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簡法醬香焗意粉

配料:   意粉一人份、橄欖油、沙拉油、香菇牛肉醬、番茄醬、罐罐香鮮筍下酒菜(內含紅油)、鹽、牛肉速食麵蔬菜包2包、牛肉麵醬包一個、西蘭花1兩 。   做法:   1:開水下意粉,煮熟後撈出(軟硬視個人口味決定);   2:撈出的意粉塗以少許橄欖油(數滴即可),大面積攤開,自然降溫至室溫涼;   3:同時,用煮意粉的水將2包牛肉速食麵蔬菜包煮熟,撈出備用;3、4朵西蘭花,焯出備用;   4:鍋入少許沙拉油,油溫未起時便加入半包牛肉麵醬包,稍調出香味即將意粉、備好的蔬菜包(已經焯為熟菜葉和小粒牛肉丁)入鍋,小火,用筷子均勻攪拌;   5:依次放入0.5調羹香菇牛肉醬、0.7調羹罐罐香鮮筍下酒菜、2調羹番茄醬,加熱一分鐘;   6:趁熱裝盤放入微波爐中,中火定時1~2分鐘~~~   7:取出

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