Cook the hollow noodles. Because the hollow noodles are difficult to cook, put some oil and salt in the water before cooking. This is what my Canadian teacher told me. This way, the hollow noodles will be more delicious. Oh, put the cooked hollow noodles in cold water and then filter the water and set aside. Method: ① First boil a pot of water, then add a pinch of salt. Because after adding salt, the cooked spaghetti will be more elastic

② After boiling the water, then pick up the spaghetti vertically and immerse the end of the spaghetti in the water for a few seconds

③Wait until the end of the spaghetti is soaked until soft, then put all the spaghetti into the boiling water, and stir it with chopsticks.

④Cook according to the cooking time specified on the packaging bag. Generally speaking, it takes 7 to 9 minutes to cook traditional pasta.

⑤ Turn off the heat and cover the pasta for a few minutes. If cooking traditional style, bake for 5 to 7 minutes.

The cooking time and the time for stewing the pasta after cooking will depend on the pasta. It depends on the thickness; because foreigners prefer to eat refreshing and hard pasta, the cooking time recommended on the pasta packaging bag may sometimes be shorter, so you should adjust the cooking time by yourself; cooked pasta such as If it is not to be eaten immediately, you can rinse it with water after it is left, and the pasta will return to its original elasticity; or you can use a little oil to scoop it out so that it will not stick; the water used to cook the pasta can be reserved for the next cooking time. Use it, the cooked pasta will be more fragrant.

Italian pasta with minced meat and tomato sauce

One pound of Italian pasta, including Rotini, Shells, BowTies, Macroni, etc.

One pound of fresh peas (frozen will work, or any other vegetable of your choice).

Half pound of ground meat (pork, beef, chicken, turkey, etc.).

Tomato sauce (some specially made for pasta are better, ordinary tomato sauce will also work, but it is best to add some allspice or pepper).

Condiments: cooking wine, soy sauce, salt, minced green onion and minced ginger.

Method:

Boil the water, put the macaroni into the pot, add cold water several times after boiling, until the macaroni is cooked thoroughly, drain the water, add appropriate amount of salt and mix well stand-by. Boil water again, add peas, drain the water soon after boiling, and cover the cooked macaroni. Mix half a pound of meat filling with cooking wine, soy sauce, and salt, and add chopped green onion and ginger. Heat the pot, add some oil, and stir-fry the meat filling. After it changes color and is cooked, add the tomato sauce, stir-fry, and cook until the tomato sauce is dark red in color and the sauce is slightly thick. Take it out of the pot, pour it on the macaroni, and mix well. Or put the meat filling and sauce into a basin separately, and take as much as you want according to everyone's taste when eating.