Can the spaghetti with cream mushrooms be replaced with milk?

This should not work.

Cream has a certain viscosity.

Because of the high fat content

So it tastes mellow, and it goes well with bacon.

Hmm. How interesting

Add some parsley and straw mushroom slices and it will be perfect ~ ~ ~ with milk. . .

It's too thin

You think you're making sauce.

It's not like noodle soup, is it?

And the taste is much worse.

Isn't the taste of spaghetti all dependent on this cream?

You can't do without it.

I suggest whipped cream.

The taste is not too strong.

Or thick cream. Try less milk. . . Stir wildly.

I wonder if it will affect the taste.

Practice: 1. Shred onion and slice garlic. Take a pan and put a little olive oil (you can add a little butter)

Add the onion, stir-fry the sweetness of the onion, turn yellow around the onion, add bacon, stir-fry the fragrance, and then stir-fry the garlic slices.

2. Put the mushroom slices in another pot.

It is recommended to use seafood mushrooms, just the round one with an umbrella.

Add some white wine and stir fry.

Then add broth (chicken soup, soup should not cover mushrooms) This step is to make mushrooms taste, and add a little salt.

3. Put the noodles cooked to 7 minutes into the mushroom pot (put some salt and oil when cooking the noodles) and stir fry with the mushrooms on low heat.

Add some parsley powder (in fact, this parsley looks similar to coriander, but its fragrance is very strong.

It's also very colorful

Western food is very common)

If you can't buy it,

Just chop up the coriander

But it must be very broken. . . Try to use leaves.

There is too much water in the pole.

Put the fried bacon in, too.

4. Then add the cream and a raw egg yolk.

Put some cheese if you have it.

Xiao dun is about 20 seconds.

Wait until the juice becomes very thick (that is, it is good that the juice will not easily roll off the surface)