Practice:
1.
Add water to the pot and bring to a boil. Add a little salt and cooking oil to the water. After boiling, put the noodles into the pot radially, cover and boil for about 12~ 15 minutes. Remove the filtered water.
Spaghetti is sold in supermarkets with detailed instructions. Even if you make spaghetti for the first time, you can make it like a restaurant. I'll be a chef again, too. First, I'll boil the water and add the spaghetti. Remember to hold the top of the noodles in the center of the pot, then let go and let the noodles spread radially (if it's not long noodles, but all kinds of macaroni, you don't have to put it in the center of the pot, just pour it into the water like fish food), then add some salt and start cooking. Pay attention to the process of cooking, spaghetti is easy to boil, so stand by and watch. When is the right time to cook noodles? I stole a trick from a Taiwan Province gourmet: I took a noodle out of the pot and threw it at the ceiling. If it just sticks and doesn't fall, the hardness will be just right. The surface thrown to the ceiling will fall later, so don't worry that the whole roof is full of spaghetti hidden weapons, which is in danger of hurting your head. Of course, pinch it with your nails or taste the hardness with your mouth.
Be careful, be sure to stir with the cooking, so as not to stick together. If you want to know whether the noodles are cooked, you can take one and bite it off to see if there is a white spot in the cross section. If there is, it means that it is not cooked and needs to be cooked.
How to grasp the quantity? A handful of ordinary pasta (not macaroni, but slender noodles). One is to buckle your fingertips on the inside of the first joint of your thumb, and at the same time, the middle finger, ring finger and little finger are curled up side by side with the index finger into a barrel shape, and the hollow part is filled with dry pasta, which is almost enough. About one person or two people.
The so-called dry pasta, according to Italian law, must be 100% Duran wheat as raw material; Only natural materials can be used for coloring, and artificial pigments or preservatives are not allowed. To make noodles with eggs, 100 grams of flour must add more than 5 eggs. Duran wheat is a kind of hard wheat with more gluten, which is made by grinding it into golden brown coarse flour, removing the gluten and kneading it with water. In order to preserve noodles for a long time, eggs are usually not added, so the texture is dry and hard, and it takes a long time to cook. The unique chewiness is the characteristic of spaghetti. As for the dried pasta with eggs, the texture is thin, but it will not be translucent in light and its shelf life is short.
There are many ways to make spaghetti. In fact, sauce plays a decisive role, which is similar to noodles with gravy in China. Shanghainese call it "covered noodles" and toppings are called "halogen" in the north. Pasta toppings or marinades are called sauces. Spaghetti pays attention to the mellow and delicious taste of noodles, and its real knowledge lies in the ingredients of sauce. The main flavors of three basic sauces are: tomato-based sauce, cream-based sauce and olive oil-based sauce. These sauces can also be paired with seafood, beef, vegetables, or simply with spices to transform into different flavors. If you are a green hand, and you only bought noodles but didn't buy the ingredients for the sauce, and you haven't had much time to stir it up, then we'll use what we can find in your refrigerator and make it the easiest.
2. Put oil in the pan, heat until smoke rises, add chopped onion and stir-fry until fragrant, add chopped carrot and chopped celery and stir-fry until soft, add beef stuffing and stir-fry until it becomes discolored, add white wine, add chopped black pepper and tomato paste and mix well, then add salt, chicken essence and cinnamon leaves, turn to medium heat and cook, stir from time to time, and gently filter off the surface. After the sauce has viscosity, add the cooked pasta and stir well. You can eat it without soup.
The amount of sauce and noodles, generally speaking, fresh noodles are more suitable for thick sauce because they are easy to absorb sauce; If there is too much meat sauce, you may feel tired after eating a few mouthfuls, and the taste of the sauce is too strong, which completely covers the taste of the noodles, so it is not very good. Therefore, the only constant choice of sauce is that sauce is still a supporting role for spaghetti, although it is important. Don't cover up the aroma of noodles by adding a lot of sauce because of greed. The most appropriate amount is: every noodle is covered with sauce, but there will not be a pile of sauce left on the plate after eating. So, if you don't have much time and want to try western-style noodles for a while, you might as well prepare such a pot of meat sauce for later use. My experience proves that it can be stored for a week and a half as long as it is refrigerated.
Starting from the second time, just take out the amount to be eaten and heat it in a container before eating. Put hot meat sauce on the cooked noodles, add tomato sauce and cheese powder, and add black pepper according to the needs of taste.
I. Pasta with Cream Bacon
Ingredients: 2 cups of cream mushroom sauce, minced garlic 1 piece, 4 pieces of bacon, diced broccoli 1 cup, 200g of pasta.
Practice:
1, first boil broccoli with salt water and then dice it.
2. Stir-fry minced garlic and diced bacon, pour the cream sauce into the pot and boil it over low heat. Then add the noodles into the sauce and stir well, then sprinkle with broccoli.
Ok.
If you don't like diced bacon, you can also change it into diced salted salmon, and it tastes good. ※. In addition, there is an egg cream bacon noodle, which is a dry spaghetti after adding a stirred egg to the noodle sauce.
Second, spaghetti with tomato sauce
Ingredients: ground meat100g, minced garlic 2, sliced mushrooms 5, tomato and vegetable noodle sauce 2 cups, chopped green onion a little, water1/4g, pasta 200g.
Practice:
1, first marinate the ground meat with rice wine and soy sauce.
2. Stir-fry the minced garlic with a little olive oil, and then add the ground meat into the quick fry.
3. Finally, add the sliced mushrooms and stir-fry together, and add tomato noodle sauce and water.
4. After the sauce is hot, put in the pre-cooked noodles, and serve the noodles when they taste and change color. Sprinkle cheese powder or chopped green onion as seasoning.
3. Spaghetti with Mushrooms and Matsutake
Ingredients: 8 sliced mushrooms, a little chopped green onion, chopped straw mushroom sauce (stir-fried) 1 cup, 200g pasta, a little butter.
Practice: 1, stir-fry mushrooms with butter and sprinkle with salt.
2. After the mushrooms are cooked, add the straw mushroom matsutake sauce to boil, add the pre-cooked noodles, and sprinkle chopped green onion after the taste.
Four, tomato seafood pasta
Ingredients: 6 shelled shrimps, 4 shelled crab feet, 6 clams, 2 minced garlic, 2 cups of white wine 1/4, 2 cups of tomato and seafood noodle sauce, 4 cups of water 1/4, a little 9-layer silk and 200g of pasta.
Practice:
1 Marinate seafood with wine and salt.
2. Stir-fry the minced garlic, add seafood and nine-layer tower silk and stir-fry.
3. After frying, add water and tomato noodle sauce and cook.
4. After the sauce is boiled, add the noodles and wait for the noodles to taste.
V. Classic spaghetti
Ingredients:
480g of spaghetti, 65g of sausage, 80g of eggplant, 65g of tomato, 30g of bell pepper, 30g of beans, 65g of onion, appropriate amount of salad oil, 65g of garlic and 80g of Cupid Thousand Island Sauce.
Production method:
1.Cook the noodles, cut the tomatoes into pieces, and cut the blanched beans into 3cm long. 2. Eggplant and bell pepper are sliced, onion is shredded, garlic is chopped, and sausage is cut into oblique pieces. 3. Heat the oil in the pot and pour 2 into the pot for frying. 4. Mix 1 and 3 and make with Cupid Thousand Island Sauce.