel color.
2: Pour in 45g of white wine, wait for the wine to evaporate and the caramel-colored substances at the bottom of the pot to dissolve into the soup, add 400g of boiled tomato sauce, stir well. Reduce heat, cover and simmer for about 20 minutes, finally add 3g of salt to taste, and the Italian meat sauce is finished.
| white sauce |
1: Take a pot, pour in 300g of milk, 60g of white onion, 45g of light cream, 1 piece of fragrant leaves and 2 cloves, cook over medium heat until slightly boiled, turn to low heat and continue to cook for about 4 minutes, pour out filter, set aside. (Stir continuously during this period to avoid surface crusts)
2: In another pot, melt 25g of unsalted butter, add 30g of high gluten flour and stir-fry over low heat until the batter is viscous and golden brown. Remove from heat, pour in the filtered milk liquid and stir well with a spatula. Put the pan back on the stove, turn to medium-low heat, stir continuously to avoid sticking to the bottom, and cook again until it is thick.
3: Pour out the filter and finish the white sauce.
| Italian lasagna |
1: Add 180g of water to the cooked fot sauce, bring to a boil over medium heat, and set aside.
2: Take 120g of white sauce, heat over low heat until slightly boiled, and set aside.
3: Take a rectangular heat-resistant container, spread 70g of Italian meat sauce evenly at the bottom, cover with a piece of non-cooking 1,000-level, evenly spread 50g of white sauce, and sprinkle with 2g of Parmesan cheese powder, and then cover a non-cooked 1,000-level, repeat the above steps until the last layer is evenly covered with 70g of Italian meat sauce, sprinkled with 50g of pre-planed mozzarella cheese. (If the lasagna purchased is not free cooking, you need to cook until 8 mature in advance, soak in water after cooking)
↑Spread with foyer sauce
↑ Spread on a non-cooked lasagna
↑Spread with white sauce
↑ Spread on mozzarella cheese
4: Place in the oven that is preheated to 180 degrees, bake for 40 minutes, and the Italian lasagna is finished!
Show what the slice looks like -