How many steps does it take to make lasagna? What do I need to pay attention to when making lasagna?

How many steps are needed to make lasagna? What do you need to pay attention to when you make it? The main ingredients of lasagna: 400g of ground beef, 200g of ground pork, 50g of pork liver, 100g of Chinese ham, 100g of medium-high-strength flour, 100g of spinach, 1 raw egg, 1,000ml of buttermilk, 4 tomatoes, 1 carrot, 3 celery, 2 green onions, parsley, 50ml of red wine, salt, 100g of butter, olive oil, black pepper, sugar, garlic sauce. pepper powder appropriate, sugar appropriate, garlic sauce, appropriate, big bone broth 500ML, cheese 200g. Italian lasagna practice

First make tomato sauce, if there is canned Italian tomatoes, ignore this step. 4 tomatoes open the top of the head to open the cross cut into the boiling water and cook for 1 minute to remove the skin and cut into pieces. Dice an onion. Pour some olive oil into a pot, add the onion and sauté the tomato pieces, simmer over low heat without adding water until the tomatoes are juicy and melted into a paste. Put sugar, salt, basil, garlic sauce, pepper and stir to taste, then set aside.

For the paté: dice the carrots, celery, onion, liver and ham. Add a piece of butter to a moderate amount of olive oil in a pot and turn on medium heat. Sauté the onion first. Then the diced carrots and celery.

Move the vegetables around to make room for the diced ham. This was followed successively by the liver, mince, and beef stuffing. (The ratio of raw pork to beef is 1:2. More beef and lamb.) Stir-fry the oil and pour a bowl of big bone broth.

Grab a pinch of coarse salt and stir and pour 500ML milk. Then the red wine, change to high heat for 3 minutes to boil until the alcohol evaporates away, a different crock pot to continue to cook, you can add another 300Ml of stock, and then the tomato sauce in step 1. Mix well and bring to a boil. Reduce the heat and cook until the soup dries up and thickens. Stir frequently in the middle of the process to avoid a mushy pot.

White sauce practice: because the white sauce is really too much need to grasp the heat, can not afford to take pictures, here directly to the step statement. Add 30 grams of butter and melt it, then pour in two small spoons of flour and slowly fry it until the raw flavor of the flour disappears and the batter becomes fragrant. Add milk in batches, while adding while stirring, do not care about the flour will be clumped, a little bit of the 500ML milk to finish. Add salt and nutmeg powder 1 grams of seasoning, stirring over low heat until we usually drink yogurt as the concentration can be, good white sauce out of the lid to prevent crusting.

Flour plus an egg plus chopped spinach, (spinach blanched and squeezed dry directly with a knife chopped, do not use a juicer, to leave a little spinach fiber, the crust is better, the texture is also good), kneaded into a dough, cut into small pieces.

The dough is kneaded flat, by the pasta press, 1 gear repeatedly 2 times gradually increase the gear (my pasta press is 6 gears, add to 4 gears has been very very thin, want to eat noodles more powerful texture or use 3 gears on the good.) Note that the pressing process tends to stick, so spread more raw flour on the crust.

Cut the dough into pieces to match the size of the baking bowl and set aside to cool for a while. Release the water in the pot, the crust first boiling water to cook (pay attention to two pieces of two pieces of cooking crust, anti-sticking. Cook for about 1-2 minutes before removing from the pot. Immediately after removing the crust from the pot, place it in cold water with ice cubes to cool it down).

Brush the bottom of a baking bowl with olive oil and add the crust. Brush the crust with the white sauce, not too much. Spread a layer of meat sauce on top of the white sauce, and sprinkle a layer of grated cheese on top of the meat sauce. Lay another layer of crust, then white sauce, meat sauce, and cheese.

Repeat the above two steps for about 6-7 layers. The last layer of crust can be brushed very lightly with white sauce and meat sauce. You can put more cheese on it, and on the topmost layer arrange the 50 butter cubes evenly on top of the cheese.

Preheat the oven to 200 degrees Celsius and place in the oven for 15 minutes. After removing the lasagna from the oven, use a spatula to transfer the lasagna to a serving plate, place a generous amount of spaghetti sauce around the edges of the lasagna, and garnish with a small portion of the pasta before serving. The lasagna is now complete.

Note:

1, the thinner the crust, the better, cut neatly, to 8-10 cm square is appropriate, because it is egg noodles, so after baking the four sides will be slightly swollen, the crust is too thick, it is not good, and it is not suitable for baking.

2, the filling to all-vegetarian good, because I saw and ate are vegetarian filling, rarely see put meat, usually in the meal put some other meat. However, this is not absolute, we look at doing it on the line.

3, the last dish, do not like to eat meat can not put meat sauce, with some vegetable salad is also OK.