Cheese and seafood

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preparation material. add: ketchup tomatosauce is a sauce; tomato cream tomatopaste is concentrated tomato mashed with little moisture; tomato cans canedtomato are made of tomatoes together with their juices, usually with a skin full of tomatoes and small amounts of tomato cans。

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Make ketchup, make onions with olive oil in the middle of the fire until it's soft

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Then the fragrance leaves, the garlic pieces, the fragrances, the oxen, and the roller。

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Put the tomato can

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Scramble faster water evaporation, with two thirds left

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Start making pasta: remove the shrimp cleaver from the line

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Scallop removes the edges of the dress (which can be used for cooking soup or cooking on the side)

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A pot of water, olive oil, two spoons of salt, then pasta

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Cooked to pasta, two minutes in advance

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Once we've dried up, we'll have a little bit of olive oil to use, and we'll keep about two cups of noodles to be used

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I've got olive oil in the pot

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put it in the scallop, shrimp, saffritto

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Into dry white wine

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Waiting for the gas and acid to spread out, and then the ketchup to go with it

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I'm going to make some pasta

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Full blundering, where appropriate, to increase viscosity

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It's good enough to mix a cow with a plate

1. What we need to make is tomato sauce, a classic tomato-based sauce. The flavor and texture of homemade tomato sauce are vastly different from industrial products; just one taste will tell you the difference. Since the preparation takes some time, you can make a larger batch at once. Freeze it in individual bags; just thaw a bag when needed. Of course, once you get the hang of it, you can whip one up easily at any time. Note: Tomato sauce is a sauce; tomato paste is a concentrated tomato puree with very little water content; canned tomatoes are tomatoes preserved in their own juice, generally available as whole peeled tomatoes or chopped tomatoes. 2. Safforitto is a concentrated condiment made by braising onions and tomatoes. It contains very little water and has a rich, aromatic, and intense flavor. Safforitto (Simple Version): Requires 2 large white onions, 2 cans of peeled tomatoes, 2 cloves of garlic, and a suitable amount of olive oil. Step 1: Stir-fry the onions in olive oil. Once they are soft and fragrant, add the minced garlic and stir-fry, then pour in the canned tomatoes. Step 2: Continue cooking over medium heat until all the water has completely evaporated, leaving behind dark red solids. 3. There is also a four-step method for quickly dicing onions; please refer to the image in the log for details.