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The closest Chinese food variety is the most easily accepted by the Chinese dietary habits. The origin of Italian noodles is derived from ancient Rome, and some say that Marco Polo passed from China via Sicily to the entire European. Speaking of law. As a legal raw material for Italian surface, Dulan Wheat is the hardest wheat variety with high density, high protein, high gluten and other characteristics. The shape of the noodles is not different. In addition to ordinary straight pinks, there are screw -type, bending, butterfly, shell -shaped types of hundreds of total. Most of the Chinese people who are accustomed to yang spring noodles are not used to cooking for half a life. The salt of the spoon accounts for about 1%of the water in the portion. You can make the texture more firm and elastic, and the other step is -if you want to keep the noodles with Q strength, do not use the method of cold water, but to mix a little olive oil. Today and and today This one shared by everyone is the face of a grassroots family. I hope you like it: \”
- The practice of Chinese Italian noodles
2Cook the noodles first, add a little salt after boiling the water in the pot, put it in the pasta, wait for the noodles to soften, use it The spoon is gently rolled a few times, and the lid can be cooked.
3When the noodles are mature Mix well.
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5 Beef is chopped
Add butter to the pot to cut the onion and chop the oil Sad in the pot, slowly fry the onion until the onion start to discolor, and then put the minced beef minced beef
- ] Tomato sauce (for the sake of good colors) and tomato sand sauce (for the sake of good taste), add sugar, black pepper powder
Add an appropriate amount of water, boil the salt, collect the juice on high heat, and boil into a Italian noodle sauce (Chinese sauce). At this time, taste the sweetness and sweetness, and adjust it flexibly.
If you want to keep the noodles with Q strength, do not use the method of cold water, but mix a little olive oil.