Onion mushrooms with macaroni
By VicentaLakin
I use Italian macaroni/noodles, which are chewy, suitable for mixing and fried. We usually eat pasta with ketchup or white juice/fresh cream, while the most commonly eaten by foreigners is olive oil, olives and fresh spices like lore leaves, with simple roasted meat (e.g. salmon, bacon) and vegetables (e.g. spinach, mushrooms) and, lastly, cheese. What I'm doing today is following the basic approach of the foreigners, using Chinese elements -- onion oil instead of olive oil -- and finding that no cream or tomato juice tastes good。
Recipe Recommendations
- macaroni appropriate amount
- mushroom appropriate amount
- small tomatoes appropriate amount
- garlic slices appropriate amount
- onion appropriate amount
- chopped parsley appropriate amount
- salt appropriate amount
- cheese powder appropriate amount
- cooking wine appropriate amount
Steps for Onion mushrooms with macaroni
1
A small amount of oil and salt is added to the macaroni, which is boiled with open water for 10 minutes, which is better than cold rivers, and is provided for. Because macaroni is pasta, and it's tough, so I have to cook longer。
2
The little onion oil was blown up with a cap for about eight minutes until it turned yellow. You'd better put a knot on the onions
3
Blow up some onion oil and get the garlic in the fire
4
With pre-cut mushrooms, the flames turn up until the mushrooms begin to come out with water. The mushrooms are so hot, that's why we just got some onions。
5
And boiled macaroni, if there's too much wine in the pot. Cover the lid, boil the fire for 20-30 seconds, and let mushrooms out again。
6
And boiled macaroni, if there's too much wine in the pot. Cover the lid, boil the fire for 20-30 seconds, and let mushrooms out again。倒入刚才盛起来的葱油，撒欧芹碎和盐
7
And then we'll have a little tomato/sacra and a half a minute
8
The finished product is covered with fresh celery and cheese. Mushrooms and onion-smelling macaroni, with fresh tomatoes, no meat, no sauce