There are so many nostalgic recipes, but none of them is my way of doing this. This has been done super-popularly in my home. I cook the noodles directly with mushrooms, so that the mushroom juice is completely absorbed by the noodles. I don’t waste water when I taste it. The perfect combination of mushrooms, bacon and cheese is not enough. I tried to know. I am more than happy ~ Fang Zi two people, my home cooking noodles are counted to cook, you are good according to your own habits ~
Mushroom washed, bacon thawed
Sliced mushrooms, slightly thicker, taste good
Pan (do not need a deep pot, the bottom of the heated area is as large as possible) Add water and a pinch of salt, boil and add noodles, turn the water and turn to medium heat, keep the water surface and keep bubbles. Do not use chopsticks or shovel to push it during cooking to avoid sticking to the bottom of the pot.
Cook the noodles at the same time, prepare another bacon, heat the pan without boiling oil, and put the bacon slices after the pan is hot.
Fry it to your liking and use kitchen paper to remove excess oil. Be careful not to fry too hard and it is not good to eat. The soft outside is the best state. I can’t taste it at any time.
Cut or cut into small pieces
After the mushroom juice is completely absorbed by the noodles, it is cooked. (The degree of cooking of the noodles varies completely from person to person. I like to eat hard and drink less water. I like to eat more soft water and more boiled.)
Add pasta sauce and mix well
Put in a baking bowl
Sprinkle with a layer of bacon
Sprinkle with a layer of mozzarella cheese
The oven is grilled on the fire until the cheese melts and the surface appears
Open the fork and eat it~ The taste is extremely rich.