Buy the supermarket kind of bagged spaghetti (buy long strip, don't buy into that kind of butterfly-shaped or screw noodles or something, do it out of the spaghetti like noodles), the price is about 10-12 yuan, 500 grams of a packet. Buy some baby bok choy (bok choy, spinach ...... can be)

Half a pot of water, boil, put some salt, the following (we girls 2 two enough)

Cook for about 10 minutes, do not add water, remember to open the lid of the pot from time to time, use chopsticks to stir, (and the Chinese noodle dish is different, spaghetti noodle soup is very clear, and is not easy to overflow), and the noodle soup. Taste, feel the noodles soft and hard moderately, then put the green vegetables into the pot, open the pot and fish out

Cut some chopped green onions, chili pepper, a little salt, piled on the surface

Hot oil in the frying pan, splash of oil (the oil must splash on the green onions and chili peppers, do not need to emphasize it)

Mixing soy sauce and vinegar, finished

You can also stir fry tomatoes and eggs as a sauce, or you can also try the Beijingers like A medium-sized tomato, preferably softer, choose those red, juicy for good. 3 small sachets of tomato sauce, or two sachets if it's a large one. One medium sized onion, firm to the touch is best. Purple-skinned ones have a strong flavor, yellow-skinned ones have a sweet taste. Beef stuffing in moderation, if you can buy your own beef tenderloin and cut it into minced beef is even better. The above five ingredients are enough, let's talk about the seasonings to make spaghetti bolognese. The most important ingredient is crushed black pepper, not "powdered" but "crushed". The word "crushed" is very important, like a grain of black sesame seeds, not only the black pepper without the nose of the spicy flavor (in fact, that are unscrupulous businessmen to add chili powder), but also more strong pepper flavor, is to do the most basic seasonings indispensable to Western food. Imported food counter in large supermarkets are generally sold, a small bottle of about 15 yuan, although not cheap, but can be used for a long time, or worth the investment. Then there are some very common seasonings, salt, sugar, and garlic, all of which are essential for the kitchen at home. Okay, all set, let's start making the short version of spaghetti bolognese.

First, we have to prepare the ingredients. One package of spaghetti, available at the imported food counter in large supermarkets. 10 dollars for a package of spaghetti, you can probably cook 4-5 servings, very cheap. One medium-sized tomato, preferably soft, choose those red and juicy ones. 3 small sachets of tomato sauce, or two sachets if it's a large one. One medium sized onion, firm to the touch is best. Purple-skinned ones have a strong flavor, yellow-skinned ones have a sweet taste. Beef stuffing in moderation, if you can buy your own beef tenderloin and cut it into minced beef is even better. The above five ingredients are enough, let's talk about the seasonings to make spaghetti bolognese. The most important ingredient is crushed black pepper, not "powdered" but "crushed". The word "crushed" is very important, like a grain of black sesame seeds, not only the black pepper without the nose of the spicy flavor (in fact, that are unscrupulous businessmen to add chili powder), but also more strong pepper flavor, is to do the most basic seasonings indispensable to Western food. Imported food counter in large supermarkets are generally sold, a small bottle of about 15 yuan, although not cheap, but can be used for a long time, or worth the investment. Then there are some very common seasonings, salt, sugar, and garlic, all of which are essential for your home kitchen. Okay, all set, let's start making the short version of spaghetti bolognese.

The first step is to cook the pasta. Unlike the way Chinese noodles are cooked, spaghetti takes a long time to cook. Get a deeper cooking pot, put in enough water to boil, add a tablespoon of salt and a tablespoon of cooking oil, this is to keep the pasta from sticking. When the water has come to a big boil, add the spaghetti, if you are eating for two, we recommend just half a packet. At first, you'll see the pasta all poking straight up in the pot, and that's when you'll realize the benefits of using a deeper pot. Keep the water boiling all the time and the noodles slowly soften, turn the heat to medium and cook for ten minutes until the noodles don't taste like they don't have a hard center. Usually the package will specify the cooking time, but in my experience, Chinese people find the noodles undercooked when cooked according to that time, so I usually cook them for another 2 minutes until I am satisfied with the taste. Once the noodles are cooked, drain them and set aside. If you're slow, you can also run cool water over the noodles to prevent them from sticking if you take too long to prepare the sauce.

The second step is to cook the pasta sauce, and you can free up your hands to do this step of preparation while the pasta is cooking. Peel three or four cloves of garlic, flatten them with a knife, and set them aside. Cut a shallow cross out of the tomatoes at the top and blanch them once in boiling water so the skins come off naturally. I usually use the water after boiling pasta, very economical. Dice the peeled tomatoes, you can just chop them up without counting on your knife skills. About peeling tomatoes, I also saw a tip on TV that said you can easily peel tomatoes by skewering them on chopsticks and grilling them over a fire. This method made me feel very unreliable, so I never tried it, you may want to give it a try if you read this article.

There is nothing more troublesome in the preparation than chopping the minced onion, which not only requires knife work, but also often irritates the eyes to tears, which is really not an easy task. Peel the onion and shred it first, then mince the second. It is recommended that you wear swimming goggles, but if this affects your eyesight and causes you to cut your fingers, it is an accident, so don't blame me. Every time I cut the onion, I must have tears in my eyes, and since both hands are spicy, I don't dare to wipe them off, so I just let them flow, a very sad scene. It was a very sad scene. It seemed that I had never shed such tears even when I failed to get into a major high school. Now the mall also sells a special gadget for chopping chopped onions, which seems to be a box with a rotary cutter inside. It's very convenient to just put the chopped onion into the box and press the rotary knife to get a nice, chopped onion. But given how little you use it on a regular basis, it's not a recommended investment. Shed some tears if you want, it doesn't cost you anything anyway, right?

Heat the oil in a frying pan, pop the garlic cloves, add the beef stuffing and stir-fry until browned. Put the minced onion, stir fry vigorously, at this time you can smell a very fragrant flavor, that is the standard western food flavor. Then add the tomato sauce, sauté the red oil, then add the diced tomatoes, soupy tomatoes sautéed. Add the right amount of water, about a cup, bring it to a boil over low heat, and add crushed black pepper and salt to taste. My secret is to add another pinch of sugar to neutralize the acidity of the tomato sauce. Domestic tomatoes and ketchup don't taste good and are too acidic to eat. At this point, it's time to simmer the tomato meat sauce over low heat until it becomes a pot of red, thin paste, not too thick, a minute or two of cooking is enough.

The last step is to pour in the cooked spaghetti, stir well, slightly reduce the sauce, and then serve on a plate. Be careful to eat it on a plate with a fork, otherwise the flavor will be half off. If you put it in a bowl and eat it with chopsticks, you'll immediately feel that it's just spaghetti with tomatoes, which is not a big deal, and you'll lose all the feeling of western food.

Homemade easy pasta,

Materials: 500g pasta, 250ml olive oil, 1 onion, 1 broccoli, 300g beef sausage, 10g tomato sauce * 16 packets

Practice:

1. 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 will not need to add, heh), and finally put the broccoli a little bit of braised on the old work.

4. Spoon 3 on top of the noodles and mix well.