Ingredients: butterfly noodles, cucumbers, carrots, eggs, sesame paste, black sesame seeds Seasoning: olive oil, salt Method:

1. Make a pot of water, put a small amount of olive oil in the water, water After opening, lower the butterfly noodles. The cooking time is longer than ordinary noodles, about ten minutes, as long as it is not hard;

2. Wash, peel and cut the carrots into thin strips, wash and cut the cucumber into thin strips;

3. Heat the wok over low heat, stir-fry the black sesame seeds, and set aside;

4. Break the eggs into a bowl, add a small amount of salt, and spread them into thin layers with a wok. Thin egg pancakes, cut into shreds and set aside;

5. Mix the sesame paste with cold boiled water, add an appropriate amount of salt to taste, add the fried black sesame seeds and mix well;

6. After the noodles are cooked, put them into a bowl, and mix the shredded vegetables, egg shreds and sesame paste into the noodles. Tips: 1. Use cooking oil if there is no olive oil. 2. The sesame paste with black sesame seeds is more delicious. The black sesame seeds should be stir-fried over low heat before eating to make them more fragrant. 3. You can also add purple cabbage, ham, etc. to the side dishes, whatever you like. ================================================== == Ingredients: Butterfly noodles, bacon, asparagus Ingredients: White sauce, cream, chopped onions, chopped garlic, salt, pepper, water, cheese powder Method:

1. Cook butterfly noodles Soft, soak in cold water and set aside.

2. Slice the bacon, cut the asparagus and blanch it in boiling water.

3. Put butter in the pot, first add chopped garlic, then add chopped onion and stir-fry until translucent.

4. Add the bacon and stir-fry until the fat part turns white. Add the béchamel sauce and an appropriate amount of water, mix well, and season with salt and pepper.

5. Add asparagus and butterfly noodles.

6. When the soup is thickened, add cheese powder and serve. ================================================= [ Ingredients] 200g Italian butterfly pasta, 50g bacon slices, 2 tomatoes, 20g tomato sauce, 20g onion, 100ml bacon fat, 20ml olive oil, 5g minced garlic, Parmesan cheese, red, yellow and green bell peppers 20 grams of silk, 1 piece of wooden fish flower. [Seasoning] Dry white, salt, black pepper, stock. [Method]

1. Wash and dice tomatoes and chop onions.

2. Cook the pasta in boiling water, remove and drain.

3. Use bacon oil to sauté minced garlic and onion until fragrant, add diced tomatoes and tomato paste and sauté for 5 minutes, pour in stock and dry white wine, cook for 10 minutes and then season with salt and black pepper Delicious.

4. After another pot is heated, stir-fry the dried pasta and bacon with olive oil, then add red, yellow, green chili shreds and cooked tomato juice, stir-fry for a while and remove. Arrange on the plate and decorate with wooden fish flowers.