Ingredients: basil leaves 100 grams, 30 grams of pine nuts, a few grains of garlic, 10 grams of salt, 20 grams of cheese powder, 200 grams of olive oil.
Method
1, basil leaves washed and drizzled, pine seed kernels fried.
2, with a stone mortar basil leaves into a puree, you can add a little salt, helps quickly into the sauce.
3, all the leaves pounded and removed.
4. Add olive oil to prevent the leaves from oxidizing.
5, I use the garlic grain is relatively small, if the large grain of garlic, two or three is enough, the garlic will also be mashed into the mud removed.
6, pine seeds are also pounded into mud, pine seed oil is larger, the middle needs to be turned with a spoon, and do not have to be too crushed, so eat more layers.
7, pounded garlic pine seeds into the basil puree.
8, plus cheese powder.
9, mix well, add olive oil as appropriate, if you need to save, the amount of oil should be larger, to seal up all the degree.
6 Italian tomato sauceIngredients: 1 can of whole tomatoes (400g), 1 can of tomato paste (305g), 80g of pure Parmesan cheese powder, 2 cloves of garlic, half of a white onion.
Directions:
1. Chop the onion and garlic and set aside.
2. Crush whole tomatoes with a spoon.
3. Strain out the skin and seeds of the finishing tomatoes with a straining spoon, reserving the broth.
4. Mix with tomato paste and set aside.
5, start a frying pan, hot pan into the cool oil, low heat sauté minced garlic until fragrant.
6, add the minced onion, continue to stir fry on low heat until the onion is transparent.
7: Add the whole tomatoes and tomato paste, and 1 tablespoon of Italian spice mix.
8. Turn the heat to medium and cook, stirring constantly, until the sauce thickens slightly, almost 2/3 of the original soup (reduce by 1/3).
9, add the Parmesan cheese powder, stirring well.
10: Season with salt to taste.
7 How to make a hand pie crustIngredients: flour, thirteen spices, oil, water.
Method
1, prepare about 200 grams of flour, add 4 grams of salt and about 120 grams - 135 grams of lukewarm water (with lukewarm water and noodles, the surface of the extension of the better, easy to give the cake layered, the amount of water according to the flour of the absorbent discretionary adjustment).
2, knead into a smooth dough, cover with plastic wrap and let rise for 30 minutes.
3: Sprinkle some flour on the board to prevent sticking, knead the dough into a long strip, and cut it into pieces with a knife.
4: Knead each piece into a ball, brush all surfaces with a layer of oil to lock in the moisture, cover with plastic wrap and let rise for 15 minutes.
5, take this time to mix the shortening, prepare a small bowl, add three small spoons of flour, pour in the right amount of thirteen spices, pour the cooked oil while it is still hot, and quickly mix well into a paste.
6, the relaxed dough with a rolling pin to roll out thin, try to roll into a large rectangle, and then rolled out as thin as possible, the better, in the rolled out dough, evenly coated with the fifth step of the preparation of the shortening.
7. Starting from one side of the dough, fold the top and bottom sides of the dough in a staggered fashion, folding the dough into a long strip 2-3cm wide.
8, and then from one end of the long strip, to the other end of the roll up, roll when the long strip slightly stretched, so that the long strip becomes longer, so that more layers can be rolled out, rolled out the dough after 10 minutes of relaxation with a rolling pin rolled into a round cake.
9, the pan is hot, pour in a little more oil than usual frying, start frying on low heat.
10, fry until both sides of the crispy brown, you can get out of the pan open to eat.
11, slightly cooled, use chopsticks to clip, you can see the distinct layers of the cake, crispy and tantalizing, you can also eat the lettuce or favorite side dishes into the cake, coated with homemade ketchup or other sauces on top of the above, better than outside to do it, hurry up to try it.