Name: Spaghetti
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 150g beef; 200g spaghetti; 50g onion; 15g pea; 15g ketchup; 15g Sugar; 3g black pepper powder; 1 tsp salt; 15g butter; 3g Oregano leaves; 1 tsp oil; 3g Basil; 5g garlic

Spaghetti

by Zimo (Little Grassroots Family Food)

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Pasta, also known as spaghetti, is the closest to the Chinese eating habits among the western food varieties, and is the most easily accepted. Regarding the origin of spaghetti, some say it originated from ancient Rome, and some say it was taught by Marco Polo from China to the whole of Europe via Sicily. As the legal raw material for pasta, duran wheat is the hardest wheat variety, with the characteristics of high density, high protein, and high gluten. The whole pasta made from it is yellow, resistant to cooking, and has a good taste. The shape of the pasta is also different. In addition to the ordinary straight powder, there are hundreds of types of screw-shaped, elbow-shaped, butterfly-shaped, and shell-shaped. The authentic pasta is very biting, that is, it is half-cooked, and it feels a bit hard to bite. For Chinese people who are used to Yangchun noodles, most of them are not used to eating it. The key point is that when spaghetti is blanched in boiling water, you must first add a teaspoon of salt, which accounts for about 1% of the water. If you don’t have this action, the noodles will only taste on the outside, but when you bite it inside, It will feel tasteless and very unpalatable! Of course, adding salt can also make the texture of the noodles firmer and more elastic, and another step is - after blanching, if you want to keep the noodles with Q strength, don't use cold water, but mix it. A little olive oil. The one I shared with you today is the noodles of the grassroots family, I hope you like it:

Spaghetti

1. First cook the noodles. After the water in the pot is boiled, add a little salt and put in the pasta. After the noodles are softened, gently flip a few times with a spoon. You can add a lid to cook.
When the noodles are mature, remove the noodles and let them cool and spread. Pour in an appropriate amount of vegetable oil and mix well with chopsticks.

2. Prepare the ingredients

3. Add butter to the pan, slowly sauté the minced veal over medium heat

4. Finely chop onion and garlic and sauté in a frying pan

5. Peas diced blanched in advance (the ingredients can be arbitrary, you can also add ham, etc., you can make it yourself at home, it is nutritionally balanced), add white sugar, black pepper and other seasonings

6. Add tomato sauce (for the color) and tomato sauce (for the taste)

7. If it is dry, you can add a little water. The sauce is cooked

8. Loading

Tips:
When spaghetti is blanched in boiling water, you must first add a teaspoon of salt, which accounts for about 1% of the water. If you don’t have this action, the noodles will only taste on the outside, and when you bite it inside, it will I don't think it tastes good, and it's not delicious! Of course, adding salt can also make the texture of the noodles firmer and more elastic, and another step is - after blanching, if you want to keep the noodles with Q strength, don't use cold water, but mix it. A little olive oil.