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How to make homemade sauce
Using homemade sauce is convenient and quick to say, and the ingredients are mastered by yourself, so it is more reassuring to eat.

0 1 tomato sauce

My daughter likes spaghetti with tomato sauce. She always said that her mother's cooking was better than that in the restaurant. In fact, she made a tomato sauce with her heart.

The essence of this sauce is red wine. When making, frying and scraping the coking layer at the bottom of the pot can make the sauce more fragrant and thick. Butter and bay leaves also play a role in enhancing fragrance. After making breakfast, it is very convenient and quick to cook 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, lunch and dinner are many, but it is also very simple, as long as the sauce is ready first!

food

Olive oil 1 5g, butter15g, onion100g, carrot100g, celery1root, 50ml of red wine, 50g of minced beef, 0/5g of tomato sauce/kloc-0, canned tomato.

working methods

1. Peel and chop the onion, wash and chop the carrot and celery respectively;

2. Add olive oil and butter to a medium heat pan, stir-fry the onion until transparent, then add carrots and celery and stir-fry until 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 and stir well, pour in red wine, scrape the coking layer at the bottom of the pot while frying, pour in canned tomatoes, sprinkle with bay leaves, salt and black pepper and mix well, cover and simmer for 1 hour, stirring from time to time until the sauce is thick;

4. When the stew is almost finished, pick out the laurel leaves, cool, box and refrigerate.

Breakfast recommendation: eggs with meat sauce

food

Appropriate amount of meat sauce and 1 egg.

working methods

1. Spread the meat sauce in the baking bowl and beat in an egg.

2. Put it in a preheated oven at 170 degrees and bake for about 16 minutes.

More matching inspiration:

02 red bean paste

In order to satisfy the public's taste, the commercial red bean paste is high in sugar powder and oil, and many additives will be added to keep it fresh, so I choose to make it myself. I can control the sweetness and oil by myself, and it is safe and secure to eat.

According to the fineness of red bean paste, I divide it into three categories: red beans with distinct particles 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 that of commercial red bean paste, and the amount of sugar and oil will be larger, which is suitable for making some Chinese dishes. Such as souffle, cherry blossom crisp and so on.