1. Melt the whole piece of butter in a non-stick pan, then add the chopped onions, chicken, green beans, corn, carrots, and stir-fry for 3 minutes on high heat
2. Pour the fried dry ingredients into a certain amount of water, the amount of water just covers the dry ingredients, simmer on high heat until boiling, pick up the froth, add half a box of curry paste until it melts and stir constantly, add appropriate amount of salt, simmer slowly over medium and low heat to collect the juice
3. Take out the pasta, pour an appropriate amount of water into the pot and bring it to a boil. Add the pasta and cook until the noodles are cooked through. Add an appropriate amount of water each time it boils. The cooked pasta is removed from the pot and rinsed with cold water until the noodles are cold.
4. Put the butter in the pan until it melts, add the sliced bacon and stir fry until the bacon fat is transparent. Add the pasta and stir fry for two minutes
5. Add the juicy curry and chopped apples to the pasta and stir fry together, add some oyster sauce to enhance the flavor, sprinkle a little black pepper, and stir fry until the pepper is fragrant
6. Roll up the stir-fried pasta with chopsticks and put it in a container, sprinkle with mozzarella cheese, put it in the oven 230 and bake for 5 minutes until the cheese is melted
7. The finished product is out of the oven and eaten while it is hot
Tips:Vegetables should not be over-fried to avoid loss of nutrition and taste. Six pieces of curry paste for a box of three pieces is a bit strong, and can be added or subtracted as appropriate. Pasta is difficult to cook. Soft, the apple is added last to ensure the fragrance and sweet taste of the apple to the greatest extent.
