Tube Noodles with Creamy White Sauce

Name: Tube Noodles with Creamy White Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 40 All-purpose flour; Some milk; 80ml Heavy cream; For two Tube surface; 10 Asparagus Tip; 3 White mushroom; 10g cheese powder; 60g butter; Some Broth; Some Refined sea salt; Some Freshly ground black pepper

by Alvin's delicious kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This recipe uses one of the common sauces on the Western-style table [Béchamel sauce]. This is a French-style basic sauce with a mellow milky aroma and a smooth and plump entrance. Many different kinds of other sauces can be developed through it.

It appears in many places. Lasagna can be regarded as a typical one. It can also be combined with fresh herbs to make various Dips-dipping sauces. You can even learn some basic soup preparation techniques by learning the steps of making Béchamel sauce. It seems like an exaggeration to say that I am not clever enough to stutter. It is really a sauce that can be quickly mastered through several contacts. It is really not difficult. You will know when you do it. "

Tube Noodles with Creamy White Sauce

1. Ingredients Béchamel sauce• 40g butter• 40 all-purpose flour• right amount of milk• 80ml double cream Others• tube noodles for two persons (marked according to the package share)• 10 asparagus tips• 3 white mushrooms• 10g Grated Parmesan cheese• 20g butter • appropriate amount of stock (preferably chicken stock) • appropriate amount of refined sea salt • appropriate amount of freshly ground black pepper

Tube Noodles with Creamy White Sauce recipe

2. Melt butter on medium heat in a sauce pan until foamy.

3. Add flour and stir slowly and thoroughly. Stir-fry for a while until the flour is not as dry as it is, and the mixture is golden brown. The united block of butter noodles made in this step is called roux, which can be used as a thickener when making thick soup, which can give the thick soup a more luxurious taste.

4. Note that after pouring the milk, remove the heat source from the pot and stir carefully until the small pieces are scattered. It is more convenient to use a whisk (manual) to stir.

5. Then reheat the pot to medium-low heat and stir until it is smooth, and there will be a ribbon drop when lifted. If it is too thick, add milk and heavy cream and continue stirring. If it is too thin, you can extend the heating time to evaporate the water.

6. Take a large soup pot, add 3/4 pot of water, add 2tsp of sea salt, heat to a full boil, put it in the tube surface, keep it boiling, and cook for the time required by the package.

7. In the meantime, take another wok to melt 20g of butter until it becomes foamy.

8. Add the mushrooms and stir fry.

9. Caramel color appears on the four sides.

10. Use a colander to blanch the asparagus tips in boiling water for 20 seconds, then add ice water to cool for later use.

11. Put the tube noodles into the pot of fried mushrooms, pour the Béchamel sauce and the broth and stir, then scoop about 80ml of boiling noodle soup, quickly stir the whole pot noodles evenly, this step is very important, the noodle soup can emulsify the sauce evenly Thoroughly, the taste will be more slimy. Finally, add parmesan cheese, black pepper, and salt and stir well until it melts.