Seafood lasagna with garlic flavor

Seafood lasagna with garlic flavor

Introduction:

"Today's introduction of this kind of lasagna is a real imitation of the Italian family practice, called" garlic seafood lasagna ". Its production process is purely handmade with a large spoon. If you are interested, you can imitate it and eat it very authentic!"

Production steps:

Step 1: main raw materials.

Step 2: add the milk to the frying spoon and bring to a boil.

Step 3: put proper amount of water into the pastry to make a paste.

Step 4: pour the pastry into the rolling milk.

Step 5: stir with a wooden spoon until thick and remove from the pan.

Step 6: pour the white cream sauce into a bowl and season with salt and white pepper.

Step 7: stir evenly, cover the lid, prevent the skin from drying and peeling, and let it cool for standby.

Step 8: Mix 2 grams of salt into the flour.

Step 9: then knock the egg inside.

Step 10: synthesize the flour into egg dough. If the dough is too hard, add a little water and knead it into a hard dough. Then relax for 20 minutes.

Step 11: in the noodles, you can chop the garlic, to chop some spare.

Step 12: heat up a frying spoon and add about 15 grams of olive oil.

Step 13: put the garlic into the pot and stir fry until fragrant. Don't color it.

Step 14: pour the garlic sauce into a bowl and set aside.

Step 15: take another pot, add water and bring to a boil, add a little salt.

Step 16: blanch the shrimp, cuttlefish and scallop with boiling water, then remove the shell and tail.

Step 17:

Step 18:

Step 19:

Step 20: dice the three seafood ingredients and season with salt and white pepper.

Step 21:

Step 22: add 2 / 3 garlic and brandy. Mix well.

Step 23:

Step 24: spoon in 2 tbsp white sauce and mix well.

Step 25: mix well.

Step 26: knead the loose dough well.

Step 27: roll it into pieces with a rolling pin.

Step 28: slice thickness 1-1.5mm.

Step 29: cut into rectangular pieces with a knife, 7-8 cm in width and 10-12 cm in length, with the same size.

Step 30: shred about 80 grams of mozzarella cheese with a planer.

Step 31:

Step 32: bring to a boil with hot water, put in the dough and 2 grams of salt.

Step 33: cook the dough and cool it with cold water.

Step 34:

Step 35: put the cooled noodles on a dry towel. The towel must be disinfected and dried in advance.

Step 36: use a dry towel to dry the dough.

Step 37: prepare the baking tray.

Step 38: spread a thin layer of white sauce on the baking tray.

Step 39: put on a piece of dry dough and smooth it.

Step 40: apply white sauce on the dough.

Step 41: Sprinkle with a little grated cheese.

Step 42: spread the shredded Shanghai cheese evenly.

Step 43: after that, put another piece of dough, repeat the above operation according to this method, share six pieces of dough, and put five layers of stuffing. How much can be controlled by yourself, at least four dough with three layers of stuffing, no more than seven dough with six layers of stuffing, the more layers, the less stuffing.

Step 44: apply the remaining white sauce on the top layer of dough.

Step 45: Sprinkle the remaining one-third garlic evenly on it and smooth it with a spoon.

Step 46: finally sprinkle a layer of cheese silk evenly, and the production of the blank is completed.

Step 47: preheat the oven, put the baking tray on the baking tray, put it into the middle frame of the oven, bake it with the upper and lower firepower at 220 degrees for 15 minutes, and the dough surface will be golden.

Step 48: transfer the baked lasagna to the plate with a spade, and serve with a fine toothed knife and fork. At this point, all operations are completed, and the sharing time is 60 minutes.

Materials required:

High gluten flour: 120g

Eggs: 50g each

Shrimp meat: 100g

Cuttlefish: 2

Mussels: 4

Mozzarella: moderate

Garlic: 30g

Fresh milk: 300ml

Pastry: 35g

Salt: 2G

Brandy: or 15 grams of regular baijiu.

Pepper: a little

Olive oil: 15g

Note: 1. The flour should be hard. One egg is enough for this amount of flour. If the flour is too hard, you can add a little water, which is similar to the hardness of Chinese noodles. 2. The slice of dough must be neat and uniform. The irregular edges and corners of dough can be put inside the lasagna, or the odd pieces of dough can be rolled again and again to make it more regular. 3. Pastry production is butter fried noodles. If you usually cook Western food, you can stir fry more flour in advance, cool it in the air, put it in the fresh-keeping bag or glass bottle, put it in the refrigerator, keep it out of the air, and keep it moisture-proof for half a year. Pastry has many uses. It can be used to make white sauce, cream soup, fried spaghetti, baked and so on. If you want to do it now, just follow the method I mentioned above. 4. Any stuffing can be used, vegetables are the best, eggplant, Chieh qua, zucchini, mushrooms, with tomato sauce, can also use meat sauce are good. Bacon, ham, sausage and so on, best with white sauce, black pepper and Italian spices. Any seafood can be used, such as fish, shrimp and shellfish. No matter what kind of filling is used, it must be cooked before it can be used. 5. Cheese, can use a variety of salty or light cheese can be, it is best not to use sweet cheese.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: other