Name: Spaghetti with Mushrooms, Bacon and Spinach
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g High-gluten flour; 100g Baby spinach; 1 piece Egg white; 80g Fresh Tricholoma; 2 pieces bacon; 20g Chopped onion; 20g Light cream; 5g Butter crumbs; a little sesame; 10g Bell peppers; 5g Basil; 15g garlic; 10g olive oil; 5g Brandy; a little Crushed black pepper; 2g salt; 1g pepper

Spaghetti with Mushrooms, Bacon and Spinach

1. All ingredients.

Spaghetti with Mushrooms, Bacon and Spinach recipe

2. Chopped spinach into the food processor.

3. .......

4. Adjust the conditioner to high gear for whipping.

5. The finer the spinach is beaten, the better.

6. Use an egg separator to drain the egg whites and mix the flour well.

7. Then add the spinach pulp and stir.

8. After mixing well, knead the wet dough into a hard dough with your hands.

9. Cover with plastic wrap and relax for 20 minutes.

10. Heat the frying spoon and pour olive oil into it.

11. Stir in the oil and minced garlic.

12. Add chopped onion and bacon and stir fry.

13. Stir the bacon until it is saturated, add the mushrooms and continue to stir-fry.

14. Stir-fry the mushrooms until they are reduced, cook in brandy and stir well.

15. Finally, add whipped cream and butter and stir-fry, season with black pepper and salt, and then set aside.

16. Knead the good dough and roll it out with a rolling pin.

17. Roll the dough on the rolling pin and use this method to continue to thin the dough.

18. Unfold the rolled dough and use a rolling pin to continue rolling until the thickness is even, preferably 1 mm thick.

19. Then, dust with dry flour and fold the dough.

20. Use a sharp knife to cut the folded dough into 8 mm wide noodles.

21. Boil the water in the soup pot and add the noodles. After the water boils again, boil for 5 minutes and it will be out of the pot.

22. Stir in a few drops of olive oil in the cooked noodle code plate to smooth it out.

23. Pour the fried bacon mushrooms and broth on the noodles, sprinkle with hot sliced colored peppers, and then sprinkle with cooked white sesame seeds, crushed black peppers and chopped pagodas for serving. So far, all operations are complete.

Tips:
1. Do not add water when whipping spinach, what you need is the original juice and vegetable puree, so that the nutrition is good and the color will be better.

2. It is the characteristic of spaghetti that the dough should be harder, and the skin should be thinner. One millimeter is better. The width of the noodles should not exceed 10mm. I think 8mm is better.

3. This pasta can also be mixed with seafood, such as raw oysters, oysters, small abalones, etc. It is of high grade and more delicious. It is the top grade for the guests. I have eaten in Italy and it is really beautiful! I think, don’t dream anymore and be more affordable. That would be too extravagant, ha ha!