Try making this appetizing, six kinds of pasta, soft or sweet, nutritious and full! There are too many kinds of pasta, so you can't eat enough if you change it, so rice can be used as seasoning. Don't say what dishes North and South like to eat. Delicious pasta kills everyone, and everyone likes it. As long as I have time, I will make spaghetti in different ways. Any pot will do. Baking is even more varied. Pasta can be stored and refrigerated for two days. If I want to keep it longer, I will freeze it. Today, I'm going to share some pasta dishes I made recently, all of which are my family's favorites. I can't get tired of eating in turn. If you have time to cook during the day, three meals are suitable, especially breakfast. With ready-made pasta, you can heat it with a steamer, microwave oven, etc. With some soup, it's delicious and full! 1. Soft-skinned mung bean cake I prefer to eat this kind of soft-mouthed mung bean cake. Not only delicious, suitable for all ages, but also less fat, delicious and stress-free. It can clear away heat and fire, and is suitable for both hot and cold. It is no problem to put it at room temperature for two days, and it is suitable for three meals! Ingredients: 300g flour, 3g yeast, 0g corn oil10g milk180g peeled mung bean, 25g corn oil and sugar. First of all, the dough is mixed: the flour is ready, the milk is poured in and stirred into a big floccule, and then the corn oil is added and stirred. Finally, knead into smooth dough, cover it and spread it out. Put mung beans soaked for more than 2 hours in a pressure cooker with water, cook them into soft noodles, easily grind them into mud with a fork, pour them into a non-stick pan, and add about 25g of corn oil while frying; Stir-fry mung beans slightly and knead them into balls. Take out the baked dough, exhaust and divide it into small batter; Roll each noodle into a small cake, add mung bean stuffing, wrap it tightly, and gently press it down to form a round cake. Burn it on both sides of the pot, then put it in the middle layer of the preheated oven 180 degrees, heat it up and down, and bake it 15 minutes. Second, pastry. Most of the time, we use dried noodles to make pies. In fact, dried noodles are more delicious, and the dough is soft and tender, suitable for all ages. But remember to make vegetarian stuffing. After all, the dough of dried noodles will become thicker. Now the vegetarian stuffing is more delicious in summer! Ingredients: 300g flour, 3g yeast, pumpkin, egg and carrot stuffing, 2g baking soda. Practice: Melt the yeast with170g warm water into dough, and make it twice as big. Stir the baking soda with a spoonful of warm water to melt, pour it into the dough, knead it evenly, exhaust it and divide it into small flour preparations. Melon, egg and carrot stuffing is delicious and nutritious, that is, shredding melon and carrot, pickling until soft, chopping, adding fried eggs and chopped green onion, adding salt, oil and oyster sauce, and mixing well to make stuffing. Although dough is made of dough, it should be made thinner. Fill it out and roll it into a cake. Bake it in a greased pan. The cake is cooked when it bulges! Third, the sweet potato noodle roll is my favorite way to make spaghetti with sweet potatoes. Sweet potato has its own sweetness, which is added to flour to enhance fragrance and sweetness. They are soft and delicious. Ingredients: 200 grams of flour, 250 grams of yellow sweet potato, 2 grams of yeast, and appropriate amount of cooked sesame seeds. Slice the yellow sweet potato, steam it for 15 minutes, take it out after steaming, and grind it into a paste while it is hot; Add flour and yeast, stir into a big floccule, and then knead into a ball, as soft as possible. Brush a layer of corn oil on the surface of the good ball and cover it to make it twice as big. Take out the dough, exhaust it, simply knead it evenly, and the dough is soft and easy to operate. Roll the dough directly into a half-centimeter-thick cake, brush with a layer of oil, sprinkle with a layer of cooked sesame seeds and salt, roll the dough tightly, cut it into small pieces, flatten it, and roll it into a cake with a thickness of nearly 1 cm. Brush the pan with oil, add the bread and bake it over medium heat. Both sides of the cake are discolored. When you press it with your hand, the cake will rebound quickly, indicating that it is ripe. There seems to be nothing you don't like about milk and purple potato steamed bread. Purple potato is filled with condensed milk and milk, and it makes your mouth water when you think about it. Ingredients: 300g of flour, 0/70g of warm water/kloc-0, 3g of yeast, 400g of cooked purple potato, 0g of condensed milk15g, 20g of milk powder and appropriate amount of milk. Slowly pour warm water yeast into the flour, stir the flour into a big floccule, then put your hand on the dough, cover the dough and spread it out. Take out the dough and exhaust. Divide directly into 7 small batter and knead into dough. Slices of purple potato are steamed for 15 minutes, and steamed into mud while it is hot. Add about 20 grams of milk powder to 400 grams of purple sweet potato, then add some condensed milk and milk appropriately and stir well. The mixed purple sweet potato stuffing is not very thick, and it can look like a lump when scooped up with a spoon. The baked batter is directly rolled into a round cake with a thickness of 1cm, wrapped with purple potato stuffing, and then placed in a steamer. Put in a cold water steamer, fire directly, steam for 20 minutes after the water boils, and simmer for 5 minutes after turning off the fire. Five, sesame soft cake soft dough, plus mature sesame seeds, every bite is fragrant. Ingredients: 300 grams of flour, (I think 300 grams of flour is enough for four people, which can be measured as appropriate) 200 grams of warm water, cooked sesame seeds, salt and oil. Warm water to make the dough as soft as possible. The softer the dough, the softer the finished cake. Bake the dough for a while, replace it with pancakes, brush with a thin layer of oil, sprinkle with salt and sprinkle with cooked sesame seeds; Roll the dough into small dosage forms of any size, just pinch the cuts at both ends of the small dosage form, and then erect the dough into cakes; Roll it into pancakes, put oil in the pan and bake it into blocks! Six, sesame sauce water fried rolls with sesame sauce as a sandwich, fried with water, both time-saving and delicious! Ingredients: 400g flour, 220g warm water, 4g yeast, 2 tablespoons sesame paste, salt and cooked sesame seeds. Melt yeast and dough in warm water and ferment to twice the size. Add a little salt to sesame paste and mix with hot water to make a thick paste that won't flow out. Roll the dough into a rectangular pie, spread it with sesame sauce, scrape it clean with a spatula, roll it up and divide it into flower rolls. Brush the pan with oil, put it into the flower roll, cover the lid and simmer for 20 minutes; Fry the bottom of the flower roll until it changes color. Pour boiling water into the middle of the flower roll, cover it, and simmer for about 10 minutes; When the water in the pot is boiled, open the lid, sprinkle with cooked sesame seeds, and then fry the remaining steam. Xuan is soft and delicious. You can eat without food!