Macaroni, also known as macaroni, is one of the most common flour products abroad. It is also produced in small quantities in Shanghai, Guangzhou, Tianjin and other places in my country. There are many types of macaroni, which are generally made from starch-rich grains that are crushed, gelatinized, flavored, extruded, and dried to make a variety of noodles with good taste and unique flavor. Shell powder is actually the same, but it looks like a shell. Macaroni is a famous pasta that is popular around the world and can be divided into solid and hollow. The macaroni sauce can stay in the hollow macaroni, making it less likely to taste dry. Its preparation method is also very particular: boil water, put the macaroni in the pot, add cold water several times after boiling, until the macaroni is cooked thoroughly, drain the water, add appropriate amount of salt, mix well and set aside. Boil water again, add peas, drain the water soon after boiling, and cover the cooked macaroni. Prepare some beef slices, stir-fry for a few seconds and then remove. Put a small amount of oil in the pot, pour macaroni, water, salt, a small amount of sugar, some butter (according to taste) and tomato paste. It is very important to add water, it should be about two-thirds of the macaroni. Next, wait for the juice to gradually enter the holes of the macaroni, and stir-fry continuously for 20 to 30 minutes. Then add beef, add MSG, stir-fry for a while, mix half a pound of meat filling with cooking wine, soy sauce, and salt, and add chopped green onion and ginger. Heat the pot, add some oil, and stir-fry the meat filling. After it changes color and is cooked, add the tomato sauce, stir-fry, and cook until the tomato sauce is dark red in color and the sauce is slightly thick. Take it out of the pot, pour it on the macaroni, and mix well. Or put the meat filling and sauce into a basin separately, and take as much as you want according to everyone's taste when eating. It will leave you with endless aftertaste after eating it. Related recipes Beef tenderloin baked with Portuguese sauce Pasta Beef tenderloin baked with Portuguese sauce (Italian cuisine) Ingredients: 400 grams of macaroni (spaghetti), 200 grams of beef tenderloin, half onion, half carrot, 1 red pepper, green beans 4 tablespoons, 1 teaspoon minced garlic. Marinade: half a teaspoon of sugar, 1 teaspoon of Maggi soy sauce, 1 teaspoon of dark soy sauce, a little each of pepper and sesame oil, 2 teaspoons of corn flour, 1 tablespoon each of egg white, raw oil, and water. Grape juice: 2 ounces of butter, 1/4 cup of fresh milk, half cup of coconut milk, 1/4 teaspoon of salt, 3/4 teaspoon of sugar, 1 teaspoon each of turmeric powder and curry powder, 2 tablespoons of flour, half cup of soup . Method: 1. Put the pasta into boiling water, boil for five minutes, then bake for about ten minutes, put it in a bowl, add cold water, drain the water, and put it on a large plate. 2. Cut the beef fillet into strips, add marinade and marinate for 30 minutes. 3. Cut onions, carrots, and red peppers into shreds. 4. Pour 2 tablespoons of oil into a hot wok, sauté minced garlic until fragrant, add shredded beef fillet, fry until cooked, and serve on a plate. 5. Add another tablespoon of oil to the wok, stir-fry onions, carrots, red peppers, and green beans, add a quarter of a teaspoon of salt, return the beef tenderloin to the wok, stir-fry evenly, and serve. 6. Heat the wok, put down the butter, sift the flour, add the Portuguese sauce, bring to a boil, add the beef tenderloin and ingredients, pour evenly over the pasta. 7. Put the pasta into the oven and bake it over high heat for about three minutes. When the surface turns golden brown, take it out and serve.

Simple Baked Spaghetti (Serves 4-5) Ingredients: Campbell's Creamy Mushroom Soup --- 1 mushroom cup --- 7 celery --- half a red bell pepper (large) -- - 1 pasta --- 500g Parmesan cheese --- Optional olive oil --- 2 tbsp. You can also add: (a) canned tuna --- 1-2 cans 150g or (b) chicken -- - 500g Method: (1) Preheat the oven to 200 degrees (2) Cook the spaghetti, cool it, and set aside (Experience: After cooling the spaghetti, add a little olive oil and mix the spaghetti evenly to prevent the spaghetti from sticking to the Together) (3) Add olive oil, cooked mushrooms, celery, red bell pepper (if necessary, add chicken and cook until half-cooked) (4) Add cream mushroom soup, and 3/4 (4 minutes) 3) Boil canned water (5) for 5 minutes (if necessary, add canned tuna after 3 minutes) (6) Put all ingredients (including pasta) into the baking dish, sprinkle with cheese (7) and bake for 10 Minutes or until the cheese turns golden brown. Ingredients for the simple baked spaghetti with sauce: one serving of spaghetti, olive oil, salad oil, mushroom beef sauce, tomato sauce, jars of fresh bamboo shoots as snacks (contains red oil), salt, 2 packs of beef instant noodles and vegetable packs, 1 beef noodle sauce pack, 1 ounce of broccoli. Method: 1: Submerge the spaghetti in boiling water, and then take it out after cooking (hard or soft depends on personal taste); 2: Coat the scooped out spaghetti with a little Olive oil (a few drops will do), spread over a large area, and let it cool to room temperature naturally; 3: At the same time, use the water used to cook the pasta to cook 2 packages of beef instant noodles and vegetable packages, take them out and set aside; 3 or 4 broccoli , blanch and set aside; 4: Add a little salad oil to the pot. When the oil is still hot, add half a package of beef noodle sauce packages, slightly adjust the aroma and add the spaghetti, prepared vegetable packages (already blanched into cooked vegetable leaves and small diced beef). ) into the pot, turn to low heat, and stir evenly with chopsticks; 5: Add 0.5 tablespoons of shiitake mushroom beef sauce, 0.7 tablespoons of canned fresh bamboo shoots as snacks, and 2 tablespoons of tomato sauce, and heat for one minute; 6: Put it on a plate while it is hot and put it in In the microwave, set the medium heat for 1~2 minutes~~~ 7: Take out the plate, place the broccoli on the corner of the plate, slightly closer to the hot spaghetti~~~~~~ Ingredients for Baked Spaghetti with Fresh Shrimp in White Sauce: 300g medium shrimp (shelled) Cheddar cheese powder ? cup 1 green onion (cut into sections) 250g any kind of pasta 200ml evaporated milk 200ml minced garlic 1 tsp dried minced scallions 2 tsp flour 2 tbsp water 200ml chicken essence 1 Measuring spoon method: Heat 2 tablespoons of oil, sauté minced garlic and dried shallots until fragrant, add shrimps and heat, add green onions and stir well, take out and keep warm. Put 2 tablespoons of oil in a small pot, heat it up, add flour and cook for one minute. Slowly stir in the Sanhua evaporated milk, water, and chicken crystals into the flour. Bring to a boil until the sauce thickens. Add the shrimp into the sauce. Immediately pour the sauce over the hot spaghetti, sprinkle with grated cheese and serve immediately, or place the dish in a hot oven and bake for 15-20 minutes until the grated cheese turns golden brown. Cheese Zhouda Seafood Baked Spaghetti Ingredients: Zhouda Seafood Soup 1 can of snail meat, about 15 pieces of spaghetti, optional ginger slices, green onions, a little vanilla, a little cheese 1 to 2 slices (tear into one piece) Method: 1. Wash the snail meat and fly it ginger and green onion water to remove the smell of snow; 2. Preheat the oven to 180 degrees; 3. Cook the spaghetti in oil and salt water, cool it, and pour it into a container that can be put into the oven; 4. Pour the canned soup into the pot Gradually add half a can of water and cook together with the snail meat; 5. Pour (3) into (2), top with cheese cubes, sprinkle with herbs, and bake in the oven until the surface is golden. Baked Spaghetti with Cheese and Ham: Boil the spaghetti in salted water until it is 6-7 mature, supercool the cold water, drain the water, and mix well with a small amount of olive oil and set aside. Heat the olive oil in a pan, add a little minced garlic and stir-fry until fragrant. Add the prepared spaghetti and stir-fry. For 150 grams of spaghetti, add 75 grams of ham strips and 15 grams of cheese powder (Parmesan cheese powder is commonly used by Italian chefs). Add 320 grams of white juice (BECHAMEL, see below for the method). Pour into a deep heat-resistant plate, sprinkle with 10 grams of cheese powder, and bake in a preheated oven at 220-230 degrees until the surface turns yellow. ＊Don't overcook the spaghetti, it will taste like QQ when you put it in cold water. Chefs in Italy often use Parmesan cheese powder. When frying the spaghetti, you can also add a little OREGANO (Corrigan) or MARJORAM (ox grass) to make it taste better! White sauce: Melt the butter in a pot (low heat!) Add flour and stir. After the flour is stirred, slowly add milk (must be slow, otherwise it will form grains) and cook for 15 minutes until the juice stays on the shovel and flows slowly. Ingredients for seafood tomato spaghetti: spiral spaghetti (250g), dried scallops (50g), tomatoes (2), onions (half), garlic (3 cloves) Seasonings: oil (4 tablespoons), salt (2 tablespoons) ), tomato paste (3 tablespoons), white sugar (1 tablespoon), white pepper (1/8 tablespoon) Method: 1. Cut the tomatoes into wedges, cut the onions into shreds, and mince the garlic; wash the stems and rinse with water Soak for 30 minutes and set aside. 2. Heat 2 tablespoons of oil, sauté the minced garlic until fragrant, add dried scallops, stir-fry over low heat until the water is slightly dry, and set aside. 3. Add 2 tablespoons more oil, sauté the minced garlic and onion until fragrant, add the tomatoes and stir-fry over high heat for 2 minutes. Pour in 2 bowls of water, add the dried squid and mix well. Cover and bring to a boil over high heat. Reduce the heat to low and simmer for 15 minutes.

4. Add 3 tablespoons of tomato paste, 1 tablespoon of sugar, 1/2 tablespoon of salt and 1/8 tablespoon of white pepper, stir well and cook for 5 minutes until the soup becomes thick. 5. Boil half a pot of water, add 1 tablespoon of salt, pour in spiral spaghetti and cook over medium heat for 10 minutes, stirring constantly to avoid sticking to the pot, then drain the water and cross the cold river. 6. Pour the spiralized spaghetti into the pot, stir-fry evenly with the cooked sauce, let it coat with the sauce, continue cooking for 1 minute, and then remove from the pot. Baked Spaghetti with Cheese and Ham: Boil the spaghetti in salted water until it is 6-7 mature, supercool the cold water, drain the water, and mix well with a small amount of olive oil and set aside. Heat up a pan, add a little minced garlic and stir-fry olive oil until fragrant. Add the prepared spaghetti and stir-fry. For 150 grams of spaghetti, add 75 grams of ham strips and 15 grams of cheese powder (Parmesan cheese powder is commonly used by Italian chefs). Add 320 grams of white juice (BECHAMEL, see below for the method). Pour into a deep heat-resistant plate, sprinkle with 10 grams of cheese powder, and bake in a preheated oven at 220-230 degrees until the surface turns yellow. ＊Don't overcook the spaghetti. It will taste like QQ when you put it in cold water. Chefs in Italy often use Parmesan cheese powder. When frying the spaghetti, you can also add a little OREGANO (Corrigan) or MARJORAM (oxgrass) to make it taste better! White sauce: Melt the butter in a pot (low heat!) Add flour and stir. After the flour is stirred, slowly add milk (must be slow, otherwise it will form grains) and cook for 15 minutes until the juice stays on the shovel and flows slowly.