Basic principles of spaghetti cooking:
① First, boil a pot of water, and then add a pinch of salt. Because after adding salt, the cooked spaghetti will be more elastic.
② Boil the water, then pick up the spaghetti vertically and soak the end of the spaghetti in the water for several seconds
③ After the end of the spaghetti is soaked in Microsoft, put all the spaghetti into the boiling water and stir it with chopsticks.
④ cook according to the cooking time specified on the packaging bag. Generally speaking, it takes 7~9 minutes to cook traditional spaghetti.
⑤ put the cover on after the flameout? A few minutes, for example, 5-7 minutes for traditional cooking.
Tips
Cooking time and stewing time of spaghetti after cooking depend on the thickness of spaghetti; Because foreigners prefer to eat refreshing and hard spaghetti, the cooking time suggested on the spaghetti packaging bag may sometimes be shorter, so the cooking time should be adjusted by yourself; If the cooked spaghetti is not eaten immediately, it can be flushed again after being placed, and the spaghetti will return to its original elasticity; Or fish it with a little oil and it won't stick; The water used for cooking spaghetti can be reserved for the next cooking, so that the cooked spaghetti will be more fragrant.
This thing that looks like a crocodile's head is an Italian spaghetti spoon, which is specially used for fishing spaghetti. Its purposes are as follows:
|1. Because of the large number of teeth, it is easy to catch spaghetti.
2. There are usually some small holes in the middle of the spoon, so that the excess water can be diverted away, so as not to be "watery".
spaghetti sauce
ingredients:
1, two pounds of GROUND CHUCK BEEF, if not, just find ground beef.
2, two pounds of ROMAN TOMATO, which is the kind of Roman tomato. If not, find the freshest red tomato.
3, A small box of BABY BELLY FRESH MARSHROOM. Fresh sweet-scented osmanthus is also ok. It is estimated to be about a pound.
4,15ml Cabernet Sauvignon Red Wine is red wine in short
5,15ml extra virgin olive oil. 15ml virgin olive oil.
6, Two cloves of garlic, two pieces of BASIL LEEF, a handful of Italian PARSLEY, and if not, go to the place where the seasoning bottle is sold and buy dried powder.
7, a little salt, and a spoonful of fine Chili powder.
8, .5 lb Italian parmigirno reggirno cheese. In short, half a pound of this cheese (.98/lb in my case) is milky white and very hard.
9, a medium-sized white onion, can be changed in any color.
1, Shredded tomatoes packed in cartons (for adding color and flavor) POMI TOMATO DICE
Here's how to do it:
Dice onions, cut tomatoes into large pieces, remove seeds, grind mushrooms and cut them into large pieces. PARSLI AND BASIL LEAF are finely chopped. Garlic is minced.
Find a non-stick pan, light it, and put meat and onions in (no oil for now! ), after the onion and meat are hot enough to be oily, drain these liquids. Then add olive oil, add minced garlic and red wine. Then add tomatoes. Cover the pot and cook slowly until the tomatoes are peeled and melted. Then add some shredded tomatoes packed in cartons. Then add PARSLEY,BASIL,CHEESE, Chili powder and salt. Taste it and put mushrooms before you leave the pot.