Spaghetti bolognese (rou jiang yi da li mian )

Spaghetti bolognese

Introduction:

Production steps:

Step 1: add appropriate amount of water to the pot, add a little salt and oil.

Step 2: bring to a boil, add in the spaghetti and cook for about 10 minutes. (cook about 7-15 minutes with the amount and thickness of pasta.)

Step 3: take out the water and mix in a little cooked corn oil.

Step 4: how to make meat sauce: cut onion, garlic, peel tomato and dice

Step 5: heat the frying pan, add a little base oil, add onion and minced garlic at 50% oil temperature and stir fry until fragrant.

Step 6: add pork stuffing and stir fry until it is loose and crisp.

Step 7: add diced tomatoes and stir fry for a while.

Step 8: add soy sauce, oyster sauce, salt, rock sugar and black pepper.

Step 9: add tomato sauce (a little more) and stir well.

Step 10: add appropriate amount of water, bring to a boil over high heat and turn to low heat.

Step 11: cook until the sauce thickens.

Step 12: pour the meat sauce on the pasta and mix well.

Step 13: finished product drawing

Step 14: finished product drawing

Step 15: finished product drawing

Materials required:

Spaghetti: moderate

Pork stuffing: right amount

Tomatoes: right amount

Tomato sauce: right amount

Salt: right amount

Rock sugar: right amount

Soy sauce: moderate

Oyster sauce: right amount

Black pepper: right amount

Onion: right amount

Garlic: right amount

Olive oil: right amount (my corn oil)

Note: authentic spaghetti is very biting, that is, it's half cooked, and it feels a little hard to bite. For Chinese who are used to Yangchun noodles, they are not used to it. The key point is that when boiling the spaghetti, 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 outside The table has a taste, but when you bite it inside, you will feel that it has no taste, and it is not delicious. Adding salt can also make the texture of the noodles more firm and elastic. Another is that if you want to keep the noodles strong after blanching, note: do not use the cold water method, but mix a little olive oil! Cook for 10 minutes. If you don't use up the blanched noodles, you can also mix olive oil and let it dry a little before refrigerating.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sour and salty

Chinese PinYin : Rou Jiang Yi Da Li Mian