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スパゲッティ（春野菜と桜えびの和風スパゲッティ）｜まかないチャレンジ!さんのレシピ書き起こし

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A challenge to sprinkle!

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Ingredients

春キャベツ : 1/4玉
葉玉ねぎ : 1杷
菜の花 : 5 bundles
新じゃがいも : 2個
桜エビ : Appropriate amount
スパゲッティ : 200g
昆布茶 : 小さじ2
酒 : 適量
醤油 : 適量
塩コショウ : 適量
オリーブオイル : 大さじ3

Time required

15minutes

Procedure

1) prepare 01:50
Cut the spring cabbage into 1cm wide pieces.
Cut off the brown part of the leaf tips of the onion leaves and cut them into 1-2cm wide pieces.
Cut the new potatoes into 2-3 mm slices without peeling them.
Cut the rape blossoms into 2-3cm wide pieces.
2) boil spaghetti 04:20
Boil water in a pot, add salt (not listed), and boil spaghetti.
3) make pasta sauce 04:48
Heat a frying pan, add olive oil, add new potatoes and fry.
Once the oil is coated, add the spring cabbage, leaf onions, and rape blossoms, season with salt (not listed), and stir-fry.
Add the spaghetti boiled water and kombucha, and adjust the taste with sake and soy sauce.
4) スパゲッティを絡める 07:55
Once the spaghetti is cooked, add it to the sauce in the frying pan and turn up the heat to high.
Add sakura shrimp and mix to complete.

Point

- Be careful not to stir-fry vegetables too much, as overcooking will cause the color and texture to deteriorate.
・To bring out the flavor of spring vegetables, the flavor is light and is based on kombucha.
・You can add any vegetables.
- New potatoes have soft skins, so you can use them with the skins on and do not expose them to water.
・When boiling spaghetti, add enough salt to give the spaghetti a salty taste.