White sauce ham and Mushroom Pasta(bai zhi huo tui mo gu yi mian )

White sauce ham and Mushroom Pasta

Introduction:

"Many people like to eat pasta. There are many ways to make pasta, one of which is white juice. Pizza hut has this kind of pasta, but it's more expensive, and it doesn't have a strong taste. I tried to make it myself, and I feel that my ingredients are smoother and more fragrant."

Production steps:

Step 1: bring water to a boil, sprinkle some salt, bring to a boil, add pasta, cook over high heat for about 15-25 minutes, drain (=). =Because we have finished cooking noodles, we don't need to add spare words. I'm lazy typing

Step 2: finely chop the onion. I think it's better to use a crusher to make a paste, which doesn't affect the smoothness of the whole white juice. < br > slice the mushroom, not too thin, and cut the shrunken cheese into small pieces, which will melt easily later. < br > cut the ham into small pieces

Step 3: on the other stove, heat a pan over low heat. When the pan is hot enough to touch, but relatively hot, add 25 grams of butter. When the butter is completely melted, add chopped onion and stir fry. When the onion turns golden, add Tricholoma and stir fry over medium heat until the mushroom begins to shrink. Change back to low heat, add sliced ham and stir fry for one minute. Pour in cream and crushed vanilla and the cream will soon disappear Stir in diced cheese and stir clockwise until the cheese is completely melted. If you have a heavy mouth, you can add a little salt. I didn't put any, because there is salt in butter, ham and pasta.

Step 4: pour the drained spaghetti into a pan, mix it with the soup, sprinkle a little dehydrated coriander as decoration, and then you can taste your masterpiece

Materials required:

Dry pasta: 250g

Cream: 300 ml

Mushroom: 500g

Ham: 150g

Onion: 50g

Crushed Vanilla: right amount

Butter: moderate

Salt: right amount

Note: 1. Sprinkle salt can make pasta more delicious, the specific amount depends on personal taste, it is recommended not to be too salty, too salty can not reflect the taste of white juice. 2. The type of noodles affects the cooking time. If you find that there is no hard core, you can take it out of the pot. It's better to stir it with cold water after you take it out of the pot. 3. It's absolutely wonderful to replace milk with cream

Production difficulty: simple

Technology: seasoning

Production time: half an hour

Taste: Original

Chinese PinYin : Bai Zhi Huo Tui Mo Gu Yi Mian