1. First prepare all the ingredients, remove the mung bean sprouts from the roots, and tear the broccoli into small flowers.
2. Drain the washed salmon, sprinkle with crushed black pepper and a little salt, add cooking wine to taste.
3. After mixing the seasonings, marinate for 30 minutes.
4. Pour an appropriate amount of water into the pot, add the colorful pasta to a boil over high heat, turn to a low heat to cook, remove the cold water, and drain for later use.
5. The onion is shredded with a knife, and the tomato is peeled with a knife and cut into small pieces. The tomato skin is directly rolled into a small flower and reserved for serving.
6. Heat the pot and pour 10 grams of olive oil, add the marinated salmon, and fry until golden brown on both sides.
7. From another pot, pour an appropriate amount of water to boil, add a little salt and a few drops of cooking oil, and blanch the broccoli until it becomes discolored. Remove the cold water and drain.
8. When the pan is heated, pour in the remaining 10 grams of olive oil, saute the onions first, and then add the tomatoes.
9. Stir-fry quickly over high heat until the tomatoes are soft, add mung bean sprouts and continue to stir-fry evenly.
10. At this time, add oyster sauce to taste and mix.
11. Pour the cooked colored pasta into the pot and stir-fry evenly over high heat.
12. Thyme is added to increase the taste and flavor.
13. According to personal taste, add appropriate amount of salt to taste.
14. Stir quickly over high heat evenly, add the blanched broccoli.
15. Stir evenly to turn off the heat.
Tips:Pasta can be used in stick-shaped or original colors, and the ingredients can also be chosen according to your preferences...
