I didn’t know what to eat at night, and the ingredients at hand gave me the idea of a combination of Chinese and Western, so I made a risotto + a rice in Sichuan and a mushroom and scallops. I was drunk.
Cut the beef into cubes, put a spoonful of black pepper sauce, stir with a little dry rosemary and sugar and some water to let the meat absorb. Then put it in the refrigerator for 20 minutes. It is not convenient to refrigerate and put it directly for 20 minutes.
Heat the pot, put the olive oil, stir the tomato, put the tomato sauce, the sweet oregano, wait for the tomato to be rotten, and let the salt continue to stir the juice. Then treat the beef, add the salt and starch to stir the beef, then add the olive oil and mix well. Heat the butter in the pan, fry the beef, then fry the ketchup and cook together. Remember to taste the salty, lighter and add a spoonful of black pepper sauce. Will not destroy the tomato flavor.
Cook for a few minutes together. Then spread the rice in a bowl, spread a layer of mozzarella cheese, cover with a layer of tomato beef and soup, add a layer of rice and then spread the cheese and beef tomato. The top layer is covered with tomato beef. Bake in the oven for 220 minutes. Take it out and spread it over the cheese, and bake it in 230 degrees for 5 minutes. Until the cheese golden looks good.
I really forgot to shoot, took it out and ate half of it, only to think of taking a corner that hasn’t moved yet.
If the beef is to be treated like this, it will not be old. If the beef is fried alone, it will not taste the beef. When the beef is baked once, the taste of the beef will come out. It is super delicious.