Screw shaped spaghetti(luo si xing yi da li rou mo mian )

Screw shaped spaghetti

Introduction:

"I bought several generations of spaghetti and two bottles of spaghetti sauce on Taobao. The authentic spaghetti is very biting, that is, it's half cooked, and it feels a little hard to bite. For the Chinese who are used to spring noodles, most of them are not used to it. But children like it very much. It's very suitable to take lunch at noon. It's not sticky. It's delicious at noon. "

Production steps:

Step 1: add olive oil to the pan

Step 2: add minced meat and stir fry

Step 3: add soy sauce after the minced meat changes color

Step 4: add chicken essence

Step 5: add salt

Step 6: add spaghetti sauce

Step 7: add appropriate amount of water to stew.

Step 8: soak the pasta in warm water for 30 minutes, bring to a boil over high heat and cook until it is cooked

Step 9: cool boiled water (in fact, it's better to mix water with olive oil).

Step 10: take out the controlled dry water

Step 11: add minced meat sauce.

Materials required:

Minced pork: 100g

Screw type spaghetti: 100g

Olive oil: right amount

Salt: right amount

Soy sauce: moderate

Chicken essence: appropriate amount

Pasta sauce: right amount

Note: the key point is that when the pasta is scalded with boiling water, you must first add a small spoonful of salt, which accounts for about 1% of the water. If you don't use this action, the noodles will only taste on the outside, but when you bite into it, you will feel tasteless, and it's not delicious! Of course, adding salt can also make the noodles more compact and elastic. Another step is to stir a little olive oil instead of cold water to keep the noodles strong. At the same time, if the hot noodles are not used up, you can also mix olive oil and let it air dry a little before refrigerating.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: Maotai flavor

Chinese PinYin : Luo Si Xing Yi Da Li Rou Mo Mian