1. The pasta is cooked to seven layers and slightly hardened. Remove it and put it in ice water. After iced, remove it and drain it through the net.
2. Argentine red prawns are naturally thawed, heads removed, marinated briefly with onion garlic oil, rose salt, and black pepper. Fry in olive oil until slightly shrunk, and set aside.
3. Fry cherry tomatoes in butter and add basil to taste.
4. Add whipped cream, milk, olive oil, sugar, rose salt, and basil to the cheese sauce. Beat until smooth, filter finely, put in a piping bag and put in the refrigerator.
5. Heat the scallion, garlic oil and butter on a low heat, add the cheese sauce, heat the basil until fusion, add the noodle soup, milk, the fusion is completely fused, add the pasta and fry until fully cooked.
6. The photo is shown in the picture, with the cheese pattern in the piping bag, sprinkled with black pepper.
