I found it on Baidu. I made it for my boyfriend on Valentine's Day this year. You can choose a favorite flavor for him to eat.

Ingredients:

3 tomatoes (one of which is fried into sauce), half onion, 1g butter, basil (optional), black pepper, salt, sugar, chicken essence, spaghetti, mushrooms, ham.

2 after the soup is served, add basil, black pepper, salt, a little sugar and chicken essence, stir constantly, and dry the soup to a paste with high fire.

3 put water into the pot and heat it. when the water boils, add a little salt, then cook it according to the time indicated on the spaghetti packaging bag. let it pass through cold water, control the moisture, and add a little cooking oil into the noodles and stir to avoid sticking.

4 from the pan, add a little oil. When the oil is seven minutes hot, add mushrooms, ham and green peppers and stir-fry until fragrant. Then, add the tomato sauce and pasta that have just been fried, stir and stir evenly in the pan, and the noodles will be ready.

fragrant spaghetti

ingredients: a handful of spaghetti, bacon (which can be replaced by minced meat), onion, garlic, tomato, tomato sauce, French salt, white sugar, black pepper and cheese powder.

Practice:

1. Cook the noodles first

Cover the noodles and cook for 8 minutes

2. When the noodles are about 7-8 ripe, take them out and rinse them with cold water to cool them, or put them in ice water to disperse them, then drain the water and pour in a proper amount of olive oil and mix them with chopsticks.

We can use the cooking time to make a sauce

3. Add a spoonful of olive oil to the pot to chop up onions and garlic. Onions begin to change color, and then add chopped bacon or minced meat

4. Stir-fry until bacon is oily, add tomatoes cut into small pieces, add appropriate amount of salt and white sugar to taste, stir-fry until tomatoes are soft, add 3-4 tablespoons of tomato sauce, add half a bowl of water, and slowly boil

Add white sugar and appropriate amount of black pepper and salt to taste according to your own taste, and then

Material: water tube noodles (Penn)

Practice:

1. Take a deep pot and boil water until it boils, add 1 spoon of salt, put it in the noodles and cook until it is medium-cooked, then take it out and mix some olive oil for later use.

2. saute the onion and chopped garlic in a hot pan, add mussels, white wine and green beans and stir fry, then add the flour from method 1 and stir fry, and finally season with salt and pepper to serve.

3. sprinkle diced tomatoes on the surface of the plate.

secret: adding white wine to stir-fry mussels will be 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 noodles

materials: 8g wide noodles, 7-8 tomatoes, 5g mozzarella cheese, a little chopped garlic, a little onion, a little olive oil, a little oregon spice, a little salt and a little pepper.

Practice:

1. Mozzarella cheese and diced diced for later use.

2. Extra-long spaghetti

Bring water to a boil in a deep pot, add 1 tablespoon of salt, put the pasta in and cook until it is eight-cooked, then take it out, and mix some olive oil for later use

3. Take a pan, add a proper amount of olive oil to saute chopped onions and garlic, add small tomatoes, and turn to low heat for 4-5 minutes.

4. continue to add the noodles made in the method 2 and stir-fry in the pot. after the noodles have dried the soup, add salt and pepper to taste, then immediately add the cheese made in the method 1, take it out of the pot and put it on the plate, and finally sprinkle with Oregon spices.

secret: when cooking tomatoes in practice 3, the tomatoes don't need to be peeled first, and the sweetness will come out only when the tomatoes are boiled. If they are too dry during cooking, pour some water as appropriate.

Stewed spaghetti with wild mushrooms

Ingredients: spaghetti 1g, 3 Italian wild mushrooms (Morel), 1 pinch of Hongxi mushroom, half tomato, a little chopped onion, a little chopped garlic, an appropriate amount of olive oil, a little salt and a little pepper.

Practice:

1. Take a deep pot and boil water until it boils, add 1 spoon of salt, put it in the noodles and cook until it is medium-cooked, then take it out and mix some olive oil for later use.

2. blanch the tomatoes in hot water, peel them and dice them for later use.

3. take a pan, add an appropriate amount of olive oil and stir-fry chopped onions and garlic, add Italian wild mushrooms and Hongxi mushrooms and stir-fry for about 3 minutes, then add diced tomatoes and white wine from method 2 and stir-fry.

4. add the noodles from the first method and stir-fry in the pot. finally, add salt and pepper to taste and serve.

secret: Italian wild mushroom (morel) is very expensive, and it can only be bought at the importer, so you can choose your favorite mushroom

lasagna with country meat sauce

Material A: 5 slices of lasagna, 1kg of fresh tomato, 3g of chopped onion, 3g of chopped garlic, 3g of nine-story tower powder, moderate mozzarella cheese and moderate Parmesan cheese.

material b: half a kilogram of ground beef, half a carrot, half an onion, 1 celery, a little rosemary, a little thyme, a little bay leaf, a proper amount of nutmeg powder and 1 cup of red wine.

material c: 1 liter of fresh milk, 2g of cream, 12g of flour, appropriate amount of salt, a little chopped basil spice, appropriate amount of olive oil and appropriate amount of water.

Practice:

1. Blanch tomatoes with hot water, peel them and cut them into small pieces; Stir-fry chopped onion, chopped garlic and minced nine-story tower in an oil pan, then add diced tomatoes and cook for 3 minutes on low heat to make tomato sauce.

2. Peel and chop carrots; Shred onion; Chopping American celery; Stir-fry the first three vegetables in an oil pan and set them aside.

3. Take a medium-sized pot, pour an appropriate amount of olive oil, add ground beef and stir-fry for about 3 minutes, pour the vegetables from Method 2 and stir-fry, then add 3 tablespoons of tomato sauce, red wine and appropriate amount of water from Method 1, and cook over low heat for 1 hour to make a meat paste for later use.

4. Take another deep pot, put it in a hot butter pan, add flour, salt and cardamom powder, stir-fry until it melts, then pour in fresh milk heated to 8% by microwave, and stir together until it becomes paste, and make a white cream sauce for use.

5. Bring water to a boil in a deep pot, add 1 tablespoon of salt, put the dough in the pot and cook until it is half cooked, then take it out and mix with some olive oil for later use.

6. Brush a baking tray with a thin layer of cream, then put a layer of crust, a layer of meat sauce from Method 3, a layer of tomato sauce from Method 1, a layer of white cream sauce from Method 4, and sprinkle with a little Parmesan cheese and mozzarella cheese, repeat the above-mentioned method for ***5 times, and then bake in an oven at 2℃ and 22℃ respectively.

secret: when making meat sauce, the appropriate amount of water can be used instead of broth, and the amount of water used will increase or decrease according to the actual firepower. To judge whether the lasagna is cooked, you can insert a bamboo stick into the lasagna for 5 seconds and then pull it out. Put the bamboo stick on your wrist. If you feel hot, it means cooked.

tomato preserved macaroni

ingredients:

a. sauce: 2g of fresh tomatoes, 3 tablespoons of olive oil, 1g of onion and 1 teaspoon of mashed garlic.

B. 1g of macaroni, 15g of chicken breast, a little whipped cream, a little Chili powder, a little pepper salt, a little cheese powder, a little rosemary, a little pizza cheese and a proper amount of pine nuts.

C. a little nine-story tower, a little garlic paste and a little olive oil.

Practice:

1. Wash fresh tomatoes, blanch them with hot water, peel them and chop them up, then put them into a blender and mash them for later use.

2. Wash the onion, chop it up, put it in a wok with garlic paste, stir-fry it with olive oil until the onion turns golden yellow, then pour in the tomato paste made in method 1 and cook for about 1 minutes to get the sauce.

3. Wash the chicken breast, marinate it slightly with pepper salt and rosemary, fry it in an oil pan until the meat turns golden brown, then take it out, pour a little sauce from Method 2, add a little pizza cheese, and bake it in the oven until the cheese melts, then take it out for later use.

4. put all the materials c into the blender and beat them into green sauce for later use.

5. Take a deep pot, boil the water first, then add the macaroni and cook it until it is seven minutes cooked, then take it out, add a little olive oil and mix it every 2-5 minutes, until the noodles are cold, then blanch it with hot water.

6. add the sauce of the method 2 to the noodles of the method 5, then add the whipped cream, Chili powder, pepper salt and cheese powder in turn, mix well and serve, put the chicken breast of the method 3, and finally pour a little green sauce of the method 4 and a little pine nuts.

Kaiyang Shrimp and Spinach Noodles

Kaiyang Shrimp and Spinach Noodles

Ingredients:

a. Sauce: 2g of fresh tomatoes, 3 tbsp of olive oil, 1g of onion and 1 teaspoon of mashed garlic.

B. 5g of dried shrimp, 3-4 leaves of spinach, 1g of pasta, 1 cup of water, 1/3 cup of white wine, 3 tablespoons of olive oil, 1 teaspoon of mashed garlic, 1 tablespoon of bean paste, a little cheese powder and a little pepper salt.

Practice:

1. Wash fresh tomatoes, blanch them with hot water, peel them and chop them up, then put them into a blender and beat them into a paste for later use.

2. Wash the onion, chop it up, put it in a wok with garlic paste, stir-fry it with olive oil until the onion turns golden yellow, then pour in the tomato paste from the first method and cook for 1 minutes to make a sauce for later use.

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

4. scald the noodles slightly with hot water, that is, take them out and drain them for later use.

5. Take a frying pan, stir-fry olive oil, mashed garlic, bean paste and dried shrimps of method 3 for about 1 minute, until dried shrimps are completely drained, add white wine (appropriate amount), sauce of method 2, spinach of method 3 and noodles of method 4, stir-fry for 2 minutes, then add cheese powder and pepper salt and mix well.

Cream Bacon Noodles

Ingredients:

A. 1-12g spaghetti, 4g bacon, 4g mushrooms, 1g onions, a little green beans, a little black pepper, 2g cream, a little salt and a little chicken stock.

B. 3g of parmesan cheese powder, 1 egg and 3g of whipped cream.

Practice:

1. Cut the bacon into small dices and fry it in the oil pan until brown; Wash mushrooms and slice them; Wash onion and cut into powder; Wash the green beans and set aside.

2. break the eggs of material b and mix them with all the materials in material B.

3. take a deep pot, first boil the water, then add a little salt and noodles, and cook until the noodles are moderate in hardness (about 6-7 minutes after boiling), and then take them out for use.

4. from the pan, add the cream, onion, mushrooms, bacon and green beans in order, stir-fry a little, then add a little noodle and chicken stock in method 3, and finally turn off the heat immediately after adding method 2, and eat it after collecting the juice.

tomato potherb noodles

ingredients:

a. 7g fresh tomato, 1/2 onion, 3 tbsp olive oil, and a little dried oregon spice.

B. 1 grams of colored noodles, 6 grams of cauliflower, 2 grams of mushroom wrapped in apricot, 2 grams of mushroom, 2 grams of fresh mushroom, 2 grams of green beans, 2 grams of bamboo shoots, 2 grams of onion, a little olive oil, a little salt and a little mint leaves.

Practice:

1. Wash fresh tomatoes, blanch with hot water, peel, remove seeds and cut into small pieces; Wash onions and chop them for later use.

2. Stir-fry the onion made in the first method with olive oil, add the tomato pieces made in the first method and dried Oregon spices, and then simmer for 1 hour until the soup is dry and becomes thick tomato sauce for use.

3. wash all vegetables in material b, cut green beans into small pieces, chop onions, slice the rest and blanch them for later use.

4. take a deep pot, boil the water, put it in the colored noodles of the heart tube, and cook for 1 ~ 12 minutes before taking it out for use.

5. fry the onion until fragrant, then add all the vegetables in method 3, pour in the tomato sauce in method 2 (appropriate amount), then add the noodles in method 4, collect the juice with slow fire, and finally add a little salt to taste and serve, and decorate with mint leaves.

creamy fragrant garlic spaghetti

Ingredients:

1. 1g fragrant garlic sauce

2. One cup of milk

3. Two tablespoons of salad oil

4. 25g of spaghetti, cooked for later use

5. Chopped garlic

6. A section of Cantonese sausage, cooked.

2. cut the garlic into powder, oil the pan, heat it, add 3/4 of the minced garlic and stir-fry until fragrant, and leave the rest for later use.

3. Add the diced sausage and stir-fry for a few times to get the fragrance.

4. add the mixed liquid of milk and garlic sauce, boil and turn off the fire.

5. pour it on the spaghetti and stir well.

6. put a small amount of oil in the pan, add shrimps, the remaining minced garlic, Chili powder and salt to taste, stir-fry until cooked, and put it in the pan.

7. Sprinkle with chives and serve!

spaghetti with Italian red sauce

Material: 15G of spaghetti, a large tomato, a small onion and five cloves of garlic

Practice:

1. Chop the onion and garlic, and chop the tomatoes into mud

2. Heat the oil, add the minced garlic and saute

3. Add the minced onion and saute. Boil for about 4 minutes, and the red sauce will be made into

6. Boil the pasta with boiling water for 15 minutes, that is, cook until the pasta is soft and there is no hard spot in the middle. Pick it up and put it on a plate, and pour the red sauce.

Shrimp and vanilla spaghetti

Douchi raw materials: spaghetti, fresh shrimp, onion, and vanilla juice seasoning: ginger slices, olive oil, white wine, and salt. Production: 1. Picking off the mud sausage from shrimp, washing and draining. 2. Slice the onion. 3. the pasta is cooked for use. 4. Add an appropriate amount of olive oil to the wok, stir-fry ginger slices, onions and shrimps until fragrant and cooked, add white wine to make juice, add pasta, add vanilla juice and stew.

colorful pasta

raw materials: Italian shell noodles, Cantonese sausages, carrots, cucumbers, dried bean curd, mushrooms, peas, corn, sesame oil, salt and chicken essence.

You can choose all kinds of meat, vegetables and bean products according to your personal preference. There is not too much for each, but it is best to have as many kinds as possible, so that the fried cat ears are not only beautiful in color, but also nutritious.

Step:

Sausage, cucumber, carrot, dried bean curd and mushroom are cut into even dices

If peas and corn are frozen, take out the frozen Italian shell noodles in cold water in advance, add a little salt, and cook for 15 to 2 minutes until the noodles are soft

After the shell noodles are cooked, pass the cold water once

Drain the water through a strainer.