How to make spaghetti?

Spaghetti with tomato sauce and meat sauce

Cuisine: Italian bread and dessert ingredients: 3 tomatoes (including 1 fried sauce), half onion, butter 10g, basil (optional), black pepper, salt, sugar, chicken essence, pasta, mushrooms, ham and green pepper. Practice: 1, put it in a pot and melt it with slow fire. 2. After the soup is served, add basil, black pepper, salt, a little sugar and chicken essence, and stir constantly to dry the soup into a sauce. 3. Pour the water into the pot and heat it. Add a little salt after the water boils, and then cook according to the time indicated on the spaghetti bag. Cool water, control the moisture, pour some cooking oil into the noodles and stir to avoid sticking to the pot. 4, from the pot, pour a little oil, when the oil is seven minutes hot, add mushrooms, ham, green peppers and stir-fry the fragrance, pour the freshly fried tomato sauce and pasta, stir-fry evenly in the pot, and the noodles will be fine.

Shannon spaghetti

Ingredients: a handful of spaghetti, bacon (minced meat can be used instead), onion, garlic, tomato, tomato sauce, French salt, sugar, black pepper and cheese powder. Practice: 1. Cook the noodles first: high-definition photos of pan spaghetti.

After the water in the pot is boiled, add a spoonful of salt and a spoonful of olive oil, and add a little pasta. Don't worry, stir with chopsticks and let the noodles spread naturally. When the root of the noodle becomes soft, turn it over gently with chopsticks. Cover the noodles and cook for 8 minutes. 2. When the noodles are about 7-8 ripe, take them out and rinse them with cold water. They can also be dispersed in ice water. Then drain the water, pour in proper amount of olive oil, and stir with chopsticks for later use. 3. Add a spoonful of olive oil to the pot to make the sauce. Chop the onion and garlic in the oil pan and stir-fry slowly over medium heat until the onion begins to change color. 4. Stir until the bacon is oily and add. Add tomatoes cut into small pieces, add appropriate amount of salt and sugar to taste and stir-fry until the tomatoes are soft, add 3-4 tablespoons of tomato sauce, add half a bowl of water and cook slowly until the soup turns red and the tomatoes become soft and rotten, then add sugar and appropriate amount of black pepper and salt to taste according to your own taste.

Inclined tube noodles of mussel green beans

Spaghetti with black pepper and bacon

Ingredients: penne) 100g mussel, green beans, diced tomatoes, chopped onions, chopped garlic, white wine, salt and pepper. Practice: 1. Bring the water to a boil in a deep pot, add 1 tbsp salt, put it in the noodles and cook until it is 80% cooked. Take it out and mix with some olive oil for later use. 2. Stir-fry onion and garlic in a hot pot, add mussels, white wine and green beans to stir fry, then add noodles by 1, and finally season with salt and pepper to serve. 3. Sprinkle diced tomatoes on the surface of the plate. Tip: adding some white wine when frying mussels will have less fishy smell; The difference between mussels and nine-hole (small abalone) is that the former has two shells, while the latter has only one shell.

Tomato and cheese lasagna

Ingredients: 80g lasagna, 7-8 tomatoes, 50g mozzarella cheese, a little minced garlic, a little onion, a little olive oil, a little Oregon spice, a little salt and a little pepper. Extra-long pasta

Practice: 1. Dice mozzarella cheese for later use. 2. Boil water in a deep pot until it boils, add 1 tbsp salt, add noodles and cook until 80% cooked, then mix some olive oil for later use. 3. Take a pan, add appropriate amount of olive oil to saute chopped onion and garlic, add small tomatoes, and turn to low heat for 4-5 minutes. 4. Continue to add noodles from Method 2 and stir fry in the pan. After the noodles are dried, add salt and pepper to taste, then immediately add the cheese of method 1, take it out of the pot and put it on a plate, and finally sprinkle with Oregon spices. Tip: When cooking tomatoes, the tomatoes don't need to be peeled first, and the tomatoes will come out when they are sweet. If they are too dry during cooking, pour some water properly.

Stewed spaghetti with wild mushrooms

Ingredients: spaghetti 100g, 3 Italian wild mushrooms (Morchella esculenta), Hongxi mushroom 1 pinch, half tomato, a little chopped green onion, a little minced garlic, a little olive oil, a little salt and a little pepper. spaghetti

Practice: 1. Bring the water to a boil in a deep pot, add 1 tbsp salt, put it in the noodles and cook until it is 80% cooked. Take it out and mix with some olive oil for later use. 2. Blanch the tomatoes with hot water, peel them and cut them into cubes for later use. 3. Take a pot, add an appropriate amount of olive oil and stir-fry onion and garlic, add Italian wild mushrooms and Hongxi mushrooms and stir-fry for about 3 minutes, then add diced tomatoes and white wine from the second method and stir-fry. 4. Add the noodles made by 1 and stir fry in the pot. Finally, add salt and pepper to taste and serve. Secret: Italian wild mushrooms (Morchella) are very expensive and can only be bought at importers, so you can choose your favorite mushrooms instead and put more kinds.

Country lasagna with meat sauce

Material A: 5 pieces of Melaleuca peel, fresh tomato 1kg, chopped onion 30g, chopped garlic 30g, basil powder 30g, appropriate amount of mozzarella cheese and appropriate amount of parmesan cheese. Material b: half a kilogram of ground beef, half a carrot, half an onion, celery 1, a little rosemary, a little thyme, a little bay leaf, a proper amount of nutmeg powder, and red wine 1 cup. Material c: fresh milk 1 l, cream 200g, flour120g, salt, chopped basil, olive oil and water. Practice: 1. Blanch tomatoes with hot water, peel them and cut them into small pieces; Stir-fry chopped green onion, minced garlic and chopped basil in an oil pan, then add diced tomatoes and cook for 30 minutes on low heat to make tomato sauce. 2. Peel and chop carrots; Shred onion; Chop American celery; Stir-fry the first three vegetables in the oil pan and set aside. 3. Pour an appropriate amount of olive oil into a medium-sized pot, add ground beef and stir-fry for about 3 minutes, pour in the vegetables in the second step and stir-fry, then add 3 tablespoons of tomato sauce and red wine in the second step 1 and an appropriate amount of water, and simmer for 1 hour to make a meat sauce. 4. Take another deep pot, put it into a hot butter pot, add flour, salt and nutmeg powder, stir-fry until it melts, then pour in fresh milk heated to 80% by microwave, and stir together until it becomes paste, and make white butter sauce for later use. 5. Bring the water to a boil in a deep pot, add 1 tablespoon salt, put the dough in the pot and cook until it is half cooked. Take it out and mix some olive oil for later use. 6. Brush a thin layer of cream on the baking tray, then put a layer of cake crust, a layer of meat sauce of method 3, a layer of tomato sauce of method 1, a layer of white cream sauce of method 4, sprinkle with a little parmesan cheese and mozzarella cheese, repeat the above method ***5 times, and then bake in ovens of 200℃ and 220℃ respectively. Tip: when making meat sauce, you can use broth instead of proper amount of water, and increase or decrease the water consumption according to the actual firepower. To judge whether the lasagna is ripe, you can insert the bamboo stick into the lasagna for 5 seconds and then pull it out. Put a bamboo stick on your wrist. If you feel hot, it means ripe.

Macaroni and tomato bacon

Ingredients: a. Sauce: fresh tomato 200g, olive oil 3 tbsp, onion 100g, garlic paste 1 teaspoon. B 100g macaroni, 150g chicken breast, a little whipped cream, a little pepper powder, a little salt and pepper, a little cheese powder, a little rosemary, a little pizza cheese and a proper amount of pine nuts. C. a little nine-story tower, a little garlic paste and a little olive oil. Practice: 1. Wash fresh tomatoes, blanch them with hot water, peel and chop them, and then mash them in a blender for later use. 2. Wash the onion, chop it up, put it in a wok with garlic paste, stir-fry it with olive oil until it turns golden, pour in tomato sauce with the method of 1, and cook for about 10 minutes to get the sauce. 3. Wash the chicken breast, marinate it with salt and pepper and rosemary, fry it in an oil pan until the meat turns golden brown, then take it out, pour a little sauce in the second method, add a little pizza cheese, and bake it in the oven until the cheese melts. 4. Put all the materials C into a blender and beat them into green sauce for later use. 5. Take a deep pot, first boil the water, then add the macaroni and cook it until it is seven minutes cooked, then take it out, add a little olive oil every 2-5 minutes and stir it evenly until the noodles are cool, and then blanch it with hot water. 6. Add the sauce from step 2 to the noodles from step 5, then add the whipped cream, Chili powder, salt and pepper and cheese powder in turn, and mix well to serve. Add the chicken breast from the third step, and finally pour in a little green sauce and a little pine nuts from the fourth step.

Kaiyang shrimp spinach noodles

Ingredients: a. Sauce: fresh tomato 200g, olive oil 3 tbsp, onion 100g, garlic paste 1 teaspoon. B 50g shrimp skin, 3-4 leaves of spinach, pasta 100g, water 1 cup, white wine 1 3 cup, 3 tablespoons of olive oil, mashed garlic 1 teaspoon, bean paste1tablespoon, a little cheese powder and a little salt and pepper. Practice: 1. Wash fresh tomatoes, blanch with hot water, peel and chop them, and then put them into a blender to make a paste for later use. 2. Wash the onion, chop it up, put it in a wok with garlic paste, stir-fry it with olive oil until it turns golden, pour in tomato sauce with the method of 1, and cook it for 10 minutes to make a sauce. 3. Wash and drain spinach; Wash the dried shrimps, soak them in cold water for 5 minutes until they become soft, then take them out and drain them, then put them in a pot filled with water and white wine and cook them until the dried shrimps turn completely white, then take them out and drain them for later use. 4. scald the noodles with hot water, that is, take them out and drain them for later use. 5. Take a frying pan, add olive oil, mashed garlic, bean paste and dried shrimps from Method 3, stir-fry for about 1 min on medium heat until dried shrimps are completely drained, add appropriate amount of Chinese liquor, sauce from Method 2, spinach from Method 3 and noodles from Method 4, stir-fry for 2 minutes, then add cheese powder and salt and pepper and mix well.

Cream bacon noodles

Ingredients: a pasta 100 ~ 120g, bacon 40g, mushrooms 40g, onion 10g, a little green beans, a little black pepper, 20g cream, a little salt and a little chicken soup. B 30g Parmesan cheese powder, 1 egg, 30g whipped cream. Practice: 1. Dice bacon and fry it in oil pan until brown; Wash mushrooms and slice them; Wash onion and cut into powder; Wash the green beans for later use. 2. Beat the eggs of material B evenly and mix with all the materials in material B for later use. 3. Take a deep pot, first boil the water, then add a little salt and noodles, cook until the noodles are moderate in hardness (about 6 ~ 7 minutes after boiling), and take them out for use. 4. Take a pot, add cream, onion, mushrooms, bacon and green beans in turn, stir fry a little, then add a little noodles and chicken soup in the third method, and finally turn off the heat immediately after adding the second method, and eat after collecting the juice.

Tomato potherb noodles

Ingredients: A. 700g fresh tomato,12 onion, 3 tablespoons olive oil, and a little dried Oregon spice. B100g colorful heart tube noodles, 60g cauliflower, 20g Pleurotus eryngii, 20g Tricholoma, 20g fresh mushrooms, 20g green beans, 20g bamboo shoots, 20g onions, a little olive oil, a little salt and a little mint leaves. Practice: 1. Wash fresh tomatoes, blanch with hot water, peel, remove seeds and cut into small pieces; Wash and chop onions for later use. 2. Stir-fry onion with olive oil, add 1 and tomato pieces with dried olive spice to boil, then simmer 1 hour until the soup is dry, and keep thick tomato sauce. 3. Wash all the vegetables in material B, cut the green beans into small pieces, chop the onions, and blanch the rest after slicing. 4. Take a deep pot, boil the water, put it into the color surface of the heart tube, and take it out for use after boiling for 10 ~ 12 minutes. 5. Stir-fry the onion in the oil pan, then add all the vegetables in the method 3, pour in the tomato sauce (appropriate amount) in the method 2, then add the noodles in the method 4, collect the juice with slow fire, and finally add a little salt to taste and serve. Decorate with mint leaves.

Milk-flavored garlic pasta

Composition: 1. Garlic sauce10g 2 .. a glass of milk. Two tablespoons salad oil. 250 grams of spaghetti, cooked and set aside. Chop two garlic pieces. Cantonese sausage, cooked and diced. Shrimp 8. Sausage practice: 1. Mix the garlic sauce with the milk. 2. Cut the garlic into powder, oil it in the pan, heat it, add 3/4 minced garlic and stir-fry until fragrant, and leave the remaining minced garlic for later use. 3. Add the diced sausage, stir-fry a few times, and stir-fry the fragrance. 4. Add the mixture of milk and garlic sauce, boil and turn off the heat. 5. Pour it on the spaghetti and stir well. 6. Put a small amount of oil in the pot, add shrimps, the remaining minced garlic, Chili powder and salt to taste, stir-fry and put in the pot. 7. Sprinkle with chives and you're done!

Noodles with Italian red sauce

Ingredients: 150G spaghetti, a big tomato, a small onion and five cloves of garlic. Practice: 1. Chop onion and garlic into paste. 2. Heat oil, add garlic and stir-fry until the onion turns from light purple to white. 4. Add tomato sauce and stir fry for a while. 5.

Shrimp and vanilla spaghetti

Ingredients: spaghetti, shrimp, onion, vanilla juice. Seasoning: ginger slices, olive oil, white wine and salt. Output: 1. Remove the mud from the shrimp, wash and drain. 2. Slice the onion. You can eat the spaghetti when it is cooked. 4. Add a proper amount of olive oil to the wok, stir-fry ginger slices, onions and shrimps until fragrant, add white wine to make juice, add pasta, add vanilla juice and stew.

Colored pasta

Ingredients: Italian shell noodles, Cantonese sausages, carrots, cucumbers, dried bean curd, mushrooms, peas, corn, sesame oil, salt and chicken essence. All kinds of meat, vegetables and bean products can be selected at will according to personal preference, each kind does not need too much, but it is best to have as many kinds as possible, so that the fried cat ears are not only beautiful in color, but also nutritious. Step: Cut sausage, cucumber, carrot, dried bean curd and mushroom into peas and diced corn. If it is frozen, take out the frozen Italian shell noodles with cold water in advance and put them into the pot, add a little salt, and cook for 15 to 20 minutes until the shell surface becomes soft. Drain the water once with a colander, and add a little sesame oil to mix well to prevent the pot from sticking. Stir-fry all kinds of diced vegetables in turn, add salt and chicken essence to taste, and finally add shells. Main ingredients: tuna (canned), lobster sauce, pasta accessories: cheese powder, olive oil, mushrooms, onions, salt Step 1 Boil a pot of water, add olive oil and salt, then add spaghetti and cook for about 7 minutes. 2. Heat the pan and pour the oil. Stir-fry lobster sauce first, then add onions and mushrooms (shredded onions and mushrooms), and then stir-fry tuna and pasta together. 3. finally sprinkle with cheese powder.

Italian tomato beef noodles

Spaghetti with meat sauce [3] Introduction Spaghetti with meat sauce is the favorite of our people. The meat is tender and juicy, full of meat flavor, and it is very satisfying to eat in the mouth. Today, we will explain in detail the authentic method of this spaghetti with meat sauce: materials: 1 10g, round and straight spaghetti 200g, beef tenderloin 70g, garlic and olive oil, Parma. Production steps: First, cook the spaghetti. When the water in the cooking pot is boiled, add a little salt and put it into the round pasta to cook. After cooking, pick it up and drain it. 2. When cooking noodles, cut the beef tenderloin into dices, sprinkle with salt and pepper and mix well. 3. Then add garlic and olive oil to the wok for heating, and then add beef tenderloin in step 2 and stir fry. 4. Then add the meat sauce from step 3 and season with salt and pepper. If the sauce feels too hard, you can heat the water or cook the soup to adjust the concentration. 5. Pay attention to the first step of noodle cooking while cooking the sauce. After cooking, scoop up and drain. Then, add the drained spaghetti into step 4 and stir it evenly so that the noodles are completely covered with sauce. After the above five steps, the spaghetti with meat sauce is basically shaped, and then placed on a plate, sprinkled with some parmesan cheese and decorated with some Italian celery. Note: 1, when heating the sauce, pay attention to the concentration adjustment, not thin or thick, and add hot water or boiled noodle juice appropriately to adjust the consistency. Put the noodles in and mix them with the sauce, so that the sauce can completely stick to the noodles instead of letting the sauce flow all over the plate; 2, cooking noodles is also a key point, noodles should be cooked flexibly, not half cooked.