Sausage pasta

By VicentaLakin

Sausage pasta
It's good. It's just a bit of a problem. Especially if the sauce is slow, the fire is fast。

Recipe Recommendations

  • pasta 1 person
  • pork appropriate amount
  • eggs one
  • carrots half a
  • mushrooms
  • onion half a
  • Jiang appropriate amount
  • garlic appropriate amount
  • Zanthoxylum japonica of 2
  • tomato appropriate amount
  • bean paste appropriate amount
  • water starch appropriate amount
  • soybean paste appropriate amount
  • oyster sauce appropriate amount
  • soy sauce appropriate amount
  • Laoganma Chili appropriate amount

Steps for Sausage pasta

  • Make Sausage pasta step 0
    1
    Pork 7 fat 3 chops meat and 10 minutes of oil and wine
  • Make Sausage pasta step 1
    2
    Tomatoes in the water for one minute. Skin-slice Ding
  • Make Sausage pasta step 2
    3
    Shrooms, carrots, onions, garlic cutters or tids
  • Make Sausage pasta step 3
    4
    Pumping an egg with all the sauce in the spices
  • Make Sausage pasta step 4
    5
    Hot pots of cold oil
  • Make Sausage pasta step 5
    6
    When the meat is cooked, put it in garlic and peppers and continue to fry
  • Make Sausage pasta step 6
    7
    Put it in the cut tomatoes and make it muddy
  • Make Sausage pasta step 7
    8
    I've got some good onions, carrots, mushrooms. A minute or so, and a minute later, the sauced egg fluids and an appropriate amount of hot water were put in and slowly boiled. When the sauce is ready, water and a proper amount of chicken and salt will be added to the pot. I forgot to take pictures
  • Make Sausage pasta step 8
    9
    Another pot of water is boiled, the pasta is boiled and a small amount of salt is boiled. The pasta is cooked longer than the normal noodles, and can chopsticks to see if they can break the noodles, if that's ripe。
  • Sausage pasta Make Tips

    The more meat, the better it tastes. A sauce made with lard is more fragrant and has a smoother consistency. You could forgo the cornstarch slurry and use sweet potato starch instead for an even smoother texture.

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