Spaghetti with mushroom, bacon and spinach

Spaghetti with mushroom, bacon and spinach

Introduction:

"The world is full of delicious food, and there is no end to learning! My knowledge is only a drop in the ocean. Whatever I know and will do, I will try my best to show it to my friends. Recently, I have made several kinds of spaghetti. I feel very rough! There is still a long way to go in terms of skill. It's only limited to the standard of family workshops. It's far from imagination and ability. The revolution has not yet been successful, comrades still need to work hard! Today, I'd like to introduce another kind of "spaghetti with mushroom, bacon and spinach". I'd like to give you some advice. Ha ha, this noodle is rich in nutrition, gorgeous in color, delicious in taste, smooth in flavor and memorable in aftertaste. It's a classic dish handmade in spaghetti

Production steps:

Step 1: all ingredients.

Step 2: Chop spinach and put it into food conditioner.

Step 3:

Step 4: turn the conditioner to high speed to stir.

Step 5: beat the spinach into a pulp, the finer the better.

Step 6: drain the egg white with the egg separator and mix the flour well.

Step 7: add the spinach pulp and stir.

Step 8: mix well and knead the wet flour into hard dough.

Step 9: cover with plastic film and relax for 20 minutes.

Step 10: add olive oil to a frying spoon.

Step 11: stir fried garlic in hot oil.

Step 12: add chopped onion and bacon and stir fry.

Step 13: stir fry the bacon until the hair is clear, then add the mushrooms and continue to stir fry.

Step 14: stir fry the mushroom until it's tiny. Add brandy and stir well.

Step 15: add light cream and butter crisp, stir well, season with black pepper and salt, then put out the pot and set aside.

Step 16: knead the dough well and roll it with a rolling pin.

Step 17: roll the dough on the rolling pin, and use this method to roll the dough thin.

Step 18: unfold the thin dough and roll it with a rolling pin until the thickness is even. The thickness should be 1 mm.

Step 19: then, dust the flour and fold the dough.

Step 20: use a sharp knife to cut the folded dough into 8 mm wide noodles.

Step 21: bring the water in the soup pot to a boil, add the noodles, bring the water to a boil again and cook for 5 minutes.

Step 22: add a few drops of olive oil to the cooked noodles and smooth.

Step 23: pour the fried bacon, mushroom and soup into the noodles, sprinkle with the hot colored pepper, then sprinkle with the cooked white sesame, black pepper and nine layer tower. At this point, all operations are completed.

Materials required:

High gluten flour: 120g

Tender spinach: 100g

Egg white: 1

Fresh mushroom: 80g

Bacon: two

Chopped onion: 20g

Light cream: 20g

Butter crisp: 5g

Sesame: a little

Color pepper: 10g

Nine story tower: 5g

Garlic: 15g

Olive oil: 10 g

Brandy: 5g

Black pepper: a little

Salt: 2G

Pepper: 1g

Note: 1, do not add water when stirring spinach, what you want is the original juice and puree, so that the nutrition is good and the color will be better. 2. The characteristics of spaghetti are that the dough should be harder, the skin should be thinner, and the thickness should be 1 mm. The width of spaghetti should not exceed 10 mm. I think 8 mm is better. 3. This pasta can also be mixed with seafood, such as oysters, oysters, abalone, etc. it is of high grade and tastes more beautiful. It is a top grade for guests. I've eaten it in Italy and it's really beautiful! I think, or don't dream, affordable point, it's too luxurious, ha ha!

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh