Recipe: Antalusian style scallop shrimp ball fresh pasta

Home Cooking Recipe: Antalusian style scallop shrimp ball fresh pasta

Notes:

From Eiger to eat the fresh pasta that I learned there, plus the inspiration to travel to southern Spain to eat, pretend to be Antalusian style. It’s really delicious, with a little white wine to make this side, very good, with a bonus reaction. If you are suspected of having fresh pasta, try to buy a wider pasta and skip to step 5.

Ingredients:

Steps:

  1. Home Cooking Recipe: Taking a photo of the freshly made pasta (lack of two eggs) is to smash the A material into a ball. I used the k-head of the chef machine.

    Taking a photo of the freshly made pasta (lack of two eggs) is to smash the A material into a ball. I used the k-head of the chef machine.

  2. Home Cooking Recipe: K prefix is ​​like this

    K prefix is ​​like this

  3. Home Cooking Recipe: Knead the dough by hand and put it in the lid container for half an hour.

    Knead the dough by hand and put it in the lid container for half an hour.

  4. Home Cooking Recipe: Roll into thin slices, or use a chef's machine to press the face into a desired thickness. Cut into a wide side.

    Roll into thin slices, or use a chef's machine to press the face into a desired thickness. Cut into a wide side.

  5. Home Cooking Recipe: Cook a large group of pasta ingredients. Note that the scallops should be soaked in advance. If the time is tight, you can first crush them, then use warm water to soak them, so that you can use them for ten minutes.

    Cook a large group of pasta ingredients. Note that the scallops should be soaked in advance. If the time is tight, you can first crush them, then use warm water to soak them, so that you can use them for ten minutes.

  6. Home Cooking Recipe: Shrimp head to the shrimp line and peeled into shrimp. I think the shrimp head is rather sloppy, and it is not refreshing when it comes to pasta; onion diced, garlic diced, millet pepper cut

    Shrimp head to the shrimp line and peeled into shrimp. I think the shrimp head is rather sloppy, and it is not refreshing when it comes to pasta; onion diced, garlic diced, millet pepper cut

  7. Home Cooking Recipe: Add a lot of salt (more salt than the soup) in the stockpot and boil the noodles. Cook for three minutes and pick up the dried. The cooking process can be fried.

    Add a lot of salt (more salt than the soup) in the stockpot and boil the noodles. Cook for three minutes and pick up the dried. The cooking process can be fried.

  8. Home Cooking Recipe: Heat the olive oil in a hot pot, stir in the onion for two minutes, then add the millet pepper and garlic and saute.

    Heat the olive oil in a hot pot, stir in the onion for two minutes, then add the millet pepper and garlic and saute.

  9. Into the shrimp, grind white pepper, stir-fry until the shrimp color change; add water to the scallop and the scallop column, add white wine and parsley, add salt, simmer for about five minutes;

  10. Pasta control, put into the wok, spread it out, mix well, cook for about a minute or two, and start the pot.

  11. After the pan, you can learn the Spanish people to pour some extra virgin olive oil on the top, which is very refreshing, add flavor, and can also get tired. You can also behave like this when doing other seafood dishes. I used this, I can't understand it in the Spanish supermarket. I picked the bottle of the most expensive (in fact, it is also ten euros). It is the kind of fragrance that is a bit scent! You don't need this bottle to cook in the pan.

  12. Semi-sweet white wine used.

Tips:

Be sure to add scallops, parsley and white wine! Irreplaceable! Finally, it’s really wonderful to add the olive oil to the pot! Have to drink with wine!


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