How to make tomato fusilli

The unique taste of tomato Italian snail noodles is the key to capturing people's taste buds. If you can master and understand the production methods of these foods you like, then the nutrition, hygiene and health of eating them will be more guaranteed. So if you are a fan of tomato Italian snail noodles, then you might as well get started and take a look at the following methods.

1. Raw materials

Fusilli, onion, tomato, edamame

Salt, MSG, black pepper, ketchup, oil, oyster sauce

1. Boil water, add appropriate amount of salt and oil, then put in the screw noodles and cook according to the indicated time. If you like a softer texture, cook it for three to five minutes longer and then remove from the water.

2. Add a proper amount of oil into the pan, add the chopped onions, tomatoes and edamame, stir-fry until cooked, and add a proper amount of salt.

3. Pour the drained screw noodles into the pot and stir-fry. Add tomato sauce, oyster sauce, black pepper and MSG. Stir-fry evenly and serve.

2. Materials

Ingredients: 100g Italian fusilli, 1 tomato, 50g beef, 1 egg, 1/4 onion, half a green pepper;

Accessories: oil, salt, cornstarch, onion

Tomato Fusilli

1 Rinse the fusilli with clean water, put it in a bowl and soak it in clean water.

2Cut the tomatoes into small pieces.

3 Chop the onion into small pieces, the green pepper into small pieces, and the green onion into fine pieces.

4Cut the beef into small pieces, add appropriate amount of cornstarch and mix well, and beat the eggs into egg liquid.

5 Heat oil in a pan, add tomatoes and stir-fry until juice comes out.

6Add appropriate amount of salt.

7 Pour the soaked fusilli into the pot along with the water, add appropriate amount of water, bring to a boil and cook for 10 minutes.

8 Add beef and cook until the meat changes color.

9Add onions and green peppers and cook for 1 to 2 minutes.

10Finally, pour in the egg liquid, sprinkle in the chopped green onion, and turn off the heat. A pot of hot Italian fusilli breakfast is ready to be served.

Tips

1. Choose ripe tomatoes so that they are easier to fry and release juice.

2. Soaking the fusilli in advance can shorten the cooking time.

3. Add more water when cooking because fusilli absorbs water more.