1. Italian clam noodles

Ingredients:

300 grams of clams, onions, garlic, butter, spicy oil, and minced coriander. Type of pasta used: Spaghetti Bolognese.

Method:

1. Soak the clams in salt water for more than half an hour to make them spit out sand.

2. Finely chop onions and garlic.

3. Soak the noodles in hot water and set aside. Add minced onion and garlic to a butter pan and sauté until fragrant. Add clams and a little chili oil and stir-fry until the clams open. Finally, add noodles and seasonings and stir-fry briefly. When serving, add some minced coriander to add aroma.

2. Skewered spaghetti

Ingredients:

1 steak, 1/2 onion, 1 tomato, 2 fresh mushrooms, 1 garlic diced, 1/2 pound of pasta (cooked), 3 tablespoons of butter, 1 tablespoon of tomato paste, 1 teaspoon of salt, and 1/4 teaspoon of black pepper.

Method:

1. Cut the fresh mushrooms into patterns with a knife, fry them in 1 tablespoon of butter and sprinkle with a little salt.

2. Wash onions and tomatoes and cut into pieces, and mince garlic.

3. Stir-fry ingredients (2) with 1 tablespoon of red oil until fragrant, add 1/2 teaspoon of salt, tomato sauce, and 1/8 teaspoon of black pepper and stir-fry, then add in pasta and mix uniform.

4. Cut the steak into small pieces and sprinkle with 1/2 tsp salt and 1/8 tsp black pepper.

5. Use 1 tablespoon of butter to fry the steak until it is 6 minutes cooked (or place it in the oven until done), take it out and skewer it with a skewer.

6. Plate the pasta, skewers, and fresh mushrooms in sequence.

3. Fettuccine

Ingredients:

480g thin noodles, 65g sausage, 80g eggplant, 65g tomatoes, 30g bell pepper, 330g beans, 65g green onions, Appropriate amount of salad oil.

Method:

1. Boil the noodles, cut the tomatoes into pieces, and cut the blanched beans into 3cm lengths.

2. Cut the eggplant and bell pepper into slices, cut the onion into thin strips, chop the garlic, and cut the sausage into diagonal pieces.

3. Heat the oil in the pot, pour 2 into the pot and fry.

4. Mix 1 and 3 and make Kewpie Thousand Island dressing.

4. Pasta with tomato sauce

Ingredients:

200 grams of pasta, 1 clove of garlic, half onion, 2 tomatoes, 2 olive oil tablespoon, salt and pepper to taste.

Method:

1. Prepare the raw materials - cut the onion into fine pieces. Crush the garlic with a knife and cut into fine pieces. Cut the tomatoes into 1 cm dice, put them into a strainer, remove the seeds and drain out the water.

2. Pour water into a deep pot. Once boiling, add salt and a few drops of olive oil, then immediately add the pasta to the pot and cook until it is just tender.

3. Prepare the sauce_Pour the olive oil into the pan, add the garlic, and stir-fry over low heat until the garlic becomes fragrant. Be careful not to burn the garlic. Then add the onion and sauté until it changes color slightly, then add the diced tomatoes into the pot.

4. Plate. After the tomatoes are heated, pour the cooked pasta into the pot, sprinkle with salt and pepper, stir evenly and plate.

5. Wild Mushroom Braised Pasta

Ingredients:

100g pasta, 3 Italian wild mushrooms (morel), 1 small handful of Hibiscus mushrooms, Half a tomato, a little chopped onion, a little crushed garlic, an appropriate amount of olive oil, a little salt, and a little pepper.

Method:

1. Boil water in a deep pot until it boils, add 1 tablespoon of salt, add in noodles and cook until halfway cooked, then remove and stir in some olive oil and set aside.

2. Blanch the tomatoes in hot water, peel them, and cut into cubes 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 Italian wild mushrooms and hamster mushrooms and stir-fry for about 3 minutes. Then add the diced tomatoes and white wine from step 2. 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.

Pasta with pesto sauce

Ingredients A: 100g basil, 1 garlic, 2 pickled anchovies, 100~120CC olive oil, a little salt and a little pepper.

Ingredients B: 100g pasta, appropriate amount of diced tomatoes, 50g pine nuts (roasted), 50g Parmesan cheese powder.

Method:

1. Peel off the skin of garlic and set aside.

2. Take a juicer, add 30g of pine nuts and ingredient A, and beat until fine and thick. Pour into a bowl, then add 40g of Parmigiano-Reggiano cheese powder, mix well, and make a pesto for later use. .

3. Bring a deep pot to boiling water, add 1 tablespoon of salt, then add the pasta until cooked, remove and place on a plate, immediately add the green sauce from step 1 (the amount depends on personal preference) and Mix together the noodles.

4. Finally, sprinkle diced tomatoes, 20g pine nuts, and Parmesan cheese powder on top.

Tips: The cheese powder can only be added after the pesto is beaten and mixed well. Otherwise, if it is poured into the juice machine and beaten together, sediment will separate; you can put in excess pesto. Refrigerate and will keep for about 1 month.

Coconut Shrimp Spiral Noodles

Ingredients: 100g Fusilli noodles, 3 fresh shrimps, 5 to 6 cauliflowers, a little chopped onion, a little crushed garlic, a little white wine, tomatoes A little bit of diced, a little salt, a little pepper.

Method:

1. Wash the cauliflower; peel, devein and purée the shrimps and set aside.

2. Boil water in a small pot until it boils. Add the cauliflower from Step 1 and blanch for about 2 minutes, then remove and soak in ice water. Take it out and set aside.

3. Boil water in a deep pot until it boils, add 1 spoonful of salt, then add in noodles and cook until halfway cooked, then remove and stir in appropriate amount of olive oil and set aside.

4. Take a pan, add an appropriate amount of olive oil, sauté the chopped onions and garlic, add the shrimps from step 1, add white wine and stir-fry, then add the cauliflower and cauliflower from step 2. Stir-fry the diced tomatoes, and finally add the noodles from Step 3, stir-fry, and season with salt and pepper before serving.

Secret: When blanching cauliflower, the water must be boiling so that the temperature is high enough and the blanched color will be emerald green, while stewing it in ice water will make it crispier!

Tuna vegetable butterfly noodles

Ingredients: 100g butterfly noodles, 1 thick asparagus, 1/3 tomato, 50g yellow melon, 80g tuna, a little chopped onion, chopped A little garlic, an appropriate amount of olive oil, a little white wine, a little salt, and a little pepper.

Method:

1. Wash asparagus and cut into shreds; peel off the skin of yellow melon, wash and cut into shreds; cut tuna into small cubes and set aside.

2. Boil water in a deep pot until it boils, add 1 tablespoon of salt, add noodles and cook until halfway cooked, then remove and mix with some olive oil and set aside.

3. Heat the pan, add an appropriate amount of olive oil to sauté the chopped onions and garlic, add the ingredients of step 1 and stir-fry, add a little white wine, then add the noodles of step 2 and stir-fry together, and finally Season with salt and pepper and serve.

Secret: If you don’t add 1 spoonful of salt when cooking the noodles, it will only taste on the outside when you eat it, but it will lose the taste when you chew it on the inside.

Tomato Cheese Spaghetti

Ingredients: 80g of Spaghetti, 7 to 8 small tomatoes, 50g of mozzarella cheese, a little crushed garlic, a little onion, olives Appropriate amount of oil, a little oregano spice, a little salt, a little pepper.

Method:

1. Cut the mozzarella cheese into small cubes and set aside.

2. Boil water in a deep pot until it boils, add 1 tablespoon 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 tomatoes, then turn to low heat and simmer for 4 to 5 minutes.

4. Add the noodles from Step 2 into the pot and stir-fry until the noodles have dried up. Add salt and pepper to taste. Then immediately add the diced cheese from Step 1 and serve. , and finally sprinkle with oregano spices.

Secret: When boiling tomatoes in method 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.

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, peel and cut into small pieces; stir-fry minced onions, minced garlic, minced nine-layer pagoda until fragrant, then add tomatoes Dice, simmer over low heat for 30 minutes to make tomato sauce and set aside.

2. Peel and chop carrots; shred onions; chop celery; add the first three vegetables to a pan and saute until fragrant. Set aside.

3. Pour an appropriate amount of olive oil into a medium pot, 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 sauce from step 1. Add red wine and appropriate amount of water, simmer over low heat for 1 hour to make meat sauce and set aside.

4. Take another deep pot, put the butter in the hot pot and melt it, add flour, salt and cardamom powder and stir-fry until it melts, then pour in the fresh milk heated in the microwave until it is 80% hot. , stir together until it becomes a paste, and make a white cream sauce (BeChAmel sAuCe) and 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. Brush a baking pan with a thin layer of butter, then place a layer of crust, a layer of meat sauce from step 3, a layer of tomato sauce from step 1, and a layer of tomato sauce from step 1 in order. 4 of the white cream sauce and sprinkle with a little shredded Parmigiano-Reggiano cheese and mozzarella cheese. Repeat the above steps for 5 times, then put it into the oven at 200℃ and 220℃ and bake for about 20 seconds. ~25 minutes, until the surface turns golden brown.

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 teaspoon 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 with hot water for a while, then peel and chop them, then put them into a juicer and puree them until they are pureed.

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. 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 method 2, and add a little pizza. After cheese, put it in the oven and bake until the cheese melts, then take it out and set aside.

4. Put all ingredients C into a juicer and blend into a green sauce. Set aside.

5. Take a deep pot, boil the water, put in the macaroni and cook until it is medium cooked, then take it out, add a little olive oil and stir it every 2 to 5 minutes. Mix well until the noodles are cool, then scald them slightly with hot water.

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 noodles from step 3 on top. Chicken breast, finally pour a little pesto from Step 4 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 with hot water for a while, peel and chop them, then put them into a juicer and beat until they become pureed.

2. Wash the onion, chop it finely, put it into the frying pan 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 10 minutes to make the sauce. Reserve the juice.

3. Wash the spinach and drain the water; wash the dried shrimps, soak them in cold water for 5 minutes until soft, take them out and drain the water, then put them into a pot with water and white wine and cook until the dried shrimps turn completely white. Finally, take it out and drain it for later use.

4. Slightly scald the noodles with hot water, then remove and drain the water and set aside.

5. Take a frying pan, add olive oil, minced garlic, bean paste and the dried shrimps in step 3 and stir-fry over medium heat for about 1 minute, until the dried shrimps are completely dry. Add white wine (appropriate amount) and step 3. Sauce from step 2, spinach from step 3 and noodles from step 4, stir-fry for another 2 minutes, add cheese powder, pepper and salt, 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, stir well with all the ingredients in ingredient B and set aside.

3. Take a deep pot, boil the water, add a little salt to the noodles, cook until the noodles are moderately soft and hard (cook for about 6 to 7 minutes after boiling), then take it out and set aside.

4. Heat the pot, add the butter, onions, mushrooms, bacon and green beans from step 1 in sequence and stir-fry briefly, then add the noodles from step 3 and a little chicken stock, and finally add step 2 Immediately turn off the heat and serve after the juice is reduced.

Recipe of Pasta

Tomato and Wild Vegetable Noodles

Ingredients:

A. 700 grams of fresh tomatoes, 1/2 onion, 3 tablespoons of olive oil, a little dry oregano spices.

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 with hot water for a while, then peel, remove the seeds and cut them into small pieces; wash the onions, chop them and set aside.

2. Heat the oil in a pan, sauté the onion from Step 1 with olive oil 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 becomes liquid. Collect the tomato sauce into a thick consistency and set aside.

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, boil the water, add macaroni noodles, cook for 10 to 12 minutes, then take out and set aside.

5. Heat the oil in the pan, sauté the onions 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, and reduce to low heat. juice, finally add a little salt to taste and serve on a plate, garnish with mint leaves.

Chicken Noodle Salad

Ingredients: About 100 grams of fresh chicken breast, 2 slices of lily base (6 to 7 slices in a can), 1/2 root of celery, dried butterflies 30 grams of noodles, a little salt, a little celery, a little onion, a little carrot, an appropriate amount of olive oil, an appropriate amount of mayonnaise, and a little red bell pepper.

Instructions:

1. Take a deep pot, boil the water, add salt, add celery, onions, carrots and fresh chicken breasts, cook the chicken until seven or When it is medium cooked, turn off the heat, cover the pot, and simmer until the soup has cooled down, then take it out and set aside.

2. Take another deep pot, boil the water, add salt, olive oil and butterfly noodles, cook for 10 to 12 minutes, remove and soak in ice water and set aside.

3. Slice the lily base, mix it with the chicken from Step 1, the noodles from Step 2, mayonnaise and olive oil, and garnish with a little red bell pepper.

Squid and Clam Noodles

Ingredients: 12 to 15 clams, 100 grams of dried cuttlefish noodles, a little coarse salt, 30 grams of onions, 15 grams of garlic, 5 to 6 slices of chili flakes, A little Basil spice, 50 grams of olive oil, a little white wine

Method

1. Soak the clams in cold water and coarse salt for 2 to 3 hours, let them vomit sand and then pour them out. Repeat spitting out the sand a second time and take it out for later use.

2. Wash the onions and chop them finely; smash the garlic with the back of a knife; chop the basil and set aside.

3. Take a deep pot, boil the water, add cuttlefish noodles, boil and cook for 6 minutes, then remove and set aside.

4. Heat the oil in the pan, sauté the chopped onions until fragrant, add the crushed garlic, crushed Brazilian spices, and the clams from Step 1 and stir-fry for 1 minute. Add white wine, cover the pot, and simmer for 40 seconds before opening. Lid the pot, add the cuttlefish noodles from step 3 and mix well.

Tomato seafood spinach noodles

Ingredients:

A. 6 peeled tomatoes (about 800 grams), 30 grams of onions, 30 grams of celery, red pepper 30 grams of radish, 30 grams of garlic, a little nine-layer tower, 3 spoons of olive oil (50 grams), a little sugar, a little salt, a little pepper and salt.

B. 3 shrimps, 1 frozen scallop, 2 mussels, 1 large clam, 1 small piece of sea bass (about 15 grams), 1 small piece of red label fish (about 15 grams) , 25 grams of diced flower branches, a little chopped garlic, a little chopped onion, a little crushed pepper, 150 grams of spinach noodles, a little white wine.

Instructions

1. Heat the oil in a pan, sauté the garlic until fragrant, add onions, celery, carrots, and nine-layer pagoda and stir-fry until soft. Add tomatoes, sugar, salt, and pepper. Fry for about 15 minutes, pour into a strainer, stir with a wooden spoon to strain out the sauce and set aside.

2. Soak the large clams in cold water and coarse salt for 2 to 3 hours, let them spit out sand and then pour them out. Repeat the second spitting and take them out; wash the shrimps and remove the intestines; freeze the scallops , mussels, sea bass, red-labeled fish, and diced flower twigs, washed and set aside.

3. Take a deep pot, boil the water, add spinach noodles, boil and cook for 6 minutes, then remove and set aside.

4. Heat the oil in the pan, sauté the chopped garlic and onions until fragrant, add the noodles and chopped chili from Step 3, and then add the shrimps, clams, scallops, mussels, and vegetables from Step 2 in sequence. Stir-fry the diced scallops, sea bass, and red-labeled fish until the fish changes color, then add white wine to simmer for a while, and finally stir in the sauce from Step 1.

Chicken and mushroom cream pasta recipe

Ingredients: pasta, chicken breast, fresh white mushrooms

Method:

1. Cook the spaghetti, scoop it out, and rinse it with cold water until it cools down. Drain the water and then add a small amount of blended oil and stir evenly. Pack it in a crisper box and store it in the refrigerator at 5 degrees Celsius - 10 degrees Celsius for later use.

2. Heat a pan, add butter, and sauté some chopped onions until fragrant.

3. Cut the chicken breast into thin slices and then into shreds, wash and slice the mushrooms, then put them into the pot and stir-fry, and sprinkle in a small amount of white wine. Add appropriate amount of light cream, salt, chicken powder and cheese powder to taste. After pushing evenly, add a small amount of soft butter and push evenly.

4. Pour the pasta into the pot, stir-fry evenly, place on a plate, and sprinkle with a small amount of dried thyme.