Fried cuttlefish pasta with crispy walnut(su he tao niang mo yu yi mian )

Fried cuttlefish pasta with crispy walnut

Introduction:

"Today, this kind of spaghetti is multi flavored, which can be combined with drinking and staple food. You can hold the glass and enjoy the wonderful dishes and pasta while drinking. This pasta is called "crisp walnut with cuttlefish pasta."

Production steps:

Step 1: main raw materials.

Step 2: blanch the colored peppers and green melon strips in boiling water first, and then remove them.

Step 3: Boil the cuttlefish in boiling water for a few seconds and remove.

Step 4: blanch the wax gourd.

Step 5: add olive oil, salt and black pepper to the hot melon and pepper.

Step 6:

Step 7:

Step 8: add a few drops of lemon juice to the vegetables and mix them into a salad.

Step 9: chop the cooked walnuts and set aside.

Step 10: chop up the prawns.

Step 11: put the chopped walnuts into a steel basin.

Step 12: add a teaspoon of breadcrumb to the shrimp and walnuts.

Step 13: season with salt and brandy.

Step 14: add a little black pepper and mix well.

Step 15: mix the ingredients with a spoon to make a filling.

Step 16: stir the stuffing of walnut and shrimp into the cuttlefish.

Step 17: dip in egg liquid and roll to cover with chaff.

Step 18: with 50% hot oil, fry the crisp walnut with cuttlefish.

Step 19: take out the spare.

Step 20: put the right amount of salt in the boiling water pot.

Step 21: put the pasta in the pan and cook for 10 minutes.

Step 22: season with olive oil, salt and black pepper.

Step 23:

Step 24: after mixing, sprinkle a little vanilla into the pasta.

Step 25: add a few drops of lemon juice and mix well.

Step 26: spoon in 1 tbsp basil sauce and mix well.

Step 27: stack the colored pepper salad on the plate, then spread the cucumber strips, slice the fried cuttlefish with a thin toothed knife, stack it on the flat cucumber strips, put the mixed pasta on the plate, sprinkle a few pieces of black pepper, and then serve.

Materials required:

Spaghetti: 100g

Peach kernel: 15g

Minced cuttlefish: 60g

Shrimp meat: 50g

Bread bran: right amount

Red pepper: 40g

Green pepper: 40g

Cucumber stick: 60g

Egg: 1

Salt: right amount

Black pepper: right amount

Crushed Vanilla: a little

Chopped pepper: right amount

Brandy: 10ml

Lemon juice: right amount

Basil sauce: right amount

Note: 1, choose fresh and bigger cuttlefish, this side can use cuttlefish and squid. 2. Must use ripe walnut to taste good, can also use pine nuts is also good, or two kinds of nuts can be mixed, more unique flavor. 3. Make sure you put salt in the water. It doesn't matter if you put more salt in the water. The pasta is smooth, smooth and transparent, and tastes good. 4. If you don't have basil sauce, you can also use other pasta sauces. It's best to use white sauce, basil sauce, or French mustard in summer. It's a pity that there is no such raw material in China for the time being.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Su He Tao Niang Mo Yu Yi Mian