Spaghetti
di
Riso
Cinesi
con
Frutti
di
Mare
e
Fantasia
di
Verdure
(Chinese
rice
noodles
with
seafood
and
vegetables
fantasy)
(This is for 4 people)
(This is for 4 people)
Ingredients
11.287
oz
(320g)
rice
noodles
3.527
oz
(100g)
shrimps
6.349
oz
(180g)
leeks
6.349
oz
(180g)
carrots
8.818
oz
(250g)
zucchini
3
eggs
2.821
oz
(80g)
soybean
oil
2.821
oz (80g) soy
sauce
salt
to
taste
szechuan
pepper
to
taste
Procedure
Put
a
large
nonstick
pan
or
a
wok
on
low
heat
with
a
little
of
soybean
oil.
Wash
well
and
cut
into
julienne
6.349
oz
(180g)
of
carrots,
8.818
oz
(250g)
of
zucchini
and
6.349
oz
(180g)
of
leeks.
When
the
oil
is
hot
put
carrots
and
zucchini,
let
brown
3
minutes
and
add
the
leeks
leave
browning
3
minutes.
Add
3.527
oz
(100g)
of
baby
cuttlefish,
7.054
oz
(200g)
of
rings
of
finned
squid
and
3.527
oz
(100g)
of
shrimps,
stir
and
keep
on
the
heat
until
the
water
of
the
fish
has
evaporated.
Add salt but remember that even the soy sauce is salty.
Add salt but remember that even the soy sauce is salty.
In
another
pan
with
each
egg
make
a
thin
omelette
and
add
a
teaspoon
of
soy
and
salt
to
taste.
Cut
them
in
strips
.
Put
in
a
bowl
11.287
oz
(320g)
of
spaghetti
of
rice
for
10
minutes
in
cold
water.
Then,
cut
with
kitchen
scissors
spaghetti
into
three
parts,
drain
them
well
to
the
water
and
add
them
to
the
pan
of
fish
and
vegetables
with
the
remaining
soy
sauce.
Quickly
stir
3
minutes
over
high
heat
spaghetti,
fish,
vegetables.
Finally
add
the
strips
of
omelette,
mix
and
serve
immediately.
If
you
like
once
served
add
a
little
szechuan
pepper!
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