Materials for Dan Dan Noodles: 200g noodles, 400g pork stuffing, 100g Brussels sprouts, 25g finely chopped green onion, 10g finely chopped ginger, 10g minced garlic, 1.5g chili sauce, 10g sesame paste, 1 cabbage, and a pinch of cilantro. Seasonings: dark soy sauce, soy sauce, cooking wine, rice vinegar, broth, pepper, lard, sesame oil. Practice: 1, the pot is hot, pour in the pork filling stir-fried loose to be used. 2, with lard will be onion, ginger, garlic burst incense, and then into the chili noodles, Brussels sprouts, minced meat stir-fry, add wine, soy sauce, soy sauce, rice vinegar, point a little broth, out of the pot into the sesame sauce, pepper noodles stir-fry. 3, boiling water in the pot of the noodles to cook, fishing into a bowl. The oil cabbage heart blanched to be used.
Shrimp meatball soup noodles Accessories: salt, starch. Method: 1, clean the shrimp, add a little wine and salt and mix well before rinsing with water. 2, chop the shrimp, add the right amount of salt, starch, stir clockwise into a puree, and then grabbed by hand into a small ball shape. 3, in the meat filling also add the right amount of salt, starch, stir clockwise into a puree, grabbed into a ball shape to be used. 4, the soba noodles boiled in a bowl and set aside. 5, the shrimp ball, the meat filling ball, black fungus, Cucumber slices, ginger slices together into the boiling water to cook, and then add a little salt to taste. 6, the soup and vegetables into the noodle bowl can be
Brined noodles materials: yellow flowers, fungus, mushrooms, scallions, egg practice: 1, mushrooms, fungus, yellow flowers soaked; 2, the bottom of the pan oil under the meat mixture stir-fried mushrooms with scallions, add soy sauce, cooking wine, sugar, salt, and then add the fungus and yellow flowers of chicken, plus the appropriate amount of water to cook with; 3, pouring the beaten egg mixture, thickening sprinkle scallions and garlic, and then add a little water. Add eggplant and green pepper, stir fry well and serve over noodles. The best tips 1 eggplant diced, it is best to use salt water over a bit, fried color is more beautiful, the oil temperature is a little higher than not to inhale too much oil. 2 eggplant and green peppers too long to burn the color does not look good, so do not be too early to mix in
Fried noodles practice: 1, eggs beaten with starch (eggs will be more tender, starch 1 tablespoon) and a little wine (to go to the egg fishy 1 teaspoon) and salt, after the oil is hot, scrambled eggs have a The secret is to use chopsticks, you can scramble and each piece of egg are heated evenly, down to the pan, take the chopsticks in the pan quickly stirred, the eggs become yellow and cooked sheng out to be used. 2, the frying pan put a little less oil, after the oil is hot, stir frying pork diced, to be out of lard, add a little bit of wine to go to the fishy, and then add some soya sauce, and then the diced pork sheng out. 3, the pan to stay in the stir frying meat in the lard, with a bowl of soy sauce and pasta sauce mixture, so that the sauce stir fry a little bit, so that the sauce will be a little bit more than a little bit, and the sauce will be a bit more than a little bit, so that it is not too late. Medium heat will be sautéed, so that the sauce is fragrant. 4, sauce out of the flavor, and then poured into the diced meat or eggs, ginger (cut fine), turn the heat, slowly simmering, sauce and diced meat mingling, that is delicious, do not have to add salt and sugar, the sauce has its own salty and sweet taste, cooing a 10-minute Chado, not much, you have to look at it, not stirring will be if you think it is dry, then add a little less water.
Braised beef noodles Ingredients: 500 grams of beef, 500 grams of noodles, 250 grams of cabbage, 10 cups of water, 4 green onions, 2 slices of ginger, 8 pieces of garlic, 4 star anise, chili peppers, 1; 1 cup of soy sauce, 6 cups of water, 1 tablespoon of wine, 1 tablespoon of spicy bean paste, a little sesame oil. Method: 1, beef cleaned and cut into pieces, blanch to remove blood. 2, start a frying pan, sautéed scallions, ginger, scallions, star anise, chili, beef, add 1 cup of soy sauce, 6 cups of water, 1 tablespoon of wine, 1 tbsp of spicy bean paste, cook over medium heat for about 1 hour. 3, boil the water, cook the noodles, and then blanch the bok choy. 4, a bowl of sesame oil a little bit, chopped scallions, beef broth, add the noodles, bok choy, beef can be.
Ingredients: chicken, noodles, cucumber, sesame sauce, sesame oil, sugar 1 tbsp each, soy sauce 2 tbsp, chili powder: 1, cooked noodles, fish out, put into cold water to cool, flat on the dinner plate; 2, chicken shredded, cucumber cleaned, shredded, are placed on the boiled noodles; 3, sesame sauce into a bowl with sesame oil and stirred, and then add soy sauce, sugar and 2 tbsp cold water to dilute the sauce. Tbsp cold water dilution, dripping on the chicken cold noodles can be
Tomato egg noodles materials: noodles, tomatoes, eggs, salt, monosodium glutamate, sesame oil, the old ginger practice: 1, two tomatoes cleaned and sliced, two eggs mashed, the egg liquid with salt, a piece of the old ginger slice chopped; 2, the pot of oil, oil heat will be the egg liquid into the egg fried into egg flowers, sheng out; 3, the other put the oil, the oil is hot and burst incense broken ginger, the tomato Pour into the tomatoes and stir-fry, until the tomatoes out of water will be poured into the egg with fried for a while (you can add a little sugar, if you think the tomato flavor is too acidic, but only a little bit); 4, and then add water to cook into the flavor (the water can be slightly more than the time to do the soup). Probably can cook for five minutes, then sheng out pour in the noodle bowl, add salt (salt to be more), monosodium glutamate, sesame oil.
Ingredients: 150g lean pork, half a cup of mustard greens, 2 green onions, some ramen noodles, ? tbsp cooking wine, ? tbsp soy sauce, ? tbsp wet cornstarch Directions: 1) Shred the lean pork, toss with seasoning, and marinate for 10 minutes. 2) Soak the mustard greens in water for 20 minutes to remove any salty flavors. 3) Cut the mustard greens in a bowl of boiling water, and add a few drops of water to the bowl of noodles. 4) Add a small amount of water to the bowl of noodles. 5) Cut the mustard greens in a bowl of soup. Cut green onion into chopped scallions. 2: Stir fry the shredded pork in 3 tbsp oil, then stir fry the shredded pork with the cabbage. 3: Boil half a pot of water, add the noodles and cook. 4: Put the seasoning into a noodle bowl, fill with noodles, spread a little shredded pork with cabbage and sprinkle with green onion to serve. 5: Add a small amount of cornstarch and sprinkle with green onion to serve. small tips: squash has old squash and tender squash two kinds, the old squash more salty more fragrant, so to soak through the water before frying, tender squash is less salty, wash directly into the same fry can, but are not suitable for seasoning, so as not to be too salty
boil You just put the noodles in the water, high heat, cooking all the time, put more water.
Remember the salt.
Here's how I make spaghetti, it's my own original recipe, I don't know if you can get the ingredients, especially the spaghetti, it's kind of a yellow, hard, dry pasta, you have to put it in the water and boil it to soften it first.
The ingredients are spaghetti, tomato sauce, radishes, onions, minced meat, that's the basics.
The first step is to boil the pasta in water for 10 to 20 minutes because it's dry. Don't forget to add water a few times in the middle Oh, and put salt Oh. When the noodles are ready, put them in cold water. Then we'll start making the sauce. You have to prepare it. Dice the onion and radish. Beef or pork, minced.
1. Heat a pan with oil, preferably butter, but if you don't have it in China, regular oil is fine. Don't use too much oil.
2, when the oil boils, add the chopped onion, then the chopped radish, stir fry, add water, not too much, a spoonful is enough.
When the water boils, or almost boils, put the sauce, not too much oh.
3, after the sauce is done, put a little cottage cheese if you have it, it's okay if you don't have it. Or put the canned sardines in and stir. When the sauce comes to a boil and you see it slowly bubbling, add salt, which is usually all you need, and a little pepper if you like.
4, add the seasoning and stir well, taste for salt.
5. When everything is ready, add the pasta you cooked earlier and stir well.
6, heat it up a bit and then you can serve it.
Dali noodles have many practices, in fact, the main sauce plays a decisive role, and China's noodles with marinade is almost the same, the Shanghai people called "cover pouring noodles" toppings in the north is called "marinade". The topping or marinade used for pasta is called sauce.
Ingredients: a handful of regular pasta (not macaroni, but long, thin noodles). A handful is almost enough by snapping the tip of your index finger to the inside of the first knuckle of your thumb while your middle finger, ring finger and little finger are curled into a barrel shape side by side with your index finger, filling the hollow portion with dried spaghetti. Serves about one or two people.
12 cloves of peeled garlic, 3 dried red peppers, 2 sprigs of fresh parsley (with roots), salt to taste. A tablespoon of olive oil.
How to do it:
1. In a deep and large pot add about one third of the water and boil it. (Add a pinch of salt and oil to the water). Once boiling, add the noodles in a radial shape to the pot, cover and boil for about 12 to 15 minutes. Strain the water.
2. Mince the garlic, chili pepper and cilantro and separate them into small pieces. When a little smoke rises from the oil, add the dried chili peppers, followed by the minced garlic and reduce the heat to prevent the garlic from frying. Add a tablespoon of lukewarm water, chopped parsley and a good pinch of salt.
3. When the sauce has a viscosity, add the cooked pasta and stir well, no more soup can be eaten.
4. flavor, you taste it. I myself is also very like, because it is relatively simple to do, and the taste is more exciting, appetizing.
Note:
When cooking the noodles, you should slightly stir once or twice at the right time to prevent the noodles from sticking to each other. To know if the noodles are cooked, you can take one and bite it off to see if there is a white bit in the cross-section; if there is, it indicates that it is undercooked and needs to be cooked further.
And there should be enough water.
Pasta Bolognese
Ingredients: 500 grams of beef mince, one onion chopped, 2 carrots chopped, 4 stalks of celery chopped, 5 peeled tomatoes pulped, 100 grams of olive oil, salt, chicken broth, cinnamon leaves, a good amount of cracked black pepper, half a cup of white wine, and a large, deep saucepan with a long-handled spoon.
How to do:
Put the oil in a pan and heat until smoke rises, then put in the chopped onion and sauté until fragrant, then put in the carrot and celery and sauté until thin and soft, then put in the beef stuffing and sauté until browned, then put in the white wine, black pepper and stir to mix well, add in the tomato pulp and mix well, then put in the salt, chicken broth and cinnamon leaves, then reduce the heat to medium to simmer and cook, stirring from time to time, and gently straining to remove the surface.
Note:
<1>. Pasta loses its springy character when cooked in advance and left for a while, so it's better to eat it whenever you want to cook it.
<2>. Starting from the second time, before serving, take out the amount you want to serve and put it in a container to heat it up, put hot meat sauce on top of the cooked pasta and serve it with tomato salsa and grated cheese, and black pepper if you want to add it to your taste.
So if you don't have a lot of time and want to try spaghetti for a while, make a pot of this sauce.
Spaghetti Carbonara
Spaghetti Carbonara is very famous, he also has another name - Bacon Pasta with Egg Sauce.
Ingredients:
1). Drain the cooked white spaghetti and set aside.
2). Supermarket bought raw bacon (Hormel is quite good) two slices cut into two centimeters wide strips a number of. There are also half a shredded onion, half a head of garlic sliced, two slices of cheese.
3). 200 grams of milk, a spoon of light cream. A tablespoon of olive oil.
4). A quarter of coarse black pepper granules and salt and chicken essence and cheese powder and one raw egg yolk.
5). One pan as long as it is large.
The ingredients are basically the same, and the next step is to start making it.
1. Heat the pan over low heat and put in the olive oil and garlic slices, and when you smell the aroma, prevent the shredded onion and sauté for a few seconds, then add the bacon and continue to sauté. In the middle of the attention with low heat, otherwise, the garlic is very easy to fry paste become bitter.
2. When the color of the bacon becomes slightly white, put light cream and milk and a little salt and black pepper and chicken essence and cheese, and then gently stir in order to make the material fully mixed and dissolved.
3. When the milk comes to a boil, add ingredient 1 to the sauce, but keep stirring. This will coat the noodles evenly and prevent the cheese from sticking to the bottom of the pan.
4. When the sauce is reduced and thickened, it is ready to be served. Turn off the heat and mix in the raw egg yolks before serving on a plate. Then it's time to eat. But before you eat it, put a little more black pepper and cheese powder.
Homemade easy pasta,
Materials: 500g pasta, 250ml olive oil, 1 onion, 1 broccoli, 300g beef kielbasa from Doubletree, 10g tomato salsa * 16 packets
Practice:
1. Back home, boil a pot of water, and when the water boils, wash the onion and broccoli and dice them, and the kielbasa as well. diced.
2. When the water boils, put in about 100 grams of noodles (according to the individual amount of food and number of people to determine their own), and add the right amount of salt and cook for 10 minutes, feel almost old, the noodles out of the drain, with the pasta water to continue to cook the broccoli, cooked that is, out of the drain.
3. Frying pan heating, put a moderate amount of olive oil, add onion sautéed, under the roasted sausage stir-fry, and then add tomato salsa (I put 3 bags, you can also use fresh tomatoes, I'm a lazy person: P), add a small amount of water (I use the pasta water, salt do not need to add, heh), and finally put the broccoli a little bit of braised on the successful old.
4. Spoon 3 on top of the pasta and mix well.
Spaghetti Bolognese
Ingredients: 200 grams of ground beef, 14 onions, 250 grams of carrots, 50 grams of parsley, 600 grams of canned tomatoes, 300 grams of pasta.
Seasoning: 20g of tomato paste, 30cc of olive oil, 50cc of red wine, half of rosemary, 1 bay leaf, 1 teaspoon of salt, a pinch of black pepper.
How to make:
1. Wash the ingredients and chop the onion, carrot and celery.
2. Boil water in a deep pot, add salt, olive oil and pasta, cook for about 7 minutes, remove from the pot, drizzle with a little olive oil (do not rinse) and stir slightly.
3. Heat a pan and sauté the ground beef in olive oil until golden brown.
4. Add the onions, carrots and parsnips and sauté until soft and fragrant.
5. Next, add the tomato paste and sauté until the color is uniform: add the rosemary, bay leaf and red wine and bring to a boil.
6. Add the canned tomatoes, salt and black pepper, reduce the heat and simmer for about 15 minutes.
7. Finally, add the cooked pasta, stir-fry well until the soup dries up, then serve.
Fried garlic and pepper with olive oil
Ingredients: 100 grams of pasta, 5 cloves of garlic, 2 chili peppers.
Seasoning: 20cc extra virgin olive oil, ? teaspoon salt, a pinch of black pepper, 1 stalk of parsley.
How to make:
1. Wash the ingredients, slice the garlic and chili pepper, and chop the parsley.
2. Fill a large deep pot with water, add salt and extra virgin olive oil, bring to a boil, then add the pasta and continue to cook for about 5 minutes, then remove from the pot and toss with a little olive oil to make the pasta more al dente.
3. Heat a pan, pour in extra virgin olive oil and sauté garlic and chili peppers until tender.
4. Pour 120cc of pasta cooking water into the pan, then add the linguine and sauté until the sauce is reduced. Add a little pasta water to thicken the sauce.
5. Add parsley, salt and black pepper to taste before serving.
Pasta with seafood and tomatoes
Ingredients: 100 grams of pasta, 7 clams, 70 grams of sprigs, 4 grass shrimp, 2 scallops, 150 grams of tomatoes, 20 grams of onion, 2 cloves of garlic, 1 chili pepper, 1 plant.
Seasoning: 20cc extra virgin olive oil, half a teaspoon of salt, a pinch of black pepper, 10cc of white wine.
How to make it:
1. Wash the ingredients, cut the flower stalks into rings, peel the shrimp and remove the intestines, chop the onion and tomato, slice the garlic and chili pepper, and cut the shredded pita into julienne strips.
2. Boil water in a deep pot, add salt, olive oil and pasta, cook for about 7 minutes, remove from the pot, drizzle with a little olive oil (don't rinse) and stir slightly.
3. Once the pan is heated, sauté the onion, garlic and chili peppers in olive oil until the aroma overflows.
4. Add the seafood and white wine, then pour in the tomatoes and cook until boiling.
5. Add the pre-cooked pasta to the pan and stir-fry until the sauce is reduced.
6. Sprinkle in the nine layers of tartar, salt, black pepper and stir well, ready to serve.
Fried linguine with spicy cream sauce
With smoked salmon
Ingredients: 100 grams of linguine, 5 slices of smoked salmon.
Seasoning: 20 grams of green sauce, ? teaspoon of salt, a pinch of black pepper, 1 teaspoon of cheese powder.
DIY Green Sauce: Put 30g of pine nuts, 2 cloves of garlic and 150g of olive oil into a food processor and beat well; add 100g of kalamata leaves, salt to taste and continue to beat; finally, add 50g of cheese powder and beat well. This recipe ****makes 350 grams of green sauce, which can be stored in an airtight jar.
How to make it:
1. Bring water, salt and extra-virgin olive oil to a boil in a large deep pot, then add the pasta and cook for 4 to 5 minutes.
2. Pour the green sauce over the pasta and stir-fry quickly until the sauce is reduced, then season with salt and black pepper and serve.
3. Finally, lay the slices of smoked salmon on top of the noodles and serve with a sprinkle of grated cheese for extra flavor.
Bacon and egg yolk pasta
Ingredients: 100 grams of pasta, 80 grams of bacon.
Seasoning: 2 egg yolks, 2 teaspoons of cheese powder, ? teaspoon of salt, 14 teaspoons of black pepper, 15 cc of extra virgin olive oil.
How to make it:
1. Dice the bacon and set aside.
2. Take a deep pot and fill it with water, add salt and extra virgin olive oil, cook it over high heat until it boils, then add the pasta and cook it for about 10 minutes, then remove it from the pot: reserve the pasta water and set aside.
3. In a separate pan, heat the olive oil and sauté the bacon until light golden brown, then drain the fat from the bacon.
4. Add 200cc of pasta cooking water to the pan and cook for 3 minutes.
5. Pour the pasta into the pan and stir-fry until the sauce is reduced.
6. Season the pasta with salt and black pepper and stir to combine.
7. Use the remaining heat in the pan and stir quickly until the sauce is thickened, then serve.
Traditional Spaghetti
Ingredients: 75g pasta, salt, 1 onion, 1 garlic clove, 3 tomatoes, 75g ground beef and pork mix, pepper, sweet paprika, 1 tablespoon oil, 1 tablespoon tomato paste, 75ml water, 3 tablespoons chopped nixtamalata
Methods:
1. Boil spaghetti in salted water until cooked through and keep the bite. Peel and dice the onion and garlic. Wash the tomatoes, remove the stem and cut into small pieces. Add salt, pepper and bell pepper to the strudel and stir with a fork.
2. Heat a non-stick frying pan, pour in the oil, sauté the onion, garlic and ground meat, then add the tomatoes, tomato paste and water, mix thoroughly, cover and simmer over low heat for 10 minutes, stirring occasionally. Season with salt, pepper and sweet paprika and finish with the nixtamal.
3. Drain the pasta through a sieve and place in a deep dish. Finish by pouring on the stringy sauce.
Chicken and Mushroom Creamy Pasta
Italian Style
Pasta (or "spaghetti" as we call it) with chicken and fresh white mushrooms is a tasty, belly-filling staple with the rich flavor of chicken and the freshness of white mushrooms.
Main ingredients: spaghetti rounds (about 180 grams), 1 chicken breast, 5 fresh white mushrooms (or canned mushrooms)
Seasoning: light cream (cream), butter, salt and chicken powder, cheese powder, white wine
How to make it:
1. The spaghetti needs to be pre-treated. Boil water, put in the right amount of butter, then pour in the spaghetti and cook until you can poke it with your fingernail. When you see the center of the spaghetti is transparent and not white, remove it and pour in a lot of ice or cool water to cool it down. Drain and add a little more oil and mix well. Place in a tupperware container in the refrigerator between 5°C and 10°C to keep fresh.
2. Heat a pan (or non-stick frying pan), add the butter and sauté a little chopped onion.
3. Cut the chicken breasts into thin slices and then shred them, rinse and slice the mushrooms, then add them to the pan and sauté them together with a splash of white wine. Add light cream (cream), salt, chicken powder and cheese powder to taste, push well and then put a small amount of soft butter and push well again.
4. Pour the pasta into the pan, toss to coat and serve on a plate, sprinkled with a little crushed sun-dried parsley (thyme herb).
Pasta with tomato sauce
Materials: pasta, tomato sauce, tomatoes (diced), minced meat (pork, beef), onion (shredded), potatoes (diced), carrots (diced), green peas, mushrooms, sweet corn kernels (you can put in any favorite vegetables, such as green peppers, broccoli, pinto beans, etc.)
Practice:
1. Boil the water (the amount of water should be more than the usual cooking noodles), put a small spoon of salt, then put the pasta into it and cook it. The time is longer than cooking hanging noodles, you can taste, the noodles are cooked through.
2. Remove the cooked pasta from the pot, run it under cold water and drain.
3. Put oil in a frying pan, vegetable oil or butter, but butter is more flavorful. When the oil is hot, stir-fry the shredded onion, and then add the meat mixture and continue to stir-fry until the meat mixture turns white.
4. Add diced tomatoes, diced potatoes, diced carrots, green beans, sweet corn kernels (materials can be set at their own discretion) and stir fry, then add tomato sauce (the amount of sauce can be based on their own tastes put), stir fry evenly, add water, just submerged in the material, cover the lid of the simmering.
5. About 4 or 5 minutes later (time depends on how much material), when the soup thickens, add the mushroom slices, stir-fry a few times, and when the material is cooked, add sugar and salt according to personal taste, turn off the heat, the sauce is ready.
6. Serve the noodles on a plate and pour the sauce over the top.