Yao Yang is a foodie. Today, he brings us a delicious seafood dish with a light taste and easy to cook. Even the noodles can be made by yourself.
First, make noodles First, prepare about 550 grams of ordinary flour and 5 eggs. Beat all the eggs into the flour and knead them into dough.
We look at the feeling of the dough and look at the dryness of the dough on one side and the other side. The dough can be dried a little, so that the taste of the noodles will be stronger. Shred the kneaded dough into a lot of small dough pieces, so that the pressed surface will be more tenacious.
Prepare a pressing machine, first turn it into a file, press the broken dough into a dough piece, and constantly superimpose these pieces and repeatedly press. Until the patch becomes smooth. Then press the pressing machine into four gears to make the dough sheet thinner.
After that, you can adjust the number of files according to your favorite noodle thickness.
You can sprinkle flour on the noodles to prevent sticking.
Cook the noodles in the pot. Prepare a deep-mouth pot, pour a little olive oil and salt, boil under water, wait for the water to boil again, remove the noodles, and drain until ready.
Second, cooking seafood, ready to eat seafood, wash and spare.
First, all the tomatoes used to make the sauce are crushed, and the pedicle can be removed first.
Take half of the onion and chop it, and a little garlic cloves into garlic.
Take a wok, add a little olive oil, stir fry the onion, wait until the onion is slightly browned in the pan, stir fry under the garlic.
Then pour in the tomato and simmer on a small fire, simmer the tomato with a shovel until it is kneaded into a thick sauce and stew for nearly twenty minutes.
Then pour in seafood, white wine, and finally sprinkle with sea salt and black pepper.
When all the seafood is cooked, add the cooked noodles to make them fully blended.
The seafood pasta is finished. You can also sprinkle with fragrant basil and lemon, which are perfect for seafood.