It must not be said that among all Western dishes, pasta is the closest to the taste of Chinese, although Sikong Yao is a child with a hundred mouths, but when eating face-to-face, he will always be more happy.

Seeing that Sikong Yao seemed to care about noodles very much, Lute said again: "It seems that you seem to be very fond of spaghetti?" ”

Sikong Yao nodded and said, "Yes, after all, the taste is very close to our Chinese noodles, and the tomato is versatile, and it is delicious when combined with anything." ”

Lute pondered for a moment and then said, "Interested in pasta dishes?" ”

Noodles are a very old food that originated in China and has a long history. It has been recorded in the Eastern Han Dynasty of China for more than 1,900 years. The earliest physical noodle was discovered by scientists from the Institute of Geology and Geophysics of the Chinese Academy of Sciences, who on October 14, 2002, during a geological survey in Lajia Village, Minhe County, Qinghai Province, in the upper reaches of the Yellow River, found an upside-down bowl 3 meters below the surface of a floodplain sediment. The bowl is filled with yellow noodles, the longest of which is 50 centimeters. By analyzing the composition of the substance, the researchers found that the bowl of noodles was about 4,000 years old, making the history of noodles much earlier.

Of course, traditional noodles are made by hand, with Japanese noodles, noodles beaten, ramen or cut noodles by hand, but the southern and northern noodles are also different and have their own characteristics. The famous ramen in the north, as the name suggests, is made by hand, and it is not easy to make ramen soft but tough, and it requires excellent strength, proper control of strength, and softness in the middle to make a good product. On the other hand, the southern noodles are soft and rigid, cool but not crispy, and the key is also the strength of the dough, after the dough is reconciled, the bouncing force of the human body is used to press it with a large bamboo, the dough is pressed, and finally cut into fine strips.

Although pasta comes in a variety of shapes. But in fact, the essence is still made with Dulins barley, while Chinese noodles are much richer, and each region has its own unique flavor, such as the five famous Chinese noodles: Sichuan dandan noodles, Liangguangyifu noodles, northern fried sauce noodles, Shanxi knife cut noodles and Wuhan hot dry noodles. In addition, the cultural exchange and development between China and foreign countries. It also makes the culture of Chinese noodles and noodles shine all over the world.

There is also a world of difference between the noodles in the north and the south, and the "noodles" in the south refer to the noodles made of flour, mainly egg noodles, using duck egg yolk instead of eggs, with a small body and a refreshing and elastic dough. Among them, there are both raw noodles and dry noodles. Popular ones include dried noodles and shrimp noodles; In the north, "noodles" refer to flour made from wheat. Noodles do not use eggs, but are made of alkaline water, which can make noodles easy to digest, so noodles have become the main food of northerners. Compared with the southern ones, the northern noodles are thicker and the surface quality is soft and flexible. If in the north you say "ask for noodles", the boss will only give flour; In the south, processed noodles are sold.

Sikong Yao nodded, noodles, as one of the staple foods, have to be said to be a very deep knowledge.

Lute smiled, "Then I'll take you to see another pasta." In the entire research institute, only the guys on the fifth floor can eat. ”

Sikong Yao thought about it for a while, but yesterday the reviewer introduced that the fifth floor is the core floor of the research institute, which is mainly responsible for coordinating the work of the entire research institute.

In fact, in addition to pizza, Italians also love pasta, and it is often put in the first course. There are at least 100 kinds of noodles of various shapes, colors, and flavors, such as letters, shells, solid noodles, and macaroni noodles. Noodles with vegetable sauce, etc., as well as ravioli, tortellini, etc. Knives and forks are used to eat Italian food, so the Italian habit at the table is to keep your mouth shut as much as possible. Try not to make a sound when eating and drinking, and roll noodles with a fork and put them in your mouth, and do not inhale them to make a sound. It is also advisable to wait until there is no food in the mouth before talking. Otherwise, it is considered uneducated. After each dish is eaten, as long as the knives and forks are placed side by side on the plate, it means that it has been eaten, and if there is any leftover, the waiter will also remove it. Don't get up at the table and straddle several people to pick up distant meals or condiments. If necessary, ask your neighbor to do the work for you, bring the distant meal plate or condiment in front of you, and then take the food and put it in your personal bowl.

However, Italian cuisine does not like to process the ingredients themselves too much, and similar to Japanese cuisine, Italian cuisine pays the most attention to the essence and nature of the ingredients, and strives to maintain the original flavor of the finished product. During the cooking process, I like to use garlic, green onions, tomato sauce, and cheese to make sauce. The cooking methods are mostly stir-fried, fried, roasted, braised and stewed. The main ingredient is usually wrapped or marinated, pan-fried or grilled, and then cooked together with the ingredients, resulting in an exceptional taste of the dish and a multi-layered mouthfeel. Therefore, it is impossible to expect the spaghetti itself to be rich in layers, but the combination of flavors and ingredients is ever-changing.

However, in Italy, another type of pasta that is as famous as spaghetti is called lasagna.

Lasagna is made with only a small amount of cold water, mainly eggs, so it feels very hard and difficult to knead when kneading, but the longer it is boiled, the stronger and more fragrant it becomes, and it blends the flavors of various ingredients.

Blanch the tomatoes in hot water, peel them and cut them into small pieces; Stir-fry the chopped onion, crushed garlic and the end of the nine-layer tartar in an oil pan, then add diced tomatoes, simmer over low heat for 30 minutes, and make a tomato sauce for later use.

Peel and chop the carrots, shred the onion, chop the celery, stir-fry in a pan until fragrant. Pour an appropriate amount of olive oil into the pot, add the minced beef and stir-fry for about 3 minutes, pour in the vegetables of method 2 and stir-fry, then add 3 tablespoons of tomato sauce from method 1, red wine and an appropriate amount of water, and simmer over low heat for 1 hour.

Take another deep pot, put it in a hot pan with cream to melt, add flour, salt, cardamom powder and stir-fry until it melts, then pour in fresh milk heated to eight minutes hot with microwave, stir together until it is paste, and make a white cream sauce for later use.

Boil water until boiling, add 1 tablespoon of salt, put the dough in and cook until medium-rare, then scoop up, mix with olive oil and set aside. Take a baking tray and brush it with a thin layer of cream, put a layer of crust, a layer of meat sauce from method 3, a layer of tomato sauce from method 1, a layer of white cream sauce from method 4 and sprinkle with a little cheese shreds, repeat the above method for a total of 5 times, and then put it into the oven at 200 °C on the top and 220 °C on the bottom for about 20-25 minutes, and the surface is golden brown to make a noble-level delicacy, lasagna.

Lasagna is a dish in Italy, the kingdom of food, which belongs to the spaghetti style, and the condiments used are mainly tomatoes or tomato sauce.

Lasagna brings people the feeling that it is a kind of enjoyment above life, although each layer is spread with the same filling, but the feeling of eating each layer is different. The earliest written record of lasagna dates back to the 14th century, when a Neapolitan manuscript, the Book of Cooking, records the original preparation of the dish, in which lasagna is cooked in layers with spices and grated cheese and then fired.

When cooked, lasagna is a bit like mashed potatoes with cheese in a square bowl, and olive oil, black olives, cottage cheese, spices, tomatoes and Marsala are always indispensable in Italian cuisine. These six ingredients are the soul of Italian cuisine, and they also represent the abundant and fully utilized edible ingredients in Italy, so Italian cuisine can be called "authentic and traditional". The most commonly used vegetables are tomatoes, cabbage, carrots, seaweed, lettuce, potatoes, etc.

However, if you mistake lasagna for mashed potatoes, then you have to take a top-notch tasteless measure, and the Italians are no less obsessed with noodles than the British are obsessed with potatoes.

Although the actual spaghetti is simple, Italians are good at making noodles and rice products, and almost every meal must be made, and there are various varieties and flavors.

Pasta in different shapes and colors is oblique to allow the sauce to enter the tube, while streaks of flour allow the sauce to stay on the surface of the noodles, and the color represents the different nutrients added to the noodles. Red noodles are made with red bell peppers or bell pepper roots, yellow noodles are mixed with saffron stamens or pumpkin, green noodles are mixed with spinach, and black noodles are the most visually striking, using cuttlefish ink, all colors are from natural ingredients, not pigments. The noodle flavor is dominated by three basic sauces: tomato-based sauce, whipped cream-based sauce, and olive oil-based sauce. These sauces can also be paired with seafood, beef, vegetables, or simply spices to transform into a variety of flavors.

Speaking of which, the famous pizza is actually a type of pasta. In addition, there is a lot to be done in the Italian crepapa, and even said that there are other uses, and pizza can be regarded as the most familiar Italian crepapati.

However, Ilute also told Sikong Yao that in Italy, authentic focaccia is thin and crispy, spread only with ketchup, cheese, olives or herbs, and eaten with a knife and fork, cut to fit the size or rolled up. Whichever Italian restaurant you sit in, while waiting for your food to be served, you'll be served a few slices of cold bread and a hard biscuit called Grissini. These long, thin hard biscuits are fragrant and chewy, while cold bread is mostly used to dip the sauce left over from the first or second course. Because whether the main rai is delicious or not often depends on the deliciousness of the sauce.

After listening to Lute's introduction, Sikong Yao was also emotional, in fact, Italian cuisine culture is far more interesting than she imagined, definitely not only pizza and spaghetti, as the ancestor of Western food, Italian cuisine, it really has a unique flavor. (To be continued.) )