300g beef stuffing, 5g Parmesan cheese powder, mozzarella cheese or cheddar cheese (shredded), 3 slices of Italian wonton skin, dry red wine 1 tablespoon (15ml), 250g tomato, 2 tablespoons tomato sauce (30ml), whipped cream 1 tablespoon (/kloc-0.
1, material.
2. Make beef stuffing first, heat it in a pot, add 1 tbsp oil, add10g chopped green onion and stir-fry until fragrant.
3. Add beef and stir-fry until it changes color.
4. Add red wine, tomato sauce and basil and stir-fry until the beef is tender.
5. Season with salt and pepper.
6. Remove the fried beef stuffing for later use. This kind of beef stuffing can also be cooked more than once, which is good for mixing noodles and cooking.
7. Start cooking ketchup now. Blanch tomatoes with boiling water, peel and remove pedicels, and cut into pieces. Wash in a pot, heat it, add 1 tbsp oil, add 5g chopped onion and garlic, stir-fry until fragrant, then add diced tomatoes and 1 tbsp tomato sauce, simmer until thick, and add salt and pepper to adjust the taste.
8. It's time to prepare the white milk juice. Heat a small pot, add butter to melt, add flour and stir-fry until slightly discolored. Stir in milk, add whipped cream, salt and pepper to taste.
9. Filter the prepared milk white juice.
10, the wonton skin is soft with water.
1 1. Grease the baking tray, put a piece of wonton skin and spread a layer of beef stuffing.
12. Pour a layer of milky juice, a layer of tomato sauce and a layer of mozzarella (or cheddar) cheese.
13, then add a wonton skin, spread a layer of beef stuffing, pour a layer of milky juice, a layer of tomato sauce, a layer of mozzarella (or cheddar) cheese shreds, and finally add a wonton skin, tomato sauce, milky juice, mozzarella (or cheddar) cheese shreds and Parmesan cheese powder.
14, wrap it in tin foil and bake it in the oven 180 for 30 minutes, then remove the tin foil and bake it for a while, and then paint the surface with cheese color. You can eat it with parmesan cheese powder according to your own taste.