Crab Cream Pasta
Ingredients
180 grams of pasta, 200 grams of crab meat, 150 grams of cauliflower, 2 cloves of garlic, 200 grams of broth, 80 grams of creamy white sauce, 60 grams of whipped cream, 40 grams of butter, a pinch of salt, a pinch of pepper
Methods
1. Mince the garlic and set aside.
2. Bring a pot of boiling water to a boil and add 1 tsp of salt, then boil the cauliflower and soak it in cold water, then boil the crab meat and set aside.
3. Bring another pot of boiling water to a boil and add 1 tsp of salt, then add the ramps and cook for 8 to 10 minutes, stirring constantly to avoid staining the pot.
4. Cook the cream in a saucepan until it melts, add the minced garlic and sauté, then add the stock, whipping cream, creamy white sauce, salt and pepper and bring to a boil.
5. Add the crabmeat and cauliflower from recipe 2 to the pan and stir-fry.
6. Remove the pasta from the recipe 3 and add it to the recipe 5 sauce and cook for 1 to 2 minutes.
Spicy Crabmeat Pasta
Ingredients
Ingredients: 1 box of crabmeat, 50g of avocado, 50g of pineapple, 50g of cantaloupe, 30g of dried pineapple, 30g of dried mango, 50g of papaya, 1 piece of cucumber, 100g of spaghetti, 30g of parsley, 1 lemon
Seasoning: olive oil, watermelon and watermelon.
Seasoning: olive oil, salt, 1 tbsp fructose, 2 tbsp Thai chutney
Directions
1. Dice the dried mango, dice the dried pineapple, peel and dice the papaya, chop the cilantro coarsely, and coarsely chop the cucumber
2. Add the diced avocado, diced pineapple, diced honeydew melon, diced dried mango, diced pineapple, diced papaya, diced Thai chutney, a portion of cilantro, and the rest of the pasta. Stir in the hot chili sauce, a portion of the chopped cilantro, lemon juice, fructose and cucumber julienne and mix well to make a spicy fruit sauce
3. Bring a pot of water to a boil with the salt and olive oil, then add the pasta and cook over medium-low heat for about 10-12 minutes, then remove the pasta and place it in cold water. Drain the cooled pasta and put it into a large bowl. Add the chili sauce, the remaining cilantro and half of the crabmeat and mix well, then sprinkle the other half of the crabmeat on top. It is not suitable for salads
*Dried mangoes can be made in Thailand.
*Fresh pineapple should be added to the fruit sauce to make it more flavorful
*Pineapple hearts can be added to make it more flavorful
*Cilantro should be added along with the stems to make it more flavorful
*The flavor of the fruit sauce should be adjusted to be heavier so as to avoid diluting the flavor of the fruits when they become watery
*Butterfly pasta can be replaced by other types of pasta. If you are using angel hair pasta, the cooking time should be shortened as the pasta is thinner and cooks faster
*When cooking pasta, wait for the water to boil, then add salt and olive oil before adding the pasta. 100g of pasta with 1/8 tsp of salt is the best ratio
*Pasta usually takes 10-12 minutes to cook, but if you are cooking pasta and mixing it with the sauce, it takes 12 minutes. It takes 12 minutes for the sauce and 8 minutes for the sautéed pasta.
Italian Dali cream chicken pasta
Recipe Description
Italian cream sauce recipe ingredients: 20 grams of onion, 1 tsp. minced garlic, a bay leaf, 200 weeks a week of milk, unsalted cream 1 tbsp. A little, a little white pepper method: 1. Onion washed and minced, with minced garlic, bay leaf together with the milk, cook over medium heat for 6 minutes, strain the milk to spare. 2. Take a pot, put the unsalted butter to melt, then add flour to stir fry into a char over low heat and then remove from the heat. 3. Pour the milk of method 1 into the method 2 of the pot, stirring with a whisk to form a thick and particulate-free sauce to a low heat, after boiling, add salt Add salt, cardamom powder and white pepper to taste.
Ingredients
50g chicken, 1 asparagus, 20g red bell pepper, 20g yellow bell pepper, 180g pasta, 1 tbsp salt, 2 tbsp olive oil, 1 tbsp minced garlic, 2 tbsp finely chopped onion, 1 tbsp cream sauce, 1 tbsp grated Parmesan
Directions
1. Wash the chicken and cut it into small pieces; Wash the asparagus and cut into pieces; wash the red bell pepper and yellow bell pepper and cut into strips.
2. Fill a pot with water and bring to a boil. Add salt and cook the pasta in the boiling water for 12 minutes, then remove from the pot and add 1 tbsp of olive oil and mix well.
3. In a separate pot, add 1 tbsp olive oil and sauté the minced garlic and onion on low heat, then add the chicken from recipe 1 and add the Italian cream sauce.
4. When the sauce comes to a boil, add the pasta, asparagus, red bell pepper strips, yellow bell pepper strips, and sauté until the sauce dries up, then sprinkle with grated Parmesan cheese.
Crab meat in garlic cream sauce
Ingredients
40g crab meat, 1 tbsp garlic cream sauce, 2 cloves minced garlic, 20g minced onion, 80g cuttlefish pasta, 1/4 tsp crushed Basil, 1/2 tsp sugar, 1/4 tsp salt, 1/4 tsp pepper, 2 tbsp white wine
Directions
1. Cook the cuttlefish pasta in boiling water, remove from the water and soak in cold water until cool, then toss with a little olive oil (not included in the ingredients) and set aside.
2. Heat a frying pan, sauté the minced garlic and onion over low heat, add the crab meat, garlic cream sauce, the squid ink noodles from method 1 and all the seasonings and mix well, then sprinkle with the crushed Basil.