Italian Seafood lasagna

Italian Seafood lasagna

Introduction:

Production steps:

Step 1: dice the seafood, slice the mushrooms and chop the garlic.

Step 2: pour a little brandy into the seafood mixture and grasp well.

Step 3: add salt and black pepper to the seafood sauce.

Step 4: boil with hot water in the pot, put the dough into the pot and cook for 8 minutes, then leave the pot, cool the cooked dough with cold water and drain the water.

Step 5: heat the wok, rub the bottom of the wok with butter and pour in light cream.

Step 6: heat the cream and put in the cheese.

Step 7: mash the cheese and add the cheese powder.

Step 8: stir well and then put it out of the pot.

Step 9: add olive oil into the frying pan and stir fry the minced garlic.

Step 10: then stir fry the seafood and mushroom slices until they are 5 mature.

Step 11:

Step 12: spread a sheet of dough on the baking pan and spread a layer of fried white sauce on the dough.

Step 13: spread a layer of seafood sauce and mushroom slices on the dough with white sauce.

Step 14: stack three layers in turn and use four dough sheets. Apply all the remaining white sauce on the top of the dough sheet, and the blank will be made.

Step 15: put the baking tray into the oven and bake at 220 ℃ for 20 minutes.

Step 16: if the surface is slightly yellow, you can come out of the oven and decorate the code plate for eating.

Materials required:

Homemade pasta: 4 sheets

Fresh shrimp meat: 150g

Crab leg meat: 40g

Squid: 80g

Mushroom: 60g

Cream: 100g

Garlic: 15g

Cheese powder: 25g

Olive oil: 15g

Brandy: moderate

Salt: 2G

Black pepper: 1g

Black pepper chips: Several

Note: 1, dough do not cook too bad, can be broken. For the method of making dough, please refer to the specific method in the previous log of lasagna. When making dough, it can be cut into square or rectangle. 2. It's better to use brandy for filling and other wines.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: salty and fresh