When I woke up in the morning, I suddenly remembered that there were still some pasta, so I found some leftover ingredients in the refrigerator and thought of trying to make a mixed vegetable pasta. Maybe I had eaten too much outside, so I had a clue. I didn't expect that the taste could be compared with the western restaurants of a big hotel, so I conveniently wrote it into a recipe and shared it with everyone.
Here, I use shredded pork left over from yesterday's cooking, which has been fried. In Western restaurants, fried shredded beef or other products are often used, and pork is rarely used. But it tastes delicious although it does not have the aroma of beef.
Mixed vegetable pasta
By OthoO'Keefe
Recipe Recommendations
Steps for Mixed vegetable pasta
1
Main materials.
2
Add about 1 liter of water, bring water to a boil, add spaghetti, add 1.5 flat teaspoon salt, bring again, turn to low heat, and boil for 8 minutes. Turn off the heat and simmer for 3 minutes.
3
When cooking spaghetti, prepare: celery, tomatoes, onions, chopped garlic cloves, and 1 dried pepper.
4
Heat the pan, add 2 tablespoons of oil, add mashed garlic and dried pepper, saute until fragrant, and remove the dried pepper.
5
Add the tomatoes, stir-fry over high heat, sprinkle with a little salt, until soft and juice.
6
Add celery and onion, stir well, and saute until fragrant.
7
Add the fried shredded pork and stir-fry well over high heat. It smells like meat. Turn off the engine.
8
Drain the pasta and serve on a plate.
9
Spread the Italian mixed leaves, add the stir-fried mixed vegetables, and scatter some black pepper powder to serve.Mixed vegetable pasta Make Tips
Notes:1. Saute the dried peppers completely fragrant and remove them. 2. Use high heat when frying vegetables and mixing ingredients. 3. Add salt when cooking pasta. After cooking, it's best to stew it so that it will taste very refreshing.