Coconut milk squid cabbage spaghetti

Coconut milk squid cabbage spaghetti

Introduction:

"I went to Hong Kong earlier to buy a lot of Indonesian spices, but I didn't have time to publish my diary. My colleagues all asked me why I didn't update them for such a long time. I'm really ashamed. Let's introduce this coconut milk squid cabbage spaghetti today! 、”

Production steps:

Step 1: pour water and a little salt into the pan, bring the water to a boil, add the spaghetti, cook for about 8 minutes, then remove and set aside.

Step 2: wash and shred the cabbage.

Step 3: clean fresh squid, drain water and cut into sections.

Step 4: cut the garlic into foam, put a little oil in the pot and saute until fragrant.

Step 5: pour in the squid and stir fry.

Step 6: add coconut milk, cabbage, salt, sugar and black pepper.

Step 7: finally add Indonesian spices, stir well, cover the pot and simmer for 5 minutes.

Materials required:

Spaghetti: 200g

Cabbage: 500g

Fresh squid: 300g

Coconut milk: 200g

Garlic: 2 pieces

Salt: 1 teaspoon

Sugar: a little

Black pepper: a little

Indonesian spices: 1 Pack

Note: Indonesian spice (bumbu) is salty, so do not add too much salt. If there is no such spice, fish sauce can be used instead.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh