ingredients:

half a white onion, 1 tomato, minced meat (pork or beef), 1 clove of garlic, soy sauce, salt, olive oil, white pepper, pasta.

Practice:

1. Dice garlic, diced white onion and diced tomato (peeled first)

Tip: tomato. Cook a proper amount of spaghetti for 8-1 minutes. (You can buy original spaghetti in the imported food area of the supermarket, with a pack of 5g). It is best not to break the spaghetti when you put it. Pay attention to stirring it at any time during the cooking process, and it will not stick to the pan. Take it out after cooking, drain it and put it on a plate for later use (you can mix it with a small amount of olive oil).

Tip:1). Spaghetti for one person is in. About the joint of the thumb and the first joint above the index finger overlap.

2). Cook until it is about 9 minutes cooked, which is almost the same. The simple judgment method-scoop up a noodle and try it (be careful! ). A famous gourmet said: The best way to judge the cooked spaghetti is to throw the noodles at the ceiling, and it will just fall off in 2 minutes (as long as you don't worry about soiling the ceiling).

3. Put olive oil in the wok (you can also buy it in the imported food area of the supermarket, the price is around 35 yuan), heat it half-hot, add minced garlic and fry until golden brown. Then add diced onion and fry. White pepper and other seasonings (you can also put some spicy meat sauce if you like heavy taste), stir-fry tomato sauce, and add a small amount of water to boil. The cooking time should be controlled according to the viscosity you like.

Tip: The method of judging semi-hot oil: put your hand one foot away from the pot and you will just feel the heat, so don't burn it into the pot and emit smoke.

4. Pour the prepared sauce onto the pasta. Or pour spaghetti into a wok and mix it with sauce, and then put it on a plate.