培根Bacon | 150 |
淡奶油Cream | 200ml |
黄洋葱Yellow onion | 1个(200g) |
大蒜Garlic | 2个(2 cloves) |
口蘑Button Mushroom | 5个(160g) |
法香(欧芹)Fresh Parsley | 若干(1 tablespoon) |
黑胡椒Black pepper | 1茶勺(1 teaspoon) |
白兰地Brandy | 4餐勺(4 tablespoons) |
培根切宽条备用|Cut bacon into slices, set aside
洋葱如图切块备用|Roughly cut the onion into chunks, set aside
大蒜拍一下切大块备用|Pat the garlic then roughly cut, set aside
口蘑切片备用|Cut the mushrooms into slices
法香切碎备用| Mince the parsley and set aside
中火热锅,无油煎培根,随意翻炒至软|Preheat the frying pan with medium heat, fry the bacon without oil until soft.
加入洋葱块和大蒜,翻炒均匀(此时可开始煮意面,煮制时间参考包装)|Add chopped onions and garlic, well stir(at the same time, cook the spaghetti as instruction)
加入黑胡椒粉和蘑菇,加入白兰地翻炒均匀(忌口的话酒可省)|Add black pepper, mushrooms, and brandy, well stir(No wine if you don't like it)
倒入淡奶油和法香碎,炖煮2分钟即可|Add cream and parsley, stew about 2 minutes and done
装盘时撒些法香碎|Sprinkle some parsley before serve