Macaroni, also known as macaroni, is one of the most common noodle products abroad, and it is also produced in small quantities in Shanghai, Guangzhou and Tianjin. There are many kinds of macaroni, which are generally made from starchy grains through crushing, gelatinization, seasoning, extrusion and drying.

Macaroni is a world-famous pasta, which is divided into solid and hollow. Hollow macaroni can be left with macaroni juice, which is not easy to dry. Its production method is also very particular: boil the water, put the macaroni into the pot, add cold water several times after boiling until the macaroni is cooked, scoop up the drained water, add appropriate amount of salt and mix well for use. In addition, boil water, add peas, and soon after boiling, take out the drained water and cover it on the cooked macaroni. Prepare some beef slices, stir-fry them in the oil pan for a few seconds and then serve them out. Put a little oil in the pot, and pour in macaroni, water, salt, a little sugar, a little butter (according to taste) and tomato sauce. It is very important to add water, which should be about two-thirds of macaroni. Stir-fry for 20 to 30 minutes until the juice gradually enters the holes in the macaroni. Then add beef, monosodium glutamate, stir-fry for a while, mix half a catty of meat stuffing with cooking wine, soy sauce and salt, and add chopped green onion and Jiang Mo. Heat the pan, add some oil, stir-fry the meat stuffing, when the color changes, pour in the tomato sauce, stir-fry and cook until the tomato sauce is dark red and the sauce is slightly thick. Then take out the pan, pour it on the macaroni and mix well. Or put the meat sauce list in a basin and take as much as you want according to your own taste when eating. After eating, you will have an endless aftertaste.