~~~~~~~~~~~~~~~~~

Material A: 100 Crolle, 1 garlic, 2 pickled anchovies, 100 ~ 120 cc olive oil, a little salt and a little pepper.

Material b: spaghetti100g, diced tomatoes, 50g pine nuts (baked) and 50g parmesan cheese powder.

Exercise:

1. Peel garlic for later use.

2. Take a blender, put 30 grams of pine nuts and material A into it until it becomes fine and sticky, pour it into a bowl, then add 40 grams of Parmesan cheese powder and mix well to make a green sauce.

3. Boil boiling water in a deep pot, add 1 tbsp salt, add spaghetti to cook, scoop it up and put it on a plate, immediately add green sauce (according to personal preference) and mix it with noodles evenly.

4. Sprinkle diced tomatoes, 20g pine nuts and Parmesan cheese powder on the back.

Tip: Cheese powder should be stirred evenly after the green sauce is beaten, otherwise if it is poured into a blender and beaten together, there will be precipitation separation; Excess green sauce can be stored in cold storage for about 1 month.

-

Ingredients: 500g beef stuffing, onion 1 piece, 2 carrots, 4 celery, peeled tomatoes, 5 tomatoes, 0/00g olive oil/Kloc-0, salt, chicken essence, cinnamon leaves, chopped black pepper and half a cup of white wine.

Exercise:

1.

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

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

Note that it must be stirred with the cooking to avoid sticking together. If you want to know whether the noodles are cooked, you can take one and bite it off to see if there are white spots on the cross section. If there is, it means it is not cooked yet and needs to be cooked.

How to grasp the quantity? A handful of ordinary pasta (not macaroni, but slender noodles). One is to buckle the fingertip inside the first joint of the thumb, and curl the middle finger, ring finger and little finger side by side with the index finger into a barrel shape, and fill the hollow part with dry pasta, which is almost enough. About one or two people.

The so-called dry pasta, according to Italian law, must use 100% duran wheat as raw material; Only natural materials can be used for coloring, and artificial pigments or preservatives are not allowed. To make noodles with eggs, more than 5 eggs must be added to100g flour. Duran wheat is a kind of hard wheat with more gluten, which is made by grinding wheat into golden brown coarse flour, removing 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 dried egg pasta, its 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 "covering noodles" and toppings are called "halogen" in the north. Pasta toppings or marinades are called sauces. Spaghetti pays attention to the mellow and delicious noodles, and the real knowledge lies in the ingredients of the sauce. The main flavors of the three basic sauces are tomato sauce, cream sauce and olive oil sauce. These sauces can also be paired with seafood, beef and vegetables, or simply with spices to change into different flavors. If you are a novice, you only bought noodles, but didn't buy the ingredients of the sauce, and you don't have much time to stir it, then we will use what we can find in your refrigerator to make it the easiest.

2. Put the oil in the pot, heat until it smokes, add chopped onion and stir-fry until fragrant, add chopped carrot and chopped celery and stir-fry until soft, add beef stuffing and stir-fry until it changes color, add white wine, add chopped black pepper and tomato sauce and mix well, then add salt, chicken essence and cinnamon leaves, turn to medium heat and cook, stir from time to time, and gently filter off the surface. When the sauce thickens, add the cooked pasta and stir well. You can eat without soup.

The dosage of sauce and noodles, generally speaking, fresh noodles are more suitable for thick sauce, because they easily absorb sauce; If there is too much meat sauce, you may feel tired after a few bites, and the sauce is too strong, which completely masks the taste of noodles, so it is not very good. Therefore, the only constant choice of sauce is that sauce is still a supporting role of pasta, although it is important. Don't add a lot of sauce to cover up the flavor of noodles because of gluttony. The most suitable amount is: every noodle is covered with sauce, but there will be no pile of sauce left on the plate after eating. So, if you don't have much time and want to try western-style noodles temporarily, you might as well prepare such a pot of meat sauce for later use. My experience proves that it can be kept for a week and a half as long as it is refrigerated.

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

One. Cream bacon pasta

Ingredients: 2 cups cream mushroom sauce, 1 sliced minced garlic, 4 slices bacon, 1 cup diced broccoli, 200g pasta.

Exercise:

1. Boil broccoli with salt water and cut it into dices.

2. Stir-fry minced garlic and diced bacon, pour the cream sauce into the pot and bring it to a boil over low heat. Then add the noodles to the sauce and stir well, then sprinkle with broccoli.

All right.

If you don't like diced bacon, you can also change it to diced salted salmon, which is also delicious. In addition, there is a kind of egg cream bacon noodles, which is dry pasta with stirred eggs in the noodle sauce. ※.

Second, spaghetti with tomato sauce.

Ingredients: minced meat100g, minced garlic 2, sliced mushrooms 5, tomato and vegetable noodle sauce 2 cups, chopped green onion a little, water1/4g, pasta 200g.

Exercise:

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

2. Stir-fry minced garlic with a little olive oil, and then add ground meat to stir fry quickly.

3. Finally, add the chopped mushrooms and stir fry together. Add tomato noodle sauce and water.

4. After the sauce is hot, put in the pre-cooked noodles and eat them when they taste and change color. Sprinkle with cheese powder or chopped green onion as seasoning.

3. Spaghetti with Mushrooms and Matsutake

Ingredients: 8 slices of mushrooms, a little chopped green onion, 1 cup of mushroom sauce (fried), 200 grams of pasta, a little butter.

Practice: 1. Saute mushrooms in butter and sprinkle with salt.

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

Four, tomato seafood pasta

Ingredients: 6 shrimps, 4 crab feet, 6 clams, 2 minced garlic, 65,438+0/4 cups of white wine, 2 cups of tomato seafood noodle sauce, 65,438+0/4 cups of water, a little nine layers of silk and 200g of pasta.

Exercise:

1. Marinate seafood with wine and salt.

2. Stir-fry minced garlic until fragrant. Add seafood and nine-layer tower silk and stir fry.

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

4. After the sauce is boiled, add the noodles and wait for the noodles to taste.

Verb (abbreviation for verb) classic spaghetti

Composition:

480g of pasta, 65g of sausage, 80g of eggplant, 65g of tomato, 30g of sweet pepper, 30g of beans, 65g of onion, appropriate amount of salad oil, 65g of garlic and 80g of Cupid Thousand Island Sauce.

Production method:

1. Cook the noodles, cut the tomatoes into pieces, and cut the blanched beans into 3cm long. 2. Slice eggplant and sweet pepper, shred onion, chop garlic, and cut sausage into diagonal pieces. 3. Heat the oil in the pan, pour 2 pieces into the pan and fry. 4. Mix 1 and 3 and prepare Cupid Thousand Island Sauce.