蘑菇意粉

我沒看食譜,只是隨便煮:以下並不是一個成功的示範,如有更好的方法請留個言。

材料:
蘑菇半盒(4oz)
青椒半個
洋蔥1/4個
少量蒜頭
意粉半盒(8oz)
意粉醬(Alfredo/白汁)
(兩餐份量)

蘑菇切片,青椒、洋蔥切粒,蒜頭切碎(或用garlic presser輾碎)。先爆香蒜頭,再放青椒、洋蔥。加了一點水(怕煮不熟),最後落蘑菇以及意粉醬。意粉放進開水,加鹽及油煮十一分鐘(實際時間因牌子不同可能有異)。

* 青椒落得太多,以致蘑菇好像被蓋過了,下次可以試下只落1/4個。

P.S. 意粉醬還有很多,不過都是紅的,白的已經用完… 紅的是不是加肉醬會比較好?
P.P.S. 從宜家買了一隻鑊,但是煮出來的菜還是不太均勻(圖中比較透明的那些是煮得太熟了)…

6 回應 to “蘑菇意粉”

  1. Bill Hung Says:

    >P.S. 意粉醬還有很多,不過都是紅的,白的已經用完… 紅的是不是加肉醬會比較好?
    spaghetti is the food I eat the most these few years.
    Tomato-based pasta sauce is good by itself. Adding 100-150 gram of meat is good too. Minced pork was good for me.
    Now the UK supermarket do some 100 gram italian pork that is already cut to less than 1cm cube size (with some flavor). I have that often too.

  2. Tom Chan Says:

    I usually do it with minced beef but now I’m using meatballs since I have a big bag in my freezer.

  3. PeTer Says:

    青椒唔好落!!!!
    都唔好食gei, 蘑菇可以加番d煙肉碎
    最好煎下佢
    仲有落埋芝士粉~

    紅sauce就唔好蘑菇la
    落肉碎就ok

  4. Bill Hung Says:

    >紅sauce就唔好蘑菇la
    Disagree. Mushrooms are always nice.

  5. Tom Chan Says:

    >>紅sauce就唔好蘑菇la
    >Disagree. Mushrooms are always nice.
    Agree. Mushrooms are always nice.🙂

  6. KK Lo Says:

    I usually divided a jar of Classico into 5 and add a few fried mushroom =)

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