Gourmet: Italian bread dessert

Raw materials:

3 tomatoes, half an onion,10g butter, basil (optional), black pepper, salt, sugar, chicken essence, pasta, mushrooms, ham and green pepper.

Exercise:

1 Melt the butter in a pot with slow fire, turn on high heat, add chopped onion, stir-fry until fragrant, then add diced tomatoes and stir-fry.

After the soup is served, add basil, black pepper, salt, a little sugar and chicken essence, stir constantly, and dry the soup into sauce with high fire.

3 Pour the water into the pot and heat it. When the water boils, add a little salt and cook it according to the time marked on the spaghetti bag. Pour cold water, control the moisture, and pour a little cooking oil into the noodles and stir to avoid sticking.

4 from the pot, pour a little oil. When the oil is seven minutes hot, add mushrooms, ham and green peppers and stir-fry until fragrant, then pour in the freshly fried tomato sauce and pasta, stir-fry evenly in the pan, and the noodles will be fine.

Inclined tube surface of mussels and green beans;

Ingredients:100g mussel, green beans, diced tomato, minced onion, minced garlic, white wine, salt and pepper.

Exercise:

1. Take a deep pot, boil the water, add 1 tbsp salt, put the noodles in it and cook until half cooked, then take 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 noodles and stir-fry by 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 have less fishy smell; 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 lasagna, 7-8 tomatoes, 50g mozzarella cheese, a little minced garlic, a little onion, a little olive oil, a little Oregon spice, a little salt and pepper.

Exercise:

1. mozzarella cheese diced.

2. Boil water in a deep pot until it boils, add 1 tbsp salt, add noodles and cook until 80% cooked, then take out and mix some olive oil for later use.

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

4. Continue to add the noodles made in Method 2 and stir fry in the pan. After the noodle soup is dried, add salt and pepper to taste, then immediately add cheese made by 1 method, take it out of the pot and put it on a plate. Finally sprinkle with Oregon spices.

Tip: When cooking tomatoes in Method 3, the tomatoes don't need to be peeled first. Only when the tomatoes are boiled will the sweetness come out. If they are too dry during cooking, you can pour some water properly.

Stewed spaghetti with wild mushrooms

Ingredients: spaghetti 1 00g, 3 Italian wild mushrooms (Morchella esculenta), Hongxi mushroom1pinch, half tomato, chopped onion, garlic, olive oil, salt and pepper.

Exercise:

1. Take a deep pot, boil the water, add 1 tbsp salt, put the noodles in it and cook until half cooked, then take out and mix some olive oil for later use.

2. Blanch the tomatoes in hot water, peel them and cut them into cubes for later use.

3. Take a pot, add an appropriate amount of olive oil to 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 in Method 2 and stir-fry.

4. Add the noodles made by 1 and stir fry. Finally, add salt and pepper to taste and serve.

Secret: Italian wild mushrooms (Morchella esculenta) are very expensive and can only be bought from importers, 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 peel, fresh tomato 1 kg, chopped onion 30g, garlic 30g, nine-layer tower powder 30g, mozzarella cheese and parmesan cheese.

Material b: half a kilogram of ground beef, half a carrot, half an onion, celery 1, 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, flour120g, salt, chopped basil, olive oil and water.

Exercise:

1. Blanch tomatoes with hot water, peel and cut into small pieces; Stir-fry chopped onion, chopped garlic and chopped nine-story tower in an oil pan, then add diced tomatoes and cook on low heat for 30 minutes to make tomato sauce.

2. Peel and chop carrots; Shred onion; Chop American celery; Stir-fry the first three vegetables in the oil pan, and then set aside.

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

4. Take another deep pot, put it into a hot butter pot, add flour, salt and nutmeg powder, stir-fry until it melts, then pour in fresh milk heated to 80% by microwave oven, and stir together until it becomes paste, and make white butter sauce for later use.

5. Boil the water in a deep pot, add 1 tablespoon salt, put the dough in the pot and cook it to eight times the size, then take out and mix some olive oil for later use.

6. Brush the baking tray with a thin layer of cream, then put a layer of cake crust, a layer of meat sauce made by method 3, a layer of tomato sauce made by method 1, a layer of white cream sauce made by method 4, and sprinkle with a little parmesan cheese and mozzarella cheese. Repeat the above method for 5 times, then put it in an oven at 200℃ and bake it at 220℃ for about 20 ~ 200℃.

Tip: when making meat sauce, the appropriate amount of water can be replaced by broth, and the amount of water can be increased or decreased according to the actual firepower. To judge whether lasagna is cooked, you can insert a bamboo stick into lasagna for 5 seconds and then pull it out. Wear a bamboo stick on your wrist. If you feel hot, it means ripe.

Macaroni and tomato bacon

Materials:

A. Sauce: 200g fresh tomatoes, 3 tablespoons olive oil, 1 00g onion and1teaspoon garlic.

B100g macaroni,150g chicken breast, a little whipped cream, a little pepper, a little salt and pepper, a little cheese powder, a little rosemary, a little pizza cheese and a proper amount of pine nuts.

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

Exercise:

1. Wash fresh tomatoes, blanch them with hot water, peel and chop them up, and then mash them in a blender 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 it turns golden yellow, pour in tomato sauce with the method of 1, and cook for about 10 minutes to get the sauce.

3. Wash the chicken breast, marinate it with salt and pepper and rosemary, fry it in the oil pan until the meat turns golden brown, then take it out, pour a little sauce in the second method, add a little pizza cheese, and bake it in the oven until the cheese melts.

4. Put all the materials C into a blender and beat them into green sauce for later use.

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

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

Kaiyang shrimp spinach noodles

Materials:

A. Sauce: 200g of fresh tomatoes, 3 tbsp of olive oil, 0g of onion 1 00g, and mashed garlic1teaspoon.

B 50g of shrimp skin, 3-4 spinach leaves, 1 00g of spaghetti, 1 glass of water, 1/3 cups of white wine, 3 tablespoons of olive oil, 1 teaspoon of mashed garlic,1tablespoon of bean paste, a little cheese powder and a little salt and pepper.

Exercise:

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

2. Wash and chop the onion, put it in a wok filled with garlic paste, stir-fry it with olive oil until it turns golden, pour in tomato sauce with the method of 1, and cook for 10 minutes to make sauce for later use.

3. Wash and drain spinach; Wash the shrimp skin, soak it in cold water for 5 minutes until it becomes soft, then take it out and drain it, then put it in a pot filled with water and white wine and cook it until the shrimp skin turns completely white, then take it out and drain it for later use.

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

5. Take a wok, add olive oil, garlic paste, bean paste and shrimp skin of method 3, stir-fry for about 65,438+0 minutes with medium fire until the shrimp skin is 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 salt and pepper and mix well.

Tomato potherb noodles

Materials:

One 700g fresh tomato, 1/2 onions, 3 tablespoons olive oil and a little dried Oregon spice.

B100g colored noodles as the heart tube, 60g cauliflower, 20g Pleurotus eryngii, 20g mushrooms, 20g fresh mushrooms, 20g green beans, 20g bamboo shoots, 20g onions, a little olive oil, a little salt and a little mint leaves.

Exercise:

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

2. Stir-fry onion with olive oil, add 1 and tomato pieces with dried Oregon spices, and then stew 1 hour until the soup is dry and the thick tomato sauce is set aside.

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 on the colored surface of the heart tube, and take it out for use after boiling for 10 ~ 12 minutes.

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