Hunan Style Spicy Pasta
by 3107119011
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Peel and stalk the tomato, cut into small pieces, hand-beaten the pork belly and set aside
2. Cut the garlic seeds into rice, cut the garlic seedlings into cubes, cut the millet into spicy circles and set aside
3. Boil water in a pot, add a little oil and salt, add spiral pasta and cook for 10 minutes, remove cold water, mix with salad oil and set aside
4. Sit in a pot, add oil, add garlic seeds, garlic seedlings, and millet and stir fry until fragrant
5. Scatter
6. Add tomato cubes, fry for juice, add salt, monosodium glutamate and sugar to taste, cook until the soup thickens
7. Add chili oil and mix well
8. Add the spiral pasta, stir fry for 2 minutes, wait until the spiral pasta is evenly coated with juice, and the pan is ready
Tips:1. The best cooking time for this type of pasta is on the pasta package, and the best taste of pasta is cooked according to the time.
2. The traditional method of testing whether the pasta is cooked is very interesting. It is more like a legend. The method is to throw the pasta on the roof, and the pasta can stick to the roof without falling off and it is cooked. Hehe, I am thinking about the Michelin restaurant’s Is the back kitchen covered with pasta?
3. Mix the cooked pasta in cold water with salad oil to prevent stickiness
4. Boil the tomato juice, I usually do not add water, so that the tomato juice is thick, adding a little sugar can make the tomato juice quickly out of the sand
5. There are many ways to peel tomatoes. They can be boiled in water, grilled on an open flame, or cut quickly. I like peeling because it saves energy.
