Kuaishou home pasta recipe that goes beyond the taste of restaurants

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  1.Tomato Cross Knife

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  2.Blank in hot water and peel

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  3. Dice tomatoes, slice mushrooms, mince garlic, black pepper and salt.Get ready

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  4. Heat the oil in the pan, add the mushrooms and fry When soft, add 5 grams of butter

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  5.Saute until golden

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  6. Boil the water and add an appropriate amount of salt and a little oil.Cook pasta for about 5 minutes, softer for about 7 minutes

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  7.In another pot, boil water, add chopped garlic, and stir-fry until fragrant and slightly brown

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  8.Add the onions and stir-fry until soft.Stir-fry 25 grams of butter for a while until the butter melts

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  9.Pour in the diced tomatoes over medium-low heat and stir-fry the juice,

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  10.Pour in 3 tablespoons of tomato sauce.I used tomato sauce instead of tomato sauce.If it is tomato sauce, I would add 2 grams of lemon juice because tomato sauce Very sweet, best to use tomato sauce

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  11. Cook on low heat 3 If the juice is not enough, you can add a small amount of water

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  12.Then Add the previously fried shiitake mushroom slices and cook for another 3 minutes until the soup thickens

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  13.Add appropriate amount of freshly ground black pepper and salt to taste

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  14.You can put the cooked noodles into the sauce pan and fry them, or you can mix them and eat them like I did

• 15.After mixing, the color is bright red and the taste is rich, surpassing the bottles bought in supermarkets