Spaghetti mushroom sauce
By VicentaLakin
The climate is already deep in the autumn, and the best thing to wake up in the morning is a bowl of hot noodles. In less than half an hour, a bowl of mushroom sauce is ready, and the active fermentation of the dragonfish is smooth and thin, digestive, best served by the elderly, children and the intestines。
Recipe Recommendations
- Kuaicai Xin 4 trees
- carrots 30 grams
- mushrooms 3 flowers
- Arowana Plus + Active Fermentation Hollow Noodles 150 grams
- pork belly 50 grams
- Arowana sesame oil 3 grams
- edible oil 3 grams
- onion 1 segment
- Jiang 4 grams
- garlic 3 petals
- soy sauce 10 grams
- soy sauce 5 grams
- Pi County bean paste 15 grams
- qingshui appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Spaghetti mushroom sauce
1
Preparation material: Golden Dragonfish + active fermentation emptiness, Quick Vegetables, mushrooms, golden Dragonfish sesame oil, broccoli, onions, ginger, garlic, carrots。
2
The mushrooms are purified, the carrots are cut, the onions are cut, the ginger and garlic are shredded, and the bouquets are cut。
3
It's hot in the pot, and it's hot in the kitchen。
4
Add an empty noodle, the fire boils down to the boiler, and a little cold water continues to boil, so that it can be replaced without a hard heart。
5
The iron pot is filled with edible oil and goldfish sesame oil, and when the oil is in the pot, it's fragrance and fragrance。
6
Add a soybean sauce, a little fragrance, a wine to remove the odor。
7
Add a bouquet of meat and oil。
8
Add onions, ginger, garlic。
9
Join the carrot-drink。
10
Joining the mushrooms continues to be fried, and then adding fresh water without a taste of food。
11
Add raw and old. (This is when you determine if salt is added.)
12
Turn off the fire when the soup is thick。
13
Cooked pasta in a plate, added mushroom sauce and soup juice, Quick Crunch in a plate, let's eat. A smooth, delicate, digestible bowl。
14
Come and taste it。Spaghetti mushroom sauce Make Tips
Five flowers have to be fat to be good, the paste has to be boiled to the point of having no white cores. There are more vegetables for the season. The colour of vegetables can be maintained when cooking a vegetable heart, with salt in the water, or when the cooking heart is immersed in cold water。