There are four factions in pasta, red juice: the most common tomato sauce; white juice: the representative is the bacon mushroom noodles and seafood noodles; green juice: the green sauce of basil leaves (I use the spinach coriander instead of the effect) Good, see the recipe); Black juice: Squid ink, this can't be bought, and it is said to be very delicious but I don't think I want to eat it ( ▽ ̄ ̄") ╭
First, cut garlic and onions. If you don't want to cry, just find the goggles.
Cutting mushrooms, uniform thin slices~
Insert: The treatment of mushroom pedicles, it is easy to cut off after slicing the back side, and it will not cut hands~
Bacon cut a small piece to be used~
Put the bacon directly into the bacon, fry until the discoloration is ready for use, and the oil can keep the vegetables behind the fried ~ (I bought the bacon is relatively thin, so there is not much oil)
Use bacon oil, stir-fried minced garlic and onion, add some olive oil together, of course, better taste can be butter~
After the onion is dark, add the fried bacon and continue to stir the scent~
Add mushrooms and continue to fry until the mushrooms start to sip~
Adding milk begins to boil, seasoning, and the bacon itself has saltiness, so I have to decide how much salt to put after taste. I have added basil and thyme and black pepper here. If there is no, you can not add ~
When you cook the pasta sauce, you can prepare the pasta. Because there is no deep pot, use a wok. After the water is boiled, add 2 tablespoons of salt and add the pasta as shown.
The noodles should be spread out in a radial manner. After that, cover or open the lid and cook over it. There will be time on the package. The fine noodles are almost 7-8 minutes~
After the time is almost picked up, a noodle is cut off, and the white core in the middle is just a good stage, or the foreigner prefers the stuff (face and rice), but most people think it is still hard, so You can cook for a while and then completely soften and remove the water control~
I will tell you the secrets of the chefs with noodle soup. I can add whipped cream when the soup is basically dried. Stir well and turn off the heat. Then pour the noodles directly into the water and mix! Shengpan! Began to eat!
Because it is whole wheat, it is easier to be full, so it is estimated that it is needed. Because it is healthy, it uses olive oil. In this case, the color of the noodle sauce will be a little yellowish. You can do it with ordinary salad oil or butter. The taste will not be much different. As for the noodle soup, it is said that the alkaline noodle soup can make the oil in the sauce better emulsified to achieve the best taste. The chefs’ tacit secrets~