Hunan spicy Italy. Noodles

1

Tomatoes go to the skin, cut the small pieces, and squirt the meat

2

Garlic cut-off, garlic cut-off, rice cut-off ring to use

3

Take a pot of water, add a little oil, salt, boil 10 minutes of swirling pasta, pick up cold water, mix up the salad oil

4

We'll get oil, we'll get garlic, we'll get garlic, we'll get rice

5

♪ Under the mud ♪

6

Tomatoes, juice, salt, odour, sugar, sour sauce

7

With chili oil, evenly mixed

8

Spiral the pasta, two minutes of delirious

1. Every pasta package lists the optimal cooking time for that specific type of pasta; cooking it according to this time yields the best texture. 2. The traditional method for testing if pasta is cooked is quite interesting, more like a legend; the method is to throw the pasta up to the ceiling—if it sticks without falling, it's done. Hehe, I wonder if the ceilings of Michelin restaurant kitchens are covered with all kinds of pasta. 3. Rinsing cooked pasta with cold water and tossing it with salad oil prevents it from sticking. 4. When simmering tomato sauce, I generally don't add water to keep the sauce thick and rich. Adding a little sugar helps the sauce break down quickly. 5. There are many ways to peel tomatoes: blanching with boiling water, roasting under direct heat, or peeling with a sharp knife. I prefer peeling with a knife because it saves energy.