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Cooking Black Spaghetti Salmon

  • Black spaghetti, blanch until cook 1.0 pack
  • Salmon fish, macedoine 100.0 g
  • Canned mushroom, quarter wedges 80.0 g
  • White sauce 25.0 g
  • Cream 20.0 g
  • White Pepper 2.0 g
  • Smoked Beef, paysanne 100.0 g
  • Onion, paysanne cut 80.0 g
  • Garlic, finely chopped 10.0 g
  • Parsley 30.0 g
  • Tomatoes 80.0 g
  • Curly Salad Leaves 20.0 g
  • Stock Liquid 80.0 g
  1. Cooking Black Spaghetti Salmon

    • Saute onion, garlic, canned mushroom, and smoked beef until fragrant, then mix in white sauce which has diluted with water and add cream together stock.
    • Mix salmon fish and black spaghetti slowly to white sauce and stir them.
    • Season Black Spaghetti Salmon with Knorr Chicken Powder NAM and pepper.
    • Garnish Black Spaghetti Salmon with parsley, tomatoes, and curly salad leaves.