Spaghetti with vegetable balsamic sauce

1

Main raw materials.

2

Prepare the ingredients first and cut the fresh asparagus into strips.

3

Cut the cucumbers into strips and set aside.

4

Cut the red pepper into strips.

5

Cut garlic and onions into diced cubes and prepare all ingredients for use.

6

Bring water to a boil on fire and add 2 grams of salt.

7

Add pasta and cook for about 10 minutes.

8

When cooking pasta, start another pot.

9

Add appropriate amount of olive oil, add garlic and onion and stir-fry until fragrant.

10

After stir-frying the onions and garlic, add appropriate amount of clear soup. If there is no beef bone soup or chicken soup, use water instead.

11

Then pour in the right amount of black pepper juice, or add more if you like spicy food.

12

After the soup is boiled and stirred well, add the black fruit vinegar (if you don't have Italian balsamic vinegar, you can make it with rice vinegar, soy sauce and a small amount of sugar).

13

Then add the vegetables and stir fry.

14

Stir the vegetables a few times, add the cooked pasta and stir fry.

15

Add salt to taste.

16

Then add a little chopped vanilla and stir well, and collect the juice over high heat.

17

Add a few drops of lemon juice before serving the pan and serve the pan.

18

Put the pasta into a plate decorated with cucumber, sprinkle with a little cooked black pepper, and serve. At this point, all operations are completed. Characteristics of this pasta: red and red in color, rich in taste, fresh and slightly spicy, fragrant fruit acid, smooth taste and rich in nutrients.

1. For making this dish, it is better to use fusilli or thinner macaroni; long pasta is not suitable. 2. Black pepper sauce is generally available on the spice racks of large supermarkets. Black fruit vinegar is sold in the imported condiments section; if unavailable, you can make a substitute using 10g rice vinegar, 3 drops of dark soy sauce, 5g sugar, and a few drops of lemon juice—the taste is also quite good. 3. Cracked black pepper and crushed herbs are displayed on the imported shelves of major supermarkets, or are sold in specialty Western seasoning sections. 4. When making this pasta, the vinegar flavor should not be too strong; a slight acidity is sufficient. You can also add a small amount of grape juice for seasoning. The primary flavor should ideally be salty, savory, and mildly spicy, with a slightly sour aftertaste. 5. Cook the pasta until it is about 80% done, as it will be stir-fried in the sauce afterwards; this ensures it will be perfectly cooked once the liquid has reduced. If the pasta is boiled until too soft, the texture will be poor.