How to make curry meat pasta [raw materials/seasonings] pasta 150 grams minced pork 50 grams minced beef 50 grams onion 1/2 tomato 1 Brazilian a little curry powder 1 tablespoon red wine 2 Tbsp tomato paste 2 Tbsp salt 1/2 Tbsp pepper A pinch of Italian mixed spices 1 Tbsp stock 1 cup [Production process] (1) Chop onions, tomatoes, and garlic into fine pieces, and chop the Brazilian into fine pieces for later use. . (2) Put 2 tablespoons of olive oil in the pot, first sauté the minced garlic and onion until fragrant, add the minced pork and beef and stir-fry until cooked, then add diced tomatoes and all seasonings, cook over low heat for 20 minutes That's meat sauce. (3) After the pasta is cooked, place it on a plate, then pour the meat sauce on it, and finally sprinkle a little Brazilian mince. Recipe for vegetable cream pasta Ingredients/seasonings] Pasta 200 grams mushrooms 200 grams red bell pepper 1/2 cauliflower 1/2 garlic 2 cloves onion 1/4 stock 150 grams creamy white sauce 80 grams fresh cream 60 gram of butter, 50 grams of salt and pepper, a little each. Production process]. Boil a pot of boiling water, add 1 teaspoon of salt, then add the pasta and cook for 8 to 10 minutes, stirring constantly to avoid sticking to the pot. 2. Wash and slice the mushrooms and sweet red peppers, blanch the cauliflower and the cauliflower in boiling water, take them out, dice the onion and mince the garlic and set aside. 3. Heat the butter in the pot until the butter melts, then add the diced onions and stir-fry until the onions become soft. Add the mushrooms from Step 2 and stir-fry, then add the stock, cream sauce, fresh cream, salt and pepper. After boiling, reduce to low heat. 4. Remove the pasta from step 1 and add the sauce from step 3 to the pot, stir-fry for 1 to 2 minutes, then add sweet red pepper and cauliflower, stir-fry, and then serve. Recipe for Spicy Chicken Fillet Pasta Ingredients/Condiments] Pasta 200 grams chicken breast 1 pair garlic 2 cloves onion 1/4 red pepper 1~2 strips of Basil 10 grams stock 200 grams cream white sauce 80 grams fresh cream 60 grams of butter, 50 grams of salt and pepper, a little each. Production process] 1. Wash the chicken breast and cut into strips, shred the onion, cut the red pepper into diagonal slices, and mince the basil and set aside. 2. Marinate the chicken breast strips with appropriate amount of rice wine, sesame oil, mirin, starch powder, salt and pepper for about 30 minutes and set aside. 3. Bring a pot of boiling water to a boil, add 1 teaspoon of salt, then add the pasta and cook for 8 to 10 minutes, stirring constantly to avoid sticking to the pot. 4. Heat the salad oil in the pot, add the chicken strips and fry until cooked, take out and set aside. 5. Heat butter in a pan until the butter melts. Add minced garlic and red pepper and sauté until fragrant. Add shredded onions until the onions become soft. Add stock, creamy white sauce, and fresh cream, mix well, and bring to a boil. Add chicken strips, salt and pepper and continue cooking over low heat. 6. Remove the pasta from step 3 and put it into the sauce pan from step 5. Stir and cook for 1 to 2 minutes. Then add the minced basil and stir-fry. Remove from the pot and serve on a plate. Ingredients/seasonings for tomato and clam pasta] 200 grams of fettuccine, 100 grams of fresh tomatoes, 600 grams of clams, 3 cloves of garlic, 1/4 onion, olive oil, 40 grams of white wine, 30 grams of stock, 100 grams of nine-layer tower, a pinch of salt and pepper Production process] 1. Mince the garlic and dice the onion and set aside. 2. Score a cross on the skin of a fresh tomato and boil it in boiling water until the skin falls off. Then remove the skin, remove seeds, and cut into cubes for later use. 3. Put the clams into the pot, add white wine and stock, cook over medium heat until the clam shells open, then take them out, filter the soup through a strainer, remove the shells and keep the clam meat and soup for later use. 4. Bring another pot of boiling water to a boil, add 1 teaspoon of salt, then add the fettuccine and cook for 8 to 10 minutes, stirring constantly to avoid sticking to the pot. 5. Add olive oil to the pot and sauté the minced garlic until golden brown, then add the diced onions and sauté until the onions become soft, then add the diced tomatoes and clam soup and bring to a boil. 6. Take out the fettuccine from step 4 and put it into the sauce pot from step 5. Then add clam meat, salt and pepper. Cook for 1 to 2 minutes. Remove from the pot and put it on a plate. Place the nine-layer tower leaves on top. . Ingredients for making simple pasta: optional pork/chicken, optional mushrooms, optional pasta, optional cheese powder, appropriate amount of butter, appropriate amount of water, pasta sauce (available in supermarkets) optional (usually 1 package of pasta is enough) You will need 1 can of sauce) and appropriate amount of pepper. Preparation method: 1. If you want the pasta to taste better, you can boil a pot of water first, add oil and salt to the water, then put the pasta into the pot and cook , when it boils, pour a cup of cold water into the pot, and when the water boils, pour another cup of cold water, and repeat this step until the pasta is soft. Usually after repeating this step about four times, the dough is just soft.

Ingredients for making pasta with fresh eggplant and seafood noodles (for 4 people): 320g Linguine, 250g fresh clams, 8 scallops, 8 oysters, 1 garlic, 1 tablespoon olive oil, Italian coriander 5 grams of Akane (chopped), a small amount of dried chili (chopped), 2 tablespoons of fish stock, tomatoes (diced) 60 grams of sauce ingredients (for 4 people) 50 grams of shrimp, 50 grams of fish fillet, 1 brandy /2 tablespoons, 100 grams of canned tomatoes, 1 tablespoon of fish stock, a small amount of olive oil, 25 grams of butter. Sauce making process 1. Dissolve the butter with olive oil, add the fish fillets and stir-fry until cooked, pour in the brandy and fish. Serve the soup and cook until half is left. 2 Add tomatoes, simmer over low heat for 20 minutes, then turn off heat and set aside. Main dish preparation: 1. Heat oil and fry garlic until golden brown. Remove garlic and add dried chili pepper. 2 Add all the seafood, stir-fry until half-cooked, add the sauce, fish stock and tomato cubes and simmer over low heat. 3. Boil the spaghetti in salted water over high heat for about 7 minutes, drain the water and add to the wok to stir-fry. 4 Add the sauce, mix well, cook for a while and then serve. Sprinkle with chopped coriander and serve.

Cooking time: 25 minutes