1. Onions, carrots, scallions, beef, broccoli, pasta, olive oil, abalone sauce, black pepper sauce, tomato sauce, salt, chicken essence, starch, etc.
2. The pasta is cooked slowly. When cooking the pasta, you can put carrots and broccoli together. Cook for about 3 minutes to pick out the carrots and broccoli and let cool. Don't cook it for a long time, you won't chew it when you eat it.
3. First chop the beef and mix well with a small amount of meat tenderizer. After a minute, add a small amount of olive oil and mix well again. (Put the olive oil and mix well to separate the minced meat when frying the beef sauce)
4. After heating the pan, fry the broccoli and carrots directly. After the water is dry, the pan will rise.
5. Grind half of the onion into puree, cut half of the onion into strips, and grind the remaining half of the carrot into puree for later use, diced green onions, and use cold water to drain the pasta after cooking. The marinated beef sauce is ready for use.
6. After heating the pan, add a small amount of olive oil, heat the olive oil for 6 minutes and pour in the prepared minced beef, quickly separate the minced meat when sautéing the minced meat, wait for the beef to change color and start the pan, the remaining olive oil can saute the onion strips Serve as a spare.
7. Add a proper amount of olive oil and heat it and stir-fry the diced green onions, then add onion and carrot puree to quickly stir-fry, then add tomato sauce, black pepper juice, abalone juice, freshly ground black pepper, stir-fry evenly, add a small amount of purified water, etc. Fry until tumbling, add salt and chicken essence to taste, and finally add starch to thicken the juice. When the sauce is fry until it becomes foamy and thick, it can be set aside.
8. Put the carrots and broccoli first. The fried onion strips are at the bottom, and the pasta is gently placed. Top with the fried sauce at the end.
Tips:Simple and easy to use, a little troublesome when cooking pasta. The rest of the process is very simple. Be sure to check whether the ingredients are ready before starting the pan, because the cooking time is very short.
