Fresh eggplant and seafood noodles

Fresh eggplant and seafood noodles

Raw materials for making fresh eggplant and seafood noodles:

(for 4 persons) 320G of linguine, 250g of fresh clams, 8 scallops, 8 green oysters, 1 garlic, 1 tbsp of olive oil, 5g of coriander (chopped), a small amount of dried pepper (chopped), 2 tbsp of fish soup, 60g of tomato (chopped). Sauce materials: (4 person weight) 50g shrimp, 50g fish fillet, 1 / 2 tbsp brandy, 100g canned tomato, 1tsp fish soup, a small amount of olive oil, butter.

Processing steps of fresh eggplant and seafood noodles:

1.25g sauce method: dissolve butter with olive oil, add fish fillet, stir fry until done, pour in brandy and fish soup, cook until half is left; add tomato, simmer over low heat for 20 minutes, then turn off the heat and set aside.

2. Main course method: fry the garlic until golden yellow after heating the oil, remove the garlic and add the dried pepper; add all the seafood and stir fry until half cooked, add the sauce, fish soup and tomato granules and cook slowly; poach the spaghetti with salt water over high heat for about 7 minutes, drain the water and stir fry in the pan; add the sauce and mix well, cook for a while, serve on the plate and sprinkle with chopped coriander;

3. Cooking time: 25 minutes.

Fresh eggplant and seafood noodles

Fresh eggplant seafood noodle is a delicious food. The main ingredient is spaghetti. The ingredients are fresh clams, scallops, etc. the seasonings are garlic, olive oil, dried pepper, etc. it is cooked by warm fire.

Dish name

Fresh eggplant and seafood noodles

Cuisine

Italian bread and dessert

raw material

(for 4 persons) 320G of linguine, 250g of fresh clams, 8 scallops and 8 green oysters

1 piece of garlic, 1 tbsp olive oil, 5g parsley (chopped), a small amount of dried pepper (chopped), 2 tbsp fish soup, 60g tomato (chopped)

Production process

Sauce materials: (4 people's portion) 50 grams of shrimp, 50 grams of fish fillet, 1 / 2 tbsp of pulandi, 100 grams of canned tomato, 1 tbsp of fish soup, a small amount of olive oil, 25 grams of butter sauce method: 1 use olive oil to dissolve butter, add fish fillet to fry, pour into pulandi and fish soup, cook until the remaining half. 2 add tomatoes and simmer for 20 minutes, then turn off the heat and set aside. Main course method: 1. Heat the oil and fry the garlic until golden yellow. Remove the garlic and add the dried pepper. Add all the seafood and stir fry until half cooked. Add sauce, fish soup and tomato cubes and simmer. 3. Poach the spaghetti in salt water over high heat for about 7 minutes. Drain and stir fry. Add the sauce, mix well, cook for a while, serve on the plate, sprinkle with chopped coriander and serve. Cooking time: 25 minutes

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