Spaghetti, also known as spaghetti, is the most popular western food in China. About the origin of spaghetti, some people say that it originated in ancient Rome, while others say that it was Kyle Polo who spread to Europe from China via Sicily. As the main raw material of spaghetti, it is made from the hardest wheat variety Turin wheat, which has the characteristics of high density, high protein and high gluten. The pasta made from it is yellow, resistant to cooking and good in taste. The flour used for making noodles is different from that used for making noodles in China. It uses a kind of "hard Turin wheat", so it won't burn if cooked for a long time. This is the biggest difference.
The shape of spaghetti is also different. In addition to ordinary flour, there are hundreds of kinds of pasta such as spiral, elbow, butterfly and shell. Authentic raw materials are an important condition for good taste of pasta. In addition, mixing spaghetti sauce is more important. Friends may have eaten spaghetti, but they do it differently. Fried and mixed sauces will be different. Of course, there are many ways to make spaghetti in China, especially sauces. It can be said that every family has its own problems, such as spicy, spicy, sauced and ketchup. As long as they like to eat, they can do it. Today's spaghetti, the sauce made of cocoa, is its own taste. You can add not only bean paste, sweet noodle paste, but also ketchup. It can be made with three sauces. The taste is really not the original flavor of spaghetti. It belongs to the people of China and my family. Dear friends, if you also like the taste of spaghetti and my home, try it and remember to share it!
Ingredients: spaghetti150g, pork150g.
Accessories: vegetable oil, two garlic bolts, light soy sauce 10g, two spoonfuls of bean paste, 5g of ginger, 5g of cooking wine, one spoonful of sweet noodle sauce, one spoonful of tomato sauce and appropriate amount of water starch.
Practice: 1, mince pork, mince ginger, wash onion and mince garlic (optional).
2, pour the right amount of oil into the pot, high heat to 80% heat, add minced meat and water and stir-fry the fragrance.
3. Add cooking wine and stir-fry until fragrant, add light soy sauce and stir-fry evenly, and add minced onion and ginger and stir-fry until fragrant.
4. Turn off the heat, add soy sauce, sweet noodle sauce and tomato sauce, and stir-fry until the sauce is fragrant.
5. Add water, stir and cook on low heat for 5 minutes. When the sauce is slightly thick, add chicken essence and pepper to taste.
6. Add a small amount of water starch to thicken and pour sesame oil out of the pot.
7. Wash the spaghetti, add cold water to the pot, boil the spaghetti and turn to medium heat.
8. Add a spoonful of salt, so that the spaghetti can be cooked quickly and softened, and it can be picked up without hard core (this kind of noodles is especially difficult to cook and suitable for cooking in cold water), and it takes about 5 minutes (after the water is boiled), and then it can be picked up with cold boiled water.
9. Blanch the spaghetti with boiling water again, scoop it up and put it in a bowl (cold salad is optional in this step), pour it with fried sauce and sprinkle with minced garlic.
skill
1, the fried sauce must be cooked to be delicious.
2. It is best to thicken the sauce so that the sauce is fragrant and the noodles are delicious.
You can add bean sprouts and shredded cucumber to the menu.