What is butterfly powder?
It's a butterfly-shaped spaghetti ~
How to cook butterfly powder to taste good?
Production steps of Italian butterfly powder
1, prepare materials, chop meat at room temperature, dice tomatoes, onions and tomatoes, and chop garlic;
2. Put the pot on the stove, turn on medium heat, put butter in the pot, melt it, pour in chopped green onion and garlic, and stir-fry until fragrant;
3. Pour in celery and stir fry;
4. Pour in minced beef and push it away with a spatula;
5. Pour in tomatoes and stir fry for a while;
6. Pour in canned tomatoes, tomato sauce and tomato sauce, turn it over slightly, and add oregano, basil, thyme, salt, sugar and black pepper. If it feels too thick, add a proper amount of broth and soak it evenly before tasting. Generally speaking, there are many tomato products, so you should add some sugar. So the last step is to adjust the taste to be sweet and salty, which can be seasoned.
7. In a larger pot, enlarge half a pot of water, pour it until it boils, add butterfly powder and cook until it is cooked thoroughly. If it is cooked through the heart, don't cook it too badly, and then scoop up the filtered water;
8. Boil the pot again, put it on the stove, fire, pour in beef tomato sauce, stir a few times, pour in butterfly powder, and then see if the juice is too strong. If it is too thick, you can add 1/3 bowls of stock and try the taste again. Don't taste too far at this time. The meat sauce itself is already very thick. If it is not salty enough, add a little salt. If it tastes sour, add a little.
9. Stir the meat sauce and butterfly powder evenly, put them on a plate and sprinkle with chopped fresh coriander for decoration. If coriander is not prepared, this step can be omitted.
Skills of making butterfly powder
First, the butterfly powder must be filtered after it is cooked, otherwise it will feel thin with meat sauce;
Second, when the butterfly powder and meat sauce feel dry and thick after mixing, you can add a proper amount of broth. If you don't have broth, you can also consider putting canned chicken soup, which will make you feel stronger.
Three other ways to make butterfly noodles
Butterfly noodles with sesame sauce and vegetables
Ingredients: Butterfly noodles, cucumbers, carrots, eggs, sesame paste and black sesame seeds.
Seasoning: olive oil, salt
Practice: 1, make pot water, put a small amount of olive oil in the water, and put butterfly noodles after the water boils. Cooking time is longer than ordinary noodles, about ten minutes, without hard heart; 2. Wash carrots, peel and shred, and wash cucumbers and shred; 3. Stir-fry black sesame seeds with low fire and take them out for later use; 4. Beat the eggs into a bowl, add a little salt to break them up, spread them into thin egg cakes with a wok, and cut them into shreds for later use; 5. Stir sesame paste with cold boiled water, add appropriate amount of salt to taste, and add fried black sesame seeds and mix well; 6. After the noodles are cooked, put them in a bowl and mix the shredded vegetables, shredded eggs and sesame sauce into the noodles. ?
Tip: 1, use edible oil instead of olive oil. 2. Sesame paste with black sesame seeds is more delicious, and black sesame seeds should be fried with low fire before eating. 3. Purple cabbage and ham can also be added to the side dishes. As long as you like.
Smoked bacon butterfly noodles
Ingredients: butterfly noodles, bacon, asparagus?
Ingredients: white sauce, cream, chopped green onion, minced garlic, salt, pepper, water and cheese powder.
Practice: First, cook the butterfly noodles and soak them in cold water. 2. Slice bacon and asparagus, and blanch with boiling water. Third, put the cream into the pot, first add the minced garlic, then add the chopped green onion and stir-fry until it is transparent. Fourth, add bacon, stir-fry until the fat part turns white, add white sauce and appropriate amount of water, and season with salt and pepper. 5. Add asparagus and butterfly noodles. 6. When the soup thickens, add cheese powder and serve.
Italian butterfly noodles
Ingredients: Italian butterfly noodles 200g, sliced bacon 50g, 2 tomatoes 20g, tomato sauce 20g, onion 20g, bacon oil 100ml, olive oil 20ml, garlic 5g, Parmesan cheese, shredded red, yellow and green persimmon pepper 20g, and mullet flower 1 slice.
Seasoning: dry white, salt, black pepper, broth.
Practice: 1. Wash tomatoes and cut into pieces, and chop onions. 2. Cook the spaghetti with boiling water, remove and drain. 3. Stir-fry minced garlic and onion with bacon oil, add diced tomatoes and tomato sauce for 5 minutes, pour in broth and dry white wine, cook for 10 minute, and then add salt and black pepper to adjust the taste. 4. When the other pot is hot, fry the spaghetti and bacon with olive oil, then pour in shredded red, yellow and green peppers and cooked tomato juice, fry for a while, put the pot on a plate and decorate it with Muyu flowers.