Spiral noodles
By VicentaLakin
last week, at a restaurant, it was very good to see a special salmon selling fish, and it was good to buy it twice a day. the salmon smell like fish, which is delicious, whether it's fried or baked. the salmon are also called samon or samon fish, a cold-water fish growing in high latitudes such as canada, norway, japan and the united states. moreover, salmon have high nutritional value. in addition to high proteins and low-calorie healthy foods, salmon contain a variety of vitamins and minerals such as calcium, iron, zinc, magnesium and phosphorus, as well as abundant unsaturated fatty acid. out of all fish, salmon contain the highest amount of moga-3 unsaturated fatty acid (approximately 27 g per 100 g salmon), and nutritional studies have shown that moga-3 unsaturated fat acids are effective in reducing the incidence of hypertension and heart disease, as well as benefits from chronic diseases such as arthritis, breast cancer, and contribute to the growth and development of the foetus and children。
Recipe Recommendations
- the salmon a
- pasta appropriate amount
- olive oil appropriate amount
- water appropriate amount
- basil leaves a little
- light cream appropriate amount
- black pepper appropriate amount
- salt a little
- fish-flavored
- cook
- half an hour
- simple
Steps for Spiral noodles

1
Both sides of the salmon wash and put a little salt pickle for 15 minutes。
2
The pan is then put in a little oil-heated, then the salmon is put in a little fire, and a little black pepper is spilled on the skin。
3
A little black pepper spray is also spilled on the back of the fish。
4
Fish is covered in gold and the fish is ripe enough to avoid overflamming the fish。
5
When a proper amount of water is put in the pan during the frying of fish, a small amount of salt is put in the pot and the pasta is put in the boiler。
6
The pasta was then taken out into the pan and then thrown into the pan and added a few dry lore leaves。
7
Add a proper amount of cream。
8
It's a small amount of light cream left to burn。