美味风采 > 美味食谱 > 香菇煮蛋意粉
香菇煮蛋意粉
Mushrooms Spaghetti with Poached Egg

Posted on April 7, 2015

【Ingredients】
A:1nos egg
B:40 ml olive oil, 20g chopped onion, 5g chopped garlic, 15g sliced shitake mushroom, 15g sliced eryngii mushroom, 15g shimeji mushroom
C:150ml chicken stock
D:170g spaghetti (boil to al-dente), 1g chopped parsley

【Seasoning】
salt and pepper powder to taste

【Method】
1. Prepare an poached egg, remove from boiling water and set aside. (pic 1)
2. Heat up a frying pan, add in olive oil and stir fry ingredients B until flavoured.(pic 2)
3. Add in chicken stock and bring it to boil.(pic 3)
4. Add spaghetti and stir fry until perfection. Then place on a plate gently.(pic 4)
5. Place poached egg gently on top of spaghetti, and sprinkle with pepper powder and chopped parsley, ready to serve.

【材料】
A:鸡蛋1粒
B:橄榄油40毫升、大葱茸20克、蒜茸5克、鲜菇片克、灵芝菇片15克、松菇15克
C:鸡高汤150毫升
D:意大利面条170克(根据包装指示煮熟)、洋莞荽茸1克

【调味料】
日本酱油10毫升、盐和胡椒粉适量

【做法】
1. 锅内煮滚水,打入鸡蛋煮熟备用。(图1)
2. 起锅热橄榄油,把材料B 炒至出味。(图2)
3. 加入鸡高汤及调味料煮至滚。(图3)
4. 再加入意大利面条,煮至满意程度即可盛入碟子里。(图4)
5. 把水煮蛋放在意大利面条上,再撒上少许胡椒粉及洋莞荽茸即可享用。

>> Issue 151


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