Milk flavored broccoli pasta(nai xiang xi lan hua yi mian )

Milk flavored broccoli pasta

Introduction:

Production steps:

Step 1: bring a pot of water to a boil, add 1 teaspoon olive oil and 1 teaspoon salt.

Step 2: put in the spaghetti and cook according to the time on the package. Drain the cooked spaghetti and stir in a little butter to prevent adhesion.

Step 3: cut the broccoli into small pieces, wash and blanch them, then put them into the juicer.

Step 4: add milk, cream and flour to the broccoli and break it into juice.

Step 5: melt the butter in a pan, saute the ham slices and mushroom slices. Color the ham sausages, soften the mushrooms and set aside. (I just took pictures of sliced mushrooms. I forgot to take pictures of fried mushrooms. Let's have a look.)

Step 6: pour the beaten milk broccoli into the pot, add salt, pepper and chicken essence, and bring to a boil.

Step 7: add the fried mushrooms and ham sausage, pour in the pasta, stir fry evenly.

Materials required:

Broccoli: moderate

Spaghetti: 1

Cream: 1 teaspoon

Pure milk: 250ml

Mushroom: right amount

Ham sausage: right amount

Olive oil: 1 teaspoon

Butter: 1 small piece

Salt, pepper, chicken essence: appropriate amount

Flour: a little

Note: 1. Broccoli juicy, hit will taste better. The sauce will get thicker and thicker, especially after the pasta. You can look at it. Anyway, if it's thick, add water. If it's thin, cook it again. 2. I really think the extra broccoli sauce is a good thick soup with crisp bread~~

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Nai Xiang Xi Lan Hua Yi Mian