Chinese Food
Take time to cook a pot of Italian meat sauce. It's a month's meal
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As soon as the catkins float, I know that the atmosphere in summer is getting dry. A little salty humidity. It always reminds people of Italy. Probably thanks to the movies in Italy that I have seen in my laziness. No matter where I am, there are buildings with high saturation in my eyes. You can't ignore Even if the epidemic is serious, Italy will always have a bright future. The impression is that this country is full of blood. How to say. Coquettish is the sexiest. Wild is the most violent. No matter how cold people come here, it's hard not to be burned on the cheeks by the brilliant Mediterranean sun. I'm happy. Even the carbs here are not to be rejected - no Italian will allow you to say no to spaghetti. As Sophia Loren, an Italian national actress, put it, I would rather drink and eat spaghetti than have size 0.. Haggle over food
Cooking ingredients
Cooking Steps
Step1:Cut carrots, yellow onions, celery and garlic into small pieces - this is best done by hand. Retain the taste and moisture. I am lazy to use the cooking machine to break. The disadvantage of using the machine to break fresh vegetables is that they will produce a lot of water. The flavor and taste will be lost.
Step2:Prepare a large enough wok. Heat the pan over medium heat. Add olive oil and heat for 1 minute. Then add the beef stuffing and stir fry.
Step3:When the beef stuffing is cooked, put dried fennel, fresh thyme leaves and black pepper into it and stir well. Because there are more meat fillings. So keep stirring. Let the heat be even.
Step4:Wait for the flavor of spices to come out. Stir fry the beef until it's a little dry. Add all the vegetables. At this time, the fire is still medium. And keep stirring. One is to make all the ingredients mix evenly. The other is to avoid paste.
Step5:About 5 minutes later. Add tomato paste and fresh tomato chips. Stir well and then add 150ml of wine - if there is dry red wine, it's the best (but I didn't. So I used dry white).
Step6:Keep heating and stirring over medium heat. It's really a test of strength and patience. Fortunately, it can be used many times at a time. This adds some strength. Note that there is no water in the whole process of cooking sauce. It depends on the water in vegetables and wine to add water.
Step7:After adding all the ingredients and seasonings, keep stirring and boil for about 30 minutes. Finally, seasoning with salt. Note that the salt does not need to be in place at one time, because when mixing noodles, you can add ground sea salt on the surface of noodles to add another salty taste level.
Step8:After the Italian meat sauce is cooked, let it cool in the air and weigh out 200g in an electronic scale or a suitable small bowl. Put it in a sealed bag or box and freeze it quickly. When preparing noodles, take the sauce from the freezer to the freezer one night (612 hours) in advance to defrost. It's good to heat the meat sauce in a small pot or microwave oven at the same time.
Step9:Say back to our noodle - boil the pan and put 5g Salt + 5ml olive oil. Cook fresh or dried pasta. The specific cooking time can be operated by referring to the instructions of pasta packaging. Of course, the most reliable thing is to taste the soft and hard and raw.
Step10:
Cooking tips:◆ local people can also make meat sauce with 7-3 beef hips bacon. Interested students can try it. ◆ you can put any vegetables you like in the meat sauce. It should be noted that the meat sauce with mushrooms can not be stored for a long time. ◆ if the sauce is too dry in the middle of cooking, make sure to add hot water. ◆ after the meat sauce is cooled, it can be divided into small packages and frozen. It has the best flavor within one month. Before eating, refrigerate and thaw first, then heat in microwave oven or small pot. There are skills in making delicious dishes.
