Recipe editor
General noodles
Spaghetti with tomato sauce and meat sauce
Cuisine: Italian bread and dessert
Ingredients: 3 tomatoes (one fried into sauce), half an onion, 10 grams of butter, basil (optional), black pepper, salt, pasta, ham, green pepper
Method:
1. Melt butter in a pot over low heat, turn on high heat, add chopped onions, stir-fry until fragrant, add diced tomatoes and stir-fry.
2. After the soup is made, add basil, black pepper, salt, stir constantly, and reduce the soup to a sauce over high heat.
3. Pour water into the pot and heat it. After the water boils, add a little salt, then cook according to the time indicated on the pasta packaging bag. Pour cold water over it to control the water and add it to the pasta. Pour in a little cooking oil and stir to avoid sticking.
4. Heat the pot, pour a little oil, when the oil is 70% hot, add the mushrooms, ham and green peppers and stir-fry until fragrant, then pour in the tomato sauce and pasta that you just fried, and add it to the pan. Stir in the pot and stir-fry evenly, the noodles will be ready.
Fragrant noodles
Ingredients: a handful of pasta, bacon (minced meat can be substituted), onions, garlic, tomatoes, tomato sauce, black pepper cheese powder.
Method:
1. Cook the noodles first: Boil the water in the pot
High Definition Photography of Pasta
and add a spoonful of salt and a spoonful of olive oil. Add a small amount of pasta. Stir quickly with chopsticks to allow the noodles to scatter naturally. After the roots of the noodles have softened, use chopsticks to gently flip them over a few times. Cover and cook for 8 minutes
2. When the noodles are about 7-8 minutes old, take them out and rinse them with cold water to cool down. You can also put them in ice water and spread them out. Drain the water and pour in an appropriate amount of olive oil. Mix well with chopsticks and set aside.
We can Use the cooking time to make the sauce
3. Add a spoonful of olive oil to the pot, chop the onion and garlic and sauté until fragrant. Slowly fry over medium heat until the onion begins to change color, then add the sliced ??bacon or minced meat
4. Fry until the bacon is oily, add the tomatoes cut into small pieces, add an appropriate amount of salt and sugar to taste, stir-fry until the tomatoes become soft, add 3-4 tablespoons of tomato paste, add half a small bowl of water and bring to a slow boil
Until the soup turns red and the tomatoes are soft, add sugar and an appropriate amount of black pepper and salt to taste according to your own taste
Mussel green bean diagonal tube noodles
Black pepper bacon spaghetti< /p>
Ingredients: 100g of penne, 3 mussels, an appropriate amount of green beans, a little diced tomatoes, a little chopped onion, a little crushed garlic, a little salt.
Practice 1:
1. Bring a deep pot of water to a rolling boil, add 1 tablespoon of salt, cook the noodles for eight minutes, then remove and mix with some olive oil and set aside.
2． Heat the pan and sauté the onions and crushed garlic until fragrant, add the mussels, white wine and green beans and stir-fry, then add the noodles from step 1 and stir-fry, finally season with salt and pepper and serve.
3. Sprinkle diced tomatoes on the serving surface. [3]
Secret: Adding some white wine when frying mussels will make them less fishy; the difference between mussels and nine-hole (small abalone) is that the former has two shells, while the latter has only one shell.
Tomato cheese wide plate noodles
Ingredients: 80g wide plate noodles, 7 to 8 small tomatoes, 50g mozzarella cheese, a little crushed garlic, a little onion, olives Appropriate amount of oil, a little oregano spice, a little salt, a little pepper.
Extra long pasta
Method:
1. Cut the mozzarella cheese into small cubes and set aside.
2． Bring a deep pot to boiling water, add 1 spoonful of salt, add noodles and cook until halfway cooked, then remove and mix with some olive oil and set aside.
3. Take a pan, add an appropriate amount of olive oil and sauté the chopped onions and garlic until fragrant. Add the small tomatoes, then turn to low heat and simmer for 4 to 5 minutes.
4. Continue to add the noodles from step 2 to the pot and stir-fry until the noodles have dried up. Add salt and pepper to taste. Immediately add the diced cheese from step 1 and put it on a plate. Finally, sprinkle with oregano spices. Can.
Secret: When cooking tomatoes in step 3, there is no need to peel the tomatoes first, and the tomatoes must be cooked until they are in a mushy state so that the sweetness will come out. If they are too dry during the cooking process, Pour in some water as appropriate.
Wild Mushroom Braised Noodles
Ingredients: 100g of pasta, 3 Italian wild mushrooms (morel), 1 handful of Hibiscus mushrooms, half a tomato, a little chopped onion, crushed garlic A little, appropriate amount of olive oil, a little salt, a little pepper.
Pasta
Method 2:
1. Bring a deep pot of water to a rolling boil, add 1 tablespoon of salt, add the noodles and cook until halfway cooked, then remove and mix with some olive oil and set aside.
2. Blanch the tomatoes in hot water, peel and dice. Set aside.
3. Take a pan, add an appropriate amount of olive oil and sauté the chopped onions and garlic until fragrant. Add the Italian wild mushrooms and hamster mushrooms and stir-fry for about 3 minutes. Then add the diced tomatoes and white wine from step 2 and stir-fry.
4． Continue to add the noodles from step 1 to the pot, stir-fry, and finally add salt and pepper to taste and serve.
Secret: Italian wild mushrooms (morel) are very expensive and can only be purchased from importers, so you can choose other mushrooms you like to eat instead, and you can add more types. .
Country Bolognese Lasagne
Ingredients A: 5 slices of lasagna, 1 kg of fresh tomatoes, 30g of minced onions, 30g of minced garlic, 30g of nine-layer tart, mozzarella cheese Appropriate amount of shredded cheese and appropriate amount of shredded Parmesan cheese.
Ingredients B: Half a kilogram of ground beef, half a carrot, half an onion, 1 stick of parsley, a little rosemary, a little thyme, a little bay leaf, an appropriate amount of cardamom powder, and 1 cup of red wine.
Ingredients C: 1 liter of fresh milk, 200g of butter, 120g of flour, appropriate amount of salt, a little crushed Brazilian spices, appropriate amount of olive oil, and appropriate amount of water.
Method:
1. Blanch the tomatoes in hot water, then peel and cut into small pieces; add oil to a pan and sauté the minced onions, minced garlic, and minced nine-layer tart until fragrant, then add diced tomatoes and simmer over low heat for 30 minutes to make a tomato sauce and set aside.
2. Peel the carrots and chop finely; shred the onions; chop the celery; add the first three vegetables to a pan and sauté until fragrant. Set aside.
3. Take a medium-sized pot and pour an appropriate amount of olive oil into it. Add the ground beef and stir-fry for about 3 minutes. Add the vegetables from step 2 and stir-fry. Then add 3 tablespoons of tomato paste from step 1, red wine and an appropriate amount of water. Add a small amount of water. Simmer over high heat for 1 hour to make meat sauce and set aside.
4． Take another deep pot, put the butter in a hot pot and melt it. Add flour, salt and cardamom powder and stir-fry until it melts. Then pour in the fresh milk heated to 80% hot in the microwave and stir together until it becomes a paste. White cream sauce (BeChAmel sAuCe) set aside.
5. Bring a deep pot to boiling water, add 1 tablespoon of salt, cook the dough until it is eighty-cooked, then remove and mix with some olive oil and set aside.
6． Take a baking sheet and brush it with a thin layer of butter. Place a layer of dough, a layer of meat sauce from step 3, a layer of tomato sauce from step 1, and a layer of white cream sauce from step 4. Sprinkle a little For shredded Parmigiano-Reggiano cheese and shredded mozzarella cheese, repeat the above steps *** 5 times, then bake in an oven at 200°C for 200°C and 220°C for 25 minutes, until the surface turns golden brown. Can.
Secret: The appropriate amount of water poured into the meat sauce can be replaced by stock, and the amount used can be increased or decreased according to the actual firepower. To determine whether the lasagna is cooked, insert a bamboo skewer into the lasagna and pull it out after 5 seconds. If it feels hot when you put the bamboo skewer on your wrist, it means it is cooked.
Tomato Cured Macaroni
Ingredients:
A. Sauce: 200 grams of fresh tomatoes, 3 tablespoons of olive oil, 100 grams of onions, 1 tablespoon of minced garlic .
B. 100 grams of macaroni, 150 grams of chicken breast, a little fresh cream, a little chili powder, a little pepper and salt, a little cheese powder, a little rosemary, a little pizza cheese, and an appropriate amount of pine nuts.
C. A little nine-story pagoda, a little minced garlic, a little olive oil.
Method:
1. Wash the fresh tomatoes, blanch them slightly with hot water, peel and chop them, then put them into a juicer and puree them until they are ready.
2. Wash the onion, chop it finely, put it into the wok with the garlic paste, fry it with olive oil until the onion turns golden brown, add the tomato paste from step 1, and cook for about 10 minutes to make the sauce.
3. Wash the chicken breast, lightly marinate it with pepper, salt and rosemary, fry it in a pan until the meat turns golden brown, then take it out, pour a little sauce from Step 2, add a little pizza cheese, and bake it in the oven until it is cooked. Once dissolved, take it out and set aside.
4． Put all ingredients C into a juicer and blend into a green sauce and set aside.
5. Take a deep pot, boil the water first, put in the macaroni and cook until it is halfway cooked, then take it out, add a little olive oil and stir well every 2 to 5 minutes until the noodles are cool, then Boil the hot water slightly.
6． Add the sauce from step 2 to the noodles from step 5, then add fresh cream, chili powder, pepper salt, and cheese powder in order, mix well and put on a plate, put the chicken breast from step 3, and finally pour a little of step 4 Just green sauce and a few pine nuts.
Kaiyang shrimp spinach noodles
Ingredients:
A. Sauce: 200 grams of fresh tomatoes, 3 tablespoons of olive oil, 100 grams of onions, 1 teaspoon of minced garlic .
B. 50 grams of dried shrimps, 3 to 4 leaves of spinach, 100 grams of pasta, 1 cup of water, 1/3 cup of white wine, 3 tablespoons of olive oil, 1 teaspoon of minced garlic, 1 tablespoon of bean paste, cheese A little powder, a little pepper and salt.
Method:
1. Wash the fresh tomatoes, blanch them slightly with hot water, peel and chop them, then put them into a juicer and beat until they become pureed and set aside.
2. Wash the spinach and drain the water; wash the shrimp, soak in cold water for 5 minutes until soft, remove and drain, then add water and white wine to the pot and cook until the shrimp turns completely white, then remove and drain.
3. Scald the noodles with hot water, then drain and set aside.
4． Take a frying pan, add olive oil, minced garlic, bean paste and the dried shrimps from Step 3 and stir-fry for about 1 minute over medium heat until the shrimp juice is completely gone. Add white wine (appropriate amount), the sauce from Step 2 and the spinach from Step 3. Add the noodles from step 4, stir-fry for another 2 minutes, add cheese powder, pepper and salt and mix well.
Butter Bacon Noodles
Ingredients:
A. 100-120 grams of pasta, 40 grams of bacon, 40 grams of mushrooms, 10 grams of onions, green beans A little, a little black pepper, 20 grams of cream, a little salt, a little chicken stock.
B. 30 grams of Parmesan cheese powder, 1 egg, and 30 grams of fresh cream.
Method:
1. Cut the bacon into small cubes and fry in oil until brown; wash the mushrooms and slice them; wash the onions and mince them; wash the green beans and set aside.
2. Beat the eggs of ingredient B and mix well with all the ingredients in ingredient B and set aside.
3. Take a deep pot, boil the water first, add a little salt and the noodles, cook until the noodles are soft and hard (about 6 to 7 minutes after boiling), then take it out and set aside.
4． Take the pot, add the butter, onions, mushrooms, bacon and green beans from step 1 in order and stir-fry a little, then add the noodles from step 3 and a little chicken stock, finally add step 2 and turn off the heat immediately, wait until the juice is reduced. Edible.
Tomato and wild vegetable noodles
Ingredients:
A. 700 grams of fresh tomatoes, 1/2 onion, 3 tablespoons of olive oil, dried oregano spices a little.
B. 100g macaroni noodles, 60g cauliflower, 20g king oyster mushroom, 20g oyster mushroom, 20g fresh shiitake mushroom, 20g green beans, 20g white bamboo shoots, 20g onion grams, a little olive oil, a little salt, a little mint leaves.
Method:
1. Wash the fresh tomatoes, blanch them slightly with hot water, then peel, remove seeds and cut into small pieces; wash the onions, chop them into small pieces and set aside.
2. Heat the oil in a pan, use olive oil to sauté the onions from step 1 until fragrant, add the tomato cubes and dried oregano spices from step 1, bring to a boil, then simmer over low heat for 1 hour until the soup dries up and becomes a thick tomato sauce spare.
3. Wash all the vegetables in ingredient B, cut the green beans into small pieces, chop the onions, and slice the rest and blanch them until ready to use.
4． Take a deep pot, bring water to a boil, add macaroni noodles, cook for 10 to 12 minutes, take out and set aside.
5. Heat the oil in the pan, sauté the onion first, then add all the vegetables from step 3, pour in the tomato sauce from step 2 (appropriate amount), then add the noodles from step 4, reduce the juice over low heat, and finally add a little salt to taste. Plate and garnish with mint leaves.
Milk Pesto Spaghetti
Ingredients: 1. Pesto 10g 2. A cup of milk 3. Two tablespoons of salad oil 4. 250g spaghetti, cooked and set aside 5. Mince two heads of garlic 6. One section of Cantonese sausage, cooked and cut into cubes 7. Shrimp 8. Chives
Recipe:
1. Mix pesto and milk thoroughly.
2. Chop the garlic into mince, add oil to the pan, heat it up, add 3/4 of the minced garlic and saute until fragrant, and set aside the remaining minced garlic.
3. Add the diced sausage and stir-fry a few times until fragrant.
4． Add the milk-pesto mixture and bring to a boil, then remove from heat.
5. Pour over the pasta and stir to combine.
6． Put a small amount of oil in the pot, add the shrimps, remaining minced garlic, chili powder, and salt to taste, stir-fry until cooked, remove from the pot, and place on a plate.
7. Sprinkle with chives and it’s done!
Italian red sauce pasta
Ingredients: 150G Italian pasta, one large tomato, one small onion, five cloves of garlic
Method:
< p>1. Finely chop onions and garlic, and chop tomatoes into a puree2. Heat oil, add minced garlic and sauté until fragrant
3. Add the minced onion and sauté until the minced onion changes from light purple to white
4. Add the tomato puree and stir-fry for a while
5. Turn down the heat, cover the pot, and cook for about 40 minutes. The red sauce is ready
6. Boil the pasta under boiling water for fifteen minutes, until the pasta is soft and there are no hard spots in the middle. Pick it up and put it on a plate and pour the red sauce over it.
Shrimp and Herb Pasta
Ingredients: Italian hollow pasta, fresh shrimp, onion, herb juice Seasoning: ginger slices, olive oil, white wine, salt
Production: 1. Remove the intestines from the shrimps, wash and drain. 2. Cut onions into slices. 3. Cook the pasta and set aside. 4. Add an appropriate amount of olive oil to the wok, sauté the ginger slices, onions, and shrimp until fragrant, add white wine to make a sauce, add the pasta, then add the herb juice, and simmer.
Colorful Pasta
Ingredients: Italian shell noodles, Cantonese sausage, carrots, cucumbers, dried tofu, mushrooms, peas, corn, sesame oil, salt, chicken essence.
You can choose various meats, vegetables and soy products according to your personal preferences. You don’t need to have too many of each, but it is best to have as many types as possible. In this way, the fried cat ears will not only be beautiful in color, but also Nutritiously diverse.
Steps:
Cut sausages, cucumbers, carrots, dried tofu, and mushrooms into even dices
If peas and corn are frozen, take them out and thaw them in advance.
Put cold water into the pot of Italian shell noodles, add a small amount of salt, and cook for 15 to 20 minutes until the noodles become soft
After the shell noodles are cooked, pour cold water over them
Drain the water through a colander
Add a little sesame oil and mix well to prevent sticking
Add various diced vegetables into the pot one after another and stir-fry, add salt and chicken essence to taste
< p>Finally add the shell noodles and stir-fry evenlySprinkle in a little chopped vanilla before serving, you can omit it if not available.
Ingredients
Ingredients: tuna (canned), tempeh, pasta
Accessories: cheese powder, olive oil, mushrooms, onions, salt
Steps
1. Boil a pot of water, add olive oil and salt to the water, then add the pasta and cook for about 7 minutes.
2. Heat the pan and pour oil, first add the black bean sauce and stir-fry until fragrant, then add the onions and mushrooms (cut onions and mushrooms into shreds), then add the tuna and stir-fry the pasta.
3. Finally sprinkle with cheese powder.
Spaghetti with Bolognese
Introduction to Spaghetti with Bolognese Sauce[4]
Spaghetti with Bolognese is a favorite of our Chinese people. It is tender, juicy and meaty. It is full of flavor, and one bite is very satisfying for the mouth. Today we will explain in detail the authentic way of making this spaghetti with meat sauce:
Ingredients: 110g of meat sauce, 200g of round straight spaghetti, beef tenderloin 70g, a little each of garlic olive oil, Parmesan cheese, and Italian celery (can be replaced with celery such as other celery).
Preparation steps:
1. Cook the pasta. When the water in the pot boils, add a little salt and cook the round straight spaghetti noodles. After cooking, remove and drain the water.
2. While the noodles are cooking, cut the beef tenderloin into cubes, sprinkle with salt and pepper, and mix.
3. Then add garlic olive oil to the wok and heat it up. Add the beef tenderloin in step 2 and stir-fry.
4. Then add the meat sauce to step 3, and season with salt and pepper. If the sauce feels too hard, you can heat water or noodle soup to adjust the concentration.
5. While cooking the sauce, pay attention to the cooking condition of the noodles in step one. When the noodles are cooked, pick them up and drain them. Then add the drained spaghetti to step 4 and stir evenly so that the noodles are completely coated with the sauce.
Spaghetti with Bolognese Sauce (16 photos)
After the above five steps, the Spaghetti with Bolognese Sauce will be basically formed, then put it into a plate and sprinkle it with Some Parmesan cheese and some parsley for garnish.
Note:
1. When heating the sauce, pay attention to the concentration adjustment. It should not be thin or thick. Adjust the concentration as appropriate by adding hot water or cooking noodles. consistency. When the noodles are put in and mixed with the sauce, the sauce can completely stick to the noodles and not let the sauce flow all over the plate;
2. Cooking noodles is also a key point. The noodles should be It should be cooked to a point where it's rubbery, but not undercooked.
Tomato noodles
This tomato-flavored pasta is sweet and sour, appetizing and delicious. It's best to make tomato sauce yourself. It's not only hygienic and healthy, it doesn't contain preservatives, but it also tastes better. Tomato and basil are a common pairing in Western food. Although these two ingredients may seem unrelated, they are incredibly delicious together. Therefore, you can add 1 tablespoon of chopped fresh basil leaves when eating tomato pasta, so that the ordinary tomato pasta will be transformed into tomato basil pasta Nicoise style.
Ingredients:
100 grams of pasta, 60 grams of tomato sauce, 10 ml of olive oil, 10 grams of diced tomatoes, 10 grams of diced onions, a little salt and pepper, a little basil
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Method:
1. First put the pasta in boiling water and cook until it is medium cooked and set aside.
2. Pour oil into a wok. When the oil is hot, add onions.
3. Add tomato cubes, then add tomato paste. stir fry.
4. Add the cooked pasta and stir-fry.
5. Add chopped basil and season with salt and pepper.
Mushroom Beef Noodles
Ingredients: pasta, beef, onions, mushrooms, tomatoes, corn kernels, carrot kernels, ham kernels, olive oil, butter, garlic, salt, sugar , basil, black pepper.
Method:
Prepare materials.
Cook the noodles first. After the water in the pot boils, add a spoonful of salt and a spoonful of olive oil. Add a small amount of pasta and let the noodles scatter naturally. Don't stir in a hurry. After the roots of the noodles soften, use chopsticks to gently turn them over a few times. Cook for about 8 minutes.
When the noodles are about 7-8 minutes old, take them out, put them into cold water to spread, and then drain them.
Pour in an appropriate amount of olive oil and mix well with chopsticks and set aside.
Next make the sauce. Make a cross cut on the top of the tomatoes, cook them on the fire for a while, and then peel them.
Mince the beef, chop the tomatoes, and slice the mushrooms.
Melt the butter in a pot, sauté the onions and garlic until fragrant, and slowly sauté over medium heat until the onions begin to change color.
Then add chopped beef.
Add mushroom slices, corn, carrot and ham cubes and stir-fry.
Add tomatoes and appropriate amount of water and continue cooking.
. After the tomatoes are soft and rotten, add salt, black pepper, soup, and basil to taste.
Mix the sauce and noodles evenly