Raw materials:

300g of clam, onion, garlic, cream, spicy oil and coriander powder. Noodles: spaghetti with meat sauce.

Exercise:

1. Meretrix meretrix was soaked in salt water for more than half an hour to make it spit out sand.

2. Chop onions and garlic.

3. soak the noodles in hot water for later use. Saute minced onion and minced garlic in a butter pan, add clams and a little spicy oil, and stir-fry until the clams open. Finally, add noodles and seasonings and stir fry slightly. When serving, pour some chopped parsley to add flavor.

Second, spaghetti with kebabs.

Raw materials:

Steak 1, onion 1/2, tomato 1, 2 fresh mushrooms, garlic 1, pasta 1/2kg (cooked), 3 tbsp butter, tomato sauce 1 tbsp, salt/.

Exercise:

1. After carving the fresh mushrooms with a knife, fry them in 1 tbsp beef oil and sprinkle with a little salt.

2. Wash and cut onions and tomatoes, and chop garlic.

3. Stir-fry seasoning (2) with 1 tbsp vermicelli oil, add 1/2 tbsp salt, tomato sauce and 1/8 tbsp black pepper, then add pasta and mix well.

4. Cut the steak into small pieces and sprinkle with 1/2 teaspoons of salt and 1/8 teaspoons of black pepper.

5. Fry the steak in 1 tbsp yellow oil until it is half cooked (or baked in the oven), then take it out and string it together.

6. Put spaghetti, skewers and fresh mushrooms in order.

Three. spaghetti

Raw materials:

480g of spaghetti, 65g of sausage, 80g of eggplant, 65g of tomato, 30g of sweet pepper, 330g of beans, 65g of onion and a proper amount of salad oil.

Exercise:

1. Cook the noodles, slice the tomatoes, and cut the blanched beans into 3cm long.

2. Slice eggplant and sweet pepper, shred onion, chop garlic, and slice sausage obliquely.

3. Heat oil in the pan, pour 2 pieces into the pan and fry.

4. Mix 1 and 3 and prepare with Cupid Thousand Island Sauce.

Spaghetti with tomato sauce

Raw materials:

200g spaghetti, garlic 1 petal, half an onion, 2 tomatoes, 2 tbsps olive oil, salt and pepper.

Exercise:

1. Prepare raw materials _ finely chop onion. Mash garlic with a knife and cut it into fine powder. Cut tomatoes into diced tomatoes with the size of 1 cm, then put them in a filter to remove seeds and filter out water.

2. Fill the deep pot with water. After boiling, add salt and a few drops of olive oil, then immediately put the spaghetti in the pot and cook it until it is soft and hard.

3. Prepare sauce _ Pour olive oil into the pot, add garlic, stir fry the garlic with low fire, and be careful not to stir fry the garlic. Then add the onion, stir-fry until slightly discolored, and then pour the diced tomatoes into the pot.

4. vegetables. After the tomatoes are fried, pour the cooked spaghetti into the pot, sprinkle with salt and pepper, stir well and serve.

Stewed spaghetti with wild mushrooms

Raw materials:

Spaghetti 100g, Italian wild mushrooms (Morchella esculenta) 3, Hongxi mushrooms 1 pinch, half a tomato, a little chopped green onion, a little minced garlic, a little olive oil, a little salt and a little pepper.

Exercise:

1. Take a deep pot, bring the water to a boil, add 1 tbsp of salt, put the noodles in it and cook until they are 70% cooked. Take them out and mix some olive oil for later use.

2. Blanch the tomatoes in hot water, peel them and cut them into cubes for later use.

3. Take a pot, add an appropriate amount of olive oil and stir-fry onion and garlic, add Italian wild mushrooms and Hongxi mushrooms and stir-fry for about 3 minutes, then add diced tomatoes and white wine from Method 2 and stir-fry.

4. Add the noodles made by 1 and stir fry in the pot. Finally, add salt and pepper to taste and serve.

Spaghetti with green sauce

Material A: Basil 100g, garlic 1, 2 pickled anchovies, olive oil 100 ~ 120cc, and a little salt and pepper.

Material b: spaghetti 100g, diced tomatoes, 50g pine nuts (baked) and 50g parmesan cheese powder.

Exercise:

1. Peel garlic for later use.

2. Take a blender, put 30g pine nuts and material A into a bowl until they are fine and thick, then add 40g Parmesan cheese powder and stir evenly to make a green sauce.

3. Boil boiling water in a deep pot, add 1 tbsp salt, add spaghetti to cook, pick it up and put it on a plate, immediately add green sauce (according to personal preference) and mix well with noodles.

4. Sprinkle diced tomatoes, 20g pine nuts and Parmesan cheese powder on the back.

Tip: After the green sauce is beaten, the cheese powder should be stirred evenly, otherwise it will be poured into the blender and beaten together, and there will be precipitation separation; Excess green sauce can be stored in cold storage for about 1 month.

Coconut shrimp spiral noodles

Ingredients: Fusilli) 100g, 3 fresh shrimps, 5-6 cauliflowers, a little chopped green onion, a little minced garlic, a little white wine, a little diced tomatoes, a little salt and a little pepper.

Exercise:

1. Wash cauliflower; Shell the fresh shrimp, remove the intestinal mud and wash it for later use.

2. Boil the water in a small pot, add the cauliflower cooked by 1 for about 2 minutes, then take it out, soak it in ice water and take it out for later use.

3. Boil the water in a deep pot, add 1 tbsp of salt, add the noodles and cook until 80% cooked, then take them out and mix in an appropriate amount of olive oil for later use.

4. Take a pot, add an appropriate amount of olive oil, stir-fry chopped chives and garlic, add the fresh shrimp made by 1, stir-fry with white wine, add the cauliflower and diced tomatoes made by 2, and finally add the noodles made by 3, stir-fry and add salt and pepper to serve.

Tip: When scalding cauliflower, the water must be boiled, the temperature should be enough, the color of the scalded cauliflower should be green, and the ice water should make it crisp!

Butterfly noodles with tuna and vegetables

Ingredients: butterfly noodles 100g, coarse asparagus 1 strip, tomatoes 1/3, 50g cucumber, 80g tuna, chopped onion, chopped garlic, olive oil, white wine, salt and pepper.

Exercise:

1. Wash asparagus and shred it; Peel cucumber, wash and shred; Cut the tuna into small cubes for later use.

2. Bring the water to a boil in a deep pot, add 1 tbsp salt, then add the noodles and cook until 80% cooked. Take them out and mix some olive oil for later use.

3. Hot pot, add appropriate amount of olive oil to saute shallots and garlic, add materials of method 1 to stir fry, add a little white wine, add noodles of method 2 to stir fry together, and finally add salt and pepper to taste.

Tip: When cooking noodles, you don't add 1 spoon of salt. When you eat them, they taste outside, but when you chew them inside, they don't taste.

Tomato and cheese lasagna

Ingredients: 80g lasagna, 7-8 tomatoes, 50g mozzarella cheese, a little minced garlic, a little onion, a little olive oil, a little Oregon spice, a little salt and a little pepper.

Exercise:

1. mozzarella cheese diced.

2. Boil water in a deep pot until it boils, add 1 tbsp salt, add noodles and cook until 80% cooked, then 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 made in Method 2 and stir fry in the pot. After the noodles are dried and soaked in soup, add salt and pepper to taste, then immediately add the cheese made by 1 method, and put it on a plate after taking out the pot. Finally sprinkle with Oregon spices.

Tip: Method 3 When cooking tomatoes, tomatoes do not need to be peeled first, and the sweetness will come out after the tomatoes are boiled. If they are too dry during cooking, pour some water properly.

Country lasagna with meat sauce

Material A: 5 pieces of Melaleuca peel, fresh tomato 1kg, chopped onion 30g, chopped garlic 30g, basil powder 30g, appropriate amount of mozzarella cheese and appropriate amount of parmesan cheese.

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

Material c: fresh milk 1 l, cream 200g, flour120g, salt, chopped basil, olive oil and water.

Exercise:

1. Blanch tomatoes with hot water, peel them and cut them into small pieces; Stir-fry chopped green onion, minced garlic and chopped basil in an oil pan, then add diced tomatoes and cook for 30 minutes on low heat to make tomato sauce.

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

3. Pour an appropriate amount of olive oil into a medium-sized pot, add ground beef and stir-fry for about 3 minutes, pour in the vegetables made in method 2 and stir-fry, then add 3 tablespoons of tomato sauce and red wine made in method 1 and an appropriate amount of water, and simmer for 1 hour to make a meat paste for later use.

4. Take another deep pot, put it into a hot butter pot, add flour, salt and nutmeg powder, stir-fry until it melts, then pour in fresh milk heated to 80% by microwave, and stir together until it becomes paste, and make white butter sauce for later use.

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

6. Brush a thin layer of cream on the baking tray, then put a layer of cake crust, a layer of meat sauce made by method 3, a layer of tomato sauce made by method 1, a layer of white cream sauce made by method 4, sprinkle a little parmesan cheese and mozzarella cheese, repeat the above method for 5 times, and then put it in an oven with a fire of 200℃ and a fire of 220℃.

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

Macaroni and tomato bacon

Materials:

A. Sauce: 200g of fresh tomato, 3 tbsp of olive oil, 0g of onion 100, and mashed garlic 1 teaspoon.

B 100g macaroni, 150g chicken breast, a little whipped cream, a little pepper powder, a little salt and pepper, 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 mashed garlic and a little olive oil.

Exercise:

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

2. Wash the onion, chop it up, put it in a wok with garlic paste, stir-fry it with olive oil until it turns golden, pour in tomato sauce with the method of 1, and cook for about 10 minutes to get the sauce.

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

4. Put all the materials C into a blender and beat them into green sauce for later use.

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

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

Kaiyang shrimp spinach noodles

Materials:

A. Sauce: 200g of fresh tomato, 3 tbsp of olive oil, 0g of onion 100, and mashed garlic 1 teaspoon.

B 50g shrimp skin, 3-4 leaves of spinach, pasta 100g, water 1 cup, white wine 1 3 cup, 3 tablespoons of olive oil, mashed garlic 1 teaspoon, bean paste1tablespoon, a little cheese powder and a little salt and pepper.

Exercise:

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

2. Wash the onion, chop it up, put it in a wok with garlic paste, stir-fry it with olive oil until it turns golden, pour in tomato sauce with the method of 1, and cook it for 10 minutes to make a sauce.

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

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

5. Take a frying pan, add olive oil, mashed garlic, bean paste and dried shrimps from Method 3, stir-fry for about 1 min on medium heat until dried shrimps are completely drained, add appropriate amount of Chinese liquor, sauce from Method 2, spinach from Method 3 and noodles from Method 4, stir-fry for 2 minutes, then add cheese powder and salt and pepper and mix well.

Cream bacon noodles

Materials:

A spaghetti 100 ~ 120g, bacon 40g, mushroom 40g, onion 10g, a little green beans, a little black pepper, 20g cream, a little salt and a little chicken soup.

B 30g Parmesan cheese powder, 1 egg, 30g whipped cream.

Exercise:

1. Cut the bacon into cubes and fry it in the oil pan until brown; Wash mushrooms and slice them; Wash onion and cut into powder; Wash the green beans for later use.

2. Beat the eggs of material B evenly and mix with all the materials in material B for later use.

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

4. Take out the pan, put the cream, onion, mushroom, bacon and green beans in turn, stir fry a little, then add a little noodles and chicken soup in Method 3, and finally turn off the heat immediately after adding Method 2, and eat after collecting the juice.

Pasta with recipes

Tomato potherb noodles

Materials:

A 700g fresh tomato, 1/2 onions, 3 tablespoons olive oil and a little dried Oregon spices.

B100g colorful heart tube noodles, 60g cauliflower, 20g Pleurotus eryngii, 20g Tricholoma, 20g fresh mushrooms, 20g green beans, 20g bamboo shoots, 20g shallots, a little olive oil, a little salt and a little mint leaves.

Exercise:

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

2. Stir-fry onion with olive oil, add 1 and tomato pieces with dried Oregon spices, and then simmer 1 hour until the soup is dry and thick tomato sauce is set aside.

3. Wash all the vegetables in material B, cut the green beans into small pieces, chop the onions, and blanch the rest slices for later use.

4. Take a deep pot, boil the water, put it into the color surface of the heart tube, and take it out for use after boiling for 10 ~ 12 minutes.

5. Stir-fry the onion, then add all the vegetables in the method 3, pour in the tomato sauce (appropriate amount) in the method 2, then add the noodles in the method 4, collect the juice with slow fire, and finally add a little salt to taste and serve, and decorate with mint leaves.

Chicken noodle salad

Ingredients: fresh chicken breast 100g, 2 pieces of water lily leaves (6-7 pieces in a jar), celery 1/2 pieces, 30g of dried butterfly noodles, a little salt, a little celery, a little onion, a little carrot, a little olive oil, a little mayonnaise and a little red bell pepper.

Exercise:

1. Take a deep pot, boil the water, add salt, add celery, onion, carrot and fresh chicken breast, cook the chicken until it is 70-80% cooked, that is, turn off the fire, cover the pot, and take it out after the soup is cool.

2. Take another deep pot, boil the water, add salt, olive oil and butterfly noodles, cook for 10 ~ 12 minutes, then take it out and soak it in ice water for later use.

3. Slice the bottom of lily bulb, mix with mayonnaise and olive oil, chicken made in 1 and noodles made in 2, and decorate with a little red bell pepper.

Squid clam noodles

Ingredients: 12 ~ 15 clams, 100g dried cuttlefish noodles, a little coarse salt, 30g onion, 15g garlic, 5 ~ 6 slices of pepper, a little basil spice, 50g olive oil and a little white wine.

The way of doing things

1. Meretrix meretrix is soaked in cold water and concentrated salt for 2-3 hours, then it is fished out after spitting sand, and it is fished out after repeating the second spitting sand.

2. Wash and chop onions; Mash garlic with the back of a knife; Brazil chopped and set aside.

3. Take a deep pot, add water to boil, add cuttlefish noodles, cook for 6 minutes, and take it out for later use.

4. Take an oil pan, saute chopped green onion, add minced garlic, basil spice and clams made by 1, stir-fry for 1 min, add Chinese liquor, cover the lid, open the lid after 40 seconds, add cuttlefish noodles made by 3, and mix well.

Tomato, seafood and spinach noodles

Materials:

A 6 peeled tomatoes (about 800g), onion 30g, celery 30g, carrot 30g, garlic 30g, a little basil, 3 tablespoons olive oil (50g), a little sugar, a little salt and a little salt and pepper.

B 3 shrimp, 1 frozen scallop, 2 mussels, 1 giant clam, 1 sea bass (about 15g), 1 red label fish (about 15g), cuttlefish.

The way of doing things

1. Stir-fry garlic, add onion, celery, carrot, basil, tomato, sugar, salt and pepper, stir-fry for about 15 minutes, pour into a sieve, stir with a wooden spoon, and filter out the sauce for later use.

2. Soak the giant clam in cold water and concentrated salt for 2-3 hours to make it spit sand, then dump it, and take it out after spitting sand for the second time; Wash shrimps and remove intestinal mud; Wash frozen scallops, mussels, sea bass, red label fish and diced flowers for later use.

3. Take a deep pot, add water to boil, add spinach noodles, cook for 6 minutes, and remove for later use.

4. Take out the oil pan, fry the minced garlic and onion, add the noodles and pepper in Method 3, then add the shrimp, giant clam, scallop, mussel, diced cuttlefish, sea bass and red label fish in Method 2 in turn, stir-fry until the fish changes color, that is, add the white wine for a while, and finally mix in the sauce in Method 1.

Gourmet menu of chicken, mushrooms and creamy pasta

Ingredients: spaghetti, chicken breast, fresh white mushrooms.

Exercise:

1, the spaghetti is cooked, picked up and washed in cold water until it is cool. After draining water, add a small amount of blending oil and stir well. Put into a fresh-keeping box and put into a refrigerator at 5℃-10℃ for fresh-keeping.

2. Heat the pan, add butter and crush a little onion until it smells good.

3. Slice the chicken breast first, then shred it. Wash and slice the mushrooms, then stir-fry them in the pot and sprinkle with a little white wine. Add appropriate amount of whipped cream, salt, chicken powder and cheese powder to taste. Beat well, then add a little soft butter and beat well.

4. Pour the spaghetti into the pot, stir well, then put it in a plate and sprinkle a small amount of dried thyme.