How do you cook pasta to make it delicious? Thank you!

Material. So so.

It's all available in supermarkets.

Need. Pasta, that kind.

Hard, a little yellow.

Not expensive. There's ketchup, which should be.

It's also not expensive. And also.

Carrots, onions, these are enough.

If you can, come back again.

Canned sardines.

Generally, the first step is to boil the noodles in water first, because the noodles are very dry.

So burn it.

10 to 20 minutes... Don't forget to add water a few times in between, as well as salt. Wait until the noodles are ready.

Put it in cold water.

Then we begin. Make the sauce. PREPARE FOR ...

Onions, turnips, diced. Beef or pork, minced.

1. Heat the pan and put the oil, it was best to use butter, but if China doesn't have it, put it.

It doesn't matter if you have regular oil. Don't have too much oil.

2. The oil is boiled.

Into. Finely chopped onion, then.

Minced radish, stir-fry casually, add water, not too much, one spoonful is enough.

Wait for the water to boil, or almost boil, add the sauce, not too much.

3. After the sauce is set.

Soft cheese, it doesn't matter if you don't have it.

Save or put the canned sardines in and stir. Wait for the sauce to boil.

Look into the pot. of the sauce.

When it bubbles slowly, put salt, in general.

4. Add to taste.

Stir well and taste.

Salty. 5. After everything is ok.

Into. Beforehand.

Cook the noodles and stir well...

6. After heating it down, it can be.

It's on the table...

I packed up the inventory at home again, this time I packed up the pasta I bought last year, and I was in a daze after watching the pasta for a long time, because there was a lack of seasoning at home, and it was really difficult to get together the western taste of pasta, and I couldn't go out if I wanted to buy it. I can only use the only seasonings and ingredients at home, and find a way to match it, but fortunately, I always have chili sauce, ketchup and Lao Gan Ma at home, which is a must-have sauce for all year round in my home.

I'm a heavy taste, eating pasta is also a heavy taste, those light flavor of pasta, really can't eat, even if I do, I still have to add some spicy sauce to eat in it, friends say, I eat pasta nondescript. It's the same with pasta, I don't like light tastes, and I don't like vegetarian pasta, so I like to eat meat to make pasta, although I also make a lot of pasta recipes, all of which are related to meat.

This time I collected the sauce at home, and made "Lao Gan Ma Fried Pasta", no beef was used pork, no tomatoes were used garlic sprouts, and tomato sauce was added, although it is not a dark dish, if the Western chef saw it, he was really frightened by my approach, and he probably couldn't bear to look at it, haha, although this method is a bit alternative, but for a taste like mine, it is really delicious and appetizing.

Dish name "Lao Gan Ma Fried Pasta" Ingredients: 200 grams of pasta, 100 grams of pork.

Excipients: vegetable oil, salt, 10 grams of light soy sauce, 5 grams of cooking wine, 50 grams of garlic sprouts, 1 tablespoon of Lao Gan Ma, 1 tablespoon of tomato paste, 1 gram of chicken essence.

Method: 1. Bring the pasta to a boil in a pot under cold water over high heat, add a little salt, so that it can be cooked faster and flavorful.

2. Slowly cook over medium-low heat until there is no hard core (boil until seven or eight medium-cooked, about five minutes) and pick it up, drain the water in cold water, add a little vegetable oil and mix evenly, so that when frying, it will not stick to the pan and not stick together.

3. Shred the pork, remove the head and tail of the garlic sprouts, wash and cut into sections, and mince the ginger.

4. Heat the pan with cold oil, heat the oil until it is 7 hot, stir-fry the shredded pork to change color, add cooking wine, light soy sauce and minced ginger and stir-fry evenly.

5. Add garlic sprouts and stir-fry to bring out the garlic fragrance.

6. Add Lao Gan Ma and chili sauce or tomato sauce (optional).

7. Stir-fry evenly to bring out the flavor of the sauce and red oil.

8. Stir-fry the pasta quickly and evenly.

9. Add chicken essence, if it is too dry, you can add a little water, add chicken essence and stir-fry evenly to produce the fragrance.

10. Add a little balsamic vinegar and stir-fry evenly before the pot comes out of the pot.

Cocoa tips 1, pasta should not be cooked, it is best to boil in a pot under cold water, you must add a little salt 2, and then cook for 5 minutes on medium-low heat (7-8 minutes cooked), the noodles are not hard to pick up, not too soft to cook 3, side dishes can be added according to their own taste, celery or greens can be added 4, it is best to fry in a non-stick pan, which is suitable for kitchen novices.

One. Tomato pasta.

Ingredients: spaghetti (thin round noodles), a pinch of minced meat, 1 tomato, 1/2 onion, 2 cloves of garlic, tomato paste, butter, whipping cream, salt, pepper, cheese powder.

Method:1Boil water in a pot, put a small spoon of salt, put the pasta in it vertically, and wait for the part in the water below to soften, stir it with chopsticks in a circular motion, and the noodles will all go to the water, and boil for about 8 minutes.

2.When the noodles are cooked, add a pinch of salt to the minced meat, mix the cooking wine and starch, finely chop the onion and garlic, peel and dice the tomatoes.

3.After the pasta is cooked, drain the water, add some olive oil, mix well, beat well, and set aside.

4.Heat a pan and put a small piece of butter to melt.

5.Put the minced meat and stir-fry to change color, then set aside.

6.Sauté the chopped onion and minced garlic with the remaining oil in the pan until fragrant until the onion is soft.

7.Put the diced tomatoes down and stir-fry them together until the tomatoes come out of the sand.

8.Pour in the minced meat and stir-fry with four to five tablespoons of tomato paste.

9.Add a small amount of whipping cream, stir-fry evenly, and add a little salt.

10.Mix the pasta in a pan and the sauce, sprinkle a little pepper out of the pan and serve.

Two. Chicken pasta with mushrooms.

Ingredients: 200 grams of pasta, 100 grams of mushrooms, 1 chicken thigh, 4 cloves of garlic, 8 grams of salt, white juice Ingredients: 30 grams of fresh cream, 180 ml of milk, 50 grams of butter, 30 grams of flour, 150 milligrams of white wine.

Method:1Cook the pasta according to the instructions on the package until eight ripe, slightly hard in the middle, remove the cold water, drain the noodles after they are completely cooled, pour a spoonful of olive oil and mix well to prevent sticking.

2.Add milk and whipped cream to the soup pot and cook over low heat until fragrant, stirring constantly, then turn off the heat and set aside.

3.Heat the butter in a pan over medium-low heat, melt the butter and pour in the flour and stir-fry until fragrant.

4.Add boiled milk to the stir-fried flour and slowly cook over medium heat until the soup is evenly mixed and fragrant.

5.Add a small amount of oil to the wok and fry the minced garlic, after the minced garlic begins to turn yellow, add the chicken thighs and fry until they turn white, then put the mushroom slices, pour in the white wine, add salt, and fry until the mushroom slices become soft.

6.Pour the creamy sauce into the sautéed chicken thighs, mix well and drizzle over the cooked pasta.

Pasta, also known as spaghetti, is the closest thing to the Chinese eating habits of Western food. There are many types of spaghetti, each with its own name, and the hollow type is called macaroni by some Chinese speakers.

Boil, boil for 20 minutes, drain the water, mix with olive oil in a dry pan, and then add your own sauce (tomato or mushroom minced meat) and sprinkle a little Italian spice and cheese powder.

Pasta***

Ingredients: spaghetti, Kewpie pasta sauce, chopped onion, butter, tomato sauce, bacon Method: 1. Cut the onion into cubes, cut the bacon into small cubes, 2. Pasta under hot water, pasta needs to be cooked for a long time, and it takes about 15 minutes to cook;

3. After the butter flowers bloom, pour in the onion and bacon and stir-fry, pour in the Kewpie pasta sauce, you can add some hot water, pour in the tomato sauce, add salt, chicken essence, and a little sugar to taste, so that the pasta sauce is ready;

4. Take out the pasta and put it on a plate, pour the prepared pasta sauce on the pasta, mix well, and a plate of delicious pasta is ready;

Ingredients for making pasta:

Ingredients: 75 grams of pasta.

Excipients: 1 onion, 1 garlic clove, 3 tomatoes, 75g ground beef and pork Seasoning Marinade: salt, pepper, paprika, 1 tablespoon oil, 1 tablespoon tomato paste, 75 ml water, 3 tablespoons chopped nine-layer tart.

Pasta preparation:

1. Cook the pasta in salted water until cooked and keep the bite firm. Peel the onion and garlic and dice them. Wash the tomatoes, remove the stems and cut them into small pieces. Add salt, pepper and paprika to the ground meat and stir with a fork.

2. Heat the non-stick pan, pour in the oil, fry the onion, garlic and ground meat, then add the tomatoes, tomato paste and water, stir thoroughly, cover and simmer over low heat for 10 minutes, and stir occasionally. Add salt, pepper and paprika to taste, and finish with a nine-tiered tower.

3. Strain the water of the noodles through a sieve and place them in a deep dish. Finish with a ground meat sauce.

Tomatoes (put in boiling water to heat and peel well), onion cut into small pieces, garlic cloves minced, square legs cut into cubes, put on a cutting board and set aside.

Remove the oil from the pan, add a small amount of oil, add minced garlic, stir-fry until golden brown, add onion slices, and stir-fry until fragrant.

Add the tomato cubes, add salt and sugar, stir-fry over medium heat for about five minutes, a little rotten, pour in the tomato paste, and simmer for about 10 minutes.

In these 10 minutes, boil the water first, put in the pasta, cook for a little longer, and the pasta absorbs water, put more water in it. It takes about a few minutes to cook on the packaging bag, and the noodles must be cooked thoroughly, otherwise they will taste hard and not easy to digest.

When the pasta is boiled, be careful not to let the noodles stick and pick them apart with chopsticks. Taste the tomato sauce in the pot, add some sugar if it is sour, and add dried basil (sold in supermarkets) if you have it, about a pinch of it. Otherwise, add the same black pepper.

Pour the sauce over the noodles and serve. In order to balance nutrition, you can also blanch two pieces of greens and put them on the side.

Ingredients: Pasta.

Tomato tomato sauce.

Minced meat onion. Salt, black pepper.

Cooking oil, butter.

Cooking wine, starch.

To prepare spaghetti with tomato bolognese.

Put the pasta into the pot with boiling water, add salt to the pot, cook for 8-10 minutes according to the instructions of the noodle packaging, add salt, cooking wine and starch to the minced meat when cooking the noodles, peel the tomatoes and cut them into small pieces, dice the onions, remove the good noodles, mix them with cooking oil and set aside.

Butter melt in a saucepan.

Saute the minced meat until browned.

Stir-fry the onion until soft, add the tomato cubes and stir-fry until the juice is removed.

Pour in the tomato sauce and continue to stir-fry to taste.

Put the noodles together and stir-fry them evenly to absorb the flavor, and then add a little black pepper out of the pot Tips: The best oil for mixing noodles is olive oil, which is nutritious and healthy; If you don't have one, you can use salad oil instead.

1: When boiling noodles, put an appropriate amount of salt and a little olive oil after the water is boiled to prevent the noodles from sticking and better absorb the flavor;

2: If you want to maintain the strength of the noodles, you can cook them for about 8 minutes, scoop them up, and it seems to be half-cooked, according to the personal taste;

Three: It is not recommended to cool the boiled noodles in cold water, mix them with a little olive oil to prevent sticking.