1, pasta. Ingredients: 150G spaghetti, a big tomato, a small onion and five cloves of garlic. Practice: Chop the onion and garlic, and chop the tomatoes into mud. Heat oil, add minced garlic and stir-fry until fragrant. Add the minced onion and stir-fry until the minced onion turns from light purple to white. Add tomato sauce and stir fry for a while. Turn off the fire, cover the pot and cook for about 40 minutes, and the red sauce will be ready. Boil the spaghetti in boiling water for 15 minutes, that is, until the spaghetti is soft and there is no hard spot in the middle. Pick it up and put it on a plate, and pour it with red sauce.

2. French stewed potatoes. Ingredients: 500g potato, 40g onion, 25g butter, a little garlic, concentrated vegetable soup 125g, 2 fragrant leaves, a little salt and pepper noodles, a little vegetable oil liquor and a little chopped celery. Practice: Wash potatoes with clear water, peel and dice, peel and chop onions. Peel garlic and pat it into pieces. Use a thick-soled aluminum pot, put it on the fire, melt the butter, then add the onion and garlic, stir-fry until the onion is transparent, and add the diced potatoes and stir for a few minutes. Stir-fry diced potatoes until all the oil is out, add vegetable soup, fragrant leaves, a little salt, pepper noodles and monosodium glutamate and stir well. If there is less water, you can add more, but not too much, and it will boil slightly for about 45 minutes. Stir constantly, so as not to paste the bottom. Wait until the potatoes are cooked (the sauce thickens). Add some vegetable oil and wine and mix well. Sprinkle some celery powder on the plate.

3. French onion soup Ingredients: 2000g beef, 500g onion, 0/50g salad oil/kloc, 20g salt, a little pepper, a little bread and a little sauce. Practice: Slice beef and fry it with salad oil until brown. Add onion and beef soup into the pot and stir until it boils. Add salt and pepper. When the soup is served, put the slices of bread into the soup basin and sprinkle with sauce.