Gourmet: Italian bread dessert

Raw materials:

3 tomatoes, half onion, 10g butter, basil (optional), black pepper, salt, sugar, chicken essence, pasta, mushrooms, ham and green pepper.

Exercise:

1 Melt the butter in the pan with slow fire, turn on high heat, add chopped green onion, stir-fry until fragrant, and then add diced tomatoes and stir-fry.

After the soup is served, add basil, black pepper, salt, a little sugar and chicken essence, stir constantly, and boil the soup to a paste with high fire.

3 Pour the water into the pot and heat it. Add a little salt after the water boils, and then cook according to the time indicated on the spaghetti bag. Pour cold water, control the moisture, pour a little cooking oil into the noodles and stir to avoid sticking to the pot.

4 from the pot, pour a little oil. When the oil is seven minutes hot, add mushrooms, ham and green peppers and stir-fry until fragrant, then pour in the freshly fried tomato sauce and pasta, stir-fry in the pan and stir well, and the noodles will be fine.

Inclined tube surface of mussels and green beans;

Ingredients: penne) 100g mussel, green beans, diced tomatoes, chopped onions, chopped garlic, white wine, salt and pepper.

Exercise:

1. Bring the water to a boil in a deep pot, add 1 tablespoon of salt, add the noodles and cook until 70% cooked, then take them out and mix some olive oil for later use.

2. Stir-fry onion and garlic in a hot pot, add mussels, white wine and green beans to stir fry, then add noodles to stir fry by 1, and finally season with salt and pepper to serve.

3. Sprinkle diced tomatoes on the surface of the plate.

Tip: adding some white wine when frying mussels will have less fishy smell; The difference between mussels and nine-hole (small abalone) is that the former has two shells, while the latter has only one shell.

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: When cooking tomatoes, the tomatoes don't need to be peeled first, and the tomatoes will come out when they are sweet. If they are too dry during cooking, pour some water properly.

Stewed spaghetti with wild mushrooms

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

Exercise:

1. Bring the water to a boil in a deep pot, add 1 tablespoon of salt, add the noodles and cook until 70% cooked, then 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 the second method 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.

Secret: Italian wild mushrooms (Morchella) are very expensive and can only be bought at importers, so you can choose your favorite mushrooms instead and put more kinds.

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 nine-story tower 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, stir-fry for about 3 minutes, stir-fry the vegetables in method 2, add 3 tablespoons of tomato sauce and red wine 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 ***5 times, and then bake in ovens at 200℃ and 220℃ respectively.

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 tomatoes, 3 tbsp of olive oil, 0g of onion 1 00g, and mashed garlic1teaspoon.

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 until the noodles are cool, and then blanch it 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 tomatoes, 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.

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 onions, 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 tomato pieces and dried Olegon spices, then simmer 1 hour until the soup is dry, and keep thick tomato sauce.

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

Milk-flavored garlic pasta

Materials:

1, garlic sauce 10g

2. A glass of milk

3. Two tablespoons salad oil

4, spaghetti 250g, cooked for use.

5, two garlic minced.

6, Cantonese sausage section, cooked and diced.

7.shrimp

8. leek

Exercise:

1. Mix garlic sauce and milk thoroughly.

2. Cut the garlic into sections, add oil to the pot, heat it, add 3/4 minced garlic and saute until fragrant, and leave the remaining minced garlic for later use.

3. Add the diced sausage, stir-fry for a few times, and stir-fry for fragrance.

4. Add the mixture of milk and garlic sauce, boil and turn off the heat.

5. Pour it on the spaghetti and stir well.

6, put a small amount of oil in the pot, add shrimp, remaining garlic, Chili powder, salt to taste, stir fry and put it in the pot.

7. Sprinkle with shallots and you're done!

Noodles with Italian red sauce

Ingredients: 150G spaghetti, a big tomato, a small onion and five cloves of garlic.

Exercise:

1, mince onion and garlic, and chop tomatoes into mud;

2, burn oil, put minced garlic, stir fry;

3. Add onion powder and stir-fry until the onion powder turns from light purple to white;

4. Add tomato sauce and stir fry for a while;

5, turn off the small fire, cover the lid, cook for about 40 minutes, and the red sauce is ready;

6. Cook the spaghetti with boiling water for 15 minutes, that is, until the spaghetti becomes soft and there is no hard spot in the middle. Pick it up and put it on a plate, and pour it with red oil.