Cream White Sauce Tube Noodles

Overview

This recipe uses one of the common sauces on Western-style tables [Béchamelsauce-cream white sauce]. This is a basic French sauce with a mellow and creamy aroma, and a smooth and plump taste. It can be used to evolve many different types of other sauces. It appears in many places, lasagna is a typical example. It can also be combined with fresh herbs to make various dips. You can even learn the making process of some basic soups by learning the steps of making Béchamelsauce. It sounds like an exaggeration to say this. I guess it’s because I stutter and am not smart enough. It is actually a sauce that can be mastered quickly through several contacts. It is really not difficult, and you will know it once you do it.

Tags

• staple food
• home cooking
• foreign cuisine
• old man
• western food
• lunch
• all-purpose flour
• asparagus tips
• butter
• cheese powder
• freshly ground black pepper
• heavy cream
• refined sea salt
• stock
• tube surface
• white mushroom
• milk

Ingredients

Steps

1. 1 Ingredients Béchamelsauce • 40g butter • 40 all-purpose flour • Appropriate amount of milk • 80ml heavy cream (Doublecream) Others • Tube noodles for two people (according to the package portion label) • 10 asparagus tips • 3 white mushrooms • 10g Grated Parmesancheese • 20g butter • Appropriate amount of stock (preferably chicken stock) • Appropriate amount of refined sea salt • Appropriate amount of freshly ground black pepper

   

2. 2 Take a saucepan and melt butter over medium heat until foamy.

   

3. 3 Add the flour and mix slowly and thoroughly. Stir-fry for a while until the flour is no longer dry and the mixture turns into a golden ball. The butter dough mass produced in this step is called roux, which can be used as a thickener when making soup, giving the soup a more luxurious taste.

   

4. 4 Note, after pouring the milk, remove the pot from the heat and stir carefully until the small pieces are dispersed. You can use a whisk (manual) to stir more conveniently.

   

5. 5 Then reheat the pot to medium-low heat and stir until smooth and falling into ribbons when lifted. If it is too thick, add milk and heavy cream and continue stirring. If it is too thin, extend the heating time to evaporate the water.

   

6. 6 Take a larger soup pot, fill 3/4 of the pot with water, add 2tsp of sea salt, heat until it is completely boiling, add the tube noodles, keep boiling over high heat, and cook according to the time required on the package.

   

7. 7 During this time, take another wok and melt 20g of butter until it foams.

   

8. 8 Add mushrooms and stir-fry.

   

9. 9 Caramel color appears on all sides.

   

10. 10 Use a slotted spoon to place the asparagus tips and blanch them in boiling water for 20 seconds, then add them to ice water to cool and set aside.

    

11. 11 Put the tube noodles into the pot of fried mushrooms, pour in Béchamelsauce and stock and stir, then ladle in about 80ml of boiling noodle soup, quickly stir the whole pot of noodles evenly, this step is very, very important, the noodle soup can emulsify the sauce evenly and thoroughly, and it will taste more sticky. Finally, add parmesancheese, black pepper, and salt and stir evenly until melted.

    

12. 12 Garnish with prepared asparagus and serve hot.