Practice editing

Ordinary noodles

Spaghetti with tomato sauce

Cuisine: Italian bread dessert

Ingredients: 3 tomatoes (1 of which are fried into sauce), half an onion, 11 grams of butter, basil (not allowed), black pepper, salt, pasta, ham and green pepper

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2. After the soup is served, add basil, black pepper and salt, stir constantly, and dry the soup into a sauce with high fire.

3. Heat the pot with clear water, add a little salt when the water boils, then cook it according to the time indicated on the spaghetti packaging bag, pass cold water, control the moisture, and pour a little cooking oil into the noodles and stir to avoid sticking.

4. Take the pan and pour in a little oil. When the oil is seven minutes hot, add mushrooms, ham and green peppers and stir-fry until fragrant. Then pour in the tomato sauce and pasta just fried, stir and stir evenly in the pan, and the noodles will be ready.

fragrant noodles

ingredients: a handful of spaghetti, bacon (which can be replaced by minced meat), onion, garlic, tomato, tomato sauce and black pepper cheese powder.

Practice:

1. Cook the noodles first: pot

After the water in the high-definition photo of spaghetti

is boiled, add a spoonful of salt and a spoonful of olive oil, and add a small amount of spaghetti. Don't worry about stirring with chopsticks to let the noodles naturally scatter. After the roots of the noodles soften, gently flip them with chopsticks. Cover the noodles and cook for 8 minutes

2. When the noodles are about 7-8 ripe, take them out and rinse them with cold water to cool them. You can also put them in ice water to disperse them, then drain the water, pour in a proper amount of olive oil and mix them with chopsticks for later use

3. Add a spoonful of olive oil to the pot to make sauce

3. Chop the onions and garlic, stir-fry them in the oil pan until the onions start to change color, and then add chopped bacon or minced meat

. After the bacon is oily, add the tomatoes cut into small pieces, add appropriate amount of salt and white sugar for seasoning and stir-fry until the tomatoes are soft, add 3-4 spoonfuls of tomato sauce, add half a bowl of water and boil slowly

until the soup turns red and the tomatoes are soft and rotten, then add appropriate amount of white sugar and black pepper salt to taste according to your own taste, and then

inclined tube noodles of mussels and green beans

spaghetti with black pepper bacon

Material: 3 mussels (penne)111g.

Practice 1:

1. Take a deep pot and boil the water until it boils, add 1 spoon of salt, put it in the noodles and cook it for eight minutes, then take it out and mix some olive oil for later use.

2. saute the onion and chopped garlic in a hot pan, add mussels, white wine and green beans and stir fry, then add the flour of method 1 and stir fry, and finally season with salt and pepper to serve.

3. sprinkle diced tomatoes on the surface of the plate. [3]

secret: adding white wine to stir-fry mussels will be 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 noodles

materials: 81g wide noodles, 7-8 tomatoes, 51g mozzarella cheese, a little chopped garlic, a little onion, a little olive oil, a little oregon spice, a little salt and a little pepper.

Extra-long pasta

Method:

1. Cut mozzarella cheese into cubes for later use.

2. Bring water to a boil in a deep pot, add 1 tbsp of salt, add the noodles and cook them until they are half cooked, then take them out and mix some olive oil for later use.

3. Take a pan, add appropriate amount of olive oil to saute chopped onion and garlic, add small tomatoes, and turn to low heat for 4-5 minutes.

4. continue to add the noodles from practice 2 and stir-fry in the pan. after the noodles have dried the soup, add salt and pepper to taste, then immediately add the cheese from practice 1 and put it on the pan. finally, sprinkle with Oregon spices.

secret: when cooking tomatoes in practice 3, the tomatoes don't need to be peeled first, and the sweetness will come out only when the tomatoes are boiled. If they are too dry during cooking, pour some water as appropriate.

wild mushroom Huimian Noodles

materials: spaghetti 111g, Italian wild mushroom (morel)3, Hongxi mushroom 1 pinch, tomato half, chopped onion a little, chopped garlic a little, olive oil a little, salt a little, pepper a little.

spaghetti

Method 2:

1. Take a deep pot and bring water to a boil, add 1 spoon of salt, add the pasta and cook until it is medium-cooked, then take it out and mix with some olive oil for later use.

2. blanch the tomatoes in hot water, peel them and dice them for later use.

3. take a pan, add appropriate amount of olive oil and stir-fry chopped onions and garlic, add Italian wild mushrooms and Hongxi mushrooms and stir-fry for about 3 minutes, then add diced tomatoes and white wine from the second method and stir-fry.

4. Add the noodles from Method 1 and stir-fry in the pan. Finally, add salt and pepper to taste and serve.

secret: Italian wild mushroom (morel) is very expensive, and it can only be bought at the importer, so you can choose your favorite mushrooms instead, and you can put more kinds.

lasagna with country meat sauce

Material A: 5 pieces of lasagna, 1 kg of fresh tomato, 31g of chopped onion, 31g of chopped garlic, 31g of nine-story tower, moderate mozzarella cheese and moderate Parmesan cheese.

material b: half a kilogram of ground beef, half a carrot, half an onion, 1 celery, a little rosemary, a little thyme, a little bay leaf, a proper amount of nutmeg powder and 1 cup of red wine.

material c: 1 liter of fresh milk, 211g of cream, 121g of flour, appropriate amount of salt, a little chopped basil spice, appropriate amount of olive oil and appropriate amount of water.

Practice:

1. Blanch tomatoes with hot water, peel them and cut them into small pieces; Stir-fry chopped onion, chopped garlic and minced nine-story tower in an oil pan, then add diced tomatoes and cook for 31 minutes on low heat to make tomato sauce.

2. Peel and chop carrots; Shred onion; Chopping American celery; Stir-fry the first three vegetables in an oil pan and set them aside.

3. Take a medium-sized pot, pour an appropriate amount of olive oil, add ground beef and stir-fry for about 3 minutes, pour the vegetables from Method 2 and stir-fry, then add 3 tablespoons of tomato sauce, red wine and appropriate amount of water from Method 1, and cook for 1 hour on low fire to make a meat paste for later use.

4. Take another deep pot, put it in a hot butter pan, add flour, salt and cardamom powder, stir-fry until it melts, then pour in fresh milk heated to 8% by microwave, and stir together until it becomes paste, and make a white cream sauce for use.

5. Bring water to a boil in a deep pot, add 1 tablespoon of salt, put the dough in the pot and cook until it is half cooked, then take it out and mix with some olive oil for later use.

6. Brush a baking tray with a thin layer of cream, then put a layer of crust, a layer of meat sauce from Method 3, a layer of tomato sauce from Method 1, a layer of white cream sauce from Method 4, and sprinkle with a little Parmesan cheese and mozzarella cheese, repeat the above-mentioned method for ***5 times, and then bake in an oven at 211℃ and 221℃ respectively.

secret: when making meat sauce, the appropriate amount of water can be used instead of broth, and the amount of water used will increase or decrease according to the actual firepower. To judge whether the lasagna is cooked, you can insert a bamboo stick into the lasagna for 5 seconds and then pull it out. Put the bamboo stick on your wrist. If you feel hot, it means cooked.

tomato preserved macaroni

ingredients:

a. sauce: 211g of fresh tomato, 3 tbsp of olive oil, 111g of onion and 1 tbsp of mashed garlic.

B. 111g of macaroni, 151g of chicken breast, a little whipped cream, a little Chili powder, a little pepper salt, a little cheese powder, a little rosemary, a little pizza cheese and a proper amount of pine nuts.

C. a little nine-story tower, a little garlic paste and a little olive oil.

Practice:

1. Wash fresh tomatoes, blanch them with hot water, peel them and chop them up, then put them into a blender and mash them for later use.

2. Wash and chop the onion, put it in a wok with garlic paste, stir-fry with olive oil until the onion turns golden yellow, then pour in the tomato paste from Method 1 and cook for about 11 minutes to get the sauce.

3. Wash the chicken breast, marinate it slightly with pepper salt and rosemary, fry it in an oil pan until the meat turns golden brown, then take it out, pour a little sauce from the second method, add a little pizza cheese, and bake it in the oven until the cheese melts before taking it out.

4. put all the materials c into the blender and beat them into green sauce for later use.

5. Take a deep pot, boil the water first, then add the macaroni and cook it until it is seven minutes cooked, then take it out, add a little olive oil and mix it every 2-5 minutes, until the noodles are cold, then blanch it with hot water.

6. add the sauce of the method 2 to the noodles of the method 5, then add the whipped cream, Chili powder, pepper salt and cheese powder in turn, mix well and serve, add the chicken breast of the method 3, and finally pour a little green sauce of the method 4 and a little pine nuts.

Kaiyang Shrimp and Spinach Noodles

Ingredients:

a. Sauce: 211g of fresh tomatoes, 3 tablespoons of olive oil, 111g of onion and 1 teaspoon of mashed garlic.

B. 51g of dried shrimp, 3-4 leaves of spinach, 111g of pasta, 1 cup of water, 1/3 cup of white wine, 3 tablespoons of olive oil, 1 teaspoon of mashed garlic, 1 tablespoon of bean paste, a little cheese powder and a little pepper salt.

Practice:

1. Wash fresh tomatoes, blanch them with hot water, peel them and chop them up, then put them into a blender and beat them into a paste for later use.

2. Wash spinach and drain water; Wash the dried shrimps, soak them in cold water for 5 minutes until they are soft, then take them out and drain them, then put them in a pot with water and white wine to cook until the dried shrimps turn white completely, and then take them out and drain them for later use.

3. scald the noodles slightly with hot water, that is, take them out and drain them for later use.

4. Take a frying pan, add olive oil, mashed garlic, bean paste and dried shrimps from Method 3, and stir-fry for about 1 minutes with medium heat until dried shrimps are completely drained. Add white wine (appropriate amount), sauce from Method 2, spinach from Method 3 and noodles from Method 4, stir-fry for 2 minutes, then add cheese powder and pepper salt and mix well.

Cream bacon noodles

Ingredients:

A. 111-121g spaghetti, 41g bacon, 41g mushroom, 11g onion, a little green beans, a little black pepper, 21g cream, a little salt and a little chicken stock.

B. 31g of parmesan cheese powder, 1 eggs and 31g of whipped cream.

Practice:

1. Cut the bacon into small dices and fry in the oil pan until brown; Wash mushrooms and slice them; Wash onion and cut into powder; Wash the green beans and set aside.

2. break the eggs of material b and mix them with all the materials in material B.

3. take a deep pot, first boil the water, then add a little salt and noodles, and cook until the noodles are moderate in hardness (about 6-7 minutes after boiling), and then take them out for use.

4. from the pan, stir-fry the cream, onion, mushrooms, bacon and green beans in sequence, then add a little noodle and chicken stock in method 3. finally, turn off the heat immediately after adding method 2, and serve after collecting the juice.

tomato potherb noodles

ingredients:

a. 711g fresh tomato, 1/2 onion, 3 tbsp olive oil, and a little dried oregon spice.

B. 111 grams of colored noodles for heart tube, 61 grams of cauliflower, 21 grams of mushroom wrapped in apricot, 21 grams of mushroom, 21 grams of fresh mushroom, 21 grams of green beans, 21 grams of bamboo shoots, 21 grams of onion, a little olive oil, a little salt and a little mint leaves.

Practice:

1. Wash fresh tomatoes, blanch with hot water, peel, remove seeds and cut into small pieces; Wash onions and chop them for later use.

2. Stir-fry onion in olive oil, add tomato pieces in method 1 and dried oregon spices, boil, and then simmer for 1 hours until the soup is dry and thick tomato sauce is reserved.

3. wash all vegetables in material b, cut green beans into small pieces, chop onions, slice the rest and blanch them for later use.

4. take a deep pot, boil the water, put it in the colored noodles of the heart tube, and cook for 11 ~ 12 minutes before taking it out for use.

5. Remove the oil pan, saute the onion until fragrant, then add all the vegetables from the third method, pour in the tomato sauce from the second method (appropriate amount), add the noodles from the fourth method, collect the juice with slow fire, and finally add a little salt to taste and serve, and decorate with mint leaves.

Milk-flavored fragrant garlic spaghetti

Material: 1. Garlic sauce 11g2. A cup of milk 3. Two tablespoons of salad oil 4. 251g of spaghetti, cooked for later use 5. Cut two garlic into pieces 6. Cantonese sausage, and cut it into dices after cooking 7. Shrimp 8. chives

Practice:

1.

2. cut the garlic into powder, oil the pan, heat it, add 3/4 of the minced garlic and stir-fry until fragrant, and leave the rest for later use.

3. Add the diced sausage and stir-fry for a few times to get the fragrance.

4. add the mixed liquid of milk and garlic sauce, boil and turn off the fire.

5. pour it on the spaghetti and stir well.

6. put a small amount of oil in the pan, add shrimps, the remaining minced garlic, Chili powder and salt to taste, stir-fry until cooked, and put it in the pan.

7. Sprinkle with chives and serve!

spaghetti with Italian red sauce

Material: 151G of spaghetti, a large tomatoes, a small onion and five cloves of garlic

Practice:

1. Chop the onion and garlic, and chop the tomatoes into mud

2. Heat oil, add minced garlic and saute

3. Add minced onion and saute.

Shrimp and vanilla spaghetti

Ingredients: spaghetti, fresh shrimp, onion, and vanilla juice. Seasoning: ginger slices, olive oil, white wine and salt

Production: 1. Pick the shrimp to remove the mud sausage, wash and drain. 2. Slice the onion. 3. the pasta is cooked for use. 4. Add an appropriate amount of olive oil to the wok, stir-fry ginger slices, onions and shrimps until fragrant and cooked, add white wine to make juice, add pasta, add vanilla juice and stew.

colorful pasta

raw materials: Italian shell noodles, Cantonese sausages, carrots, cucumbers, dried bean curd, mushrooms, peas, corn, sesame oil, salt and chicken essence.

You can choose all kinds of meat, vegetables and bean products according to your personal preference. There is not too much for each, but it is best to have as many kinds as possible, so that the fried cat ears are not only beautiful in color, but also nutritious.

Steps:

Sausage, cucumber, carrot, dried bean curd and mushroom are cut into even dices

If peas and corn are frozen, take out the frozen Italian shell noodles in cold water in advance, add a little salt, and cook for 1.5 to 21 minutes until the noodles are soft

After the shell noodles are cooked, pass the cold water once

Drain the water through a strainer.

materials

main ingredients: tuna (canned), lobster sauce, pasta

auxiliary materials: cheese powder, olive oil, mushrooms, onions and salt

Step

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

2. Heat the pan and pour the oil. Stir-fry the lobster sauce first, then add the onion and mushroom (onion and mushroom are shredded), and then add the tuna and pasta together.