Xinlan Hand-made Private Kitchen [hunan Style Spicy Pasta]-guten Morgen, Lucas

Xinlan Hand-made Private Kitchen [hunan Style Spicy Pasta]-guten Morgen, Lucas

by Cat's eye

4.9 (1)
Favorite

Difficulty

Hard

Time

10m

Serving

2

Lucas is a German, blond, blue-eyed, tall, with a long skull and narrow face. He has always advertised himself as the purest Aryan, ha ha.
It has been two years since Lucas came to China to teach at a certain university. I met Lucas at a certain gathering. As S’s language teacher, he attended this gathering among friends. He sat next to me, a table of pork, watching him eat with chopsticks awkwardly but earnestly, I found it very funny. Lucas is very fond of the fine modern blue and white tableware used by S, and is full of praise for his weird half-cutter in Chinese. As a dinner partner, I introduced to him the development history and basic knowledge of Chinese blue and white. Lucas listened very enthusiastically, full of envy and yearning.
After the meal, after instructing the waiter to pack the rest of the meal, Lucas invited me to the terrace and fetched a dozen Warsteiner and two Pilsner cups, expert. Because Xinlan has drunk beer the most in her life, she also has some research on beer. I am very impressed with this Pilsner beer, which has a higher bitterness than Koenig. The foam is rich and delicate, with a thick crown, but the foam disappears relatively quickly. The soft bubbles slowly rise in the clear golden color, which is very beautiful. I like this bitter water that most Chinese people can't accept. I like the refreshing, non-smooth, and sweet feeling. "Prost!" "Prost, auf unser Zusammensein!" With the foundation on the table, Lucas and I joked: "Lucas, the sales of this beer in China are not satisfactory, do you know why?" Lu Cass frowned: "Impossible, blue, this is the real German beer, a good wine brewed in strict accordance with the German Purity Law." "Hehe, Lucas, do you know what, Warsteiner's Chinese name is Voss." Le, and the Chinese can’t accept that there is a beer in the refrigerator that kills me.” Lucas’s eyes widened, like a child’s paper, with an incredible face. "This is China, a country with sensitive ancient traditions. Ha ha, Prost! For Premium."
The night breeze was blowing slowly, drinking Warsteiner at 8 degrees Celsius, very comfortable. Lucas introduced me to German sausages, potato chips, sour cabbage, juniper berry sauce, Brezel, and salted pork knuckles in half-baked Chinese. His eyes were full of pride. In fact, German food is really boring to the food in a big country like me. Clearly boiled, white stewed and grilled can not show the cuteness of the food at all, but it also conforms to the rigid character of the Germans. The best chefs in heaven are French, and the best chefs in hell are Germans, ha ha. As a "reward", I introduced Lucas to Lucas' local Chinese delicacies, braised pork, vinegar fish, flavored shrimp, bacon, and ham. Lucas was stunned and he swallowed continuously. I could vaguely see a big furry hand sticking out of his throat. "Blue, I think Chinese food is shredded pork with Beijing sauce, salt-fried pork, braised pork, shredded pork with potatoes, boiled pork slices..." Lucas lives in the university where he teaches, and the surrounding Xiaochuan restaurant is his gourmet paradise. The German custom of eating large pieces of meat and drinking, and the poor dining environment next to the school gave him a glimpse of Chinese cuisine. Perhaps he thinks that every time S’s table is a royal feast. This time he opened his eyes.
Since then, Lucas and I have become good friends. He likes the three-talented bowls, albums, thread-bound books, hand-rolled, Chinese porcelain, rice paper folding fans in my family very much. For him, China is an incredible country, so complicated, so exquisite, and so detailed. Every time I watched him pretending to be reading the thread-bound notebook, I couldn't help but laugh. The exaggerated nodding reading, so serious, I once suspected that he could read a few sentences of that jerky and slurred old saying, ha ha. "Lucas, do you know why the ancient Chinese wrote vertically?" Lucas looked blank. "Because he nodded Yes, shook his head No, haha."
Lucas is obsessed with China's things, those ancient beauties, and those traditions left behind by us are all legends to him. He believes that Chinese tableware is the scenery on the dining table. The blue and white porcelain is elegant and mysterious. His dormitory also stores a set of 56-head blue and white porcelain, but he has never opened fire. He believes that the Chinese tea ceremony is the Confucian in the drink, the bitter ones. The liquid was quiet and quiet, and he replaced his water cup with a lidded bowl, but soaked cheap green tea in the supermarket; he believed that the Chinese albums are the nobles in the records, and the folded words are deep and elegant. He asked for a few letters from me. I'm working on a notebook, but I don't know how to use a brush...Because I live near the university where he is, it is natural for him to partner with me. Every time I was cooking, he was engrossed in observing and asking. Although the steaming oil fume made him cough, but the ancient oil, salt, sauce and vinegar made him drool, I think he will never miss it again at this time Those white stewed pig's knuckles spread on sour cabbage from hometown are gone.
We are both carnivores. Lucas showed me the strength of the world's first nation to eat pork. Drinking German beer and eating Hunan braised pork, Lucas was full of happiness and intoxication. The huge number of Germans surprised me. The Oktoberfest that attracts the world's attention is indeed not a boast. However, Lucas will also be drunk. It is interesting to listen to the half-baked Chinese with his big tongue. "Lan, I really don’t understand why you Chinese don’t like living in your own country but are keen on emigrating. To me, China is so beautiful. You have so many fascinating legends and so many magnificents. There are so many delicious foods, so many interesting customs, so many profound cultures, so many beautiful girls..." "Lucas, in your eyes these beautiful things are in some Chinese In the eyes of people, it is backward, a broomstick of history, a useless thing that should have been discarded long ago." "How is it possible?" "Hehe, they think everything abroad is better than China, prosperous technology, lively business, noble Western food, foreign language, is the country of dreams." "Since I came to China, I have fallen in love with this fascinating country. Apart from other things, Chinese food alone can make people intoxicated for a lifetime. Now. I think Western food is savage and cannot be as varied as Chinese food, with different tastes. Your tableware is simply art, those colors, those shapes, those various categories, so that eating can be fully elevated to the level of art." "Lucas, the world is learning about China, and China is also learning about the world. Although we are not sufficiently developed or wealthy now, we have been working hard. I think in the near future, those who leave the motherland will miss the beauty of their hometown. I miss our profound cultural accumulation, miss our rich and colorful food, miss our simple and noble national integrity, miss our unyielding spirit of struggle, they will know that China is the best."
Lucas was drunk, it was China that made him drunk. Putting Lucas on the bed, I said softly: "Gute Nacht, Lucas. Thank you for loving China."
When the first ray of sunlight entered the room, Lucas's hangover looked at me before he woke up: "Blue, what to eat in the morning?" "Today I made Hunan-style spicy pasta, let you see the international Chinese taste. Guten Morgen, dear Lucas."
Chu Renxinlan drunk and booked madly. "

Ingredients

Xinlan Hand-made Private Kitchen [hunan Style Spicy Pasta]-guten Morgen, Lucas

1. Peel and stalk the tomato, cut into small pieces, hand-beaten the pork belly and set aside

Xinlan Hand-made Private Kitchen [hunan Style Spicy Pasta]-guten Morgen, Lucas recipe

2. Cut the garlic seeds into rice, cut the garlic seedlings into cubes, cut the millet into spicy circles and set aside

Xinlan Hand-made Private Kitchen [hunan Style Spicy Pasta]-guten Morgen, Lucas recipe

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

Xinlan Hand-made Private Kitchen [hunan Style Spicy Pasta]-guten Morgen, Lucas recipe

4. Sit in a pot, add oil, add garlic seeds, garlic seedlings, and millet and stir fry until fragrant

Xinlan Hand-made Private Kitchen [hunan Style Spicy Pasta]-guten Morgen, Lucas recipe

5. Scatter

Xinlan Hand-made Private Kitchen [hunan Style Spicy Pasta]-guten Morgen, Lucas recipe

6. Add tomato cubes, fry for juice, add salt, monosodium glutamate and sugar to taste, cook until the soup thickens

Xinlan Hand-made Private Kitchen [hunan Style Spicy Pasta]-guten Morgen, Lucas recipe

7. Add chili oil and mix well

Xinlan Hand-made Private Kitchen [hunan Style Spicy Pasta]-guten Morgen, Lucas recipe

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

Xinlan Hand-made Private Kitchen [hunan Style Spicy Pasta]-guten Morgen, Lucas recipe

Tips:

Rory Wow:

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.

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