Shrimp-covered pasta soup
By VicentaLakin
This year's harvest of red cabbage is very good, and when it matures, it will continue to grow in the short term, and it's multi-planted, so it's really very good to say that red cabbage is good because harvests are repeated again and again, and I'm already the fifth harvest. At the same time, the nutritional value of red cabbage is very high. Usually I just use it to cook soup or noodles, and I like the beautiful purple red in the soup after cooking. And this time I used it to cook the noodles, and the shrimp skin was more and more delicious。
Recipe Recommendations
- red amaranth 800 grams
- flour 300 grams
- shrimp skin 30 grams
- sesame oil appropriate amount
- garlic appropriate amount
- Himalayan salt appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Shrimp-covered pasta soup
1
Food products: red pickles, flour, shrimp skins, garlic with dried water。2
Slice the cranberry; flour to a tiny bump. I'm the slowest, tinyst drop-inware in the water throat with a dish of flour and a quick mix。3
The pot is filled with a proper amount of fresh water, and the fire breaks open, and the garlic goes in。4
Then you put it in the red broth in order before the leaves boil。5
And then we'll cook it in shrimp skin6
It then slowly rolls down the fine-tuned face, which needs to be blended quickly (as the photograph affects the pace of the mixing, so there are blocks)。7
The fire continues to boil to the ground。8
Finally, a proper amount of sesame oil and Himalaya salt could be put out。Shrimp-covered pasta soup Make Tips
One, red cabbage is very fresh and easily boiled, and leaves should not be released too early. 2. Pumps like small tastes, so beware of water injection speed and measurement. The oscillations of sesame oil are particularly fragrances and, if they do not like it, they can also release their favorite oil. 4 and shrimp skin has a little salt so don't put too much salt in it。