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Farfalle Carbonara with Tuna Flakes
Ingredients (for 2)
2 cans of tuna flakes (in salted water)
8 ounces of farfalle
4 ounces of mashrooms
some grinded cheese
a pinch of parsley
Ingredients for the Carbonara sauce
2 tablespoons of butter
2 tablespoons of flour
a pinch of salt (amount is up to individual preference)
1 cup of milk (replace milk with cream for smoother taste but at the risk of higher calories and fat)
a pinch of pepper
Steps:
1. Boil farfalle in hot water. Set aside
2. Drain the tuna flakes from the can. Crush with a spoon.
3. Remove stalks of the mushrooms. Wash and dice.
4. Heat butter, flour and salt in the pan. Remove from heat.
5. Put in milk. Stir thoroughly over low heat until it reaches the boiling point.
6. Stir in the tuna
7. Stir in the farfalle
8. Stir in the mushroom
9. Stir in the cheese until melted. Sprinkle parsley. Ready to serve.
Carrot Soup
Nutrition values :
- The Carrot is rich in vitamin A, sufficient intake of which helps reduce cancer risk, boost immunity, and improve health to the eyes and skin.
- It is good to have some carrot soup in times of flu, minor sickness or indigestion for it is easy to digest and helps recovery.
Ingredients (to make 2 small bowls of soup)
1/2 pound of carrot
a pinch of Italian herbs
200 ml of chicken broth
200 ml of water
1/4 cup of milk / cream
a pinch of salt
Steps
1 Cut the carrots into small pieces
2 Peal and cut up the onion
3 Heat chicken broth and water in a pot. Put in the carrot until it is cooked thoroughly and turns soft. Turn to low heat and continue to cook for 20 mintes.
4 Remove the carrot from the pot. Set aside the broth.
5 When the carrot is cooled enough, crush it into paste with a spoon, or grind it in a food processor
6 Heat up the broth. Stir in the carrot paste and milk
7 Season with salt. Serve in a bowl. Sprinkle Italian herbs on the soup.