Garlic seafood lasagna

1

Main raw materials.

2

Pour milk into a frying spoon on fire and bring to a boil over low heat.

3

Put appropriate amount of water into the dough cake and twist it into slurry.

4

Pour the dough paste into the boiling milk.

5

Stir with a wooden spoon until thick and clear.

6

Pour the white cream sauce into a bowl and season with salt and white pepper.

7

Stir evenly and cover the lid to prevent the skin from drying and peeling. Allow to cool for later use.

8

Add 2 grams of salt to the flour and mix well.

9

Then knock the eggs inside.

10

Combine the flour into egg dough. If the dough is too hard, add a little water to make a harder dough, then relax for 20 minutes.

11

When kneading the noodles, you can chop the garlic into pieces and use it later.

12

Heat a frying spoon on high heat and add about 15 grams of olive oil.

13

Put the minced garlic into the pan and stir-fry until fragrant, remember not to color it before leaving the pan.

14

Pour the garlic juice into a bowl and set aside.

15

Remove from another pan, add water to boil, and add a little salt.

16

Use boiling water to heat the shrimp meat, cuttlefish, and shellfish respectively. After the shellfish are cooked, remove the shells, and remove the tails of the shrimp.

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20

Cut the three seafood ingredients into small pieces and season with salt and white pepper.

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22

Pour in two-thirds of the garlic and appropriate amount of brandy and mix well.

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24

Spoon in two tablespoons of white sauce and mix well.

25

Stir well.

26

Knead the relaxed egg dough evenly.

27

Use a rolling pin to roll out into slices.

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The sheet thickness is 1-1.5 mm.

29

Use a knife to cut into rectangular dough sheets, with a width of 7-8 cm and a length of 10-12 cm, and the size should be uniform.

30

Slight about 80 grams of mozzarella cheese with a planer and set aside.

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32

Bring water to the boil, add the dough slices and add 2 grams of salt.

33

Cook the dough sheet and cool it over with cold water.

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35

Place the over-cooled dough sheet on a dry towel. The towel must be disinfected and dried in advance.

36

Use a dry towel to soak up the water on the dough sheet.

37

Prepare the baking sheet.

38

Spread a thin and evenly layer of white sauce on a baking sheet.

39

Place a piece of dough that has sucked dry and smooth.

40

Spread white sauce on the dough sheet.

41

Sprinkle with a little shaved cheese.

42

Place the seafood filling on the shredded cheese and wipe well.

43

After that, add another piece of dough sheet, repeat the above operation according to this method, sharing six dough sheets, and adding five layers of filling. You can control how much you want. At least four dough sheets with three layers of fillings, and at most no more than seven dough sheets with six layers of fillings. The more layers the more, the less fillings you put.

44

Apply the remaining white sauce to the top layer of dough.

45

Sprinkle the remaining one-third of the garlic evenly on top and smooth with a spoon.

46

Finally, evenly sprinkle with a layer of shredded cheese, and the making of the blank is completed.

47

Preheat the oven, place the baking sheet on the baking sheet, place it in the middle rack of the oven, and bake with upper and lower heat at 220 degrees for 15 minutes. After the dough surface is golden, the oven can be baked.

48

Transfer the baked lasagna into the eating plate with a spatula. Serve with a fine-toothed knife and fork to serve. At this point, all operations are completed, and the sharing time is 60 minutes.

1. The dough needs to be kneaded until it is relatively firm; one egg is sufficient for this amount of flour. If the dough seems too hard, add a little water; the consistency should be similar to that of Chinese hand-cut noodles. 2. The pasta sheets must be cut into uniform shapes. Irregular edge pieces can be placed inside the lasagna, or you can repeatedly re-roll the scraps to make them neater, which is even better. 3. Making the roux involves stir-frying flour in butter. If you cook Western food often, you can stir-fry extra flour in advance, let it cool, put it in a resealable bag or glass bottle, and store it in the refrigerator; it can be kept for half a year if kept airtight and moisture-proof. Roux has many uses: it can be used to make white sauce, creamy soups, sautéed pasta, and baked dishes. If you are making it fresh, just follow the method mentioned earlier. 4. Any filling can be used. Vegetables are best, such as eggplant, zucchini, squash, mushrooms, etc., paired with tomato sauce or meat sauce. Bacon, ham, sausage, etc., are best paired with white sauce, crushed black pepper, and Italian herbs. Any seafood can be used, such as fish, shrimp, and shellfish. Regardless of which filling is used, it must be cooked before being used. 5. For the cheese, you can use various types of salty or mild cheese, but it is best not to use sweet cheese.