Pasta, also known as spaghetti, is the type of Western food that is closest to Chinese people’s eating habits and the most acceptable. Regarding the origin of spaghetti, some say it originated from ancient Rome, while others say it was spread from China to the entire Europe via Sicily by Marco Polo. As the legal raw material for pasta, durum wheat is the hardest wheat variety and has the characteristics of high density, high protein, and high gluten. The pasta made from it is yellow in color, resistant to cooking, and has a good taste. The shapes of pasta are also different. In addition to ordinary straight noodles, there are hundreds of screw-shaped, elbow-shaped, butterfly-shaped, and shell-shaped shapes.

Authentic raw materials are an important condition for pasta to have a good taste. In addition, the sauce for mixing pasta is also important. Generally speaking, pasta sauces are divided into red sauce (Tomato Sauce), green sauce (Pesto Sauce), white sauce (CreamSauce) and dark sauce (Squid-Ink Sauce). Red sauce is a sauce mainly made from tomatoes, and is currently the most common; green sauce is a sauce made from basil, pine nuts, olive oil, etc., and its taste is more special and rich; white sauce is made from unsalted butter The sauce made from black sauce is mainly used for baked noodles, lasagna and seafood pasta; black sauce is a sauce made from cuttlefish juice and is mainly used for seafood pasta such as cuttlefish. The flour used in pasta is different from the flour we use in China. It uses a kind of "hard dulin wheat", so it will not burn after being cooked for a long time. This is the biggest difference. [1]

Authentic pasta is very chewy, that is, it is cooked half-cooked and feels a bit hard when bitten. For Chinese people who are used to Yangchun noodles, most of them are not edible. I'm used to it. The key point is that when scalding the pasta in boiling water, you must first add a small spoonful of salt, which accounts for about 1% of the water. Without this action, the noodles will only taste delicious on the outside, but will not taste good when you bite into the inside. I think it has no taste and is very unpalatable! Of course, adding salt can also make the texture of the noodles firmer and more elastic. Another tip is - after blanching, if you want to keep the noodles strong, don't use cold water, but use cold water. Toss with a little olive oil. At the same time, if the hot noodles are not used up, you can also mix olive oil and let it dry slightly before taking it to refrigerate. [2]

2Origin Editor

The world of pasta is like an ever-changing kaleidoscope. It is said that there are at least 500 types, and coupled with the changing combinations of sauces, Thousands of types of pasta can be made! It is a specialty staple food of Italy.

The earliest pasta was formed around the 13th to 14th centuries AD, which is similar to the Italian we eat in the 21st century

Finished pasta (20 photos)

Italy The face is the most similar. After the Renaissance, the types of pasta and sauces gradually became richer with art.

When edible dough first appeared, the method of making it was to press the flour dough into a tissue shape, then cover it on the food and put it in the oven for cooking. Later, people thought of cutting the dough into small pieces or stick-shaped elongated noodles, and the Arabs even thought of drying and storing the noodles.

The emergence of tomatoes and the subsequent improvement of varieties were first used as a sauce to go with noodles in Naples, Italy. Since then, noodles have become very popular, and even royalty was attracted. Authentic spaghetti is made from copper molds. Due to its thicker and uneven appearance, it is easier for sauces to stick to the surface, making it taste better.

In addition to original noodles, other colorful noodles are made from a mixture of fruits and vegetables, such as saffron noodles, black cuttlefish noodles, and egg yolk noodles.

Spaghetti sauce can basically be divided into red sauce and white sauce. Red sauce is a red sauce with tomatoes as the base, and white sauce is a white sauce with flour, milk and cream as the base. Sauces, in addition, there are pasta seasoned with olive oil and herb sauce made with herbs.

People in southern Italy like to eat dried pasta, while fresh pasta is more popular in the north. Generally speaking, pasta is mostly used as a starter, seafood pasta is paired with white wine, and those with thick sauces are paired with red wine.

The origin of pasta is simply put. Some people believe that it originated in China, was brought back to Italy by Marco Polo, and then spread throughout Europe.

Some people also believe that in order to solve the problem of large population and difficulty in preserving food, the Roman Empire came up with the ingenious idea of ??kneading flour into balls, rolling them into pancakes, then cutting them into strips and drying them in the sun. Famous food - PASTA (spaghetti). The original pasta was kneaded, cut, and dried in this way, and was cooked in an oven with meat and vegetables when eaten. Therefore, stretched noodles and dried noodles could be seen everywhere in the streets and squares of many cities on the Italian Peninsula. people. It is said that the longest noodle is 800 meters long. However, since pasta was originally a product to cope with food shortages, it was mostly favored by the poor, but its deliciousness soon became irresistible to all classes.

Pasta tastes juicey and watery, which is quite inconvenient. In the early days, people used their fingers to grab the food, and after eating it, they would lick the fingers dipped in juice cleanly. In the Middle Ages, some upper-class people thought it was indecent to eat like this, so they racked their brains to invent a fork that could roll noodles on the four tines and put them in your mouth. The invention of the dinner fork is considered to be a sign that Western diet has entered the civilized era. In this sense, pasta deserves a lot of credit.

Pasta

The discovery of the New World opened up people's imagination and brought more changes to pasta: two plants imported from the Americas, peppers and tomatoes, were introduced sauce. By the end of the 19th century, the three famous sauce systems of pasta: tomato base, fresh cream base and olive oil base were fully formed, with various seafood, vegetables, fruits and spices, forming complex and changeable sauce flavors. The noodles themselves also come in many shapes, including elongated, flat, spiral, butterfly and other shapes, and are made into colorful varieties by adding pumpkin, spinach, grapes, etc. According to statistics, there are as many as 563 varieties of pasta. But who would have thought that spaghetti was first kneaded with feet? Because the dough is too big, I can’t knead it with my hands. It was not until the 18th century that the hygienic King Ferdinando II of Naples invited craftsmen to invent the dough kneading machine. In 1740, the first noodle factory was built, and the spectacle of drying noodles in the square became history. Italians seem to have an innate love for noodles. Many people keep their unique pasta recipes on the shelf and refuse to reveal them to others. They even solemnly write pasta into their wills. Noodles were mentioned in many operas and novels in the Middle Ages. Garibaldi, the modern Italian national hero, also rewarded the three armies with noodles. Even Napoleon used "eating noodles" to boost morale during the Po River March.

Become the darling of the world

Pasta (5 photos)

Time will change many things. Many foods loved by the ancients have long since faded away, but Italy Noodles are becoming more and more vital: Today, the global annual output of spaghetti has reached 10 million tons. In Italy, each person eats at least 28 kilograms of pasta every year. There is even a unique noodle museum near the Presidential Palace in the center of Rome, attracting an endless stream of visitors. This museum has 11 exhibition halls, displaying noodle products and processing equipment from different periods, from the earliest rolling pins and basins to later noodle cutting machines, noodle production lines, etc. Numerous objects vividly describe the centuries-old development history of spaghetti. Nowadays spaghetti has become a favorite around the world. The 2013 World Noodle Conference has as many as 27 participating countries. In the famous "July 4th Eater" competition in New York, USA, the spaghetti contest has become a repertoire. In the 2013 competition, 9 contestants devoured 16.2 kilograms of noodles in just 8 minutes, with an average of 16.2 kilograms of noodles per person. 1.8 kilograms; Today, pasta can be found in more than 100 countries in the world, and its aroma can even be smelled outside the earth - spaghetti is prominently listed in the recipes of the International Space Station.

3 Types of Pasta Edit

Pasta is mainly divided into several categories: in addition to solid spaghetti, there are also macaroni, lasagna, tagliatelle, and thin noodles. Vermicelli, a thin pasta, and ravioli, small square-shaped pasta dumplings stuffed with meat.

Below is a detailed introduction to the types of pasta. [3]

1. Small water pipe macaroni

2. Angel’s hair (thick)

3. Angel’s hair (thin)

4. Penne: The inclined mouth of Penne is shaped like the tip of a quill. The hollow part and shallow grooves on the surface can absorb more watery sauces. It is especially suitable for pairing with tomato sauce or pasta sauce. Bolognese sauce. Cooking time: 6 to 8 minutes

5. Lasagna: usually fresh dough with minced meat filling, cheese or vegetable and chestnut filling sandwiched in layers, mostly square in shape , usually grilled. Cooking time: 5 to 7 minutes

6. Pointed noodle (Pici): It looks very handmade and has a chewy texture because it is solid. It is usually cooked first and then served with thick meat sauce such as mutton, beef, and duck. Cooking time: 7 to 10 minutes

7. Angel Hair: Anqle Hair is like noodle thread and is suitable for use with lighter or thinner sauces. It is not easy to cook. It tastes greasy due to the absorption of too rich noodle sauce. Cooking time: 5 to 7 minutes

8. Spiral noodles (Fusil Ji): Its spiral shape is easy to adhere to the pasta sauce, and it is best paired with rich sauces such as cream cheese sauce or meat sauce. Cooking time: 8 to 10 minutes

9. Pasta Lunga: The most commonly used type of noodles, such as Spaqhetti, which is divided into 15, 16, and 18 cm thick noodles, commonly used Pair it with tomato-flavored pasta sauce. Cooking time: 8 to 10 minutes

10. Small shell noodles (ShellS): The more delicate small shell noodles can be used to prepare noodle soup, or used in salads with Italian oil and vinegar sauce. Cooking time: 8 to 10 minutes

11. Italian water tube noodles (Macaroni): Due to its hollow shape and surface stripes, it can be dipped in thick pasta sauce. It is usually paired with cheese and is suitable for grilling. Cooking time: 8 to 10 minutes

12. Thick tube noodles (Rigatoni): Large tube noodles are thick and bulky, so they are chewy. They are suitable for both meat and vegetable ingredients, and the fish sauce is very good. outstanding. Cooking time: 10 to 12 minutes

13. Traditional Fettuccine (Pappardelle): The most common homemade fettuccine made by Italians at home, it is suitable for cooking with various sauces. It especially highlights the aroma of mushrooms when paired with fungi such as porcini. Cooking time: 8 to 10 minutes.

4 Recipe Editor

General noodles

Spaghetti with tomato sauce and meat sauce

Cuisine: Italian bread and dessert

Ingredients: 3 tomatoes (one fried into sauce), half an onion, 10 grams of butter, basil (optional), black pepper, salt, pasta, ham, green pepper

Method:

1. Melt butter in a pot over low heat, turn on high heat, add chopped onions, stir-fry until fragrant, add diced tomatoes and stir-fry.

2. After the soup is made, add basil, black pepper, salt, stir constantly, and reduce the soup to a sauce over high heat.

3. Pour water into the pot and heat it. After the water boils, add a little salt. Then cook according to the time indicated on the pasta packaging bag. Pour cold water over it to control the water and add it to the pasta. Pour in a little cooking oil and stir to avoid sticking.

4. Heat the pot, pour a little oil, when the oil is 70% hot, add the mushrooms, ham and green peppers and stir-fry until fragrant, then pour in the tomato sauce and pasta that you just fried, and add it to the pan. Stir in the pot and stir-fry evenly, the noodles will be ready.

Fragrant noodles

Ingredients: a handful of pasta, bacon (minced meat can be substituted), onions, garlic, tomatoes, tomato sauce, black pepper cheese powder.

Method:

1. Cook the noodles first: Boil the water in the pot

High Definition Photography of Pasta

and add a spoonful of salt and a spoonful of olive oil. Add a small amount of pasta. Stir quickly with chopsticks to allow the noodles to scatter naturally. After the roots of the noodles have softened, use chopsticks to gently flip them over a few times. Cover and cook for 8 minutes

2. When the noodles are about 7-8 minutes old, take them out and rinse them with cold water to cool down. You can also put them in ice water and spread them out. Drain the water and pour in an appropriate amount of olive oil. Mix well with chopsticks and set aside.

We can Use the cooking time to make the sauce

3. Add a spoonful of olive oil to the pot, chop the onion and garlic and sauté until fragrant. Slowly fry over medium heat until the onion begins to change color, then add the sliced ??bacon or minced meat

4. Fry until the bacon is oily, add the tomatoes cut into small pieces, add an appropriate amount of salt and sugar to taste, stir-fry until the tomatoes become soft, add 3-4 tablespoons of tomato paste, add half a small bowl of water and bring to a slow boil

Until the soup turns red and the tomatoes are soft, add sugar and an appropriate amount of black pepper and salt to taste according to your own taste

Mussel green bean diagonal tube noodles

Black pepper bacon spaghetti

Ingredients: 100g of penne, 3 mussels, an appropriate amount of green beans, a little diced tomatoes, a little chopped onion, a little crushed garlic, a little salt.

Practice 1:

1. Bring a deep pot of water to a rolling boil, add 1 tablespoon of salt, cook the noodles for eight minutes, then remove and mix with some olive oil and set aside.

2． Heat the pan and sauté the onions and crushed garlic until fragrant, add the mussels, white wine and green beans and stir-fry, then add the noodles from step 1 and stir-fry, finally season with salt and pepper and serve.

3． Sprinkle diced tomatoes on the serving surface. [4]

Secret: Adding some white wine when frying mussels will make them less fishy; the difference between mussels and nine-hole (small abalone) is that the former has two shells, while the latter has only one shell.

Tomato cheese wide plate noodles

Ingredients: 80g wide plate noodles, 7 to 8 small tomatoes, 50g mozzarella cheese, a little crushed garlic, a little onion, olives Appropriate amount of oil, a little oregano spice, a little salt, a little pepper.

Method:

1. Cut the mozzarella cheese into small cubes and set aside.

2． Bring a deep pot to boiling water, add 1 spoonful of salt, add noodles and cook until halfway cooked, then remove and mix with some olive oil and set aside.

3． Take a pan, add an appropriate amount of olive oil and sauté the chopped onions and garlic until fragrant. Add the small tomatoes, then turn to low heat and simmer for 4 to 5 minutes.

4. Continue to add the noodles from step 2 to the pot and stir-fry until the noodles have dried up. Add salt and pepper to taste. Immediately add the diced cheese from step 1 and put it on a plate. Finally, sprinkle with oregano spices. Can.

Secret: When cooking tomatoes in step 3, there is no need to peel the tomatoes first, and the tomatoes must be cooked until they are in a mushy state so that the sweetness will come out. If they are too dry during the cooking process, Pour in some water as appropriate.

Wild Mushroom Braised Noodles

Ingredients: 100g of pasta, 3 Italian wild mushrooms (morel), 1 handful of Hibiscus mushrooms, half a tomato, a little chopped onion, crushed garlic A little, appropriate amount of olive oil, a little salt, a little pepper.

Pasta

Method 2:

1. Bring a deep pot to boiling water, add 1 spoonful of salt, add noodles and cook until halfway cooked, then remove and mix with some olive oil and set aside.

2． Blanch the tomatoes with hot water, peel and dice. Set aside.

3． Take a pan, add an appropriate amount of olive oil and sauté the chopped onions and garlic until fragrant. Add the Italian wild mushrooms and hamster mushrooms and stir-fry for about 3 minutes. Then add the diced tomatoes and white wine from Step 2 and stir-fry.

4. Continue to add the noodles from step 1 to the pot, stir-fry, and finally add salt and pepper to taste and serve.

Secret: Italian wild mushrooms (morel) are very expensive and can only be purchased from importers, so you can choose other mushrooms you like to eat instead, and you can add more types. .

Country Bolognese Lasagne

Ingredients A: 5 slices of lasagna, 1 kg of fresh tomatoes, 30g of minced onions, 30g of minced garlic, 30g of nine-layer tart, mozzarella cheese Appropriate amount of shredded cheese and appropriate amount of shredded Parmesan cheese.

Ingredients B: Half a kilogram of ground beef, half a carrot, half an onion, 1 stick of parsley, a little rosemary, a little thyme, a little bay leaf, an appropriate amount of cardamom powder, and 1 cup of red wine.

Ingredients C: 1 liter of fresh milk, 200g of butter, 120g of flour, appropriate amount of salt, a little crushed Brazilian spices, appropriate amount of olive oil, and appropriate amount of water.

Method:

1. Blanch the tomatoes in hot water, then peel and cut into small pieces; add oil to a pan and sauté the minced onions, minced garlic, and minced nine-layer tart until fragrant, then add diced tomatoes and simmer over low heat for 30 minutes to make a tomato sauce and set aside.

2． Peel the carrots and finely chop; shred the onions; chop the celery; add the first three vegetables to a pan and sauté until fragrant. Set aside.

3． Take a medium-sized pot and pour an appropriate amount of olive oil into it. Add the ground beef and stir-fry for about 3 minutes. Add the vegetables from step 2 and stir-fry. Then add 3 tablespoons of tomato paste from step 1, red wine and an appropriate amount of water. Add a small amount of water. Simmer over high heat for 1 hour to make meat sauce and set aside.

4. Take another deep pot, put the butter in a hot pot and melt it. Add flour, salt and cardamom powder and stir-fry until it melts. Then pour in the fresh milk heated to 80% hot in the microwave and stir together until it becomes a paste. White cream sauce (BeChAmel sAuCe) set aside.

5. Bring a deep pot to boiling water, add 1 tablespoon of salt, cook the dough until it is eighty-cooked, then remove and mix with some olive oil and set aside.

6． Take a baking sheet and brush it with a thin layer of butter. Place a layer of dough, a layer of meat sauce from step 3, a layer of tomato sauce from step 1, and a layer of white cream sauce from step 4. Sprinkle a little For shredded Parmigiano-Reggiano cheese and shredded mozzarella cheese, repeat the above steps *** 5 times, then bake in an oven at 200°C for 200°C and 220°C for 25 minutes, until the surface turns golden brown. Can.

Secret: The appropriate amount of water poured into the meat sauce can be replaced by stock, and the amount used can be increased or decreased according to the actual firepower. To determine whether the lasagna is cooked, insert a bamboo skewer into the lasagna and pull it out after 5 seconds. If it feels hot when you put the bamboo skewer on your wrist, it means it is cooked.

Tomato Cured Macaroni

Ingredients:

A. Sauce: 200 grams of fresh tomatoes, 3 tablespoons of olive oil, 100 grams of onions, 1 tablespoon of minced garlic .

B. 100 grams of macaroni, 150 grams of chicken breast, a little fresh cream, a little chili powder, a little pepper and salt, a little cheese powder, a little rosemary, a little pizza cheese, and an appropriate amount of pine nuts.

C. A little nine-story pagoda, a little minced garlic, a little olive oil.

Method:

1. Wash the fresh tomatoes, blanch them slightly with hot water, peel and chop them, then put them into a juicer and puree them until they are ready.

2． Wash the onions, chop them finely, put them into the wok with the garlic paste, fry them with olive oil until the onions turn golden brown, add the tomato paste from Step 1, and cook for about 10 minutes to make the sauce.

3． Wash the chicken breast, lightly marinate it with pepper, salt and rosemary, fry it in a pan until the meat turns golden brown, then take it out, pour a little sauce from Step 2, add a little pizza cheese, and bake it in the oven until it is cooked. Once dissolved, take it out and set aside.

4. Put all ingredients C into a juicer and blend into a green sauce and set aside.

5. Take a deep pot, boil the water first, put in the macaroni and cook until it is halfway cooked, then take it out, add a little olive oil and stir well every 2 to 5 minutes until the noodles are cool, then Boil the hot water slightly.

6． Add the sauce from step 2 to the noodles from step 5, then add fresh cream, chili powder, pepper salt, and cheese powder in order, mix well and put on a plate, put the chicken breast from step 3, and finally pour a little of step 4 Just green sauce and a few pine nuts.

Kaiyang shrimp spinach noodles

Ingredients:

A. Sauce: 200 grams of fresh tomatoes, 3 tablespoons of olive oil, 100 grams of onions, 1 teaspoon of minced garlic .

B. 50 grams of dried shrimps, 3 to 4 leaves of spinach, 100 grams of pasta, 1 cup of water, 1/3 cup of white wine, 3 tablespoons of olive oil, 1 teaspoon of minced garlic, 1 tablespoon of bean paste, cheese A little powder, a little pepper and salt.

Method:

1. Wash the fresh tomatoes, blanch them slightly with hot water, peel and chop them, then put them into a juicer and beat until they become pureed and set aside.

2． Wash the spinach and drain the water; wash the shrimp, soak in cold water for 5 minutes until soft, remove and drain, then add water and white wine to the pot and cook until the shrimp turns completely white, then remove and drain.

3． Scald the noodles with hot water, then drain and set aside.

4． Take a frying pan, add olive oil, minced garlic, bean paste and the dried shrimps from Step 3 and stir-fry for about 1 minute over medium heat until the shrimp juice is completely gone. Add white wine (appropriate amount), the sauce from Step 2 and the spinach from Step 3. Add the noodles from step 4, stir-fry for another 2 minutes, add cheese powder, pepper and salt and mix well.

Butter Bacon Noodles

Ingredients:

A. 100-120 grams of pasta, 40 grams of bacon, 40 grams of mushrooms, 10 grams of onions, green beans A little, a little black pepper, 20 grams of cream, a little salt, a little chicken stock.

B. 30 grams of Parmesan cheese powder, 1 egg, and 30 grams of fresh cream.

Method:

1. Cut the bacon into small cubes and fry in oil until brown; wash the mushrooms and slice them; wash the onions and mince them; wash the green beans and set aside.

2． Beat the eggs of ingredient B and mix well with all the ingredients in ingredient B and set aside.

3． Take a deep pot, boil the water first, add a little salt and the noodles, cook until the noodles are soft and hard (about 6 to 7 minutes after boiling), then take it out and set aside.

4． Take the pot, add the butter, onions, mushrooms, bacon and green beans from step 1 in order and stir-fry a little, then add the noodles from step 3 and a little chicken stock, finally add step 2 and turn off the heat immediately, wait until the juice is reduced. Edible.

Tomato and wild vegetable noodles

Ingredients:

A. 700 grams of fresh tomatoes, 1/2 onion, 3 tablespoons of olive oil, dried oregano spices a little.

B. 100g macaroni noodles, 60g cauliflower, 20g king oyster mushroom, 20g oyster mushroom, 20g fresh shiitake mushroom, 20g green beans, 20g white bamboo shoots, 20g onion grams, a little olive oil, a little salt, a little mint leaves.

Method:

1. Wash the fresh tomatoes, blanch them slightly with hot water, then peel, remove seeds and cut into small pieces; wash the onions, chop them into small pieces and set aside.

2． Heat the oil in a pan, use olive oil to sauté the onions from step 1 until fragrant, add the tomato cubes and dried oregano spices from step 1, bring to a boil, then simmer over low heat for 1 hour until the soup dries up and becomes a thick tomato sauce spare.

3． Wash all the vegetables in ingredient B, cut the green beans into small pieces, chop the onions, and slice the rest and blanch them until ready to use.

4． Take a deep pot, bring water to a boil, add macaroni noodles, cook for 10 to 12 minutes, take out and set aside.

5. Heat the oil in the pan, sauté the onion first, then add all the vegetables from step 3, pour in the tomato sauce from step 2 (appropriate amount), then add the noodles from step 4, reduce the juice over low heat, and finally add a little salt to taste. Plate and garnish with mint leaves.

Milk Pesto Spaghetti

Ingredients: 1. Pesto 10g 2. A cup of milk 3. Two tablespoons of salad oil 4. 250g spaghetti, cooked and set aside 5. Mince two heads of garlic 6. One section of Cantonese sausage, cooked and cut into cubes 7. Shrimp 8. Chives

Recipe:

1. Mix pesto and milk thoroughly.

2． Chop the garlic into mince, add oil to the pan, heat it up, add 3/4 of the minced garlic and saute until fragrant, and set aside the remaining minced garlic.

3． Add the diced sausage and stir-fry a few times until fragrant.

4． Add the milk-pesto mixture and bring to a boil, then remove from heat.

5. Pour over the pasta and stir to combine.

6． Put a small amount of oil in the pot, add the shrimps, remaining minced garlic, chili powder, and salt to taste, stir-fry until cooked, remove from the pot, and place on a plate.

7. Sprinkle with chives and done!

Italian red sauce pasta

Ingredients: 150G Italian pasta, one large tomato, one small onion, five cloves of garlic

Method:

1． Chop the onions and garlic into mince, and chop the tomatoes into a puree

2. Heat oil, add minced garlic and sauté until fragrant

3. Add the minced onion and sauté until the minced onion changes from light purple to white

4. Add the tomato puree and stir-fry for a while

5. Turn down the heat, cover the pot, and cook for about 40 minutes. The red sauce is ready

6. Boil the pasta under boiling water for fifteen minutes, until the pasta is soft and there are no hard spots in the middle. Pick it up and place it on a plate, and pour the red sauce over it.

Shrimp and Herb Pasta

Ingredients: Italian hollow pasta, fresh shrimp, onion, herb juice Seasoning: ginger slices, olive oil, white wine, salt

Production: 1. Remove the intestines from the shrimps, wash and drain. 2. Cut onions into slices. 3． Cook the pasta and set aside. 4. Add an appropriate amount of olive oil to the wok, sauté the ginger slices, onions, and shrimp until fragrant, add white wine to make a sauce, add the pasta, then add the herb juice, and simmer.

Colorful Pasta

Ingredients: Italian shell noodles, Cantonese sausage, carrots, cucumbers, dried tofu, mushrooms, peas, corn, sesame oil, salt, chicken essence.

You can choose various meats, vegetables and soy products according to your personal preferences. You don’t need to have too many of each, but it is best to have as many types as possible. In this way, the fried cat ears will not only be beautiful in color, but also Nutritiously diverse.

Steps:

Cut sausages, cucumbers, carrots, dried tofu, and mushrooms into even dices

If peas and corn are frozen, take them out and thaw them in advance

Put cold water into the pot of Italian shell noodles, add a small amount of salt, and cook for 15 to 20 minutes until the noodles become soft

After the shell noodles are cooked, pour cold water over them

Drain the water through a colander

Add a little sesame oil and mix well to prevent sticking

Add various diced vegetables into the pot one by one and stir-fry, add salt and chicken essence to taste

Finally add the shell noodles and stir-fry evenly

Sprinkle in a little chopped vanilla before serving, you can omit it if not available.

Ingredients

Ingredients: tuna (canned), tempeh, pasta

Accessories: cheese powder, olive oil, mushrooms, onions, salt

Steps

1. Boil a pot of water, add olive oil and salt to the water, then add the pasta and cook for about 7 minutes.

2． Heat the pan and pour oil, first add the black bean sauce and stir-fry until fragrant, then add the onions and mushrooms (cut onions and mushrooms into shreds), then add the tuna and stir-fry the pasta.

3． Finally sprinkle with cheese powder.