Light pasta with spicy canned tuna, water dishes, tenko, and hot spring eggs enriches the texture and flavor of the pasta!
By Blue Cheese 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Spicy canned tuna 1 can
Pasta 160 g
1 bunch of water vegetables
Tenkasu 20-Katsu
2 scoops of thin soy sauce
1 scoop of minced garlic
1 scoop of shallots
2 hot spring eggs
<h2>Practice steps</h2>
1. Prepare the ingredients.
2: Make hot spring eggs first, and bring the water to a boil in the pot.
3: After turning off the heat, add the eggs and steep for 10 minutes.
4: Remove the soaked eggs.
5: Soak the eggs in ice water and set aside.
6: Cut the water vegetables into sections (you can replace them with bitter chrysanthemums).
7: Finely chop the shallots.
8: Rub garlic cloves into a puree.
9: Add 1 teaspoon of salt to the pot.
10: Bring the water to a boil and add the pasta.
11: Cook the pasta for 6 minutes.
12: Scoop 1 spoonful of noodle soup to a bowl.
13: 1 tablespoon of minced garlic in the noodle soup.
14: Add 2 tablespoons of thin soy sauce.
15. Add spicy tuna.
16: Add water dishes.
17. Join tenkasu (tenkoban).
18: Add the cooked pasta and mix well.
19. Pasta plate.
20: Add hot spring eggs in the middle of the pasta.
21: Sprinkle with a handful of chopped green onion.
22, spicy tuna pasta is ready.
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