French Butterfly(yi shi hu die fen )

French Butterfly

Introduction:

"Farfalle means butterfly powder and butterfly noodles. I didn't know what it meant when I first checked it on the Internet. At the same time, the package also says Bowties, which means Bowties. I can't help thinking of the collars of Donald Tsang and Jiang Dawei. Cantonese and Hong Kong people also call them Baoshang, hehe. How about making a dish of Italian food with red beef sauce in hand

Production steps:

Step 1: prepare the raw materials, minced meat at room temperature, dice tomato, onion and tomato, and chop garlic into minced garlic;

Step 2: put the pot on the stove, put the butter in the pot, melt it, pour in chopped onion and garlic, and saute until fragrant;

Step 3: pour in celery and stir fry;

Step 4: pour in the minced beef and spread it with a spatula;

Step 5: pour in the tomato and stir fry for a while;

Step 6: pour in canned tomatoes, ketchup and tomato sauce, turn them over evenly, add oregano, basil, thyme, salt, sugar and black pepper powder. If it feels too thick, add proper amount of soup, mix well and try the taste. Generally speaking, there are many tomato products, and sugar should be added appropriately. Therefore, the final step is to make the taste good, sweet and salty, moderate acidity, seasoning and then you can use it once If you don't finish, you can put it in a compact box in the refrigerator, which can be stored for about a week.

Step 7: use a large pot, enlarge half pot of water, pour it to boiling, add butterfly powder, and cook until it is thoroughly cooked. Boiling thoroughly means that it is cooked, don't cook too bad, then pick up the water and filter it;

Step 8: open the pot again, put the pot on the stove, open fire, pour in beef ketchup, stir a few times, pour in butterfly powder, and then see if the juice is too thick. If it is too thick, add about 1 / 3 bowl of broth, and try again. At this time, the taste should not be too bad. The meat sauce itself has a stronger taste. If it is not salty enough, add a little salt. If it is sour, add a little sugar;

Step 9: stir the meat sauce and butterfly powder evenly, put them on a plate, and sprinkle the fresh parsley pieces on it for decoration. If parsley's is not prepared, this step can be omitted.

Materials required:

Minced beef - meat sauce: 300g

Onion meat sauce: 70g

Minced garlic meat sauce: 30g

Butter meat sauce: 2tbl

Tomato meat sauce: 250g

Canned diced tomato meat sauce: 120g

Ketchup meat sauce: 4tbl

Tomato sauce - meat sauce: About 200g

Celery meat sauce: About 100g

Soup - spaghetti: right amount

Fresh parsley pasta: 2 pieces

Oregano meat sauce: 1 / 2tsp

Basil meat sauce: 1 / 4tsp

Thyme meat sauce: 1 / 4tsp

Black pepper powder meat sauce: 1 / 2tsp

Salt meat sauce: right amount

Sugar meat sauce: right amount

Corn starch meat paste: right amount

Salt spaghetti: right amount

Sugar spaghetti: right amount

Corn starch: right amount

Note: first, the butterfly powder must be filtered after cooking, otherwise it will feel watery after adding the meat sauce; second, when the butterfly powder and the meat sauce are mixed and feel dry and thick, you can add an appropriate amount of broth. If there is no broth, you can also consider putting canned chicken soup. This kind of taste is thicker.

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: other

Chinese PinYin : Yi Shi Hu Die Fen