Crab meat milk sauce and shell noodles

1

All ingredients.

2

Boil the water, add a little salt, and add in the shell surface.

3

Cook for 10 minutes, remove and control the water for later use.

4

Slice mushrooms, slice celery, shred red pepper, and slice garlic.

5

Heat a wok, add olive oil, and saute garlic slices until fragrant.

6

Stir in mushrooms and stir fry, add cream sauce and simmer for 1 minute.

7

Then add celery and red pepper shredded, stir fry a few times, and season with salt and pepper.

8

Add in the cooked shell dough and stir fry well.

9

Remove from the pan and set on a plate, place the cooked crab meat on top, sprinkle with a little black pepper and thyme, and serve.

1. The cream sauce is first made by sautéing butter and flour, known as a roux, then adding milk and cooking briefly until it thickens. If you enjoy Western cuisine and frequently cook dishes with cream sauce or various thick soups, you might as well prepare some extra roux in advance. Once sautéed, let it cool, place it in a container, and store it in the refrigerator; this makes it very convenient to use. When ready to use, simply mix it with milk or add a little beef broth. It generally does not spoil for a month or two. It is also indispensable for baking and has a wide range of uses. 2. The aroma of thyme is too strong, so only a tiny amount is needed; about ten or so granules are sufficient, otherwise it will be counterproductive. You must buy roasted cracked black pepper; if it is raw, sauté it in oil first to bring out the fragrance for the best flavor. 3. For this pasta dish, the cream sauce must be light; never make it too thick, or the result will be poor.