There are many ways to make spaghetti. In fact, the sauce plays a decisive role. It is similar to Chinese braised noodles. In Shanghai, the toppings are called "covered noodles" and in the north, the toppings are called "braised noodles."

The topping or marinade used for pasta is called sauce.

Ingredients: A handful of ordinary pasta (not macaroni, but long thin noodles).

One is to clasp the tip of your index finger on the inside of the first joint of your thumb, and at the same time, curl your middle finger, ring finger and little finger parallel to the index finger into a barrel shape, and fill the hollow part with dry pasta. That's almost enough.

Serves about one or two people.

12 cloves of peeled garlic, 3 dried red peppers, 2 fresh coriander (with roots), appropriate amount of salt.

A tablespoon of olive oil.

Method: 1. Add about one-third of the water to a deep and large pot and bring to a boil.

(Add a little salt and cooking oil to the water).

After boiling the pot, put the noodles into the pot in a radial shape, cover and boil for about 12 to 15 minutes.

Remove from filtered water.

2. Chop and separate the garlic, pepper, and coriander, heat a pan, and add a tablespoon of olive oil.

When a small amount of green smoke rises from the oil, add dried chili peppers, then minced garlic and turn down the heat to prevent the garlic from being fried.

After it becomes fragrant, add a tablespoon of warm water, chopped coriander and an appropriate amount of salt.

3. When the sauce has a viscosity, add the cooked pasta and stir evenly. If there is no more soup, you can eat it.

4. Taste it yourself.

I also like it very much because it is relatively simple to make and the taste is exciting and appetizing.

Note: When cooking noodles, stir slightly once or twice to prevent the noodles from sticking to each other.

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 on the cross section. If there is, it means it is not yet cooked and needs to be continued cooking.

There also needs to be enough water.

Ingredients for Bolognese Spaghetti: 500g beef filling, chopped onion, 2 carrots chopped, 4 celery chopped, 5 peeled tomatoes beaten, 100g olive oil, salt, chicken essence, cinnamon leaves, black

Just the right amount of cracked pepper, half a cup of white wine, a large, deep saucepan and a long spoon.

Method: Put oil in a pan, heat until green smoke rises. Add chopped onions and stir-fry until fragrant. Add chopped carrots and celery. Stir-fry until soft. Add beef stuffing. Stir-fry until it changes color. Add white wine and black pepper.

Stir evenly, add tomato pulp, mix evenly, then add salt, chicken essence, and cinnamon leaves, turn to medium heat and simmer, stirring occasionally, and gently filter the surface. Note: <1>. The pasta will be cooked in advance and left for a while.

It loses its elasticity, so it is better to eat and cook it at any time.

<2>．

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

You can also add black pepper. So, if you don’t have a lot of time and want to try Western-style noodles for a while, you might as well prepare a pot of meat sauce like this for later use. Charcoal-grilled pasta Charcoal-grilled pasta is very famous.

Yes, he also has another name - egg bacon noodles.

Materials: 1)．

Drain the cooked white spaghetti and set aside.

2).

Cut two slices of raw bacon from the supermarket (Hermey's works well) into strips about two centimeters wide.

There are also half an onion shredded, half a head of garlic sliced, and two slices of cheese.

3)．

200 grams of milk, one spoon of light cream.

A tablespoon of olive oil.

4)．

A quarter of a coarse black peppercorn and salt and chicken essence and cheese powder and a raw egg yolk.

5)．

The pan needs to be larger.

The materials are basically like this, and the next step is to start making.

1.

Heat the pan over low heat and add olive oil and garlic slices. When you smell the aroma, add the onion shreds and stir-fry for a few times. Then add the bacon and continue to stir-fry.

Be careful to use low heat, otherwise the garlic will easily burn and become bitter.

2.

When the color of the bacon turns slightly white, add light cream and milk, a little salt, black pepper, chicken essence and cheese slices, then stir gently to fully mix and dissolve the ingredients.

3.

After the milk juice boils, add ingredient 1, but be careful to stir.

This is because the milk juice can be evenly coated on the noodles and prevent the cheese from sticking to the bottom of the pot.

4.

When the soup becomes less and thicker, take it out of the pot. Turn off the heat before putting it on the plate, add the raw egg yolk and mix well.

Then just eat.

But before eating, add a little more black pepper and cheese powder.

Homemade simple pasta, ingredients: 500g pasta, 250ml olive oil, 1 onion, 1 broccoli, 300g Shuanghui beef sausage, 10g tomato sauce * 16 packs Method: 1. Go home and cook a pot

water, while the water is boiling, wash the onions and broccoli, cut them into cubes, and cut the sausage into cubes.