Tomato Bacon Spaghetti(fan qie pei gen yi da li mian )

Tomato Bacon Spaghetti

Introduction:

"Bacon has unique salty and smoked flavor, and fresh basil is a common symbol. Three kinds of celery, onion and carrot are added with three mushrooms and eggplant juice to reflect the flavor. Here I use canned tomato, which has a stronger flavor. Bacon: translated from English" Bacon ", which originally means smoked rib meat (namely square meat) or smoked salty back meat. Bacon is one of the three main varieties of western style meat products (ham, sausage and bacon). The skin is golden yellow and hard. There is a slight "por por" sound when you hit it with your fingers. The lean meat is dark brown, dry and hard, and bright after cutting. (Baidu Encyclopedia)

Production steps:

Step 1: prepare the raw materials and chop the bacon in advance

Step 2: chop all ingredients and condiments and cut them into small pieces for later use

Step 3: heat 30% and fry the bacon in olive oil until brown; stir fry the onion and garlic until fragrant, and the onion becomes soft and translucent

Step 4: add celery, carrot, mushroom and stir fry

Step 5: add tomato and mash it, stir fry until fragrant

Step 6: add 400g of soup or water (canned eggplant juice is better), bring to a boil over high heat, simmer over low heat for 1 hour (stir occasionally during the process)

Step 7: when the sauce is about to dry, cook the noodles, about 8-9 times cooked

The eighth step: add salt to the sauce, add the cooked noodles, continue to stir fry until the noodles are ripe.

Materials required:

Bacon: five

Canned tomato: 400g

Basil: 30g

Celery: 4

Carrots: 5-7

Mushroom: 3

Garlic: 2 cloves

Onion: half a piece

Note: 1. Mushroom mushroom is also a good choice. It tastes lighter than Lentinus edodes, but it often appears in Western food. 2. When choosing spaghetti, the rougher crust is preferred. The sauce fusion effect is better, and the price is about 1-2 times higher than ordinary ones. 3. Compared with ordinary tomatoes, canned tomatoes are concentrated pulp and sauce. The raw materials for making tomato can and sauce are thick skinned tomatoes, Basil is the key of seasoning and can't be replaced. You can buy it in the imported supermarket or high-grade food market. 5. Preservation method of sauce: sealed and refrigerated, with a shelf life of about 3-5 days

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Fan Qie Pei Gen Yi Da Li Mian