很多年都沒煮呢個茄汁海鮮湯意粉，以前好鍾意煮係因為响UCC必叫又覺得好好食。而呢個食譜我曾經上網post過，不過連網站也搬家了，但最近我發覺都幾多人瀏覧。今次多年後跟番自己個食譜再調節一下，重點係試味，個湯會比以前濃咗，最初以為煮唔返咁好味，不過最後都後到老公讚賞。
材料：(2至3人）
意粉 250克
洋葱 半個
鮮蘑菇 6顆（切片）
半殼青口/蝦仁 數隻
魷魚100g
魚柳 30g
（可選任何喜歡的海鮮）
白酒 10ml
鹽 少許
茄汁湯底材料：
洋葱 半個（切碎）
蒜茸 適量
茄膏 3湯匙
白酒 50ml
蕃茄 1個 （切碎）
茄汁 50ml
白醋 10ml
糖 3湯匙 (試味調節）
凍開水 700毫升
做法： 1.先煮湯底，將碎茄肉、茄汁、凍開水、白醋、糖放入大碗拌勻。
2.開中火燒熱鍋下橄欖油、蒜茸、洋葱碎及茄膏爆香 1分鐘，注入白酒煮 10秒，再倒入（ 1）煮 5分鐘至滾起後成湯底。
3.開大火煲滾水，下少許橄欖油、鹽及意粉烚 8分鐘。
4.開大火燒熱鑊下橄欖油，放入鮮蘑菇、紅洋葱、青口、魚柳及熟大蝦炒約 1分鐘，灒白酒，倒入茄汁湯底煮滾，最後加入意粉煮1分鐘即成。
Ingredients:
250g Spaghetti
1/2 onion
6 mushroom (sliced)
some half shell mussels/peeled and deveined shrimp
100g squid
30 g fillet
(you can pick any seafood as you like)
10ml white wine
some salt
Ingredients of tomato sauce soup base:
1/2 onion (diced)
some garlic
3 Tbsp tomato paste
50ml white wine
1 tomato (diced)
50ml ketchup
10ml white vinegar
3 Tbsp sugar (taste to adjust)
700 ml cold water
Method:
1. First make the soup base. Put the diced tomatoes, ketchup, water, white vinegar, sugar into a big bowl and mix well.
2. Stir fry the olive oil, garlic, diced onion and tomato paste with medium heat for 1 minute. Add the white wine and cook for 10 seconds. Add the mixture (1) and cook for 5 minutes until boiled. Soup base is done.
3. Boil the water with high heat. Add some olive oil, salt and spaghetti and cook for 8 minutes.
4. High heat the pan and add olive oil, fresh mushroom, onion, mussels, fillet, shrimp. Stir fry for 1 minute. Then add white wine. Pour the soup base and cook to boil. Lastly add the spaghetti and cook for 1 minute. Serve.
材料：(2至3人）
意粉 250克
洋葱 半個
鮮蘑菇 6顆（切片）
半殼青口/蝦仁 數隻
魷魚100g
魚柳 30g
（可選任何喜歡的海鮮）
白酒 10ml
鹽 少許
茄汁湯底材料：
洋葱 半個（切碎）
蒜茸 適量
茄膏 3湯匙
白酒 50ml
蕃茄 1個 （切碎）
茄汁 50ml
白醋 10ml
糖 3湯匙 (試味調節）
凍開水 700毫升
做法： 1.先煮湯底，將碎茄肉、茄汁、凍開水、白醋、糖放入大碗拌勻。
2.開中火燒熱鍋下橄欖油、蒜茸、洋葱碎及茄膏爆香 1分鐘，注入白酒煮 10秒，再倒入（ 1）煮 5分鐘至滾起後成湯底。
3.開大火煲滾水，下少許橄欖油、鹽及意粉烚 8分鐘。
4.開大火燒熱鑊下橄欖油，放入鮮蘑菇、紅洋葱、青口、魚柳及熟大蝦炒約 1分鐘，灒白酒，倒入茄汁湯底煮滾，最後加入意粉煮1分鐘即成。
Ingredients:
250g Spaghetti
1/2 onion
6 mushroom (sliced)
some half shell mussels/peeled and deveined shrimp
100g squid
30 g fillet
(you can pick any seafood as you like)
10ml white wine
some salt
Ingredients of tomato sauce soup base:
1/2 onion (diced)
some garlic
3 Tbsp tomato paste
50ml white wine
1 tomato (diced)
50ml ketchup
10ml white vinegar
3 Tbsp sugar (taste to adjust)
700 ml cold water
Method:
1. First make the soup base. Put the diced tomatoes, ketchup, water, white vinegar, sugar into a big bowl and mix well.
2. Stir fry the olive oil, garlic, diced onion and tomato paste with medium heat for 1 minute. Add the white wine and cook for 10 seconds. Add the mixture (1) and cook for 5 minutes until boiled. Soup base is done.
3. Boil the water with high heat. Add some olive oil, salt and spaghetti and cook for 8 minutes.
4. High heat the pan and add olive oil, fresh mushroom, onion, mussels, fillet, shrimp. Stir fry for 1 minute. Then add white wine. Pour the soup base and cook to boil. Lastly add the spaghetti and cook for 1 minute. Serve.
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