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1. The seafood is thawed, washed, and the cooking wine is put in to remove the fishy. The type of seafood I see is what is in the refrigerator. I eat it by myself, let it go, and eat it better.
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2. Dice the onion, slice the mushrooms, and cut the seafood mushrooms appropriately. Cut them short. In fact, you can put the mushrooms according to your preference. Anyway, you can eat it yourself. I think you can put more and less, so you can adjust the quantity and the right amount.
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3. Cook the noodles first. You can put some salt and olive oil. I didn’t put the latter, because the latter is to keep the pot from sticking. Frankly speaking, it will stick to the pot without stirring, so remember to pay attention to stirring and don’t stick to the pot. It is about to cook for 10 minutes after it is opened, but it is not necessarily because the amount of noodles will also affect it. It is not hard. If there is no white bite, you can turn off the heat.
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4. Heat the butter and saute the onions first.
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5. Then add oil-absorbent mushrooms and stir-fry until the moisture is forced out. Then you can add seafood and stir-fry. Seafood is easy to cook. You can add cream in a short time. I don’t have a lot of cream this time. I hope to keepfit. So it feels more like white sauce, the consistency of the cream is not coming out, and those who like the cream can add an extra, sprinkle with salt, pizza leaves, and sugar.
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6. This is a small bowl that I served. It doesn't look like it looks, but it looks delicious.
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