Chowder macaroni, a variety of vegetables, nutritional combinations, olive oil macaroni low fat health, slightly acidic tomato flavor, delicious and non-greasy, as a salad and staple food are good Oh!
By Picthy's Little Chef
<h2>Royalties</h2>
Macaroni 80g
Celery root grab 40g in one hand
Onion (small) 1/2 90g
2 white jade mushrooms
1/2 carrot 40g
1/3 cucumber 80g
Zucchini 1/2 80g
Non-spicy red pepper (or red pepper) 1 80g (or 1/2)
Eggplant 1/3 80g
Arowana olive oil 3 tablespoons
Tomato sauce 4 tbsp
1 scoop of white wine
White vinegar (may be skimmed) 1 tsp
Chicken juice concentrate (or chicken broth) 1 scoop (1 tbsp)
Sea salt (for boiling macaroni) 4 tsp 8g
Sea salt (for seasoning) 1/2-2/3 tsp 1-1.5 g
<h2>Practice steps</h2>
1: Wash zucchini, red pepper and celery root and cut into small pieces or small pieces.
2: Onion, carrot, wash and cut into small pieces, cucumber washed and cored into small pieces.
3: Wash and remove the white jade mushrooms and cut into small pieces, and wash and cut the eggplant into small pieces.
4: Bring 1 L of water and 8g sea salt to a boil in a pot.
5: Add macaroni and cook until 9 minutes and drain.
6: On medium heat, add 3 tablespoons of olive oil in the wok, then add zucchini chunks, red pepper chunks, celery segments, onion chunks, carrot chunks, stir-fry for 1-2 minutes until the onions are slightly transparent.
7: Add the white jade mushrooms and eggplant cubes and continue to stir-fry for 1-2 minutes.
8: Add tomato sauce, white wine, white vinegar, sea salt, chicken sauce and stir-fry to taste.
9: Add 9 minutes of cooked macaroni and cucumber and stir-fry well.
10. Plate and let cool.
11, delicious and non-greasy.
12. Slightly acidic macaroni salad!
<h2>Tips</h2>
As a salad, white vinegar can be appetizing in moderation. Those who hate acid can not add white vinegar.
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