1. Spaghetti, black pepper, basil, cheese powder, tomato sauce are ready. Blanch the broccoli for half a minute, and blanch all the seafood for half a minute. Slice oyster mushrooms and dice onions.
2. Add cold water to the pot, bring to a boil on high heat, add the pasta, add a teaspoon of salt after boiling, and cook for 6-8 minutes.
3. Remove, drain under cold water, add a small amount of olive oil and mix well.
4. Put the oil in another pot and heat it over a medium to small heat.
5. Add chopped onion and stir fragrant
6. Stir in the tomato sauce and stir well.
7. Add boiling water, then boil, add salt and sugar.
8. Add broccoli and pleurotus eryngii into the thick broth and stir-fry until broken.
9. Stir in all the seafood for half a minute.
10. Fry the pasta evenly.
11. Add basil, chopped black pepper and cheese powder.
12. Stir evenly to get out of the pot.
13. Let's enjoy it!
Tips:1. Blanch the pasta with salt to add more flavor. 2. After the pasta is blanched and drained, add olive oil to prevent the pasta from lumping. 3. Don't cook the pasta too badly, as there is no noodle core in the center; for children, you can cook it for a while. I cooked it for 10 minutes. 4. Stir fry the tomato sauce slowly over a low heat, so that the finished product has a strong aroma. 5. Put the vegetables at will. Pleurotus eryngii can be replaced with mushrooms; you can also add a few slices of purple cabbage and a few roots of bittern. 6. For seafood, you can add pure crab feet sticks, oysters, etc. What's in the refrigerator?
