Cheese, cheese, ketchup
By VicentaLakin
It's a very good Western dish, it's very simple, it tastes like cheese, it's a little bit sweet in acid, it's a little refreshing, it's used to Chinese food, it's a good change of taste, it's a good drop for kids. It's better to bake this tomato ketchup with masu cheese, with a high degree of viscosity, with a good taste of baked vegetables, and I'm lazy with cheese, because my mazu cheese is too hard to cut. I can't wait for it to melt, and it's good to bake with cheese. It's not too thick for the internal soup, and I'll eat two first while it's still warm. It's delicious。
Recipe Recommendations
- tomato of 4
- cheese slices 6-8 sheet
- Yellow sweet pepper appropriate amount
- perilla leaf appropriate amount
- salt 1/3 teaspoon
- white pepper 1/4 teaspoon
- tomato sauce 1 tablespoon
- milk fragrance
- roast
- ten minutes
- ordinary
Steps for Cheese, cheese, ketchup
1
Tomato wash, cut to the top。
2
Dig out the tarts inside the tomatoes。
3
Sweet peppers are washed and shredded; cheese chips are also shredded。
4
A 1/2 of the poached tomatoes mixed with sweet pepper shreds, cheese shredded with salt, pepper powder, tomato sauce。
5
Pump all the raw materials。
6
The cheese is mixed up in the tomatoes。
7
Cover the top of the tomato。
8
The oven will be preheated for 210 degrees and 30 minutes. Please use your own oven as the standard adjustment time and temperature, and then dry up the surface and soy leaves。