Tuna and butterfly spaghetti(jin qiang yu ban hu die yi fen )

Tuna and butterfly spaghetti

Introduction:

Production steps:

Step 1: slice asparagus, mushroom, tomato and garlic.

Step 2: pour out the canned tuna white meat and decant the excess soup.

Step 3: pour olive oil into the frying pan.

Step 4: stir fry garlic in hot oil.

Step 5: add mushrooms and continue to stir fry.

Step 6: soften mushrooms, stir fry asparagus.

Step 7: change the color of asparagus, add the cream soup to boil, and season with salt, pepper and thyme.

Step 8: start another pot, boil water, add salt.

Step 9: add butterfly spaghetti and cook for 12-15 minutes.

Step 10: remove the pasta without a hard core.

Step 11: pour the butterfly spaghetti directly into the frying pan, sprinkle with black pepper, stir fry evenly over medium heat.

Step 12: then put in the tomato strips and tuna, stir fry well again, then put them out of the pot and put them on the table.

Materials required:

Butterfly spaghetti: 150g

Canned tuna: 120g

Tomato: 100g

Fresh asparagus: two 60g

Garlic: 15g

Mushroom: 30g

Salt: right amount

Black pepper: right amount

Olive oil: right amount

Thyme: right amount

Note: 1. This pasta is made with sea fresh cream white sauce. It's better not to add tomato sauce. If you add tomato sauce, the meat flavor of tuna is much worse, and the color is not beautiful. 2. Canned tuna white meat is on sale in the imported shelves of Carrefour supermarket in Beijing. I bought canned tuna white meat from Malaysia. The price is 14.50 yuan per can and the weight is 120 grams. This quantity can be used as pasta for two. It's the best made in Italy, but it's not. 3. Fresh tuna meat is the best, but the production is more complex. Since it is not used, it will not be introduced here. 4. Dried thyme pieces taste strong, so it is not suitable to put more, just put a few pieces to improve the taste, put just a big advantage, the taste will be excellent, too much taste is not beautiful. 5. It takes more than 10 minutes to cook butterfly spaghetti without hard core, because it needs to continue frying, so it is not suitable to cook too bad. 6. The production of cream white sauce has been introduced before. It is made of fried noodles with butter. When it is used, it can be prepared by adding a little fresh cream and water. The taste is very fragrant. It is good with any seafood pasta.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jin Qiang Yu Ban Hu Die Yi Fen