condiments

20g of unsalted butter, onion 1/2, garlic 1 petal, 30g of low-gluten flour, 30ml of milk 150ml, 30ml of whipped cream, 250ml of water, 5ml of Chinese liquor/kloc-0, 3g of salt, 8g of sugar and 200g of shell noodles.

working methods

1. First prepare all the raw materials.

2. Crush the onion and garlic separately. Hot pot, add butter to melt, add chopped green onion and minced garlic and stir-fry until fragrant.

3. Add low-gluten flour and stir fry over low heat. Pay attention to the firepower at this time, otherwise the flour will easily fry and stick to the pot.

4. Add the mixed liquid of milk, whipped cream, water, sugar and salt and stir well.

5. Add white wine and mixed herbs and stir well, and the white sauce is finished.

6. After the salmon is thawed, peel and boneless, cut into small dices and stir-fry in white sauce until cut off.

7. Boil water in the soup pot and add two spoonfuls of salt (except recipes). After the water is boiled, pour in the spaghetti with shell, open the lid and continue heating, and cook until the spaghetti is cooked and soft according to the reference time on the package.

8. Pour the shell spaghetti into the salmon white sauce, stir gently, and let the sauce completely adhere to the spaghetti. Serve.

skill

1. In addition to the shell surface, you can also choose straight line surface, pen tip surface, spiral surface and butterfly surface.

2. Different kinds or even different brands of pasta have different cooking time. It is the easiest way to refer to the suggested time given on the packaging bag.

3. Under the premise of skilled operation, the process of cooking spaghetti can be carried out at the same time as the process of frying white sauce.