First of all, it is best to cook spaghetti on a gas stove with double stoves, because it is necessary to cook dishes with noodles at the same time. The process is really simple, but there are some small tricks in it. I dare not be stingy and offer them all for your reference.
To cook noodles, put some water in a pan and heat it on the fire. When the water boils, put the noodles in. Remember to hold the top of the noodles and stand in the center of the pot. Then let go and let the noodles spread radially (if it is not long noodles, it is not necessary to put them in the center of the pot, just pour them into the water like fish food). Then add some salt and start cooking. Pay attention to the fact that spaghetti is easy to boil, so stand by and watch. When will the noodles be cooked properly? 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 face thrown to the ceiling will fall later, so don't worry about the danger of hitting your head. Of course, you can pinch it with your nails or taste the hardness with your mouth.
It's best to prepare a strainer and pour the noodles directly into the net from the pot. Don't pour out the soup for the time being, because it may be used in the process of cooking side dishes. Shaking off excess water with a strainer is my favorite part in the process of cooking spaghetti. It feels like a fisherman pulling up a net full of lively fish and shrimp, which is a great sense of accomplishment! If there is no strainer, it is also convenient to pick the noodles into the plate with chopsticks.
There are many changes in side dishes, as long as you master a few key points: use olive oil, add white wine when cooking seafood pasta, stir-fry the dishes slightly when cooking vegetable pasta, add a little boiled water, and then add black pepper, and you're done.
Pesto Sauce can be divided into red sauce, green sauce, white sauce and Squid-Ink Sauce. Red sauce is a sauce mainly made of tomatoes, which is the most common at present; Green sauce is a sauce made of basil, pine nuts and olive oil, which has a special and rich taste. White sauce is a sauce mainly made of unsalted cream, which is mainly used for baked noodles, lasagna and seafood pasta; Black sauce is a sauce made of cuttlefish juice, which is mainly used in seafood pasta such as cuttlefish. The flour used for pasta is different from the flour used for making noodles in China. It uses a kind of "hard Durin wheat", so it won't paste if cooked for a long time. This is the biggest difference. Then its shape is also different. Besides ordinary straight powder, there are hundreds of kinds of trees, such as screw type, elbow type, butterfly type and shell type.
Authentic pasta is very chewy, that is, it is half-cooked and feels a little hard to bite. For China people who are used to Yangchun noodles, most of them are not used to eating it ~ ~ The key point is that when the pasta is boiled, you must first add a spoonful of salt, which accounts for about1%of the water. Without this action, the noodles will only taste good in appearance. Of course, adding salt can also make the texture of noodles more compact and elastic, and another step is-after scalding, if you want to keep the noodles strong, don't use cold water, but mix a little olive oil! At the same time, if the scalded noodles are not used up, you can also mix olive oil and let it dry a little and then take it to the refrigerator.
Qiaoshouxiang q spaghetti
Let's see what materials are needed first: (the following two-person standard)
200 grams of Italian 5# noodles and other # noodles are certainly acceptable, depending on your preference. You can buy it in all major supermarkets.
Small ham 1/2. I only choose the small ham sausage that everyone often eats, and it tastes good.
Onion 1 piece, which is essential. Of course, onion should be put in pasta. Just buy a small one.
Tomatoes 1/2 put some tomatoes, which is fresh and delicious.
Persimmon pepper 1 piece
Cucumber 1/4
Ingredients: tomato sauce, ginger, garlic, white wine, salt.
Wow, it's quite a lot to see above, but the method is very simple. It takes only ten minutes from preparation to serving fragrant Q spaghetti. Don't believe it? Try it with Yaner right away.
Production method:
1. Boil the water in the pot and wash the vegetables at the same time.
2. After the water boils, put the spaghetti into salted boiling water and cook for about 7 minutes until it bites. At the same time, cut all the main vegetables and ham into 1 cm cubes.
3. After the pasta is cooked, remove it and put it in cold water. If you like hot food, just put it on the plate.
4. Turn on the fire and put the oil in the wok (slightly less than usual)
5. When the oil is 50% hot, add ginger and onion and stir-fry over medium heat. Until the onion is fried until it is transparent and slightly fragrant.
6. Add the debugged tomato sauce (a teaspoon of tomato sauce is appropriate, and water is added for debugging).
7. Then add chopped tomatoes, cucumbers, bell peppers and ham respectively. Add salt and stir-fry for two or three times.
8. drizzle with a little white wine.
9. Before cooking, put half a clove of garlic.
10. Turn off the fire. Mix the fragrant Q material and pasta evenly, and serve on a plate.
PS: Italian 5# noodle supermarket buys 500g 8.3 yuan, so it is recommended to buy spiral or butterfly.
DIY shrimp and vanilla spaghetti
Ingredients: spaghetti, fresh shrimp, onion and vanilla juice.
Seasoning: ginger slices, olive oil, white wine and salt.
Production process:
1. Remove the mud from the shrimps, wash and drain.
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.
Fried spaghetti with seafood
1: Cook the spaghetti and blanch the shrimps.
2: Shrimp, crab sticks and cabbage are fried. Unfortunately, there are no octopus and oysters, otherwise they are better. Vegetables are free, just don't cross the flavor, such as broccoli and corn shoots.
3: Stir the noodles and vegetables together, add some soy sauce, Laoganma and the like, and take out the pot.
Italian fried noodles with unique flavor
Ingredients: spaghetti (cooked according to the instructions), shredded green pepper, sliced tomato, shredded carrot and shredded onion.
Practice: Heat the oil in the pan, add fragrant leaves and tomato sauce to stir-fry slightly (if you like soy sauce), then add shredded green pepper, shredded carrot and shredded onion to stir-fry, then add chicken essence and appropriate salt to macaroni, then take out the pan and put tomato slices on top, and you can eat.
If you don't have spaghetti, it's delicious to make some Daoxiao Noodles fried by yourself.
Tuna vegetable butterfly noodles
Ingredients: Butterfly noodles 100g, coarse asparagus 1 strip, tomatoes 1/3, 50g yellow melon, 80g tuna, a little chopped onion, a little chopped garlic, a little olive oil, a little white wine, a little salt and a little pepper.
Practice:
1. Wash asparagus and shred it; Peel off the skin of yellow melon, wash and shred; Cut the tuna into small cubes for later use.
2. Boil water in a deep pot until it boils, add 1 spoon of salt, then add the noodles and cook until it is eight-cooked, then take it out and mix some olive oil for later use.
3. Hot pot, add appropriate amount of olive oil to saute chopped onion and garlic, add the ingredients of method 1 to stir fry, add a little white wine, add the noodles of method 2 to stir fry together, and finally add salt and pepper to taste and serve.
Tip: If you don't add 1 spoon salt to the noodles first, it will taste outside when you eat it, but it will be tasteless when you chew it inside.
Coconut shrimp spiral noodles
Ingredients: fusilli100g, 3 fresh shrimps, 5-6 cauliflowers, a little chopped onion, a little chopped garlic, a little white wine, a little diced tomato, a little salt and a little pepper.
Practice:
1. Wash cauliflower; Shell the fresh shrimp, remove the intestinal mud and wash it for later use.
2. Boil the water in a small pot until it boils, blanch the cauliflower with the method of 1 for about 2 minutes, then take it out, soak it in ice water and take it out for later use.
3. Take a deep pot to boil water, add 1 spoonful of salt, then put it in the noodles and cook until it is eight-cooked, then take it out and mix with appropriate amount of olive oil for later use.
4. Take a pan, add an appropriate amount of olive oil, saute chopped onion and garlic, add the fresh shrimp made in method 1, stir-fry with white wine, then stir-fry the cauliflower and diced tomatoes made in method 2, and finally stir-fry the noodles made in method 3, then add salt and pepper to taste and serve.
Tip: When scalding cauliflower, the water must be boiled, the temperature will be enough, and the color of the scalded cauliflower will be green, and the ice water will make it taste crisp!
Spaghetti with assorted mushrooms and cream
[Ingredients/Seasoning]: spaghetti 200g, needle mushroom150g, mushroom150g, abalone mushroom100g, onion14g, black olive, soup stock 200g, and cream white sauce 80g.
[Production process]
1. Boil a pot of boiling water, add 1 tsp salt, then add spaghetti and cook for 8 ~10 minutes, stirring constantly to avoid touching the pot.
2. Wash and slice all mushrooms, blanch them and drain the water for later use.
3. Heat the cream in the pan until the cream melts, then add the diced onion and stir-fry until the onion is soft, then add the mushrooms in the method 3 and stir-fry, then add the broth, cream sauce, fresh cream, salt and pepper, and turn to low heat after boiling.
4. Pick up the spaghetti with method 1, add it to the sauce pot of method 3, cook it for1~ 2 minutes, then add the black olives and stir fry, and then take it out of the pot and put it on the plate.
Spaghetti with fresh eggplant and seafood noodles.
2003- 12-4 Sichuan Food Network
Raw materials (4 persons): 320g of Italian young noodles (Linguine), 250g of fresh clams, 8 scallops, 8 green oysters, garlic 1 grain, olive oil 1 spoon, 5g of Italian coriander (chopped), a small amount of dried peppers (chopped), and a small amount of dried peppers.
Sauce ingredients (4 persons): 50g shrimp, 50g fish fillet, 2 tablespoons Brandi 1, 0g canned tomato 100, fish soup1tablespoon, a small amount of olive oil and 25g butter.
manufacturing process
1 Boil butter with olive oil, add fish fillet and stir-fry, pour Brandy and fish soup, and cook until half is left.
2 Add tomatoes, simmer for 20 minutes, then turn off the heat for later use.
Main course practice:
1 Heat the oil and fry the garlic until golden brown. Remove the garlic and add the dried pepper.
2 Add all seafood, stir-fry until half cooked, add sauce, fish soup and tomato slices and cook slowly.
Stir-fry the spaghetti with salt water over high heat for about 7 minutes, drain the water and stir-fry it in wok.
4 Add the sauce and mix well. Cook for a while, then serve. Sprinkle with parsley and serve. Cooking time: 25 minutes
Tomato seafood spaghetti
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.
Beef spaghetti
Ingredients: spaghetti, ground beef, 4 red tomatoes, Italian meat sauce, onion and celery.
Carrots, garlic, laurel leaves, cardamom powder, seasonings and red wine.
Cooking steps:
1. Peel tomatoes and put them in hot water to separate the skins.
2. Stir-fry beef in a frying pan, and stir-fry until cooked. Peel the scalded tomatoes and cut them into pieces for use.
3. Take the oil pan, add onion and stir-fry until soft, then add garlic and saute until fragrant. Add carrots and celery and mix well, then add chopped tomatoes and stir-fry beef.
4. Add Italian meat sauce, rosemary, bay leaves and red wine and simmer until the soup is slightly dry.
5. Pour the cooked sauce on the cooked spaghetti and serve.
spaghetti
Materials:
Spaghetti 75g salt onion 1 garlic cloves 1 tomato 3 beef and pork mixed ground meat 75g pepper sweet pepper powder oil 1 spoon tomato paste 1 spoon water 75ml chopped nine-story tower 3 tablespoons.
Practice:
1 Cook the spaghetti in salted water until cooked, and keep biting. Peel onions and garlic and cut them into dices. Wash tomatoes, remove pedicels and cut into small pieces. Add salt, pepper and sweet pepper powder to the ground meat and stir with a fork.
2. Heat a non-stick pan, pour in oil, stir-fry onion, garlic and ground meat, then add tomatoes, tomato paste and water, stir thoroughly, cover and simmer for 10 minute, and stir occasionally. Add salt, pepper and sweet pepper powder to taste, and finally put it on the nine-story tower.
3. Drain the noodles with a sieve and put them in a deep dish. Finally, pour the ground meat sauce.
Spaghetti with kebabs
Materials:
Steak 1 piece, onion 1/2, tomato 1 piece, 2 fresh mushrooms, garlic 1 piece, pasta1/2kg (cooked) and butter, 3 tbsps.
Seasoning:
tomato sauce
1 tsp, salt 1 tsp, black pepper 1/4 tsp.
Practice:
1, fresh mushrooms are carved with a knife, fried in 1 tablespoon beef oil and sprinkled with a little salt.
2. Wash onions and tomatoes and cut into pieces, and chop garlic.
3. Stir-fry seasoning (2) with 1 tablespoon of vermilion oil, add 1/2 tsp of salt, tomato sauce and 1/8 tsp of black pepper, then add pasta and mix well.
4. Cut the steak into small pieces and sprinkle with 1/2 tsp salt and 1/8 tsp black pepper.
5. Fry the steak with 1 tablespoon butter until it is half cooked (or baked in the oven), then take it out and skewer it.
6. Put the pasta, skewers and fresh mushrooms in order.
Instant noodles-dill cream salmon noodles Ingredients: 50 grams of salmon meat, 20 grams of dill grass, whipped cream 120 ml, 0/4 pieces of onion/kloc-0, 3 cloves of garlic, 30 ml of white wine and 50 grams of pasta.
Practice: 1. Use olive oil to stir-fry onion and garlic, and cook pasta for later use; 2. Add salmon meat, drizzle with white wine and stir fry; 3. Add dill grass and stir-fry, pour in whipped cream, heat and concentrate the soup; 4. Add the cooked pasta and serve.
Chef's Notes: Choosing a specific combination of ingredients and spices is a science. For example, dill grass is used to cook salmon, and rosemary is used to cook mutton, which is a perfect match.
Odd spaghetti [ingredients/seasonings]
Spaghetti 200 grams
Garlic 3 cloves
Appropriate amount of coriander
2 strips of red pepper
Sesame paste 70 grams
20 grams of cold boiled water
Soy sauce paste 40 grams
20 grams of white wine vinegar
Fructose 30 grams
Spicy oil 10 gram
Pepper powder 5 grams
Basili 10 gram
[Production process]
1. mince garlic, cut coriander, slice red pepper and cut basil for later use.
2. Mix sesame sauce with water, then add soy sauce paste, white wine vinegar, fructose, spicy oil, pepper powder, minced garlic, coriander segments and red pepper slices and mix well for later use.
3. Boil a pot of boiling water, add 1 tsp salt, then add spaghetti and cook for 8 ~10 minutes, stirring constantly to avoid touching the pot.
4. Pick up the spaghetti from Practice 3, add it to the sauce from Practice 2, mix well, and then sprinkle with basil.
Braided noodles with sweet pepper and chicken.
Materials: Braided noodles (Las Are CCiA) 100g, chicken breast 70g, yellow bell pepper 1/8, red bell pepper 1/8, a little chopped onion, shredded garlic 1/8, a little Brazilian spice, a little olive oil and a little salt.
Practice:
1. Cut chicken breast into strips; Wash yellow bell pepper and red bell pepper, and cut into thin strips for later use.
2. Boil water in a deep pot until it boils, add 1 spoon of salt, then add the noodles and cook until it is eight-cooked, then take it out and mix some olive oil for later use.
3. Stir-fry the onion and garlic in a hot pan, stir-fry the chicken breast with the method of 1 for two or three times, add the sweet pepper with the method of 1, stir-fry the noodles with the method of 2, and finally add salt and pepper to taste, and sprinkle with basil spice powder to serve.
Tip: When the chicken breast is cut into strips, the cutting direction is perpendicular to the fiber, so that the taste will not be too thick, and you should pay attention not to use too strong fire and stir-fry the chicken breast for too long, otherwise it will be too old and not delicious. If you think that method 4 is too dry when mixing fried noodles, you can add a little water or broth.
Inclined tube noodles with mussels and green beans
Ingredients: Penne100g mussels, green beans, diced tomatoes, chopped onions, chopped garlic, white wine, salt and pepper.
Practice:
1. Take a deep pot and boil the water until it boils, add 1 spoon of salt, put it in the noodles and cook until it is eight-cooked, then take it out and mix some olive oil for later use.
2. Stir-fry onion and garlic in a hot pan, add mussels, white wine and green beans and stir fry, then add flour made in the way of 1, and finally season with salt and pepper to serve.
3. Sprinkle diced tomatoes on the surface of the dish.
Tip: adding some white wine when frying 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 and cheese wide flat noodles
Ingredients: 80g wide noodles, 7-8 tomatoes, 50g 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 cut diced.
2. Take a deep pot to boil water, add 1 spoon of salt, put it in the noodles and cook until it is eight-fold, then take it out and mix some olive oil for later use.
3. Take a pan, add an appropriate 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 are dried, 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.
Tip: When cooking tomatoes in Method 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 100g, 3 Italian wild mushrooms (Morel), Hongxi mushroom 1 pinch, half a 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 the water until it boils, add 1 spoon of salt, put it in the noodles and cook until it is eight-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 made in 1 and stir-fry in the pot. Finally, add salt and pepper to taste and serve.
Secret: Italian wild mushrooms (morel) are very expensive and can only be bought at the importer, so you can choose your favorite mushrooms instead, and you can put more kinds.
Country lasagna with meat sauce
Material A: 5 pieces of Melaleuca flour, fresh tomato 1 kg, 30g of chopped onion, 30g of chopped garlic, 30g 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, celery 1 branch, a little rosemary, a little thyme, a little bay leaf, a proper amount of nutmeg powder, and red wine 1 cup.
Material c: fresh milk 1 l, cream 200g, flour 120g, proper amount of salt, a little spice in crushed basil, proper amount of olive oil and proper 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 30 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. Pour an appropriate amount of olive oil into a medium-sized pot, add ground beef, stir-fry for about 3 minutes, pour in the vegetables of Method 2, stir-fry, then add 3 tablespoons of tomato sauce 1 tomato sauce, red wine and appropriate amount of water, and simmer for 1 hour to make a meat sauce 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 by microwave to 8% heat, and stir together until it becomes paste, and make a white butter sauce for later use.
5. Boil water in a deep pot until it boils, add 1 spoon of salt, put the dough into the pot and cook until it is eight-fold, then take it out and mix 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 made in Method 3, a layer of tomato sauce made in Method 1, a layer of white cream sauce made in Method 4, and sprinkle a little Parmesan cheese and mozzarella cheese, repeat the above-mentioned method for ***5 times, and then put it in an oven with fire at 200℃ and fire at 220℃.
Tip: When making meat sauce, the appropriate amount of water can be replaced by broth, and the amount of water used is increased or decreased 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.
Spaghetti with green sauce
Material A: Basil 100g, garlic 1 piece, 2 pickled anchovies, olive oil100 ~120cc, a little salt and a little pepper.
Material b: spaghetti 100g, diced tomatoes, 50g roasted pine nuts and 50g parmesan cheese powder.
Practice:
1. Peel garlic for later use.
2. Take a blender and put 30g pine nuts and material A into it until it is fine and thick, pour it into a bowl, then add 40g Parmesan cheese powder and mix well to make a green sauce.
3. Bring water to a boil in a deep pot, add 1 spoonful of salt, add spaghetti to cook, then pick it up and put it on a plate. Immediately add the green sauce made by 1 (the dosage is according to personal preference) and mix well with the flour.
4. Sprinkle diced tomatoes, 20g pine nuts and Parmesan cheese powder on the back.
Tip: Cheese powder should be mixed well after the green sauce is beaten, otherwise, if it is poured into the blender and beaten together, there will be precipitation separation; Excess green sauce can be stored in cold storage for about 1 month.