Tomato Italian Golden Pasta (one of The Small Tomato Series) [traditional Pasta] Freshly Tasted

Tomato Italian Golden Pasta (one of The Small Tomato Series) [traditional Pasta] Freshly Tasted

1. 2 small garlic cloves.

2. Lay it flat on the prepared cutting board, use a kitchen knife to cut off the head and tail, and then peel off the garlic skin.

3. Cut the garlic in half (one-half) from the center of the garlic, and use your hands to remove the garlic core. (Remove the core of garlic, according to personal preference.)

4. After cutting into shreds, then cut into small dices, and finally chopped into fine pieces, and become minced garlic.

5. Dried chili.

6. After cutting off the capsicum pedicles, remove the capsicum seeds.

7. Chop the chili again.

8. There are 8 small tomatoes and 8 large ones.

9. Remove the stalk of the little tomato.

10. After washing with clean water, put it in a container and soak for a while.

11. The stalk of the small tomato is forward and upward, and it is placed flat on the cutting board. Use a kitchen knife or a fruit knife to cut the small tomato stalk into half (half) from the center of the small tomato stalk.

12. Then start everything from half to half (quarter).

13. Chopped small tomatoes.

14. Italian golden noodles (homemade). (Take it out of the freezer the day before and put it in the refrigerator to thaw.)

15. Parsley powder (Bazili powder). (Homemade)

16. For the prepared wok, heat the wok with medium and small heat.

17. Pour in olive oil and heat the oil slightly over medium-to-low heat or low heat.

18. Add minced garlic.

19. Add chili and stir fragrant over low heat.

20. After the garlic and pepper are fragrant, pour in the small tomatoes.

21. Stir-fry over medium heat until the small tomatoes are about four to five minutes ripe, turn off the heat first.

22. Prepare boiling pot water, after the water boils. It is best if the cooking time of the noodles can match the ingredients in the wok. If it cannot match the time, turn off the wok first, wait until the noodles are cooked and put them in the wok, then turn on the fire. )

23. Squeeze the noodles gently with your hands, and slowly put the noodles into the upper part of the middle of the pot.

24. Use chopsticks to gently stir the noodles back and forth along the shape of the pot. (It is to prevent the noodles from sticking to each other.)

25. After boiling, use a colander to scoop up the noodles and drain. (The homemade noodles can be picked up after boiling, and they can be boiled again. Don't cook too badly. The taste is bad.)

26. Add 5 tablespoons of noodle soup to the wok of small tomatoes. (The noodle soup is added to make the noodles easy to taste. When you eat it, you will not feel the noodles dry and taste better.)

27. Pour in the noodles again.

28. Stir-fry quickly over medium heat until only about 30% to 40% of the soup remains. Sprinkle with salt and black pepper.

29. Then stir-fry quickly over medium-to-low heat or low heat until it tastes good.

30. Served in the plate.

31. Sprinkle evenly with parsley powder (Parsley powder).

32. Sprinkle cheese powder before serving.

Tips:

Afterwords:

1: Don't fry the small tomatoes in step (21) too ripe. If you think the medium heat is too high, just use medium to small heat.

2: Step (28) If you feel hot enough, just don't add pepper.

You can use pepper instead of chili. (If you use pepper, please add it in step (28).)

3: Step (28) If the medium fire is too high, switch to medium and small fire.

Steps (27), (28), (29) when frying, just be a little agile.

4: The amount of ingredients, please add or subtract by yourself.

5: "Italian Golden Noodles" Please go to the recipe of "Hand-made Italian Golden Noodles (Part of the Series)", just log.