1. Prepare the necessary ingredients
2. Shrimp, clams and ginger slices
3. Soak the flower clams in salt water for 1 hour and let it spit out sand
4. Cut off the shrimp silk, use scissors to cut open the back of the shrimp and take out the shrimp string. After washing, marinate with cooking wine and 1g salt for 20 minutes
5. Then put the tomato, onion and ginger slices into the food processor
6. Beat into juice and set aside
7. Blanching broccoli
8. The flower clams are blanched, and the clams can be fished out
9. Tricholoma slices
10. Pour boiling water into the pot, add the pasta, and cook for 8 minutes on high heat
11. Place the cooked pasta in cold water to cool, drain the water and set aside
12. Pour olive oil into the pot (other oils are fine too)
13. Heat the oil over medium and small heat, then add the shrimp and stir fry
14. After the shrimp sauce is cooked, put the mushrooms and black pepper in the mouth, fry until the mushrooms are soft and ready to serve
15. Then pour tomato juice and sugar into the pot, add 3g of salt and cook until the soup is thicker, add some chopped basil and stir fry for a while
16. Put all the processed ingredients into the pot, stir-fry evenly, let the eggplant wrap the ingredients, you can sprinkle some basil to garnish, and eat it while it's hot
Tips:1. Seafood ingredients can be matched according to your preference
2. Too cold water after the pasta is cooked can make the taste of the noodles more elastic and tough
3. It is easier to taste behind the shrimp
