0 1 tomato sauce
My daughter likes spaghetti with tomato sauce. She always said that her mother's cooking was better than the restaurant. In fact, she made a tomato sauce with her heart.
The essence of this sauce is red wine. When cooking, frying and scraping the coking layer at the bottom of the pot can make the sauce more fragrant and thicker. Butter and laurel leaves also have the function of increasing fragrance. After making breakfast, it is faster and more convenient to make breakfast with western food in the automatic restaurant.
Breakfast is mainly toast and eggs with meat sauce, which is super simple. There is also the Shepherd School, whose name is very high-end and ugly. It's actually quite simple. Dinner is usually pasta, and there are many lunches and dinners, but it is also very simple, as long as the sauce is prepared first!
food
Olive oil 15g, butter 15g, onion 100g, carrot 100g, celery 1 root, 50ml of red wine, 50g of minced beef, tomato sauce 15g, 400g of canned tomato, and monthly.
working methods
1. Peel and chop the onion, wash and chop the carrot and celery respectively;
2. Put olive oil and butter in a medium heat pan, stir-fry the onion until it is transparent, then add carrots and celery until it becomes soft, and finally add minced meat and stir-fry until the water evaporates. The whole process takes about 20-30 minutes;
3. Add tomato sauce, stir well, pour in red wine, scrape off the coking layer at the bottom of the pot while frying, pour in canned tomatoes, sprinkle with bay leaves, salt and black pepper, mix well, cover the pot and stew for 1 hour, and stir from time to time until the sauce is thick;
4. After the stew is almost done, pick out the laurel leaves, air-cool, box and refrigerate.
Breakfast recommendation: eggs with meat sauce
food
Appropriate amount of meat sauce, eggs 1.
working methods
1. Spread the meat sauce on the baking tray and beat in an egg.
2. Put it in a preheated oven 170 degrees and bake it 16 minutes or so.
More matching inspiration:
02 red bean paste
In order to cater to the public's taste, the content of sugar powder and oil in the bean paste on the market is very high, and many additives will be added to keep it fresh, so I choose to make it myself. I can control the sweetness and oiliness by myself, and it is safe to eat.
According to the fineness of red bean paste, I divide it into three categories: red beans with distinct particles, which are suitable for bread and dessert; Rough red bean paste, not a complete big particle, not too soft and delicate, tastes grainy, which is my favorite type; Delicate red bean paste, the taste is similar to the commercial red bean paste, and the amount of sugar and oil will be larger, which is suitable for cooking some Chinese dishes. Such as souffle, cherry blossom crisp and so on.