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大蒜巴馬意粉



材料:

橄欖油1湯匙
4瓣大蒜,切碎
2杯雞湯
1杯牛奶
2湯匙黃油
8盎司未煮過的意大利寬麵條
1茶匙鹽
1茶匙現磨黑胡椒
1/4杯新鮮磨碎的巴馬乾酪
2湯匙切碎的新鮮芹葉

做法:

1, 在一個大煎鍋中高熱量加熱橄欖油。
2, 加入大蒜,經常攪拌,爆香,約1-2分鐘。
3, 放入雞湯,牛奶,黃油和意大利寬麵條; 放入與鹽和胡椒
4, 煮滾;轉細火煮,不時攪拌,直到意大利寬麵條經過約18-20分鐘熟。放入巴馬。根據需要達到所需稠度
5, 配上香菜,便完成

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