Finally, add the chopped basil and season with salt and pepper. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

It should be noted that salt and olive oil must be added in advance when the noodles are cooked, so as to facilitate the flavor and prevent the noodles from sticking. After that, remove the water to keep the texture chewy, and add oil and stir so that the noodles do not stick when preparing the sauce. The finished sauce can be poured directly over the noodles or mixed in the pan to your liking.

Ingredients for mushroom beef noodles: pasta, beef, green onions, mushrooms, tomatoes, corn kernels, carrots, ham, olive oil, butter, garlic, salt, sugar, basil, black pepper.

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Cook the noodles first. After the water in the pot boils, add a spoonful of salt, a spoonful of olive oil, add a small amount of pasta, let the noodles scatter naturally, do not stir in a hurry, wait for the roots of the noodles to soften, gently flip a few times with chopsticks and cook for about 8 minutes.

When the noodles are about 7-8 ripe, remove them, put them in cold water and spread them, then drain the water, pour in an appropriate amount of olive oil and mix well with chopsticks for later use.

Next, make the sauce. Make a cross knife on the top of the tomato, burn it on the fire for a while, and peel it. Beef minced, tomatoes finely chopped, mushrooms sliced. Melt the butter in a pan, sauté the onion and garlic in the pan until fragrant, slowly sauté over medium heat until the onion begins to change color, then add the chopped minced beef. Add mushroom slices, corn, carrots, and ham cubes and stir-fry. Add the tomatoes and some water and continue to cook.

When the tomatoes are soft and rotten, add salt, black pepper, soup and basil to taste. Mix the sauce with the noodles.

Cheese baked pasta is a very popular Western dish, with a simple method and rich aroma, which is very popular with the public, especially children. There are two main recipes: 150g of spaghetti, 1 tablespoon of homemade tomato bolognese, 1 chicken sausage, appropriate amount of chopped mozzarella cheese, 1 pinch of mixed herbs, appropriate amount of olive oil, and appropriate amount of salt.

First of all, preheat the oven at 170°, add half a pot of water to a small pot and bring to a boil, pour in an appropriate amount of olive oil and salt, then put the pasta on medium heat and cook for 7 minutes, pay attention to the fast cooking of the fine noodles. After cooking, pour out the supercooled river and drain the water for later use.

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In a heatproof bowl, add pasta, tomato meat sauce and chicken sausage, sprinkle with cheese, and bake in the oven until the cheese melts and chares.

Or use 200 grams of pipe pasta, half a tomato, green beans, chopped onion, corn kernels, beef cubes, 1 tablespoon of plain pasta sauce, mozzarella cheese, chopped vanilla, black pepper, 3 cloves of garlic, and salt.

First of all, the water in the pot is wider, and the pasta is boiled for 8-10 minutes, until it is ripe. Prepare the other ingredients, blanch the green beans in boiling water, dice the tomatoes, chop the onions, and slice the garlic for later use.

Remove the boiled pasta into cold boiled water, add olive oil in a pot, stir-fry garlic slices, add chopped onions, green beans, corn kernels and beef cubes and stir-fry in turn, add diced tomatoes and stir-fry.

Drain the pasta, pour it into the pot, put a large spoonful of original pasta sauce, add an appropriate amount of salt and crushed herbs, add an appropriate amount of grated black pepper, stir-fry evenly, put the fried pasta on a plate, sprinkle with mozzarella cheese, preheat the oven to 200 degrees, bake for about 5-10 minutes, until the cheese melts and the surface is slightly golden brown.

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Cheese is also cheese. Cheese is "cheese" in English, the French call it "fromage", the Germans call it "kaese", and the Italians call it "formaggio". In English, cheesecake is also commonly used to describe pin-up girls.

Cheese (one of which is also called cottage cheese) is a fermented milk product, its properties are similar to common kefir, are made through the fermentation process, and also contain lactic acid bacteria that can be healthy, but the concentration of cheese is higher than that of yogurt, similar to solid food, and the nutritional value is therefore richer. Each kilogram of cheese products is made from 10 kilograms of concentrated milk, which is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins. In terms of craftsmanship, cheese is fermented milk; In terms of nutrition, cheese is concentrated milk.

Cheese is also the traditional food of Mongolian, Kazakh and other nomadic peoples in northwest China, known as milk tofu in Inner Mongolia, commonly known as milk cake in Xinjiang, and completely dry cheese is also called milk lump. The Netherlands is the world's largest exporter of cheese.

There are two types of cheese, raw cheese and cooked cheese, and the raw material is fresh milk.

To prepare the raw cheese:

The fresh milk is poured into a cylinder, and after the cream is extracted, the pure milk is placed in a hot place to ferment. When the fresh milk has a sour taste, pour it into the pot and boil, and when the yogurt takes on the shape of tofu, scoop it into gauze and squeeze it to remove the water. Then, put the cottage cheese into a mold or wooden plate, or squeeze it into shape, or cut it into squares with a knife, and the raw cheese is ready. Most people keep a few pieces of cheese in their bags just in case they need it to quench their thirst.

To prepare cooked cheese:

The practice of cooked cheese is slightly different from that of raw cheese. When making cooked cheese, the fresh milk left over from the boiled milk skin, or the fresh milk after the cream has been extracted, is left for a few days to ferment. When the yogurt is coagulated into soft pieces, the excess water is filtered out with gauze, put it in a pot and cook slowly, stirring while cooking, and when it is paste, scoop it into the gauze, squeeze it to remove the water, and then put the cheese into a mold or wooden plate, or squeeze it into shape, or use a knife to cut it into different shapes. Once the cheese is made, it should be placed in the sun or in a ventilated place to harden and dry.

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Of course, there are more detailed classifications of cheese, which are as follows.

Fresh cheese: It is made by coagulating the milk directly and removing part of the water without maturation. The texture is soft and moist, exuding a fresh milky aroma and a light sour taste, which is very refreshing. But the storage period is very short, and it should be consumed as soon as possible.

White mold cheese: The skin is covered with white fungal hairs, which can maintain the mold and bacteria on the skin when eating, and can also be removed according to taste. The texture is very soft and creamy. Generally, this cheese is not used for cooking.

Blue Cheese: Under the action of penicillin, it forms a marbled blue-green pattern, and the taste is more spicy and pungent than white mold cheese.

Washed soft cheeses: Frequently scrubbed with brine or local wines during maturation, the skin is orange-red, the interior is soft, the taste is mellow and the aroma is intense.

Hard unripe cheese: Intense pressurization and removal of some moisture during the manufacturing process. The taste is mild and smooth, and it is easy to be accepted by the general public. Due to its easy dissolving texture, it is often used in large quantities in dishes.

Hard ripe cheese: It needs to be squeezed and boiled to make, and it has a hard texture and a luscious aroma that is intriguing. It can be transported and stored for a long time.