seafood spaghetti
By VicentaLakin
Recipe Recommendations
- sour and salty
- fried
- three-quarters of an hour
- ordinary
Steps for seafood spaghetti
1
Put water in the pan, put a spoonful of salt, boil, add appropriate amount of spaghetti, depending on the number of people eating, cook the spaghetti until the core is soft, about 30-45 minutes. While cooking spaghetti, cut half of the onion, cut into willow leaves with a center width of 4-6 mm along the onion edge texture. Set aside. 1-2 cloves of garlic, crush, and set aside. Shrimp boiled water, set aside.2
Put a small amount of salad oil into the pan. After heating the pan, add chopped garlic and stir-fry until the garlic is half-burnt. Then add the chopped onions, sprinkle with a little salt, and stir-fry until they change color. Add the shrimp meat, and continue to stir-fry until the shrimp meat discolor. Add a small amount of ketchup.3
Pour spaghetti into a stainless steel strainer, strain off the soup, then put the spaghetti into a pan and stir-fry with the onions and shrimp for 1-2 minutes, stir-fry until it becomes sticky, add ketchup, black pepper powder, stir well, and finish.seafood spaghetti Make Tips
1. Spaghetti must be cooked until the core is soft. It would rather be rotten than half a lifetime, otherwise it will affect the taste.
2. Shrimp can be replaced with fresh clams or meat paste after being shelled. In fact, the taste of this dish of clams is better than shrimp. However, because it is difficult to buy fresh clams on the market and often the sand inside the clams cannot be removed completely, shrimp is a more convenient choice.
3. It is best to use Li Kum Kee's bottled version of ketchup. Cheap promotional brands will affect the taste. Put as much ketchup as possible so that the sour taste will be very strong.
4. Sprinkle ground oregano leaves or other herb seasoning on top when eating.
5. Don't put too much garlic, otherwise it will be very spicy. Usually add 1 clove.
6. Don't use purple onions, it's super bad.
2. Shrimp can be replaced with fresh clams or meat paste after being shelled. In fact, the taste of this dish of clams is better than shrimp. However, because it is difficult to buy fresh clams on the market and often the sand inside the clams cannot be removed completely, shrimp is a more convenient choice.
3. It is best to use Li Kum Kee's bottled version of ketchup. Cheap promotional brands will affect the taste. Put as much ketchup as possible so that the sour taste will be very strong.
4. Sprinkle ground oregano leaves or other herb seasoning on top when eating.
5. Don't put too much garlic, otherwise it will be very spicy. Usually add 1 clove.
6. Don't use purple onions, it's super bad.