Recipe: Garlic white wine noodles

Home Cooking Recipe: Garlic white wine noodles

Notes:

Someone once asked me what is the most "fresh" ingredient in the world. I thought about it and answered "蛤蜊". Because in addition to fermented foods, generally rich in umami ingredients such as tomatoes, mushrooms, meat, fish ... all need to add salt to taste, otherwise their own taste is not very good. Only the meat is fresh, the salty sea water is in the shell at the same time, and the light is cooked with water to taste full. Therefore, the simpler the cooking, the better: first stir fry a little ginger or garlic, add the wine to boil, let the natural savoury into the wine soup, no matter how good. Here we use the Italian method of comparison, and finally put the eight-cooked noodles back into the oyster sauce, let the noodles fully absorb the delicious essence, and make people appetite.

Ingredients:

Steps:

  1. Boiled in a handful of salt and pasta, cook until 9 minutes (1 minute minus the number of minutes indicated by the package), pick up a small amount of olive oil and mix well.

  2. Preheat the wok with medium heat, add 2 tablespoons of olive oil, add the garlic slices and saute, then add clams, lemon juice and white wine. Bring to a high heat and boil, cover the lid and cook over low heat for about 5~7 minutes. Occasionally shake the pot until each one is open. Discard if you don't open it.

  3. Add noodles, butter, and black pepper, stir well, cover the lid and simmer for 2 minutes, let the noodles absorb the scent of the simmered juice, and finally add parsley and mix well.

Tips:

1. Freshly simmered in salt water instead of clear water. If it is determined that it is very clean and does not need to spit sand, buy it back in a large bowl, put it on a wet cloth and keep it fresh, do not seal the plastic film. 2. What kind of wine can be used for liquor? 3. If you pay attention to it, you can fish out all the shells after cooking, keep a few complete ones, and the rest will be spared. After the noodles are returned to the wok and cooked, the meat will be mixed back. Each dish is decorated with a few shells.


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