Later, after entering the food industry, I realized that spaghetti is not only the most classic staple food in Italy, but also a wide variety, long and thin, round and flat, which can be selected at will.
Although it's just a simple bowl of noodles with soy sauce, the taste of eating abroad is naturally different from that in China.
Western-style pasta is often supplemented with seafood, minced meat, basil sauce or cream cheese, which are not common in the kitchens of ordinary China families.
However, spaghetti seems to naturally hit it off with China's stomach. After chef China's hand, the spaghetti with its own western flavor is completely integrated with China elements, and the taste is not worse at all.
Guofengyi noodles
Spaghetti with dried vegetable paste
80g of pasta/40g of dried sour plums/50g of pork stuffing.
Half a teaspoon of Chili noodles/cheese 1 small pieces
Shrimp skin10g/onion/garlic/salt
Spaghetti with preserved egg and meat sauce
Spaghetti 150g/ preserved egg 1/ minced meat 100g.
Pixian bean paste 1 spoon/half spoon of sweet noodle paste/half spoon of soy sauce.
White pepper/onion and ginger/salt
Spaghetti with dried vegetable paste:
1. Boil a pot of water and add a spoonful of salt. Cooking spaghetti regularly takes about 3 minutes less than packaging instructions.
2. Pour oil into the pan and stir-fry minced garlic and Chili noodles over medium heat.
3. First put the meat stuffing into the pot, stir-fry until the color turns white, then add the dried plums and stir-fry.
4. Add the shrimp skin, then put the cooked spaghetti into the pot, add 1 large glass of water about 300ml for cooking spaghetti, and cook slowly over medium heat.
Taste the salinity a little before cooking to see if it needs to be adjusted with salt. Sprinkle with chopped green onion and some cheese.
Spaghetti with preserved egg and meat sauce:
6. Add oil to the pot, stir-fry the pork stuffing in medium and small fire until it turns white. Add Jiang Mo, white pepper, soy sauce and sweet noodle sauce, and stir well.
7. Heat the oil in the pot, put the bean paste into the cold oil (chop the bean paste as much as possible before using it), and stir-fry the red oil slowly over low heat. Pour in the fried minced meat and stir well.
8. Add the cooked spaghetti and about 300 ml of water for cooking spaghetti, and cook slowly over medium heat. Add preserved eggs and chopped green onion when the soup is almost dry.
The process of cooking noodles and adding soup is to soak spicy oil juice into pasta. The starch water boiled in pasta can also help paste the sauce, so that the sauce and noodles can be better integrated.
Dried plum sauce is especially suitable for Jiangsu and Zhejiang people. Dried prunes are slightly sweet, minced meat is dry and fragrant, noodles are chewy and have a unique Chinese style.
Preserved egg and meat sauce is full of sauce flavor and rich in materials. Preserved eggs, as a traditional food, are rated as the most disgusting food in China by foreigners. They can be added to pasta without feeling uncomfortable.
Finally, the gourmet said, don't delay, find a chance to make it and try it!