Soy milk china carbonara
Please also refer to this page for information on the ingredients introduced in this recipe.
Slice the onion into thin slices against the fibers. Slice the Chinese bacon and shiitake mushrooms into thin slices, and loosen the shiitake mushrooms with your hands, making it easy to eat.
Heat salad oil in a frying pan and fry the thinly sliced onions. Add shimeji and shiitake mushrooms to the golden brown onion.
When the mushrooms are soft, add the Chinese soup and thinly sliced Chinese bacon, and simmer to bring out the flavor.
Mix pasta boiled in 45g of salt water per 3 liters into [3].
Beat soy milk and egg yolk in a bowl and add to the pasta. Mix slowly over low heat to make it thicker. At this time, be careful not to let the eggs hard too hard.
Once the sauce is well tangled with the noodles, season with salt and pepper. Finish by pouring 1 teaspoon of balm oil in it.
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- Onion
- 50g
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- Shimeji
- 50g
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- Shiitake
- 50g
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- Salad oil
- 1 tablespoon
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- China bacon
- 50g
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- Chinese soup
- 100cc
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- Pasta noodles
- 100g
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- Soy milk
- 50cc
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- egg yolk
- 1 piece
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- salt
- Appropriate amount
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- Pick it
- Appropriate amount
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- Perfume
- 1 tsp
