8 10 fresh shrimp, 15 clams, 1 noodles, 360g nine-layer pagoda leaves, a little seafood tomato stock, 200ml beef tomato, 3 onions, 2 shrimps, 8 ~ 10 garlic, 4 carrots,/kloc.
working methods
1
Prepare all the ingredients, chop garlic, shred onion, cut carrots and celery into pieces, peel and cut tomatoes, peel and remove heads and shells of fresh shrimps, wash the heads for later use, soak the clams in salt water and spit sand, then wash them and cut them into rhombic slices (or rings).
2
Boil tomato and seafood stock, take a large soup pot (pressure cooker here), pour some olive oil, add minced garlic and shrimp head and stir-fry until fragrant.
three
Add shredded onion and stir-fry until the onion is translucent and soft.
four
Pour in tomatoes, carrots, celery, water, tomato sauce and white wine, boil until boiling, then cover the lid and simmer for about 45 minutes (cooking in pressure cooker, add all ingredients, cover the lid and cook for about 25 minutes until the pressure valve pops up, then turn off the fire and lift the lid until the pressure teeth fall).
five
After lifting the lid, sprinkle some coarse black pepper to complete the [seafood tomato soup] (ps. You can cook the soup in advance, let it cool, and then refrigerate or freeze it. Just add the food after it is boiled, which will save time and facilitate seasoning)
six
To cook noodles, take a large soup pot, boil the water, add the noodles, stir them slightly with chopsticks or spoon (you can add a little oil to the boiling water to make the noodles less sticky), add half a cup of cold water when the noodles are boiled until they are soft, and then drain.
seven
In another large soup pot, pour tomato and seafood stock, bring it to a boil over medium-high fire, add clams and shrimps, drain the water (add a few more spoonfuls of white wine to enhance the fragrance and remove the fishy smell), and cook until the clams are fully open.
eight
Add noodles and basil, sprinkle with salt and black pepper to taste, and then serve.
nine
Delicious shengpan