Spaghetti pasta
By VicentaLakin
For the people of the North, noodles are good and good food. It's not too much to do, but it's not too much to do. It's nice to have a hand on the pasta. The face should not be too soft, so it can be deformed and boiled when it cuts. So be a little tougher than a bag of dumplings. Cheese is one of the most common vegetables in summer. They're grazes made of it and meat, and they eat water spirits. The eggplant noodles, the garlic, the fragrance. Another spoon of pepper oil, that's even more delicious. Jealousy isn't recommended, because it's jealous, it covers the smell of eggplant meat itself, it's all jealous。
Recipe Recommendations
- flour 800 grams
- cold water 420 grams
- round eggplant two
- pork stuffing 150 grams
- vegetable oil appropriate amount
- garlic number lobe
- soy sauce appropriate amount
- salt appropriate amount
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Spaghetti pasta
1
The pasta is covered and covered; this is the pasta, and it's very nice
2
Two round eggplants. Clean up
3
The eggplants go to T. Cut to a centimeter
4
Garlic cut the end
5
The boiler pours into the proper amount of vegetable oil, and when the oil is 80% hot, it dumps the pork into the pot, and it burns. White
6
Pour eggplant into the meat pot, double-fried with appropriate soy sauce, salt
7
And pour hot water, cap, burn for about 10 minutes, then make a pot
8
While boiling water in the pot, the noodles are taken out on the board, and they're about three or four millimeters thick. Snippets
9
It's sticky in the middle. It's folded and folded. Noodles
10
Sliced into fine noodles that you can feel. Freeze
11
When the water in the pot is boiled, the pasta will shake out, the pasta will remain in the pot for 10 seconds, then the chopsticks will spread and boil
12
Cooked noodles, twice cold water
13
And when the water was dry, it was in the bowl, and it was served with pork and eggplantSpaghetti pasta Make Tips
For the dough, it is better to be too firm than too soft; the ideal consistency is best. If you don't have fine cornmeal, plain flour works too, but the result is not as good as with cornmeal. The water used to boil the noodles can be drunk directly as soup, as the old saying goes, "original broth digests original food"; it can also be used to wash pots and bowls, as it is particularly effective at removing grease. Round eggplants are more suitable for making the sauce than long eggplants; adding diced green peppers also makes it more nutritious. When eating noodles in the summer, you can rinse them in cold water twice for a refreshing taste; in the winter, rinsing them once with warm water is sufficient.