Shrimp vanilla pasta, spaghetti, fresh shrimp, onion, vanilla juice seasoning: ginger, olive oil, white wine, salt. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

First of all, pick the shrimp and remove the mud, wash and drain the water; Cut the onion into slices; Pasta cooked and set aside; Add an appropriate amount of olive oil to the wok, stir-fry ginger, onion and shrimp until fragrant, stir-fry, add white wine to make tomato and wild vegetable noodles Ingredients: 700 grams of fresh tomatoes, 1/2 onion, 3 tablespoons of olive oil, and a little dried Oligon spice.

100 grams of colored noodles in macaroni, 60 grams of cauliflower, 20 grams of apricot mushrooms, 20 grams of mushrooms, 20 grams of fresh shiitake mushrooms, 20 grams of green beans, 20 grams of white bamboo shoots, 20 grams of onions, a little olive oil, a little salt, a little mint leaves.

First, wash the fresh tomatoes, blanch them slightly in hot water, peel them, remove the seeds and cut them into small pieces; Wash the onion, finely chop and set aside.

Then stir-fry the onion from recipe 1 with olive oil until fragrant, add the tomato cubes from recipe 1 and dried Oligon spices to boil, then simmer over low heat for 1 hour until the soup is dry and thick. Wash all the vegetables, cut the green beans into small pieces, chop the onions, and blanch the rest for later use.

Take a deep pot, boil the water, put in the macaroni colored noodles, and cook for 10~12 minutes to take out and set aside. In a frying pan, sauté the onion until fragrant, then add all the vegetables from Recipe 3, pour in the tomato sauce from Recipe 2 (an appropriate amount), then put in the noodles of Recipe 4, reduce the juice over low heat, and finally add a little salt to taste and serve, and garnish with mint leaves.

10g pesto sauce with milky flavor, 1 cup of milk, 2 tablespoons of salad oil, 250g of spaghetti, boiled and set aside, 2 minced garlic, 1 section of patchouli sausage, diced after cooking, shrimp, chives.

First of all, mix the pesto and milk thoroughly, chop the garlic into minced pieces, add oil to the pot, heat it and add 3/4 of the minced garlic and stir-fry until fragrant, and set aside the remaining minced garlic.

Add diced sausages, stir-fry a few times, stir-fry until fragrant, add milk pesto mixture, boil and turn off the heat, pour on the spaghetti, stir well.

Put a small amount of oil in the pot, add the shrimp, the remaining minced garlic, chili powder, and salt to taste, stir-fry and then remove from the pot, put it on a plate, sprinkle with chives, and you're done!

INGREDIENTS FOR SPAGHETTI IN RED SAUCE: 150G OF PASTA, ONE LARGE TOMATO, ONE SMALL ONION, FIVE CLOVES OF GARLIC

First, mince the onion and garlic, chop the tomatoes into a puree, then heat the oil, add the minced garlic, and stir-fry until fragrant; Add the minced onion, stir-fry until the minced onion turns from light purple to white, then add the tomato puree, stir-fry for a while, turn off the heat, cover the pot, cook for about 40 minutes, and the red sauce is ready.

Boil the pasta under water, cook for 15 minutes, that is, until the pasta is soft and there are no hard spots in the middle, pick it up and put it on a plate, and pour the red sauce over it.

Colorful pasta, Italian shell noodles, Cantonese sausage, carrots, cucumbers, dried tofu, shiitake mushrooms, peas, corn, sesame oil, salt, chicken essence.

The variety of meat, vegetables and soy products used with it can be freely selected according to personal preference, each does not have to be too much, but the variety is best as rich as possible, so that the fried cat ears are not only beautiful in color, but also nutritious.

First, cut the sausages, cucumbers, carrots, dried tofu and shiitake mushrooms into small cubes; If peas and corn are frozen, remove them in advance to thaw; Add cold water to the pan with spaghetti and cook for 15 to 20 minutes until the noodles are tender; After the shell noodles are cooked, pass them through cold water; Drain with a drain; Then add a little sesame oil and mix well to prevent sticking.

Put all kinds of diced vegetables into the pot and stir-fry them in turn, add salt and chicken essence to taste; Finally, add the shell noodles and stir-fry evenly; Sprinkle in a little chopped herbs before removing from the pan, if not, you can also omit it.

Pasta tuna tuna (canned), tempeh, pasta, cheese powder, olive oil, mushrooms, onions.

The first thing to prepare is to boil a pot of water, add olive oil and salt, then add the pasta and cook for about 7 minutes.

Then pour oil into the pan, wait for the oil temperature to rise to a certain height, first add the tempeh and stir-fry until fragrant, then put onions and mushrooms, pay attention to shredding the onions and mushrooms, then stir-fry the tuna and pasta together, and finally sprinkle with cheese powder.

Bolognese pasta is one of our country's favorites, tender and juicy, full of meat fragrance, a bite is very satisfying for the mouth, today I will explain in detail the authentic method of this bolognese pasta, to prepare 110g of meat sauce, 200g of round straight spaghetti, 70g of beef tenderloin, a little garlic olive oil, Parmesan cheese, parmigian cheese, parsley, can be replaced by other celery and other celery.

The first thing to do is to cook the pasta.

When the water in the pot is boiling, add a little salt and add the round and straight spaghetti to boil, and then remove and drain when cooked.

While the noodles are cooking, dice the beef tenderloin, sprinkle salt and pepper on top and mix well; Then add garlic olive oil to the wok and stir-fry the diced beef tenderloin. The pate is then added to the drained round pasta and seasoned with salt and pepper, or if the sauce feels too hard, heat the water or the broth to adjust the consistency.

While cooking the sauce, pay attention to the cooking of the noodles in step 1, and when they are ready, scoop them up and drain the water. Then add the drained spaghetti to the beef tenderloin sauce and mix well so that the noodles are completely coated with the sauce.

Once you've done that, the spaghetti bolognese is almost ready, then place it on a plate, sprinkle with some Parmesan cheese and garnish with some parsley.

It is worth noting that when heating the sauce, it is necessary to pay attention to the adjustment of the concentration, not thin or thick, and to adjust the consistency by adding hot water or boiling the sauce as appropriate. When you want to mix the noodles with the sauce, the sauce will completely stick to the noodles without the sauce running all over the plate.

In addition, boiling noodles is also an important point, and the noodles should be cooked elastic, but not half-cooked.

Tomato pasta is also one of the highly acclaimed types of pasta. This tomato-flavored pasta is sweet and sour, appetizing and delicious.

Tomato sauce is best boiled by yourself, which is not only hygienic and preservative-free, but also tastes better. Tomatoes and basil are a common pairing in Western cuisine. These two ingredients may seem unrelated, but they are incredibly delicious together. So, you can add 1 scoop of chopped fresh basil leaves to the tomato pasta, and the ordinary tomato pasta will be transformed into a tomato basil pasta Nicoise style.

100 grams of pasta, 60 grams of tomato paste, 10 ml of olive oil, 10 grams of tomatoes, 10 grams of onions, a pinch of salt and pepper, and a pinch of basil.

First of all, we need to put the pasta in boiling water and boil it until it is medium-rare, then pour oil into a wok, add the onion cubes after the oil is hot, add the tomato cubes, then add the tomato sauce and stir-fry; Add the cooked pasta and stir-fry. Sauce, add pasta, add vanilla juice and simmer.