How to do it:
1. Boil the water (the water volume should be more than the usual amount of cooking pasta) . Put a small spoon of salt, then put the pasta in and cook it. The time is longer than the pasta, you can taste it, the pasta is cooked through.
2. Remove the cooked pasta from the pot, run it under cold water and drain.
3. Put oil in a frying pan, vegetable oil or butter, but butter is more flavorful. When the oil is hot, stir-fry the shredded onion, and then add the meat mixture and continue to stir-fry until the meat mixture turns white.
4. Add diced tomatoes, diced potatoes, diced carrots, green beans, sweet corn kernels (materials can be set at their own discretion) and stir fry, then add tomato sauce (the amount of sauce can be based on their own tastes put), stir fry evenly, add water, just submerged in the material, cover the lid of the simmering.
5. About 4 or 5 minutes later (time depends on how much material), when the soup thickens, add the mushroom slices, stir-fry a few times, and when the material is cooked, add sugar and salt according to personal taste, turn off the heat, the sauce is ready.
6. Serve the noodles on a plate, pour the sauce over the top, and you're done.
Traditional Spaghetti
Ingredients:
Pasta 75g, salt, 1 onion, 1 garlic clove, 3 tomatoes, beef-pork mixture stranded 75g, pepper, bell pepper powder, 1 tablespoon of oil, 1 tablespoon of tomato paste, 75 ml of water, 3 tablespoons of chopped nine-layer paneer
Methods:
1. Boil the spaghetti in the salted water until cooked through, and keep the bite. Peel and dice the onion and garlic. Wash the tomatoes, remove the stem and cut into small pieces. Add salt, pepper and bell pepper to the strudel and stir with a fork.
2. Heat a non-stick frying pan, pour in the oil, sauté the onion, garlic and ground meat, then add the tomatoes, tomato paste and water, mix thoroughly, cover and simmer over low heat for 10 minutes, stirring occasionally. Season with salt, pepper and sweet paprika and finish with the nixtamal.
3. Drain the pasta through a sieve and place in a deep dish. Finally, pour the stringy sauce over it
Homemade Easy Pasta
Materials: 500g pasta, 250ml olive oil, 1 onion, 1 broccoli, 300g beef kielbasa from Shuanghui, 10g tomato salsa * 16 packets
Practice:
1. When you get home, boil a pot of water, and when the water boils, wash the onion and broccoli, cut them into into cubes, and the kielbasa into cubes.
2. When the water boils, put in about 100 grams of noodles (according to the individual amount of food and number of people to determine their own), and add the right amount of salt and cook for 10 minutes, feel almost old, the noodles out of the drain, with the pasta water to continue to cook the broccoli, cooked that is, out of the drain.
3. Frying pan heating, put a moderate amount of olive oil, add onion sautéed, under the roasted sausage stir-fry, and then add tomato salsa (I put 3 bags, you can also use fresh tomatoes, I'm a lazy person: P), add a small amount of water (I use the pasta water, salt will not need to add, heh), and finally put the broccoli a little bit of braised on the old work.
4. Spoon 3 on top of the noodles and mix well.
One handful of plain spaghetti (not macaroni, but long, thin noodles). A handful is almost enough by snapping the tip of your index finger to the inside of the first knuckle of your thumb while your middle, ring and little fingers curl up side by side with your index finger to form a barrel and fill the hollow portion with dried spaghetti. Serves about one or two people.
12 cloves of peeled garlic, 3 dried red peppers, 2 sprigs of fresh parsley (with roots), salt to taste. A tablespoon of olive oil.
Practice:
1. In a deep and large pot add water about one third of the way to a boil. (Add a pinch of salt and cooking oil to the water). Once boiling, add the noodles in a radial shape to the pot, cover and boil for about 12 to 15 minutes. Strain the water.
2. Mince the garlic, chili pepper and cilantro and separate them into small pieces. When a little smoke rises from the oil, add the dried chili peppers, followed by the minced garlic and reduce the heat to prevent the garlic from frying. Add a tablespoon of lukewarm water, chopped parsley and a good pinch of salt.
3. When the sauce is sticky, add the cooked pasta and stir well.
4.