Pasta mixed with vegetable black vinegar(shu cai hei cu zhi ban yi mian )

Pasta mixed with vegetable black vinegar

Introduction:

"Today, I'd like to make another type of spaghetti. Its material selection is for your reference. This is a healthy and pure pasta. The ingredients are very simple. Some raw materials are not easy to buy here, but you can choose substitutes or make some sauces by yourself, and the taste is also good. "

Production steps:

Step 1: main raw materials.

Step 2: prepare the ingredients and cut the asparagus into strips.

Step 3: cut the cucumber into strips and set aside.

Step 4: cut the red pepper into strips.

Step 5: cut garlic and onion into small pieces and prepare all ingredients.

Step 6: bring the water to a boil and add 2 grams of salt.

Step 7: add pasta and cook for about 10 minutes.

Step 8: when cooking pasta, start another pot.

Step 9: add olive oil, add garlic and onion, stir until fragrant.

Step 10: stir fry onion and garlic, then pour in a proper amount of clear soup. If there is no beef bone soup or chicken soup, use water instead.

Step 11: then pour in the right amount of black pepper juice. If you like spicy food, put more.

Step 12: after the soup is boiled and stirred, pour in the black fruit vinegar (if there is no Italian black vinegar, use rice vinegar with soy sauce and a small amount of sugar).

Step 13: then pour in the vegetables and stir fry.

Step 14: stir fry the vegetables several times, add the cooked pasta and stir fry.

Step 15: season with salt.

Step 16: then add a little crushed vanilla and stir well. Add the juice over high heat.

Step 17: drop a few drops of lemon juice before leaving the pot.

Step 18: put the pasta on a plate decorated with cucumbers, sprinkle with a little black pepper, and serve. At this point, all operations are completed.

This pasta is characterized by golden red color, rich flavor, slightly spicy aroma, acid fragrance, smooth taste and rich nutrition.

Materials required:

Helix: 100g

Garlic: 15g

Onion: 20g

Crushed Vanilla: right amount

Red pepper: 30g

Cucumber stick: 30g

Fresh asparagus: 30g

Black pepper juice: 15g

Black vinegar: 15g

Salt: 2G

Black pepper: right amount

Lemon juice: right amount

Olive oil: 15g

Note: 1. To make this surface, it is better to use spiral surface or thinner macaroni, rather than long strip surface. 2. Black pepper sauce is usually found on the seasoning rack of large supermarkets. Black fruit vinegar imported condiments are available, if not, you can use 10 grams of rice vinegar, three drops of soy sauce, 5 grams of sugar, a few drops of lemon juice to prepare, taste good. 3. Black pepper chips and vanilla chips are on the import shelves of major supermarkets, or they are also on sale at the seasoning Department of Western food. 4. When making this noodle, the vinegar taste should not be too strong, but slightly sour. You can also add a little grape juice to taste. The main flavor is salty, fresh, slightly spicy, and slightly sour. 5. Cook the pasta medium well, because you need to fry it with the soup. It's just right after the juice is collected. If the pasta is too soft, it will not taste good.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Shu Cai Hei Cu Zhi Ban Yi Mian