Tomato Italy Noodles

1

It's the summer of inflammation. But the food problem had to be solved, so it seemed to recall this simple version of pasta. I've learned a lot from you in the food world, and I have a deep feeling about it. From a little rookie, anything can stick up to now. I've been taught a lot of little lessons in cooking, little skills. I'll also submit a response. I'm doing it in two, if one for a tomato. I used Merlyn's for lunch meat. I forgot my lunch meat when I took the picture。

2

We'll put water in the pot and burn the lids. When the water's open, you can cut the tomatoes down or rollers。

3

Then cut the lunch meat into small pieces

4

The water's running down pasta。

5

We can make sauce when we cook noodles. In the pot, peanut oil (free of salt butter can also) is burned and then tomatoes are burned in the fire. Get the tomatoes out of the water and get the juice。

6

When you're getting juice, the noodles are almost cooked。

7

In juicy tomato sauce put ketchup and half a spoon of salt according to human taste. Then you put your face in it, and you mix it with fire, and you put a spoon and a half of salt。

8

Because I bought lunch meat that was ripe and salted, I ended up putting lunch meat in the fire. Then you can load the plate

1. You can scald tomatoes with hot water to peel them, but I was a bit lazy so I didn't peel them. 2. You don't need to use luncheon meat; sausages, ham, etc., can all be used as substitutes. 3. When putting the pasta in, you can put it in vertically to make it curl up on the pot's rim. Then use chopsticks to stir it a bit and it's done. 4. You can make a larger batch of tomato sauce at once, store it in a glass jar (or wrap a layer of plastic wrap over a bowl), and put it in the fridge for easy use next time. 5. You can add ketchup or not; adding it will make it slightly sweet and the sauce will be thicker.