Exercise:
1.
Add water to the pot and bring to a boil. Add a little salt and cooking oil to the water. After boiling, put the noodles into the pot radially, cover and cook for about 12~ 15 minutes. Remove the filtered water.
The supermarket sells spaghetti, with detailed instructions. Even if it is the first time to cook spaghetti, it can be cooked like a restaurant. I will be a cook again. First, I'm going to boil water and add spaghetti. Remember to hold the top of the noodles in the center of the pot, then let go and let the noodles spread radially (if it is not long noodles, but all kinds of macaroni, you don't have to put it in the center of the pot, just pour it into the water like fish food), then add some salt and start cooking. Pay attention to the cooking process, spaghetti is easy to boil, so stand by and watch. When is the right time to cook noodles? I stole a trick from a gourmet in Taiwan Province Province: I took a noodle out of the pot and threw it at the ceiling. If it just doesn't stick, the hardness is just right. If you throw it on the ceiling, the back will fall off. Don't worry that the whole roof is covered with spaghetti hidden weapons, which is in danger of head injury. Pinch with your nails or taste the hardness with your mouth, of course.
Be careful, be sure to stir with the stir-fry to avoid sticking together. If you want to know whether the noodles are cooked, you can take one and bite it off to see if there are any white spots on the cross section. If there is, it means it is not cooked and needs to be cooked.
How to grasp the quantity? A handful of ordinary pasta (not macaroni, but slender noodles). One is to buckle the fingertip inside the first joint of the thumb, and at the same time, the middle finger, ring finger, little finger and index finger are curled side by side into a barrel shape, and the hollow part is filled with dry pasta, which is almost enough. About one person or two people.
The so-called dry pasta, according to Italian law, must be 100% duran wheat as raw material; Only natural materials can be used for coloring, and artificial pigments or preservatives are not allowed. To make noodles with eggs, more than 5 eggs must be added to100g flour. Duran wheat is a kind of hard wheat with more gluten, which is made by grinding it into golden brown coarse powder, removing gluten and kneading it with water. In order to preserve noodles for a long time, eggs are generally not added, so the texture is dry and hard, and the cooking time is long. The unique chewiness is the characteristic of spaghetti. As for dried egg pasta, the texture is thin, but it will not be translucent in light and its shelf life is short.
There are many ways to make spaghetti. In fact, sauce plays a decisive role, similar to China's noodles. Shanghainese call it "covering noodles" and toppings are called "halogen" in the north. Pasta toppings or marinades are called sauces. Spaghetti pays attention to the mellow and delicious noodles, and the real knowledge lies in the ingredients of sauce. The main flavors of the three basic sauces are tomato-based sauces, cream-based sauces and olive oil-based sauces. These sauces can also be paired with seafood, beef and vegetables, or simply with spices to change into different flavors. If you are a novice, you only bought noodles but didn't buy sauce ingredients, and you don't have much time to stir it, then we will use what we can find in your refrigerator and make it the simplest.
2. Put oil in the pot, heat it until it smokes, add chopped green onion and stir-fry until fragrant, add chopped carrot and celery and stir-fry until soft, add beef stuffing and stir-fry until it changes color, add white wine, add chopped black pepper and tomato sauce and mix well, then add salt, chicken essence and cinnamon leaves, turn to medium heat and cook, stirring from time to time, and gently filter off the surface. When the sauce is sticky, add the cooked pasta and stir well. You can eat without soup.
Generally speaking, fresh noodles are more suitable for thick sauce because they are easy to absorb sauce. If there is too much meat sauce, you may feel tired after eating a few mouthfuls. The flavor of the sauce is too strong, which completely masks the taste of the noodles and is not very good. Therefore, the only constant choice of sauce is that sauce is still a supporting role for pasta, although it is very important. Don't cover up the flavor of noodles with a lot of sauce because of gluttony. The most suitable amount is: every noodle is covered with sauce, but there will be no pile of sauce left on the plate after eating. So, if you don't have much time and want to try western-style noodles temporarily, you might as well prepare such a pot of meat sauce for later use. My experience proves that it can be kept for a week and a half as long as it is refrigerated.
From the second time, just take out the amount you want to eat and heat it in the container before eating. Put the hot meat sauce on the cooked noodles, add tomato sauce and cheese powder, and add black pepper according to the taste.
I. Pasta with cream bacon
Ingredients: 2 cups of cream mushroom sauce, minced garlic 1 slice, 4 slices of bacon, diced broccoli 1 cup, and 200g of pasta.
Exercise:
1. Cook broccoli with salt water and cut it into dices.
2. Stir-fry minced garlic and diced bacon, pour cream sauce into the pot and bring to a boil. Then put the noodles in the sauce and stir well, then sprinkle with broccoli.
All right.
If you don't like diced bacon, you can also change it to diced salted salmon, which is also delicious. There be another kind of egg cream bacon noodle, which be dry spaghetti with stir egg in the noodle sauce. ※.
Second, spaghetti with tomato sauce.
Ingredients: minced meat100g, minced garlic 2, sliced mushrooms 5, tomato and vegetable noodle sauce 2 cups, chopped green onion a little, water1/4g, pasta 200g.
Exercise:
1. Marinate the meat stuffing with rice wine and soy sauce.
2. Stir-fry minced garlic with a little olive oil, and then add minced meat for quick frying.
3. Finally, add the chopped mushrooms and stir fry together. Add tomato noodle sauce and water.
4. After the sauce is hot, put in the pre-cooked noodles, and serve after the noodles taste and change color. Sprinkle with cheese powder or chopped green onion as seasoning.
3. spaghetti with mushrooms and pine mushrooms
Ingredients: 8 pieces of mushrooms, a little chopped green onion, 1 cup of mushroom sauce (fried), 200g of pasta, a little butter.
Practice: 1. Saute mushrooms in butter and sprinkle with salt.
2. After the mushrooms are cooked, add the straw mushroom sauce to boil, add the pre-cooked noodles, and sprinkle with chopped green onion.
Four, tomato seafood pasta
Ingredients: 6 shrimps, 4 crab feet, 6 clams, 2 minced garlic, 2 cups of white wine 1/4, 2 cups of tomato and seafood noodle sauce, 4 cups of water 1/4, a little nine layers of silk, and 200g of pasta.
Exercise:
1. Marinate seafood with wine and salt.
2. Stir-fry the minced garlic, add seafood and nine-layer tower silk and stir-fry.
3. After frying, add water and tomato noodle sauce and cook.
4. After the sauce is boiled, add the noodles and wait for the noodles to taste.
Verb (abbreviation for verb) classic spaghetti