ingredients: 5g of beef stuffing, 1 chopped onion, 2 chopped carrots, 4 chopped celery, peeled, 5 pulped tomatoes, 1g of olive oil, salt, chicken essence, cinnamon leaves and black pepper, and half a cup of white wine.

Practice:

1.

Add water to the pot and bring to a boil. Add a little salt and cooking oil to the water. After boiling, put the noodles into the pot radially, cover and boil for about 12~15 minutes. Remove the filtered water.

spaghetti is sold in supermarkets with detailed instructions. Even if it is the first time to make spaghetti, it can be made like in a restaurant. I'll be a chef again, too. First, I'll boil the water and add the spaghetti. Remember to hold the top of the noodles in the center of the pot, then let go and let the noodles spread radially (if it's not long noodles, but all kinds of macaroni, you don't have to put it in the center of the pot, just pour it into the water like fish food), then add some salt and start cooking. Pay attention to the process of cooking, spaghetti is easy to boil, so stand by and watch. When is the right time to cook noodles? I stole a trick from a Taiwan Province gourmet: I took a noodle out of the pot and threw it at the ceiling. If it just sticks and doesn't fall, the hardness will be just right. The surface thrown to the ceiling will fall later, so don't worry that the whole roof is full of spaghetti hidden weapons, which is in danger of hurting your head. Of course, pinch it with your nails or taste the hardness with your mouth.

note, be sure to stir as you cook, so as not to stick together. If you want to know whether the noodles are cooked, you can take one and bite it off to see if there is a white spot in the cross section. If there is, it means that it is not cooked and needs to be cooked.

how to grasp the quantity? A handful of ordinary pasta (not macaroni, but slender noodles). One is to buckle your fingertips inside the first joint of your thumb, and at the same time, the middle finger, ring finger and little finger are curled up side by side with the index finger into a barrel shape, and the hollow part is filled with dry pasta, which is almost enough. About one person or two people.

According to Italian laws, the so-called dry pasta must be made of 1% Duran wheat. Only natural materials can be used for coloring, and artificial pigments or preservatives are not allowed. To make noodles with eggs, you must add more than 5 eggs to 1 grams of flour. Duran wheat is a kind of hard wheat with more gluten, which is made by grinding it into golden brown coarse flour, removing the gluten and kneading it with water. In order to preserve noodles for a long time, eggs are usually not added, so the texture is dry and hard, and it takes a long time to cook. The unique chewiness is the characteristic of spaghetti. As for the dried pasta with eggs, the texture is thin, but it will not be translucent in light and its shelf life is short.

There are many ways to make spaghetti. In fact, sauce plays a decisive role, which is similar to noodles with gravy in China. Shanghainese call it "covered noodles" and toppings are called "marinated" in the north. Pasta toppings or marinades are called sauces. Spaghetti pays attention to the mellow and delicious taste of noodles, and its real knowledge lies in the ingredients of sauce. The main flavors of three basic sauces are: tomato-based sauce, cream-based sauce and olive oil-based sauce. These sauces can also be paired with seafood, beef, vegetables, or simply with spices to transform into different flavors. If you are a green hand, and you only bought noodles but didn't buy the ingredients for the sauce, and you haven't had much time to stir it up, then we'll use what we can find in your refrigerator and make it the easiest.

2. put oil in the pan, heat until smoke rises, add chopped onion and stir-fry until fragrant, add chopped carrot and celery and stir-fry until soft, then add beef stuffing and stir-fry until the color changes, add white wine, add chopped black pepper and tomato paste and mix well, then add salt, chicken essence and laurel leaves, turn to medium heat and cook, stir from time to time, and gently filter off the surface. After the sauce has viscosity, add the cooked pasta and stir well. You can eat it without soup.

the amount of sauce and noodles, generally speaking, fresh noodles are more suitable for thick sauce because they are easy to absorb sauce; If there is too much meat sauce, you may feel tired after eating a few mouthfuls, and the taste of the sauce is too strong, which completely covers the taste of the noodles, so it is not very good. Therefore, the only constant choice of sauce is that sauce is still a supporting role for spaghetti, although it is important. Don't cover up the aroma of noodles by adding a lot of sauce because of greed. The most appropriate amount is: every noodle is covered with sauce, but there will not be a pile of sauce left on the plate after eating. So, if you don't have much time and want to try western-style noodles for a while, you might as well prepare such a pot of meat sauce for later use. My experience proves that it can be stored for a week and a half as long as it is refrigerated.

From the second time, just take out the amount to be eaten and heat it in a container before eating. Put hot meat sauce on the cooked noodles, add tomato sauce and cheese powder, and add black pepper according to the needs of taste.

1. Pasta with Cream Bacon

Ingredients: 2 cups of cream mushroom sauce, 1 minced garlic, 4 pieces of bacon, 1 cup of diced broccoli, and 2g of pasta.

Practice:

1. Boil broccoli with salt water and dice it.

2. Saute minced garlic and diced bacon until fragrant. Pour the cream sauce into the pot and bring it to a boil with low heat. Then add the noodles into the sauce and stir well. Sprinkle broccoli and serve.

.

※ If you don't like diced bacon, you can also change it into diced salted salmon, and it tastes good. In addition, there is an egg cream bacon noodle, which is a dry spaghetti after adding a stirred egg to the noodle sauce.

2. spaghetti with tomato sauce

Materials: 1g ground meat, 2 minced garlic, 5 sliced mushrooms, 2 cups tomato and vegetable noodle sauce, a little chopped green onion, 1/4 cup water and 2g spaghetti

Practice:

1. Marinate the ground meat with rice wine and soy sauce.

2. saute the minced garlic with a little olive oil, and then add the minced meat into the quick fry.

3. Finally, add the sliced mushrooms and stir-fry until fragrant. Add tomato noodle sauce and water.

4. When the sauce is hot, put in the pre-cooked noodles, and serve when the noodles taste and change color. Sprinkle cheese powder or chopped green onion as seasoning.

3. Mushroom pasta

Ingredients: 8 slices of mushrooms, a little chopped green onion, 1 cup of straw mushroom paste (stir-fried), 2g of pasta, and a little butter

Practice: 1. Stir-fry mushrooms with butter and sprinkle with salt.

2. After the mushrooms are fried, add the straw mushroom matsutake sauce to boil, add the pre-cooked noodles, and sprinkle with chopped green onion.

IV. Tomato seafood pasta

Materials: 6 shelled shrimps, 4 shelled crab feet, 6 clams, 2 minced garlic, 1/4 cup of white wine, 2 cups of tomato seafood noodle sauce, 1/4 cup of water, a little nine-layer tassel and 2g of pasta

Practice:

1. Mix the seafood.

2. saute minced garlic until fragrant, and add seafood and nine-layer shredded tower to stir fry quickly.

3. After frying, add water and tomato noodle sauce and stew.

4. After the sauce is boiled, add the noodles and wait until the noodles are tasty.

v. classic spaghetti

ingredients:

spaghetti 48g, sausage 65g, eggplant 8g, tomato 65g, bell pepper 3g, beans 3g, onion 65g, salad oil, garlic 65g, and Cupid Thousand Island Sauce 8g

Making method:

1. Cook the noodles. 2. Eggplant and bell pepper are sliced, onion is shredded, garlic is chopped, and sausage is cut into oblique pieces. 3. Heat the oil in the pot and pour 2 into the pot for frying. 4. Mix 1 and 3 and mix with Cupid Thousand Island Sauce.