Chicago Lasagna
1.
Soak a 200g sirloin for a while, wash the bleeding water and set aside
2.
Cut into the end of the year, try to break as much as possible
3.
15 grams of Chicago-style steak marinade, add appropriate amount of water and mix well
4.
Put oil in the wok, sauté the green onion and ginger, add ground beef and stir fry
5.
Add the steak sauce just made, then add oyster sauce and tomato sauce
6.
Stir well and bring to a boil, continue to boil the juice to thicken for later use
7.
Cut half a carrot into slices. After cooking, add a little water and put it in a food processor to make a carrot paste
8.
Weigh 85 grams of paste for later use
9.
Put 200 grams of flour and 85 grams of carrot paste into the noodle maker
10.
Select the chewy noodle program, dumpling skin mold head, turn on the machine
11.
After 10 minutes, the long lasagna came out
12.
Cut the noodles into appropriate lengths according to the container for the noodles to be baked
13.
Add water to the soup pot and bring to a boil, add the noodles and cook
14.
Take out the cold water and set aside
15.
Spread a layer of slices in a baking bowl, spread a layer of meat sauce and a little cheese
16.
Finally, spread the meat sauce and sprinkle a little cheese
17.
Put it in the oven and bake at 200 degrees for 15 minutes, sprinkle with a lot of cheese, and bake for another 5 minutes until the cheese is melted.
18.
Baked lasagna, thick cheese is very appetizing
Tips:
Follow the steps, although it is a bit cumbersome, but it is actually very easy.
Adding some cheese at the end will not be easy to dry, and it can have a long brushing.
