Mr. Student’s summer vacation in the European Park on the border of Derui is an Italian restaurant. He is responsible for pizza and so on. So some Italian dishes are Italian old-fashioned. I don’t want to cook at the weekend, so I’m going to wrap him around. I didn’t do it on Saturday, it’s not too good, it’s not good, so I’ve made a version of the sauce on Sunday. I’ve finally recalled it~ I’m not too good-looking (I’m the Appearance Association) but the taste is invincible. Of course, the calories are also very impressive (~_~;). If you are not afraid of fat, you should try the method simply and eat this one meal without having to burn other dishes.
Zucchini and eggplant slices, other materials to weigh the weight.
A little oil hot pot, stir fry until the meat is discolored.
Add water (a bit more on the photo), if you use ketchup water, add half.
Pour in the seasoning powder; if not, replace it with plain tomato sauce, preferably with dry basil.
Cook over medium heat until thick, add sour cream, then use the egg beater to stir, mix more air, the sauce will be thicker and silky.
Sprinkle the cheese on the bottom of the container and apply a layer of sauce.
Put in the dry layer and repeat step 6.
Then put a layer of zucchini layer of eggplant, put on the dry layer, then repeat steps 6-8; until the container is filled.
On the last layer, first spread the sauce, then add the cheese, the amount of sauce and cheese is more.
Feed in an oven preheated to 200 degrees and bake for 30-40 minutes. Depending on the temper of your own oven, you can pay attention to the surface condition in the middle. If you are dry, add the sauce and cheese.
1. It is best to use a one-size container for one person and double for two. The 6 pieces are the most suitable amount I think, and I feel less thin, and I can't eat even thick. 2. The amount of cheese is completely according to personal preference. If you are afraid of getting fat in the middle of each layer, the taste will certainly be inferior. 3. The surface must be covered with sauce, because the sauce has moisture, and the surface of the surface will not be dried or scorched during the baking process. The cheese wire is also used to lock the water, which will make the color look better. If it's just a layer of sauce, it will be dark when baked, because other substances are coked after the water evaporates.