奶油蛋酱意大利面

2 December 2015 (1 year 3 months 1 day)

White Cream Pasta

今日午餐 - 奶油蛋酱意大利面

材料:
马铃薯丁 Potato
长豆丁 Long bean
香菇 Dried Mushroom
鸡肉丁 Chicken
鲜奶油 (适量) Whipping cream
鸡蛋 一粒 Egg 1pc
芝士块 (磨丝) Grated Cheese
黑胡椒粉 (适量) Black pepper powder

玉米粉 Corn Starch 

麻油 Sesame oil

准备: 

Preparation: 

1) 意大利面煮熟沥干备用

Cook the spaghetti with boiling water, drain dry and set aside

2) 马铃薯丁先蒸熟备用

Steam the potato and set asdie

3) 鸡肉丁用适量的玉米粉, 麻油和黑胡椒粉腌至少15分钟

Marinate the chicken with corn starch, sesame oil and black pepper powder at least 15 mins

4) 酱料: 在一个空碗打入鸡蛋, 鲜奶油, 芝士丝和少许黑胡椒粉拌匀

For Sauce: In a bowl, add the beaten egg, whipping cream, grated cheese and black pepper and mix well

1) 热锅, 倒入少许橄榄油, 炒熟鸡肉丁, 加入长豆和香菇炒至香味出来

Heat pan, add olive oil to fry with chicken until cooked, add long bean and mushroom and fry until fragrant

2) 再加入蒸熟的马铃薯丁翻炒一下

Add the cooked potato and stir fry

3) 轉小火，加入奶油蛋酱快速翻炒2分钟

Switch to low heat, add the cream egg sauce and stir fry rapidly for 2 mins

4) 加入意大利面翻炒均匀即可

Add the cooked spaghetti and stir fry and ready to serve

5)食用前加少许黑胡椒粉调味 (可不加)

You may wish to add some black pepper powder (optional)