Introduction: delicious spaghetti at home how to do it, I next teach you spaghetti recipe book it.
How to make spaghetti
I. Tomato spaghetti
Ingredients: Spaghetti (thin round noodles), a little minced meat, a tomato, half an onion, two cloves of garlic, tomato sauce, butter, light cream, salt, pepper, powdered cheese Methods:
1. Boil water in a pot, put a small spoon of salt, put the pasta in vertically, in the form of hairy, and so on the bottom in the water part of the cooking soft, use chopsticks to stir in a circle, the pasta will be all the way to the water, cooking 8 minutes to install about.
2. While the noodles are cooking, mix the minced meat with a pinch of salt, cooking wine and cornstarch, chop the onion and garlic, and peel and dice the tomatoes.
3. Cook the pasta and drain, put some olive oil and mix well to break up, put aside.
4. Heat the pan, put a small piece of butter to melt.
5. Put the minced meat and sauté to brown.
6. Sauté the chopped onion and garlic in the remaining oil in the pan until the onion is soft.
7. Put the diced tomatoes in the pan and sauté until the tomatoes are sandy.
8. Pour in the minced meat and add four to five spoons of tomato sauce.
9. Add a little light cream, stir fry evenly, add a little salt.
10. Put the pasta into the pot and the sauce and mix well, sprinkle a little pepper out of the pot on the plate, sprinkle cheese powder on the table.
II. Chicken and mushroom pasta
Ingredients: Pasta 200g, 100g of portobello mushrooms, 1 chicken thigh, 4 cloves of garlic, 8g of salt, raw material for the white sauce: 30g of whipping cream, 180ml of milk, 50g of butter, 30g of flour, 150ml of white wine Methods: 1. pasta according to the instructions on the package cooked to eight mature, slightly hard in the middle can be, fished out of the cool water, the pasta is completely cooled and drained of water, drizzled with a tablespoon of olive oil and mix well, to prevent sticking. 2. Add the milk and whipping cream to a saucepan and cook over low heat, stirring constantly, then turn off the heat. 3. Heat the butter in a saucepan over medium-low heat, melt the butter and then pour in the flour and sauté to taste. 4. Add the boiled milk to the sautéed flour and cook slowly over medium heat until the soup is well blended and fragrant. 5. In a frying pan, add a little oil and sauté the garlic. When the garlic starts to brown, add the chicken thighs and sauté until they turn white, then add the sliced mushrooms, pour in the white wine, add salt, and sauté until the sliced mushrooms are soft. 6. Pour the cooked cream sauce into the sautéed chicken thighs, mix well and finally pour over the cooked pasta. III. Garlic Cream Sauce Pasta Ingredients: 200g of pasta, 100g of portobello mushrooms, 1 chicken thigh, 4 cloves of garlic, 8g of salt, white sauce Ingredients: 30g of whipping cream, 180ml of milk, 50g of butter, 30g of flour, 150ml of white wine. Methods: 1. pasta according to the instructions on the package cooked to eight mature, slightly hard in the middle can be, fished out of the cool water, the pasta is completely cooled and drained, drizzled with a tablespoon of olive oil and mix well, to prevent sticking. 2. In a saucepan, add the milk and whipping cream and cook over low heat until fragrant, stirring constantly, then turn off the heat and set aside. 3. Heat the butter in a saucepan over medium-low heat. When the butter melts, pour in the flour and sauté to taste. 4. Add the boiled milk to the sautéed flour and cook slowly over medium heat until the soup is well blended and fragrant. 5. In a frying pan, add a little oil and sauté the garlic. When the garlic starts to brown, add the chicken thighs and sauté until they turn white, then add the sliced mushrooms, pour in the white wine, add salt, and sauté until the sliced mushrooms are soft. 6. Pour the cooked cream sauce into the sautéed chicken thighs, mix well, and finally pour over the cooked pasta.