Spaghetti, also known as pasta, is the most acceptable type of Western food for China people. Spaghetti is made from a kind of wheat called "hard durin". It will not burn after being cooked for a long time and is very biting. This is the biggest difference between pasta and China noodles.
Spaghetti originated in ancient Rome, and there is also a saying that it was spread to all of Europe from China via Sicily by Marco Polo. There is evidence that after Octavian became emperor of ancient Rome, the population of ancient Rome reached 1.5 million. Ensuring people's food supply became an important issue for the ancient Roman government. As a result, people at that time came up with a new way to preserve flour. Mix the flour to form a dough, and then use a knife to cut the dough into noodles, which can last for at least a year after drying in the sun. As a result, dried noodles became popular among Italians. However, at that time, people who ate dried noodles were all civilians, and aristocrats and rich people still ate freshly made noodles in their homes. It was not until the 19th century that dried spaghetti became a table delicacy in European countries regardless of price.
It is said that there are at least 500 varieties of pasta. Coupled with changes in the sauce combination, thousands of pasta dishes can be made! But in general, the most common pasta sauces are divided into two types-red sauce and white sauce. BologneseSauce is a red sauce based on tomatoes, and Carbonara Sauce is a white sauce based on flour, milk and cream. In Western food, pasta is often used as the first dish. Seafood pasta is served with white wine, and thick sauces are served with red wine.
Today's cooking is beef pasta with red sauce (tomato sauce), which is also the most traditional and popular way to eat pasta.
Red sauce beef spiral flour
Recipe Recommendations
- salty and fresh
- fried
- an hour
- ordinary
Steps for Red sauce beef spiral flour
1
Minced beef, cooking wine (or rice wine, red wine), minced garlic, a little soy sauce, pepper, salt, 1 egg (or starch), marinate for 1 hour.
2
Dice 2 garden peppers (orange and green), corn kernels and onions (must) be diced.
3
Heat the pan with high heat without adding oil. The meat paste is 30% fat, and a lot of oil will be produced. Add the minced meat and stir fry slightly until color changes.
4
Add diced garden pepper, corn kernels and diced onion.
5
Stir together for two minutes, add water, and then add tomato juice.
6
I used the ready-made pasta sauce with tomato juice. It doesn't matter if you don't have ready-made sauce. Cut the tomatoes into a few pieces, add oil and stir-fry until paste.
7
But never use tomato sauce. The sauce is too strong and difficult to adjust.
8
Then stir-fry a few times, adding sugar, salt and a little MSG.
9
On high heat, the water is boiling, add salt, accounting for about 1% of the water, and cook the Twists for about 8-10 minutes.
10
After taking out of the pan, stir in a little oil ("Autumn Leaves" suggests adding butter, which is more fragrant, and I personally agree.), This way, the noodles will be more biting, so never use cold water.
11
Pour the prepared beef red sauce on the spiral flour (not over yet).
12
Grind out cheese strips and spread them on top of the red sauce. The cheese strips soften immediately when they encounter the hot red beef sauce. After serving, stir well and serve to eat.