Take a deep pot, boil the water first, put in the macaroni and cook until it is medium-cooked, then remove it, add a little olive oil and mix it every 2~5 minutes until the noodles are cool, and then blanch it slightly with hot water. Add the sauce to the noodles www.biquge.info, then add fresh cream, chili powder, pepper salt, and cheese powder in order, mix well, put on the plate, put the chicken breast, and finally drizzle a little green sauce and a little pine nuts.

The materials used for mussel green bean oblique pipe noodles are: 100g of water pipe surface (penne), 3 mussels, an appropriate amount of green beans, a little diced tomatoes, a little chopped onion, a little crushed garlic, and a little salt.

First of all, we need to take a deep pot and boil water until boiling, add 1 tablespoon of salt, put in the noodles and cook them for eight minutes, then pick them up, mix some olive oil for later use; Stir-fry the onion and crushed garlic in a hot pan, add mussels, white wine and green beans and stir-fry, then add the noodles from Method 1 and stir-fry, and finally add salt and pepper to taste and then put on a plate, and sprinkle diced tomatoes on the plated surface.

This mussel green bean diagonal tube noodles have their own secret when making them. That is, adding some white wine when stir-frying mussels, it will be less fishy; The difference between mussels and nine-hole abalone is that the former has two shells, while the latter has only one shell.

The ingredients used in tomato cheese wide plate noodles are 80g wide plate noodles, 7~8 small tomatoes, 50g of mozzarella cheese, a little crushed garlic, a little onion, an appropriate amount of olive oil, a little Oligon spice, a little salt, and a little pepper.

First of all, prepare mozarella cheese and cut it into small cubes for later use, take a deep pot and boil water until boiling, add 1 tablespoon of salt, put in the dough and cook until medium-rare, then scoop it up, mix some olive oil and set aside.

Then take a frying pan, add an appropriate amount of olive oil to stir-fry chopped onions and crushed garlic, add small tomatoes, turn to low heat and boil for 4~5 minutes, then add the noodles from method 2 and stir-fry in the pot, wait for the noodles to dry up the soup, add salt and pepper to taste, and then immediately put in the cheese dices and put them on a plate, and finally sprinkle them with Oligon spices.

The secret is that when boiling tomatoes, the tomatoes do not need to be peeled first, and the sweetness will come out until the tomatoes are in a mushy state, and if they are too dry during the boiling process, pour in a little water depending on the situation.

The ingredients used in the wild mushroom stewed noodles are 100g of pasta, 3 Italian wild mushrooms (morel), 1 pinch of Hongxi mushrooms, half a tomato, a little chopped onion, a little crushed garlic, an appropriate amount of olive oil, a little salt, and a little pepper.

First of all, take a deep pot of boiling water until boiling, add 1 tablespoon of salt, put in the noodles and cook until they are medium-cooked, then pick them up, mix some olive oil for later use, blanch the tomatoes with hot water, peel them, cut them into cubes for later use.

Then take a frying pan, add an appropriate amount of olive oil and stir-fry the chopped onion and crushed garlic, add the Italian wild mushrooms and Hongxi mushrooms and stir-fry for about 3 minutes, then add the peeled diced tomatoes and white wine and stir-fry, then put the pasta in the pot and stir-fry, and finally add salt and pepper to taste and put on the plate.

The secret of this pasta dish is that wild mushrooms are very expensive and can only be bought from the importer, so you can choose your favorite mushrooms instead, and you can put more than a few more.

There are three types of ingredients used in the village meat sauce lasagna. Including 5 slices of lasagna crust, 1 kg of fresh tomatoes, 30g of chopped onion, 30g of crushed garlic, 30g of nine-layer tartar, appropriate amount of shredded mozzarella cheese, appropriate amount of parmesan cheese shredded; Half a kilogram of ground beef, half a carrot, half an onion, 1 parsley, a little rosemary, a little thyme, a little bay leaf, an appropriate amount of cardamom powder, 1 cup of red wine; 1 liter of fresh milk, 200g of cream, 120g of flour, appropriate amount of salt, a little spice in crushed brazil, appropriate amount of olive oil, appropriate amount of water.

We first 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 tart in an oil pan, then add the diced tomatoes, boil over low heat for 30 minutes, and make a tomato sauce for later use; Peel and chop the carrots; onion shredded; Finely chopped parsley; Stir-fry in a pan until fragrant, and set aside.

Take a medium pot and pour an appropriate amount of olive oil, add the ground beef and stir-fry for about 3 minutes, pour in the vegetables of recipe 2 and stir-fry, then add 3 tablespoons of tomato sauce and red wine from recipe 1 and an appropriate amount of water, boil over low heat for 1 hour to make a meat sauce for later use.

Then take another deep pot, put it in a cream hot pan to dissolve, add flour, salt, cardamom powder and stir-fry until it melts, then pour in the fresh milk heated to eight minutes hot in the microwave, stir together until it is paste, and make a white cream sauce for later use; Take a deep pot and boil water until boiling, add 1 tablespoon of salt, put the dough into the boil until medium-rare, then scoop it up, mix some olive oil and set aside.

Take out the baking tray and brush with a thin layer of cream, put a layer of crust, a layer of meat sauce, a layer of tomato sauce, a layer of white cream sauce and a little sprinkled with Parmesan cheese and mozarella cheese, repeat these steps 5 times, and then put it in the oven at 200°C and 220°C for about 20~25 minutes, the surface is golden brown.

The secret is that the amount of water poured into the meat sauce can be substituted with the stock, and the amount of water used can be increased or decreased according to the actual firepower. To determine whether the lasagna is cooked, you can use a bamboo skewer to insert it into the lasagna for five seconds and pull it out.

Kaiyang shrimp and spinach need 200 grams of fresh tomatoes, 3 tablespoons of olive oil, 100 grams of onions, 1 teaspoon of garlic, 50 grams of dried shrimp, four leaves of spinach, 100 grams of pasta, 1 glass of water, 1/2 cup of white wine, 3 tablespoons of olive oil, 1 teaspoon of garlic, 1 tablespoon of bean paste, a little cheese powder, and a little pepper and salt.

First of all, wash the fresh tomatoes, blanch them with hot water, peel and chop them, and then put them in a juicer until they are pureed and set aside. Wash and drain the spinach; Wash the dried shrimp, soak them in cold water for five minutes until soft, then take them out and drain them, then put them in a pot with water and white wine and cook them until the dried shrimps are completely white, then take them out and drain them for later use.

Blanch the noodles slightly with hot water, then drain and set aside. Take a frying plate, add olive oil, garlic paste, bean paste and dried shrimp and stir-fry together over medium heat for about one minute, until the dried shrimp are completely drained, add an appropriate amount of white wine, sauce, spinach and noodles, stir-fry for another two minutes, then add cheese powder, pepper and salt and mix well.

100 grams of pasta with creamy bacon, 40 grams of bacon, 40 grams of mushrooms, 10 grams of onion, a pinch of green bean kernels, a pinch of black pepper, 20 grams of cream, a pinch of salt, a pinch of chicken stock, 30 grams of Parmesan cheese powder, 1 egg, 30 grams of whipped cream.

First, cut the bacon into small cubes and fry them in a pan until browned; Wash and slice the mushrooms; Wash and mince the onion; Wash the green peas and set aside, beat the eggs, stir well with all the ingredients and set aside.

Then take a deep pot, first boil the water, put a little salt and noodles, cook until the noodles are soft and hard, boil for about 6~7 minutes, then take out and set aside. Remove from the pot, put the cream, onions, mushrooms, bacon, and green peas in order and stir-fry them slightly, then put a little noodles and chicken stock, and finally turn off the heat immediately after adding noodles, and wait for the juice to be eaten.