If not, take the last barbecue and change it to microwave heating. Try it on medium fire for 3 minutes and high fire for 3 minutes.
Raw materials:
Tomato sauce, beef sauce, white juice, cheese, noodles, milk 500ml, whipped cream 150ml, flour 100g.
Practice:
1, 4 tomatoes, chopped onion and garlic. Peel and dice tomatoes, add a spoonful of olive oil to stir-fry garlic and onion, add diced tomatoes and cook for half an hour to make tomato sauce. Tomatoes look quite red, but they can be cooked yellow and not colorful enough.
2. The beef is about 300g, a carrot is shredded, an onion is shredded, and a small parsley is chopped.
3. Marinate the beef stuffing with a spoonful of tomato sauce and a spoonful of red wine in advance. 4. After a spoonful of olive oil is heated, stir-fry the vegetables until soft, add the meat stuffing, add a proper amount of water, salt and a tablespoon or more of tomato sauce (raw material 1) and cook for 1 hour to make beef sauce.
5. Take a deep pot, dissolve the cream, sieve in the flour, add salt, stir-fry the cardamom powder until it melts, stir the milk in the microwave oven, then pour it in, and stir it into a paste for later use.
6. Slice the mozzarella cheese and set aside.
7, noodles, add a spoonful of salt after boiling water, cook until 8 mature, mix some olive oil for later use.
8. Take a spaghetti box, oil the bottom, and put a layer of wide noodles, a layer of beef sauce, a layer of tomato sauce (I mixed tomato sauce with beef sauce, just one layer), a layer of white juice and a thin layer of shredded cheese. Repeat five times, and add more cheese to the top layer.
9. Put it in a preheated oven and heat it up and down at 220 degrees for 20-25 minutes, and the surface will be golden!