Cuisine: Italian Bread Dessert

Ingredients:

3 tomatoes, half an onion, 10 grams of butter, basil (can be left out), black pepper, salt, sugar, chicken broth, pasta, mushrooms, ham, peppers

How to make it:

1Melt the butter in a pan on a medium heat, then turn on the heat. Add chopped onion and sauté, then pour in diced tomatoes and stir-fry.

2After the soup is out, add basil, black pepper, salt, a little sugar and chicken essence, keep stirring, and reduce the soup to a sauce over high heat.

3Heat water in a pot, add a pinch of salt when the water boils, then cook the pasta according to the instructions on the pasta bag, run it under cold water, drain the water, and pour a little cooking oil into the pasta and stir to avoid sticking.

4Heat a pan, pour in a little oil, and when the oil is seven minutes hot, add the mushrooms, ham and peppers and sauté to taste, then pour in the tomato sauce and pasta, stirring well in the pan, and the pasta will be ready.

Spicy Spaghetti

Materials:

Pasta, bacon (can be replaced by minced meat), onions, garlic, tomatoes, tomato sauce, French toast, salt, sugar, black pepper, cheese powder.

How to cook:

1. Boil the pasta in a pot of water, then add a tablespoon of salt and a tablespoon of olive oil, add a small amount of pasta, and don't rush to stir it with chopsticks. You can also put them in ice water to break them up, then drain them. Drizzle them with olive oil and mix them well with chopsticks, then set aside. We can use the time we spent cooking the pasta to make the sauce

3. Add a tablespoon of olive oil to the pan, add the chopped onion and garlic to the pan, and sauté over a medium heat until the onion starts to brown. tomatoes, add some salt, sugar, seasoning, sauté until the tomatoes are soft, add 3-4 tablespoons of tomato paste, add half a bowl of water, slowly boil over low heat until the soup turns red, and after the tomatoes are soft, add sugar again according to your taste, moderate black pepper, salt, season to taste

Sauerkraut, green beans and slanting tube pasta:

Materials: water tube pasta (penne) 100 g Sauerkraut, 3, green beans, moderate amount of tomatoes, a little bit of crushed onion, a little bit of tomato, a little bit of tomato, a little bit of tomato, a little bit of tomato, a little bit of tomato, a little bit of tomato. a little, a little crushed onion, a little crushed garlic, a little white wine, a little salt, a little pepper.

How to cook:

1. Bring a deep pot of water to a boil, add 1 tsp salt, add the pasta and cook until it is cooked through, then remove from the pot and toss with a little olive oil.

2. Stir fry the onion and garlic in a hot pan, add the mussels, white wine and green beans, then add the pasta from recipe 1, season with salt and pepper and serve.

3. Sprinkle the tomatoes on top of the pasta.

Tips: add a little white wine when stir-frying the mussels will be less fishy; the difference between mussels and abalone is that the former has two shells, while the latter has only one shell.

Tomato cheese pasta

Materials: 80g pasta, 7-8 tomatoes, 50g mozzarella cheese, garlic, onion, olive oil, spices, salt and pepper.

How to make:

1. Dice the mozzarella cheese.

2. Bring a deep pot of water to a rolling boil, add 1 tsp of salt, add the pasta and cook until it's cooked through, then remove and toss with a bit of olive oil.

3. In a saucepan, sauté the chopped onion and garlic in olive oil, add the tomatoes and simmer for 4-5 minutes.

4. Add the pasta from recipe 2 and sauté. When the pasta has run out of liquid, season with salt and pepper, then add the diced cheese from recipe 1 and serve, sprinkled with Oregano spices.

Tips: In practice 3 boiling tomatoes, tomatoes do not need to be peeled first, and should be cooked until the tomatoes are paste open state, the sweetness will come out, if the boiling process is too dry, depending on the situation, pour in a little water.

Spaghetti with wild mushrooms

Materials: 100g of spaghetti, 3 Italian wild mushrooms (morel), 1 handful of Hongxi mushrooms, half a tomato, a little chopped onion, a little crushed garlic, a moderate amount of olive oil, a little salt, a little pepper.

How to make:

1. Bring a deep pot of water to a boil, add 1 tsp salt, add the pasta and cook until it is cooked through, then remove it from the pot and mix with some olive oil.

2. Blanch the tomatoes in hot water, peel and dice.

3. In a saucepan, sauté the chopped onion and garlic in olive oil, add the Italian mushrooms and crimini mushrooms and sauté for about 3 minutes, then add the diced tomatoes and white wine and sauté for a while.

4. Add the pasta from recipe 1 and sauté for about 3 minutes, then season with salt and pepper to taste.

Tip: Morel mushrooms are very expensive and only available from importers, so substitute your favorite mushrooms, or even a few more.

Lasagna with country meat sauce

Input A: 5 sheets of lasagna, 1 kilogram of fresh tomatoes, 30 grams of chopped onion, 30 grams of chopped garlic, 30 grams of chopped minced nine-layer pagoda, shredded mozzarella cheese, shredded parmesan cheese.

Ingredients B: half a kilogram of ground beef, half a carrot, half an onion, 1 stick of parsley, a pinch of rosemary, a pinch of thyme, a pinch of bay leaf, a pinch of cardamom powder, 1 cup of red wine.

Ingredients C: 1 liter of fresh milk, 200g of cream, 120g of flour, salt, a pinch of ground Basil spice, olive oil, water.

Methods:

1. blanch the tomatoes with hot water, peeled, cut into small pieces; start a frying pan sautéed chopped onion, crushed garlic, nine layer tower, then add the tomatoes, and simmer for 30 minutes, made into a tomato sauce and spare.

2. Peel and chop the carrots, shred the onion, and chop the parsley; sauté the first three vegetables in a frying pan and set aside.

3. Pour olive oil into a medium-sized pot and sauté the minced beef for about 3 minutes, then add the vegetables from Method 2 and sauté for a while. Add 3 tablespoons of the tomato sauce from Method 1, the red wine, and water, and simmer for 1 hour.

4. In a deep pan, melt the cream in a hot pan, add flour, salt, cardamom powder and stir until it melts, then pour in the microwave-heated milk and stir until it becomes a paste, then make a white cream sauce (BeChAmel sAuCe).

5. Bring a deep pot of water to a boil, add 1 tsp of salt and cook the pasta until it's cooked through, then remove from the pot and toss with a little olive oil.

6. Brush a baking dish with a thin layer of cream, put a layer of pasta, a layer of meat sauce of recipe 3, a layer of tomato sauce of recipe 1, a layer of white cream sauce of recipe 4, and sprinkle with a little shredded Parmesan cheese and shredded mozzarella cheese, and then repeat the previous procedure***5 times, and then bake it in an oven with the upper heat at 200 ℃ and the lower heat at 220 ℃ for about 20-25 minutes, and the surface is golden brown. The top is golden brown.

Tips: When making the meat sauce, pour in the right amount of water or broth instead, and the amount of water depends on the actual heat to increase or decrease. To determine if the lasagna is cooked, insert a bamboo skewer into the lasagna for 5 seconds and pull it out, then place the skewer on your wrist to indicate that it is cooked.

Tomato Bolognese Pasta

Ingredients:

A. Sauce: 200 grams of fresh tomatoes, 3 tablespoons of olive oil, 100 grams of onion, 1 teaspoon of garlic.

B. 100g macaroni, 150g chicken breast, a little whipping cream, a little paprika, a little pepper salt, a little cheese powder, a little rosemary, a little pizza cheese, pine nuts to taste.

C. A little bit of nine layer tower, a little bit of garlic, a little bit of olive oil.

Methods:

1. fresh tomatoes washed, blanch a little with hot water, peeled and chopped, and then into the juicer into a puree.

2. Onion washed, chopped, and garlic together in a sauté pan, sautéed in olive oil until the onion is golden brown, the method 1 of the tomato puree poured into the sauce, cook for about 10 minutes that is.

3. Wash the chicken breasts, marinate them with pepper, salt and rosemary, fry them in a frying pan until they are golden brown, then take them out, pour on a little of the sauce from recipe 2, add a little pizza cheese and bake them in the oven until the cheese melts, then take them out.

4. Put all ingredients of Ingredient C into a juicer and make a green sauce.

5. Take a deep pot, boil the water first, put the macaroni to cook until seven minutes to remove, add a little olive oil every 2 to 5 minutes to mix the way to mix until the noodles are cool, and then blanch a little with hot water.

6. Add the sauce of method 2 to the noodles of method 5, and then add whipping cream, paprika, pepper, salt, cheese powder and mix well to plate, put the chicken breast of method 3, and finally drizzle a little of the green sauce of method 4 and a few pine nuts.

Kai Yang Shrimp and Spinach Noodles

Ingredients:

A. Sauce: 200g of fresh tomatoes, 3 tablespoons of olive oil, 100g of onion, 1 teaspoon of minced garlic.

B. 50g shrimp, 3-4 leaves of spinach, 100g pasta, 1 cup water, 1/3 cup white wine, 3 tablespoons of olive oil, 1 teaspoon of garlic paste, 1 tablespoon of bean paste, a pinch of cheese powder, a pinch of pepper and salt.

Methods:

1. Fresh tomatoes washed, blanched with hot water a little peeled and chopped, and then into the juicer until pureed.

2. Onion washed, chopped, and garlic together in a sauté pan, sautéed in olive oil until the onion is golden brown, the tomato puree will do 1 pour, and cook for 10 minutes that is, into the sauce and spare.

3. Wash spinach, drain; wash shrimp, soak in cold water for 5 minutes until soft, then remove and drain, and then cook with water and white wine until shrimp turn completely white, then remove and drain.

4. Blanch the noodles in hot water, then drain.

5. In a skillet, sauté the olive oil, garlic, bean paste, and shrimp from recipe 3 over medium heat for about 1 minute until the shrimp are completely dried out. Add the white wine (in moderation), the sauce from recipe 2, the spinach from recipe 3, and the pasta from recipe 4, and sauté for 2 minutes.

Creamy Bacon Pasta

Ingredients:

A. 100-120g of pasta, 40g of bacon, 40g of mushrooms, 10g of onion, green peas, black pepper, 20g of cream, a pinch of salt, a pinch of chicken stock.

B. 30g of Parmesan cheese powder, 1 egg, 30g of whipping cream.

Methods:

1. Cut the bacon into small dices and sauté in a frying pan until browned; wash and slice the mushrooms; wash and chop the onion; wash the green peas and set aside.

2. Beat the eggs in Ingredient B, and mix with all ingredients in Ingredient B to blend well.

3. Boil the water in a deep pot, add a pinch of salt and the noodles, and cook until the noodles are soft and tender (about 6 to 7 minutes after boiling).

4. Start the pan, put the cream, onions, mushrooms, bacon and green beans into the pan in order, then put the noodles and chicken broth into the pan, and finally add method 2 and turn off the heat immediately.

Tomato pasta

Ingredients:

A. 700g fresh tomatoes, 1/2 onion, 3 tbsp olive oil, a pinch of dried Oregon spices.

B. 100g macaroni colored pasta, 60g cauliflower, 20g almond wrapped mushrooms, 20g shiitake mushrooms, 20g fresh shiitake mushrooms, 20g string beans, 20g oracle white bamboo shoots, 20g onion, a little olive oil, a pinch of salt, a few mint leaves. Method:

1. Fresh tomatoes washed, blanch slightly in hot water, peeled, seeded and cut into small pieces; onion washed, chopped and spare.

2. Start a frying pan, sauté the onions in olive oil, add the tomato pieces of Method 1 and dry Oregon spices to boil, and then simmer for 1 hour until the soup dries up to a thick tomato sauce and spare.

3. Material B of all the vegetables washed, string beans cut into small pieces, chopped onions, the rest are sliced and blanch good standby.

4. Take a deep pot, bring the water to a boil, add the colored pasta in the tube, cook for 10 to 12 minutes to remove and set aside. 5. 5. start the frying pan, first onion popping aroma, then add all the vegetables of method 3, pour the tomato sauce of method 2 (moderate), then add the noodles of method 4, slow fire sauce, and finally add a little salt to taste can be served, add mint leaves decoration.

Milk Pesto Pasta

Ingredients:

1, 10g of pesto sauce

2, one cup of milk

3, two tablespoons of salad oil

4, 250g of spaghetti, boiled and ready to use

5, two cloves of garlic chopped

6, a section of sausage, boiled and then diced

7, shrimps

7, a small piece of shrimp.

7, shrimp

8, scallions

Methods:

1, the pesto and milk mixed thoroughly.

2, minced garlic, oil on the pan, when hot, add 3/4 of the minced garlic and sauté, the rest of the minced garlic to be used. 3, add the diced sausage, stir fry a few times, stir fry the flavor.

4: Add the milk pesto mixture, bring to a boil and break the heat.

5: Pour over the spaghetti and stir to combine.

6, put a small amount of oil in the pan, add the shrimp, the rest of the minced garlic, and chili powder, salt to taste, stir fry and rise, put on a plate.

7, sprinkled with scallions, finished!

Spaghetti with Italian red sauce

Materials: 150G of spaghetti, a large tomato, a small onion, five cloves of garlic

Methods:

1, onion and garlic minced, tomatoes chopped into a puree;

2, burning oil, put the minced garlic, popping aroma;

3, put the minced onion, sautéed until the end of the onion from a light purple color to white;

3, put the minced onion, fried until the end of the onion from light purple to white;

4, and then into the tomato puree, stir fry for a few moments;

5, turn off the heat, cover the pot, cook for about 40 minutes, the red sauce is made;

6, boiling water under the pasta, cook for fifteen minutes, that is, cook until the pasta is soft, there is no hard spot in the center, pick up and put it on a plate, topped with red sauce.

I hope my answer is helpful to you!O(∩_∩)O Thank you