Pasta approach - Bowen Preview

5 hours pasta practice before the

like pasta made merely for the sake of its simple, well after the main course and side dishes on both the taste changes and sufficiently rich, very beautiful color with the fact that I Comparison of high-calorie bulimia Western food, so do to make pasta, made a pleasure. Here and grateful to share, want to eat under the banner of shared taste.

First of all, do the best pasta in the dual stove gas stove, because of the need in the cooking, while cooking with side dishes. Process really is simple, but also some little tricks, I am not stingy, comprehensive offer for your reference.

noodles, pan containing appropriate amount of water heated on the fire, until the dough into the boiling water, remember to hold the top surface of the central legislature in the pot, then let go, to face radial spread (if not a long face, but a variety of pasta, you do not on central pot, like a sprinkle of fish food, like pour water on the line), then add salt to start cooking. Note that the process of cooking,learn italian language, boiling pasta pot is easy to stand next to the sidelines. When cooked to the right side do? I stole from a Taiwanese Gourmet Department a trick: the surface brought out a pot, threw the ceiling, if not falling just sticks, hardness, on exactly the. Flanagan thrown to the ceiling of the plane came down later on, so do not worry there is the danger of crushing his head. Of course, with a nail pinch or mouth can also try the hardness.

best to prepare a filter, will face directly down from the pot network, the noodle soup for the time being not to fall over, because the process of doing dishes may be used. Shake off excess water with a filter is the process of cooking pasta I most enjoyed part of Britain with full rich side, it feels no different from a web full of fisherman pulled the fish jump, a big sense of accomplishment! If there is no filter, use chopsticks to pick into the face plate is also very convenient ah.

change, the more side dishes, and as long as the master key points: using olive oil when cooking seafood pasta with white wine, made vegetable pasta dishes Luechao will add a little cooking after look a little stew of water, then add the black pepper and you're done.

1 green sauce pasta

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material A: Basil 100g, garlic, 1, Pickled? fish 2, olive oil 100 ~ 120CC, a little salt, pepper a little.

material B: pasta 100g, the small amount of tomatoes, pine nuts (roasted) 50g, Parma good cheese powder 50g.

practice:

1. garlic stripped of spare skin.

2. take a blender and add 30g of pine nuts to delicate materials to fight the thick A-like, into the Wanpen in, then add 40g of Parma cheese powder mix of good, make a green sauce reserve.

3. take a deep pot of water to boiling, adding a spoon of salt, then add cooked pasta picked up the plate and serve immediately joined the practice green sauce 1 (dosage according to personal preference) and the surface Mix together.

4. Finally sprinkle the surface of the small tomatoes, 20g pine nuts, Parma cheese powder can be good.

Tip: cheese powder to lay before adding pesto and mix well, or if together into the fruit juice machine, will produce a precipitate separation conditions; green sauce with extra can be put in cold storage about retention of 1 month.

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material: 500 grams of ground beef, 1 chopped onion, chopped 2 carrots, West celery 4 chopped, peeled tomatoes 5 beating, 100 grams of olive oil, salt, chicken, Gui leaves, black pepper amount, half a cup of white wine.

practice:

1.

in the pot, add water to a boil. (To add a little water, salt and cooking oil). Boil noodles will be placed into the radial pot, cover Gail boiling about 12 to 15 minutes. Drain the water treatment.

Spaghetti sold in supermarkets, with detailed instructions, even if the first time for pasta, you can also do the same as the restaurant. I have also returned to cook, first water to boil, add pasta. Remember to hold the top surface of the central legislature in the pot, then let go, to face radial spread (if not a long face, but a variety of pasta, you do not on central pot, and sprinkle the fish as fresh as the water poured into on the line), then add salt to start cooking. Note that the process of cooking, boiling pot Pasta is easy, and to stand next to the sidelines. Face cook to the time for the better? I stole from a Taiwanese Gourmet Department a trick: the surface brought out a pot, threw the ceiling, if not falling just sticks, hardness, on exactly the. Flanagan thrown to the ceiling of the plane will fall to wait, so do not worry about the roof over the meaning hidden face hidden weapon, there is the danger of crushing his head. Of course, with a nail pinch or mouth try the hardness nor not.

attention must be mixed with boiled over, so it will not stick to do a mission. Would like to know whether the cooked noodles, and can take a snapped to see whether there is a white cross-section point, and if so, explain the need to continue making immature.

how to grasp by those means? Ordinary pasta (not spaghetti noodles are long and thin type) 1. One is to buckle your first finger joint in the thumb inside the first section, while the middle finger, ring finger and small finger and index finger into the barrel twist tie, fill in the hollow of dry spaghetti, it nearly enough. About one or two copies of copies.

so-called dried pasta, according to Italian law, must be 100% of the durum wheat as a raw material; only use natural materials, color, shall not use artificial colors or preservatives. Add egg noodles produced 100 grams of flour must be added five more eggs. Durum wheat is a more rigid with wheat gluten, the first ground into coarse flour golden, remove the mass, together with water, kneaded from the system. In order to make the noodles can be stored for long periods, often do not add eggs, so dry and hard texture, need to have a longer cooking time. Chewy unique feature of the Italian side. As with dried egg pasta, thin texture, but light is not translucent, shorter shelf life.

spaghetti have a lot of practice, in fact, play a decisive role mainly sauces, and China beat Lumian similar to the people of Shanghai called the \. With the toppings or pasta sauce is called brine. Pasta noodles stress mellow taste, tasty, the real knowledge on the ingredients in the sauce. Dominant side of the three basic sauce tastes: The tomato sauce for the base material to a base material cream sauce and olive oil as the base material with sauce. The sauce also comes with seafood, beef, vegetables, or simply coupled with spices transform a variety of tastes. If you are inexperienced, they only bought pasta sauce do not buy the materials, they still do not have much time to tinker, we first used in your refrigerator and can be found is the easiest to do.

2, fry, heat to a smoke rising into the saute chopped onion, chopped carrots and celery into delicious saute softer when broken into ground beef and then soared to change color when put white wine, black pepper mix well mixed and then added salt tomato paste, chicken, Gui leaves, go to the simmer, stirring from time to time, gently filter the surface. With the viscosity of sauce into the cooked noodles in the future Stir the soup can not eat.

amount of sauce and noodles, in general, easy to absorb the sauce for fresh pasta, is more suited to a thick sauce; meat sauce, if excessive, may feel tired of eating a few mouthfuls, and sauce juice taste too strong, completely covered the taste out of the plane, it is not very good. Therefore, choose only constant is the sauce: sauce on the pasta, although it is still an important supporting role, do not add a lot of sauce because of greed, but the noodles themselves aromatic mask fell. The most appropriate level is: are the affected area of each side sauce, but not after eating the dish in a pile of sauce left. So, if you do not have much time, but would like some time trying to Western-style noodles, then the pot of meat sauce might be prepared to do standby. My experience has shown that as long as the refrigerator can store a half weeks.

the second time since before the first food out to eat on the amount of heat is like a container, placed in the surface of cooked hot meat sauce, adding tomato sauce and cheese powder, according to the needs of taste can also add black pepper.

one, cream bacon pasta

material: cream of mushroom sauce 2 cups, 1 large minced garlic, chopped 4 bacon, 1 cup small broccoli, pasta 200 grams.

practice:

1, first Zealand spent in salt water boil Houqie Ding.

2, saute the garlic and bacon and a large D, the cream sauce into the pan and low heat and bring to boil, then stir noodles into the sauce in the shed after the broccoli is finished
< br> into.

※ If you do not like bacon small, salty salmon can be replaced by small, taste very good. There is another egg cream bacon side, it is in the noodles into the sauce, pour over the eggs a stir, as a kind of dry pasta.

2, tomato meat sauce pasta

material: 100 grams ground meat, 2 large minced garlic, sliced 5 mushrooms, tomato, vegetables, 2 cups flour paste, a little chopped green onion, water, 1 / 4 cup, 200 grams of pasta

practice:

1, first ground meat with rice wine, soy sauce, pickled little about.

2, with a little olive oil to a large minced garlic until fragrant, then ground meat into fried foods.

3, the last place with saute sliced mushrooms, adding tomato flour paste and water.

4, when, after sauces piping hot, into the pre-cooked noodles, tasty noodle discoloration can be served. Sprinkle cheese powder or chopped green onion as a flavoring.

3, matsutake mushroom pasta

Material: mushrooms 8 slices, a little chopped green onion, mushroom Velvet sauce (fried) 1 cup, 200 grams of pasta, butter a little

practice: 1, fried mushrooms with butter, sprinkle of salt.

2, such as fried mushrooms matsutake mushroom sauce added after the boil, add pre-cooked noodles, and so tasty you can after the sprinkling chopped green onion.

4, tomato seafood pasta

materials: shrimp, shelled, 6, 4 feet in shell crab, clam 6, 2 large minced garlic, white wine 1 / 4 cup tomato Seafood flour paste 2 cups water 1 / 4 cup, a little nine-Tasi, pasta 200 grams

practice:

1, the seafood marinated with wine and salt look.

2, the large minced garlic until fragrant, add seafood and nine-Tasi fried foods.

3, fried, add water, tomato pasta sauces Sauce cooking.

4, boil until sauce into the pasta, noodles and other tasty on it.

5. classic spaghetti

Ingredients:

spaghetti 480g, sausage 65g, eggplant 80g, tomatoes 65g, bell pepper 30g, beans 30g, onion 65g, salad oil appropriate, garlic 65g, Chubby Thousand Island dressing 80g

Making:

1. Cook the noodles, tomatoes cut into pieces, cut into 3cm long Cheuk good beans. 2. Eggplant, bell pepper, cut into pieces, onion cut filaments, chopped garlic, sausage cut into oblique block. 3. Pot heat up oil to fry 2 into the pot. 4. 1 and 3 will be Thousand Island dressing mixed with Tyube modulation.


kukuhorse2009-09-25 14:26:02218.93.18 .*


tomato and basil are common in the Western match. Although these two ingredients may seem irrelevant, but very delicious together. So, you can eat Spaghetti tomato with a spoon when minced fresh basil leaves, so the surface of ordinary means of tomato transformed into Tomato Basil Pasta Nicoise style.


material:


pasta 100 grams, 60 grams of tomato sauce, olive oil 10 ml, 10 g tomato tablets, 10 grams of onion, a little salt and pepper, basil little

practices:


1, first Italian side into the boiling water, cook to medium well containing the stand-by.


2, get into the oil pan, oil heat, add onion.


3, into the tomato grain, then add tomato sauce. Stir.


4, put the cooked spaghetti, stir.


5, Jiaruluole pieces, salt and pepper.


kelly543212009-09-25 14:27:16119.130.21 .*


version 1


[materials] 200 grams of pasta, tomato 150 grams,spaghetti sauce recipes, 100 grams of yam, onion 25 grams


[seasoning]


wood garlic, pepper, broth, salt


[practice]


1, the tomato washed, cooked, peeled and diced; yam, onion washed, peeled, cut into small pieces; the pot pasta cooked, remove and remove and drain.


2, the pan on the fire, put the oil hot, add garlic and saute, into saute onion softened, adding tomato, yam Luechao, into the amount of stock, sprinkle salt, pepper powder, transferred to the yam cooked medium heat.


3, the last into the cooked pasta, stir cook for 1-2 minutes, you can.


version 2


production of raw materials


200 grams of pasta


100 g fresh tomatoes


200 grams of white yam


garlic 2


salt and pepper


onion 1 / 4


soup 200 g


40 grams of olive oil


Basili 20 grams


Making


1. Qiemo the garlic, diced onion, Baxiliqie end of the reserve.


2. the yam peeled and cut into thick strips soaked in salt water in reserve.


3. will draw fresh tomato's skin after cross into the boiling water cook until the skin peeled off after the removal, seeded, and diced reserve.


4. Another cook a pot of boiling water with 1 tsp salt, then add pasta, cook 8 to 10 minutes, stirring constantly to avoid during the stick pan.


5. pan pour olive oil into a large saute minced garlic, then add onion fry onions soften, add tomatoes and yam article Luechao look small, then add broth, salt and pepper to cook over medium heat until cooked yam.


6. picked up the practice of 4 pasta sauce into the pot mixed with 5 practice 1 to 2 minutes after cooking, then stir-fry about 加入巴西利 end, can be removed from the oil plate and serve.


yiyihehe12009-09-25 14:33:1758.62.206 .*
Method of producing pasta




pasta to subdivision will separate the hundreds of species, if it takes points, only two categories:


one: is the current pressure and fresh pasta made fresh.


II: is the sale of dried pasta packaging.

dry pasta need to use hard wheat flour, its fine texture, very high gluten content. In the production, the first flour, eggs and water bunched up into dough, if necessary to increase the color, then used to separate the ingredients from the vegetable's natural pigment, and then repeated kneading the dough into the mold and the suppression of growth of short, thick, different shapes such as hollow, into the cold dry conditions in drying is needed for a long time.

placed in the low-temperature drying conditions, the noodles taste or not, the key is the experience of technicians. Because the noodles according to shape, the thickness, the necessary environment can vary considerably, the temperature is too high will cause chemical changes in the destruction of the flour taste; In addition, drying rate and the number of water also impact, not easy to breed bacteria and dry surface .

fresh pasta dough emphasis is on the effort. Formal methods should produce flour with hard surface, can also be used to replace flour with high gluten content. First of all hill-like pile of flour in the \Let the dough becomes soft, elastic, and then dedicated Gan Gan Mian noodles absorbed device, and then cut into noodles of various thickness can be