condiments
spaghetti
180g
ketchup
200 grams
chicken breast
180g
condiments
olive oil
Proper amount
salt
Proper amount
Small pieces of food
60 grams
Pea grain
60 grams
(edible) black fungus
60 grams
Soaked mushrooms
Two flowers
Pickled green pepper
Proper amount
Small onion
1 root
energy
3 grams
garlic
2 petals
Basil
Proper amount
Italian cheese
Proper amount
White granulated sugar
2 grams
pepper
Proper amount
starch
Half a teaspoon
Light soy sauce
5 grams
step
1. Preparation materials: 200g tomato sauce, 1 80g chicken breast, 60g corn, 60g peas, 60g fungus, 2 mushrooms, 30g pickled green pepper,1root onion, 3g ginger, 2 cloves garlic, basil leaves and mozzarella cheese.
2. Put the peas in a small bowl, add water until they overflow, and put them in the microwave oven 1-2 minutes to stop growing.
3. Soak the fungus and mushrooms and cut them into small pieces.
4. Dice the chicken breast, add salt, sugar, soy sauce, pepper and starch and mix well. Then put the chopped onion, ginger and garlic on the side for later use.
5. Cook a pot of underwater spaghetti, add half a teaspoon of salt to the water, and cook the spaghetti for 10- 15 minutes without adding cold water in the middle. Cook the noodles until they are slightly hard, turn off the heat, control the excess water, add tomato sauce and mix well, and cover the pot for later use. Look at the recipe of ketchup here/recipe /325708
6. Take a wok, pour in about 20 grams of oil, add mushrooms in hot oil, and then stir-fry the diced chicken, onion, ginger and garlic.
7. Stir-fry the raw materials and pickle the green pepper and fungus.
8. Stir the fungus until soft, and stir the corn and peas evenly in the pot.
9. Finally, pour the spaghetti mixed with tomato sauce in the process "5" into the pot and stir evenly.
10. Put it on a plate, or sprinkle some basil leaves in a bowl and add some Italian cheese to taste better.
skill
Mixing the noodles back into the pot is more delicious.